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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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excellent! very flavorfull and easy to prepare. might add crumbled bacon next time
Yum, you’ll have to let us know how it goes with the bacon.
I’d like to try this with the orange juice suggestion. Do you add it in addition to all of the other ingredients or do you substitute it for one of the ingredients? How much orange juice? Zest as well? Thanks!
Stir it with the cranberry sauce so it combines well. Just add a splash or two, you don’t want it to be too runny. And yes with the zest! It can add the flavor of orange without adding too much liquid. I would start with a teaspoon and work up if you feel like it needs more. Hope this helps!
I can’t wait to try this this week, but is there anything I can substitute for the onion soup mix because I’ve tried that mix in pot roast and It’s sort of makes my stomach unsteady😱 Maybe I could just leave it out or add some other spices what do you think? Thank you for help because it looks absolutely wonderful.
You could possibly add about 1/4 cup soy sauce and then some fresh diced onion to taste. I would mix it into the dressing before pouring it over the chicken. Hope this helps!
I’m a beginner. What are CRAISINS?
Craisins are dried cranberries. They are usually found near the raisins and other dried fruit. Hope this helps!
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 and this recipe