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This Cranberry Chicken is one of those easy dinner recipes that looks a little fancy but takes almost no effort. The chicken bakes in a sweet and savory cranberry sauce with Catalina dressing, onion soup mix, dried cranberries, and crunchy pecans. It is cozy enough for Sunday dinner, pretty enough for the holidays, and simple enough for a busy weeknight.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I’ve never tried this combo before, but I LOVED it! That savory fruity sweet flavor combo was delicious! Thank you!” – Dini
“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!” – Wilhelmina
“I made this for once-a-year family get together this Christmas and it was a super hit! Everyone loved it so much.” – Grandma Dori
Why I Love This Chicken
I love this recipe because it has that sweet and savory flavor that makes everyone come back for seconds. The ingredient list looks a little unusual at first, but once everything bakes together, the cranberry sauce, Catalina dressing, and onion soup mix make the best tangy glaze for the chicken. The pecans add crunch, the Craisins add little bursts of cranberry flavor, and the sauce is so good spooned over rice or mashed potatoes.
This is also one of my favorite recipes for holiday meals when I want something that feels special but does not take all day. It only takes a few minutes to put together, then the oven does the rest. The red cranberry sauce looks so pretty on the table, especially with green beans, a salad, or a little rosemary on top. It works for Christmas, Thanksgiving, Sunday dinner, or any night when you want an easy chicken dinner with a little extra flavor.
🩷 Echo
Ingredients You’ll Need
- Chicken: Boneless, skinless chicken breasts work well here. I like to cut large chicken breasts in half so they bake more evenly and fit nicely in a 9×13 baking dish.
- Whole berry cranberry sauce: Canned whole berry cranberry sauce gives the sauce texture and sweet-tart flavor, but leftover homemade cranberry sauce can work too.
- Dry onion soup mix: This adds the savory flavor that balances the sweetness of the cranberry sauce and dressing.
- Pecans: Chopped pecans give the chicken a little crunch and make it feel extra special.
- Craisins: Craisins are dried cranberries, and they add chewy little bites of cranberry flavor throughout the sauce.
- Catalina dressing: Catalina dressing makes the sauce tangy, sweet, and glossy as it bakes.
- Optional garnish: A little fresh rosemary on top makes this dish look beautiful for the holidays.
Ingredient Additions and Substitutions
- Chicken thighs: Boneless chicken thighs can be used instead of chicken breasts. They are a little more forgiving and stay tender, but the baking time may need to be adjusted.
- Bone-in chicken: Bone-in chicken can work, but it usually takes longer to bake. Always check for an internal temperature of 165 degrees F.
- French dressing: French dressing can be used in place of Catalina dressing if that is what you have.
- Russian dressing: Russian dressing is another common swap for Catalina and gives the sauce a slightly creamier, tangier flavor.
- Homemade cranberry sauce: Leftover cranberry sauce from Thanksgiving or Christmas is great in this recipe. If it is extra thick, stir it before spreading it over the chicken.
- Orange juice and zest: Stir a splash or two of orange juice into the cranberry sauce, or add a little orange zest for more citrus flavor without making the sauce too thin.
- Walnuts: Walnuts can be used instead of pecans if you prefer them or already have them on hand.
- Red pepper flakes: Add a small pinch if you like a little heat with the sweet cranberry sauce.
- Fresh herbs: Rosemary, thyme, or sage can add a cozy holiday flavor.
- Bacon: A reader mentioned wanting to try crumbled bacon, and I think it would be a fun savory topping.
- No nuts: Leave out the pecans if you need this recipe to be nut-free.
- Onion soup mix substitute: If onion soup mix bothers your stomach, try mixing soy sauce and finely diced fresh onion into the dressing before pouring it over the chicken.
- Gluten-free option: Check the labels on the onion soup mix, Catalina dressing, and cranberry sauce to make sure they are gluten-free.
How to Make Cranberry Chicken
- Add the chicken. Preheat the oven to 350 degrees F. Place the chicken in a greased 9×13 baking dish, then spoon the cranberry sauce evenly over the top.
- Add the toppings. Sprinkle the dry onion soup mix, chopped pecans, and Craisins over the cranberry sauce.
- Pour on the dressing. Pour the Catalina dressing evenly over everything, making sure the chicken is well covered.
- Bake covered. Lightly cover the baking dish with foil and bake for 45 minutes. This helps the chicken cook through while the sauce starts to soak in.
- Finish baking. Remove the foil and bake for 15 more minutes, or until the chicken reaches 165 degrees F.
- Serve with sauce. Spoon the extra sauce over the chicken and serve over rice or mashed potatoes.
Recipe Tips
- Use similar-sized chicken pieces. If the chicken pieces are close in size, they will bake more evenly.
- Do not overbake the chicken. Chicken breasts can dry out if they bake too long, so use a meat thermometer and pull them from the oven once they reach 165 degrees F.
- Cover first, then uncover. Baking covered keeps the chicken moist, and baking uncovered at the end helps the sauce thicken into a glaze.
- Use the extra sauce. The sauce is one of the best parts of this recipe, so spoon it over the chicken and whatever you serve with it.
- If the sauce gets too thick, stir in a small splash of water, chicken broth, or orange juice.
- If the sauce is too thin, let the chicken bake uncovered a few extra minutes or let it rest before serving.
- Use the entire 16-ounce bottle of Catalina dressing. This gives you plenty of sauce for serving over rice or mashed potatoes.
- Let frozen chicken thaw first. This recipe bakes best with thawed chicken so it cooks evenly and safely.
Frequently Asked Questions
Yes, chicken thighs work well in this recipe. Boneless thighs usually stay tender and juicy, but the bake time may be a little different depending on their size. Use a meat thermometer and make sure the chicken reaches 165 degrees F.
I recommend thawing the chicken first. Frozen chicken can release extra liquid and cook unevenly in this recipe.
Craisins are dried cranberries. You can usually find them near the raisins and other dried fruit at the grocery store.
Use a full 16-ounce bottle of Catalina dressing. It makes plenty of sauce for the chicken and for spooning over rice or mashed potatoes.
Yes. French dressing is a good substitute for Catalina dressing in this recipe. Russian dressing can also be used.
Yes. The flavor will be different, but you can try using soy sauce and finely diced onion instead. Mix it into the dressing before pouring it over the chicken.
Yes, but only add a splash or two so the sauce does not get too thin. Orange zest is also a great option because it adds citrus flavor without adding much liquid.
It can be, but you need to check your labels. Some onion soup mixes and dressings contain gluten, so choose gluten-free versions if needed.
Yes. Leftover homemade cranberry sauce works well, especially after Thanksgiving or Christmas. If it is very thick, stir it before spreading it over the chicken.
Stir in a small splash of water, chicken broth, or orange juice. Add just a little at a time so the sauce does not get watery.
Make Ahead and Storage
- Make ahead: You can assemble the chicken and sauce earlier in the day, cover it, and keep it in the refrigerator until you are ready to bake. You can also assemble it the night before if needed.
- Before baking: If the dish has been chilled, let it sit at room temperature while the oven preheats so the baking dish is not going straight from cold to hot.
- Storing leftovers: Store leftover Cranberry Chicken in an airtight container in the refrigerator for 3 to 4 days.
- Freezing: Freeze leftover cooked chicken and sauce in a freezer-safe container for up to 2 months.
- Reheating: Reheat in the microwave or in the oven until warmed through. Add a splash of water, chicken broth, or orange juice if the sauce needs loosening.
- Best leftover tip: Save as much extra sauce as you can. It helps keep the chicken moist when reheating.
Pairing Ideas
This Cranberry Chicken is so good served over Homemade Mashed Potatoes, Instant Pot Rice, Wild Rice, egg noodles, or Sweet Potatoes because they soak up the sweet and savory sauce. For vegetables, I like it with Oven Roasted Vegetables, Sweet Sautéed Asparagus, Brussels Sprouts, Pesto Potatoes, or a simple green salad. It also fits right in with holiday sides like Cranberry Sausage Stuffing, Homemade Dinner Rolls, Christmas Salad, or Pecan Sweet Potato Casserole.
More Yummy Cranberry Recipes
- Cranberry Cheese Ball
- Cranberry Vinaigrette Dressing
- Cranberry Cream Cheese Bread
- Cranberry Sausage Stuffing
- Cranberry Brie Bites
- Sugared Cranberries
This Cranberry Chicken is easy, cozy, and full of sweet and savory flavor. It is a great recipe for busy weeknights, holiday dinners, or anytime you want a chicken dinner that feels a little more special without adding extra work. If you try this recipe, please leave a comment and a star rating below. I would love to hear what you thought! ❤️
Cranberry Chicken
Video
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, 16 ounces
Instructions
- Preheat oven to 350 degrees F. Place chicken pieces in a greased 9×13 baking dish and cover evenly with cranberry sauce.
- Sprinkle dry onion soup mix, chopped pecans, and Craisins over the top.
- Pour Catalina dressing evenly over the chicken and toppings.
- Lightly cover the baking dish with foil and bake for 45 minutes, allowing the chicken to cook through and the sauce to start soaking in.
- Remove foil and bake for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F.
- Spoon extra sauce over the chicken before serving. Serve over rice or mashed potatoes.
Equipment
- 9×13 inch pan
Notes
- Use a meat thermometer to make sure the chicken reaches 165 degrees F.
- Try to use chicken pieces that are close in size so they bake evenly.
- Boneless chicken thighs can be used instead of chicken breasts, but the baking time may vary.
- Use a 16-ounce bottle of Catalina dressing for plenty of sauce.
- French dressing or Russian dressing can be used in place of Catalina dressing.
- Add a splash or two of orange juice or a little orange zest for extra citrus flavor.
- Walnuts can be used instead of pecans, or the nuts can be left out.
- If the sauce gets too thick, stir in a small splash of water, chicken broth, or orange juice.
- For a gluten-free version, check the labels on the onion soup mix, dressing, and cranberry sauce.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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!
what are raisins?
I think you may be asking, what are craisins? They are dried cranberries. You can find them on the grocery aisle next to the raisins and other dried fruits. Thank you for asking!
My Mom made this for years with French dressing, no pecans. Mixed it all together and poured it over the top. One of my childhood favorites.
What are the ounces of can for whole berry cranberry sauce and what size of package for chopped pecans do you use and any recommendation brands for either of these two?
I usually use Ocean Spray cranberry sauce – I don’t have a can on hand to tell you exactly, but it is a 12 -14 oz can. I use approximately 1 cup of pecans. I use pecans often for salads and baking, so I buy the Kirkland Signature brand at Costco. I keep store them in the freezer to keep them fresh tasting and pull out what I need when I’m cooking. I hope this helps. Thank you for asking!
Can you use Lite Catalina dressing and it turn out just as good? I accidentally bought Lite dressing at the store..
Yes, the light dressing will work just fine!
thank you! it was delicious!
This recipes calls for 3-4 chicken breasts – I am thinking that this means 3-4 WHOLE chicken breasts OR 6-8 HALF chicken breasts. If you only want to make 4 servings (1/2 ckn breast/svg) you will need to cut the recipe in half. Correct ??? That is what I plan to do unless I want extra sauce.
Yes, the 3-4 chicken breasts are boneless, skinless breasts that have already been halved, not whole chicken breasts. For four servings, I would recommend two half chicken breasts cut in half again. If you are using prepackaged breasts, one breast is enough for 2 servings. There will be a lot of extra sauce even with cutting the recipe in half. I will say that when I’ve made this my guests usually go for seconds. This also is delicious reheated if you want leftovers for lunch the next day. Thank you for your comment!
Very good I made it with boneless skinless thighs and it was a big hit and will make it again. There is nothing I would change.
This looks and sounds great. I would like to make this with boneless/skinless chicken. How long should I cook it for?
The recipe calls for boneless/skinless chicken breasts. It cooks for 45 minutes with the foil on, and then an additional 15 with foil removed. You are going to love this recipe – it is so good!
So yummy! I wonder if you could use fresh cranberry sauce instead of canned?
Yes, I’ve made it before with our Orange Cranberry Sauce and it is amazing! Any homemade cranberry sauce would work and taste great. Thanks for asking!
This recipe sound delicious. Can I cook in my casserole crockpot? Or top my stuffing with the chicken?
Going to try it on Christmas.
Thank you for the recipe.
I have made this in the crockpot before, but I prefer baking it in the oven. The last few minutes of cooking without the foil gives the chicken and the pecans a chance to brown a little. Are you thinking of serving the dish with stuffing instead of rice? I think it would be great with stuffing!
I’ve made this with chicken thighs. I mix all the ingredients together and rub it all over the chicken including under the skin and then bake. Comes out deelish!!!!
Great idea! Thank you for sharing!
Would a bag fresh whole cranberries work as well?
You would need to simmer them down first with some sugar to bring out the flavor and add some sweetness. You would do a 12-oz. bag with about 1 c. of sugar and a couple Tbsp of water. Let it simmer until the cranberries pop and soften and then add them as directed to the recipe! I have done this recipe this way before and it is amazing! 🙂
This looks amazing, I am making it this weekend. Which Catalina dressing am i supposed to use? Have went to grocery store and found many different flavors.
Any kind will work, I would go with a brand you typically trust.
I came across this recipe about 9 months ago and my entire family of 10 people all love this so much! I just bought cranberries in bulk so I will be able to make it throughout the year! Thank you for sharing this!
I bookmarked this recipe ages ago and am just now getting around to making this. What size bottle of dressing? And what size package of pecans?
Just the regular size dressing, and the amount of pecans you want to use is really to taste. Just enough to sprinkle over the chicken.
.trying this on the grill with.. added blue berries & a little crushed red pepper. Touch of apple cider vinegar
THis was delicious! I just barely came across your blog and it is a new favorite! I also made your lemon bars for work and they were a hit!
Sounds so good! I have never tried it with cranberries. I will have to try that next time. I do the same recipe but use apricot jam. . . I love it!
Recipe for Apricot Chicken please?
You can find our recipe for apricot chicken HERE: https://www.favfamilyrecipes.com/easy-apricot-chicken/
I just wanted you to know how much I enjoy your blog. Thank you for all of your delicious recipes. I cannot wait to try this cranberry chicken.