Baked Cranberry Chicken
This cranberry chicken is tender, sweet yet tangy and easy to make! With less than five minutes of prep time, this is a perfect dinner for busy weeknights.
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 or mashed potatoes.
Tip: Spoon extra sauce over the chicken and rice or mashed potatoes when serving.
- Use four large boneless chicken breasts, cut in half - you can substitute with bone-in chicken or chicken thighs if you prefer. You should have enough chicken to fill a 9x13 baking dish.
- Arrange the chicken in a baking pan, prepped with some cooking spray. If you're using thighs with skin, make sure to put the skin-side down.
- Serve the extra sauce in a bowl and spoon over the chicken when serving. You can also garnish with a sprig of fresh rosemary.
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