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Cranberry Chicken on a dinner plate with mashed potatoes and green beans.
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5 from 29 votes

Cranberry Chicken

This Cranberry Chicken is tender, sweet, tangy, and so easy to make. Chicken breasts bake in a cranberry Catalina sauce with onion soup mix, pecans, and Craisins for a simple dinner that feels special enough for the holidays.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken, Cranberry
Servings: 8
Calories: 444kcal
Author: Echo Blickenstaff

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 16 ounces

Instructions

  • Preheat oven to 350 degrees F. Place chicken pieces in a greased 9x13 baking dish and cover evenly with cranberry sauce.
    Chicken in a glass dish covered with canned cranberries for Cranberry Chicken.
  • Sprinkle dry onion soup mix, chopped pecans, and Craisins over the top.
    Glass dish with craisins, pecans and soup mix on top of chicken.
  • Pour Catalina dressing evenly over the chicken and toppings.
    Glass dish with Catalina dressing covering the Cranberry Chicken.
  • 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.
    Foil covering glass dish of Cranberry Chicken.
  • Remove foil and bake for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F.
    Glass baking dish with baked Cranberry Chicken.
  • Spoon extra sauce over the chicken before serving. Serve over rice or mashed potatoes.
    Plate of Cranberry Chicken, green beans and mashed potatoes.

Video

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

Calories: 444kcal | Carbohydrates: 48g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 898mg | Potassium: 526mg | Fiber: 3g | Sugar: 40g | Vitamin A: 65IU | Vitamin C: 2.8mg | Calcium: 25mg | Iron: 1mg