I was searching for the perfect blend of quick and comforting when I stumbled upon this cranberry chicken recipe. After tweaking it to perfection in my kitchen, it’s become my go-to dinner solution for busy weeknights. With just 5 minutes of prep and a handful of ingredients, this sweet-tangy dish delivers restaurant-worthy flavor that my family requests again and again.
Why You’ll Absolutely Love This Easy Cranberry Chicken
- Only 5 minutes of hands-on prep time for maximum flavor
- Made with simple pantry staples you likely have on hand
- Perfect balance of sweet and savory in every bite
- Incredibly tender chicken that’s never dry
- Versatile enough for both weeknight dinners and casual entertaining
Ingredients for Your Effortless Cranberry Chicken
- 8 ounce bottle Catalina salad dressing
- 1.25 ounce (1 packet) dry onion soup mix
- 15 ounce can whole-berry cranberry sauce
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 & 1/2 pounds boneless, skinless chicken thighs, excess fat removed
- Mashed potatoes or cooked rice, for serving
Helpful Tools for Your Cranberry Chicken
- 9×13-inch glass baking dish (essential for even heating)
- Nonstick cooking spray
- Medium mixing bowl
- Meat thermometer (for perfectly cooked chicken)
- Measuring spoons and cups
Step-by-Step Instructions for Cranberry Chicken
- Preheat and prepare: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.
- Mix the sauce: In a medium bowl, combine the Catalina dressing, onion soup mix, cranberry sauce, and red pepper flakes. Blend well. Pour into the baking dish.
- Season and arrange: Season the chicken thighs on both sides with salt and pepper and place in the baking dish, in a single layer, making sure all the chicken is coated well with the sauce.
- Bake to perfection: Bake, uncovered, for 1 hour (or until the chicken has an internal temperature of 165°F).
- Serve and enjoy: Serve over mashed potatoes, sweet potatoes, or rice.
Tips for Perfectly Tender Chicken
- Always use a meat thermometer to check for doneness at 165°F
- Arrange chicken pieces in a single layer for even cooking
- Let the chicken rest for 5-10 minutes after baking
- Keep the pieces similar in size for consistent cooking
- Don’t overbake, as this can lead to dry chicken
Ingredient Spotlight: Choosing Your Cranberries
The canned whole-berry cranberry sauce in this recipe isn’t just convenient; it’s specifically chosen for its perfect consistency and reliable results. While you could use homemade cranberry sauce, the canned version provides consistent sweetness and the ideal texture for creating this delicious sauce.
Variations & Customizations for Your Cranberry Chicken
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Chicken Thighs | Chicken breasts | Reduce cooking time to 45-50 minutes |
| Catalina Dressing | French or Russian dressing | Will alter flavor slightly |
| Cranberry Sauce | Homemade whole-berry sauce | Ensure similar consistency |
| Red Pepper Flakes | Cayenne or omit | Adjust to taste |
Elevating Your Cranberry Chicken: From Simple to Gourmet
- Add fresh thyme or rosemary in the last 15 minutes of baking
- Garnish with orange zest before serving
- Stir in 1 tablespoon of balsamic vinegar to the sauce
- Top with fresh cranberries for presentation
Healthier Swaps for Your Cranberry Chicken
- Use light Catalina dressing to reduce calories
- Choose reduced-sugar cranberry sauce
- Serve with cauliflower rice or quinoa
- Remove any visible fat from chicken thighs before cooking
What to Serve with Cranberry Chicken
- Roasted Brussels sprouts
- Steamed green beans
- Wild rice pilaf
- Garden salad
- Roasted sweet potatoes
- Steamed broccoli
- Quinoa
- Couscous
Make Ahead & Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Reheat in the microwave or covered in the oven at 325°F until warmed through.
Troubleshooting & Common Questions
Why is my sauce too thick?
If your sauce becomes too thick during baking, stir in 2-3 tablespoons of chicken broth or water.
Can I double this recipe?
Yes! Use two 9×13 baking dishes rather than crowding one pan. Cooking time remains the same.
What if my chicken isn’t done after an hour?
Continue baking in 5-minute increments until it reaches 165°F internally.
Frequently Asked Questions About Cranberry Chicken
Can I prepare the sauce in advance?
Yes! Mix the sauce up to 24 hours ahead and store in the refrigerator until ready to use.
Is this dish freezer-friendly?
Absolutely! Freeze cooked chicken and sauce for up to 3 months in an airtight container.
What kind of onion soup mix should I use?
Any brand works well. For gluten-free diets, check labels carefully as some brands contain wheat.
Your New Favorite Cranberry Chicken Recipe!
I’m confident this cranberry chicken will become a regular in your dinner rotation. It’s the perfect blend of easy and delicious that makes weeknight cooking a joy rather than a chore. If you try this recipe, I’d love to hear about it! Share your creation on social media with #AishaRecipes or join our newsletter community for more simple, delicious dinner ideas that make cooking feel like a breeze.
Cranberry Chicken
Ingredients
Equipment
Method
- Preheat the oven to 350°F and coat a 9x13-inch glass baking dish with nonstick cooking spray.
- In a medium bowl, combine the Catalina dressing, onion soup mix, cranberry sauce, and red pepper flakes, then blend well and pour into the baking dish.
- Season the chicken thighs with salt and pepper, then place them in the baking dish in a single layer, ensuring they are coated with the sauce.
- Bake uncovered for 1 hour, or until the chicken reaches an internal temperature of 165°F.
- Serve the cranberry chicken warm over mashed potatoes, sweet potatoes, or rice.
