If you’re looking for a dish that brings together sweet, tangy, and savory flavors in perfect harmony, the Cranberry Chicken Recipe is an absolute winner. This recipe elevates simple chicken breasts into a luscious meal with a vibrant cranberry sauce that combines whole berry cranberry sauce, tangy salad dressing, and a hit of onion soup mix. It’s a fantastic choice whether you want an easy weeknight dinner or a festive dish to impress guests without fuss. Let me walk you through everything you need to know to make this delightful, colorful, and comforting dish your new go-to!
Ingredients You’ll Need
Ingredients You’ll Need
This Cranberry Chicken Recipe shines because of its straightforward and thoughtful ingredients. Each one adds a crucial dimension, making the dish rich in flavor and appealing in texture and appearance.
- 4 boneless, skinless chicken breasts: The lean protein base that bakes up juicy and tender.
- 1 can (14 oz) whole berry cranberry sauce: Offers a burst of natural sweetness and texture from the berries.
- 1 cup French or Russian salad dressing: Adds tangy creaminess that balances the sweetness perfectly.
- 1 packet (1 oz) dry onion soup mix: Infuses savory, herby notes without needing extra seasoning.
- 1 tablespoon olive oil: Helps keep the chicken moist and adds a subtle richness.
- Salt and pepper to taste: Basic seasonings to enhance all the natural flavors.
- Chopped parsley for garnish (optional): Adds a fresh pop of color and mild herbal lift.
How to Make Cranberry Chicken Recipe
Step 1: Prepare and Season the Chicken
First, preheat your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking and arrange your chicken breasts in a single layer for even cooking. Season them lightly with salt and pepper to bring out their natural flavors before adding the sauce.
Step 2: Mix the Cranberry Sauce
In a medium bowl, combine the whole berry cranberry sauce with your choice of French or Russian salad dressing and the dry onion soup mix. Stir these ingredients together until the sauce is smooth and well-blended, developing that unique sweet and savory mix that defines this Cranberry Chicken Recipe.
Step 3: Coat and Bake
Pour the vibrant cranberry sauce over the chicken, turning each piece to ensure a thorough coat. This step is essential for locking in moisture and flavor. Bake the chicken uncovered in your preheated oven for 35 to 45 minutes. You’ll know it’s done when the chicken is cooked through and the sauce is bubbling joyfully.
Step 4: Serve and Garnish
Once baked, spoon extra sauce over the chicken to keep every bite luscious. Optionally, sprinkle chopped parsley on top for a greeting of fresh green that’s as pleasing to the eye as it is to the palate.
How to Serve Cranberry Chicken Recipe
Garnishes
A gentle handful of chopped parsley or fresh thyme sprigs gives the dish a lovely herbal contrast and a vibrant presentation. A few cranberries tossed on top can also highlight the cranberry theme beautifully.
Side Dishes
This recipe pairs exceptionally well with mashed potatoes, fluffy rice, or roasted seasonal vegetables, which soak up the luscious cranberry sauce. For a lighter option, steamed green beans or a crisp garden salad add balance and freshness to your plate.
Creative Ways to Present
Try serving the Cranberry Chicken Recipe over a bed of wild rice with a drizzle of sauce and sprinkle of toasted nuts for added crunch. Alternatively, slice the chicken and arrange it on crostini with a dollop of sauce for an elegant appetizer twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Chicken stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen after resting, making leftovers an even tastier option for quick lunches or second-day dinners.
Freezing
You can freeze leftovers by placing the chicken and sauce in a freezer-safe container or zip-top bag. Freeze for up to 2 months and thaw overnight in the fridge before reheating. This makes meal planning a breeze when time is tight.
Reheating
Reheat the chicken gently in the oven at 325°F (160°C) until warm throughout or microwave on medium power, covered, to avoid drying out the juicy chicken and sauce. Stir the sauce occasionally during reheating for even warmth and maximum flavor retention.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are a great alternative that bring extra juiciness and flavor. Just monitor cooking time as thighs may need a few extra minutes to reach the proper internal temperature.
Is this recipe gluten free?
The Cranberry Chicken Recipe is gluten free as long as you check that the dry onion soup mix and salad dressing you use are gluten free. Always read labels especially if gluten sensitivity is a concern.
Can I prepare the sauce ahead of time?
Yes, mixing the cranberry sauce, salad dressing, and onion soup mix ahead of time saves prep during your cooking. Just keep the sauce refrigerated and coat the chicken right before baking for best results.
What can I add for a little heat in this Cranberry Chicken Recipe?
Adding a pinch of crushed red pepper flakes or a dash of hot sauce into the sauce mixture offers a lovely spicy kick that balances the sweet and tangy elements beautifully.
Can this be cooked in a slow cooker?
Definitely! Place the chicken and sauce in a slow cooker and cook on low for 4 to 5 hours. It’s convenient, and the chicken absorbs even more flavor over the slow cooking process.
Final Thoughts
I can’t recommend this Cranberry Chicken Recipe enough if you want a dish that feels both special and simple. It’s full of vibrant color, juicy tenderness, and that irresistible cranberry zing that keeps everyone asking for seconds. Give it a try soon—you might just discover your next favorite dinner!
Print
Cranberry Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Cranberry Chicken recipe is a sweet, tangy, and savory dish that’s perfect for weeknights or holiday dinners. Juicy chicken breasts are baked in a flavorful cranberry sauce made with whole berry cranberry sauce, tangy dressing, and onion soup mix, resulting in a simple yet elegant main course that pairs beautifully with rice, potatoes, or roasted vegetables.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 1 can (14 oz) whole berry cranberry sauce
- 1 cup French or Russian salad dressing
- 1 packet (1 oz) dry onion soup mix
Garnish
- Chopped parsley (optional)
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray to prevent sticking. Place the chicken breasts in a single layer inside the dish.
- Make the cranberry sauce: In a medium mixing bowl, combine the whole berry cranberry sauce, French or Russian salad dressing, and dry onion soup mix. Stir until the mixture is evenly blended to create a rich, tangy sauce.
- Coat the chicken: Pour the prepared cranberry sauce over the chicken breasts, turning them gently to ensure they are completely coated with the sauce, infusing flavor throughout.
- Bake the chicken: Bake the chicken breasts uncovered in the preheated oven for 35 to 45 minutes. Cook until the chicken is thoroughly cooked through, reaching an internal temperature of 165°F (74°C), and the sauce is bubbly and slightly thickened.
- Serve and garnish: Spoon some of the sauce from the baking dish over the chicken breasts before serving. Garnish with chopped parsley if desired. This dish pairs perfectly with mashed potatoes, rice, or steamed vegetables for a well-rounded meal.
Notes
- This recipe can also be adapted for a slow cooker; cook on low for 4–5 hours until chicken is tender.
- Chicken thighs work well as an alternative to chicken breasts for juicier meat.
- Add a pinch of crushed red pepper flakes or a splash of balsamic vinegar to the sauce for an added layer of flavor.
- Leftovers reheat well and can be shredded for use in wraps or sandwiches.
