Cranberry Chicken
The combination of ingredients for this Cranberry Chicken may seem unusual, but I promise, once it is all baked together the flavor is HEAVENLY! The chicken is baked to perfection in it’s own savory sweet cranberry sauce with sweet bursts of craisins and toasted pecan pieces. You are going to love it. I have made this on many many occasions and it turns out perfectly EVERY time!
I love serving this chicken over rice with a green salad. The red and green look so pretty together, and so classy. There is an ample sauce leftover in the pan once the chicken is baked. When serving, I like to spoon the extra sauce over the chicken and the rice. It’s a great looking dish for special occasions that is sure to impress. It’s a perfect dish for Christmas, but is also be great for Valentine’s Day or any other formal or informal meal. Be sure to make plenty because everyone will want seconds! If you do have leftovers, it is just as good when it is reheated.
Other Yummy Cranberry Recipes
If you are looking for some other tasty cranberry recipes to make at home we have a lot of great recipes where cranberries are the star ingredient. If you serve this dish with a salad you should definitely try our Cranberry Vinaigrette Dressing. Some other cranberry recipes that we always are making over the Holidays are our Cranberry Almond Bread with Cream Cheese Swirl for breakfast, our Cranberry Salsa for a yummy appetizer, and our Orange Cranberry Sauce and Cranberry-Sausage Stuffing are perfect for Holiday dinners. Another favorite cranberry sauce is our Raspberry Cranberry Sauce recipe, I love this one on sandwiches and rolls.
How many chicken breasts in Cranberry Chicken?
The recipe calls for 3-4 chicken breasts, cut in half. This is assuming that the chicken breasts are large. If they are smaller, you will want to use 6 or 7. There should be enough chicken to fill the 9 x 13 baking dish.
How to make Cranberry Chicken
Cranberry Chicken
Equipment
- 9x13 inch pan
Ingredients
- 4 boneless skinless chicken breasts, cut in half
- 1 can cranberry sauce whole berry
- 1 packet dry onion soup mix
- 1 cup pecans chopped
- 1 cup craisins
- 1 bottle Catalina dressing
Instructions
- Place chicken in baking pan. Generously spread cranberry sauce over the chicken.
- Sprinkle onion soup mix, pecans, and craisins over the chicken.
- Pour catalina dressing over top.
- Bake lightly covered with foil at 350 for 45 minutes. Uncover and bake for 15 more minutes.
- Serve over rice.
- Tip: Spoon extra sauce over the chicken and rice when serving.
Video
Nutrition Information
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I am new to the recipe method for cooking and want to try this. I not sure exactly how much dressing?? A small bottle or large bottle. And can I use walnuts in place of pecans?
We use the 16 ounce bottle of dressing, and yes I think walnuts would be fine!
I’ve never tried this combo before, but I LOVED it! That savory fruity sweet flavor combo was delicious! Thank you!
I love cranberry so much that I buy in bulk during the holidays so I can have them all year, so I knew I was gonna love this! I was not disappointed, this is amazing!
Tried this for dinner last night and it didn’t disappoint! Easily, a new favorite recipe!
This looks amazing! I love cranberry on turkey so I can’t wait to try it on chicken!
It does come together very nicely!! Love the crunch from the nuts & the sauce with chicken is amazing!
love this site
I made this for once-a-year family get together this Christmas and it was a super hit! Everyone loved it so much that I made it for a vegetarian dinner later using Worthington’s Fry Chik instead of the chicken and everything else exactly as shown. It was deeelicious! My family consists of adult children, grandchildtren and great grandchildren. It’s nice to know that they still think I’m a great cook! Thanks for all the wonderful recipes!
HEY COOKS! Make sure to double the Nutritional Info, unless you’re feeding eight 5 yr. olds! Everyone I know ordinarily eats 1/2 chicken breast. Here, you’re cutting the half chicken breast into yet another half. This might work if you’re feeding eight 5 yr. olds, but not for a normal adult. I DO pay close attention to Nutritional info, and I find this recipe to be extremely high in calories, etc., for ONLY the (unreasonable) portion size. It does sound tasty, though.
I would love to make this ahead of time and freeze it. Is this something that can be done with this recipe?
We haven’t tried freezing it before. Let us know how it goes if you try it!
This was absolutely divine! My husband swears it is gourmet, 5-star restaurant dining. Thank you so much for this exquisite recipe! I made it exactly as you described – fork tender and simply “moreish “!
So glad you liked this chicken! It’s so fun to see people’s reaction to this recipe because they are like “this is amazing, what’s in it?!” and after we tell them how simple the ingredients are they are always surprised! So easy, right? Thanks for taking the time to comment!