Description
This Cranberry Chicken recipe features tender, juicy chicken breasts coated in a sweet and tangy cranberry sauce enhanced with French or Catalina dressing and onion soup mix. Perfectly baked to a golden finish, it’s a flavorful, easy-to-make dish suitable for weeknight dinners or holiday meals.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for browning)
Sauce
- 1 (14 oz) can whole cranberry sauce
- 1 (8 oz) bottle French or Catalina dressing
- 1 packet onion soup mix
- 1 tablespoon Dijon mustard (optional for extra flavor)
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken.
- Brown the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Brown them for about 2-3 minutes on each side until golden. Remove from skillet and set aside. This step adds flavor but is optional.
- Prepare the sauce: In a medium bowl, combine the whole cranberry sauce, French or Catalina dressing, onion soup mix, and Dijon mustard if using. Stir until well blended to create a sweet and tangy sauce.
- Assemble the dish: Place the browned chicken in a 9×13-inch baking dish. If you skipped browning, place the raw chicken directly in the dish. Pour the cranberry sauce mixture evenly over the chicken, ensuring all pieces are well coated.
- Bake the chicken: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sauce is bubbly.
- Garnish and serve: Garnish the baked chicken with fresh parsley. Serve hot alongside rice, mashed potatoes, or roasted vegetables for a complete meal.
Notes
- Browning the chicken is optional but adds depth to the flavor.
- Use chicken thighs if you prefer darker meat; cooking times may slightly vary.
- Dijon mustard enhances the flavor but can be omitted if unavailable.
- Make sure the internal temperature of chicken reaches 165°F (75°C) for safe consumption.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
