Easy Cranberry Chicken is the ultimate weeknight dinner hack that combines bold flavor with effortless prep. With only five minutes of prep time and a handful of pantry staples, this dish delivers a savory-sweet punch that’s perfect for busy families or last-minute guests. The rich, tangy sauce made from Catalina dressing, dry onion soup mix, and whole-berry cranberry sauce infuses the chicken with irresistible flavor. Whether you’re a kitchen novice or seasoned cook, this recipe will become a go-to favorite in your rotation.
Why You’ll Love This Cranberry Chicken
This Easy Cranberry Chicken is more than just convenient—it’s deliciously addictive. The blend of sweet cranberry sauce and tangy Catalina dressing forms a flavorful glaze that’s both vibrant and savory. Baked in the oven until perfectly done, the chicken turns out incredibly juicy and tender. Whether you’re prepping meals for the week or whipping up a comforting dinner, this dish delivers big flavor with minimal effort.
Ingredients
- 8 ounce bottle Catalina salad dressing
- 1.25 ounce (1 packet) dry onion soup mix
- 15 ounce can whole-berry cranberry sauce (or homemade cranberry sauce)
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 1/2 pounds boneless, skinless chicken thighs, excess fat removed
- Mashed potatoes or cooked rice, for serving
Step-by-Step: How to Make Cranberry Chicken
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch glass baking dish with nonstick spray.
- Mix the sauce. In a medium-sized bowl, combine the Catalina dressing, dry onion soup mix, whole-berry cranberry sauce, and red pepper flakes. Stir until well blended.
- Season the chicken. Sprinkle both sides of the chicken thighs with salt and pepper.
- Arrange the chicken. Place the chicken in the baking dish in a single layer. Pour the sauce mixture over the top, ensuring all pieces are thoroughly coated.
- Bake uncovered for 1 hour, or until the chicken reaches an internal temperature of 165°F.
- Serve warm over mashed potatoes, sweet potatoes, or a bed of fluffy rice to soak up every drop of the delicious sauce.
Helpful Tips
- Use a meat thermometer to ensure the chicken is fully cooked without drying it out.
- Line your baking dish with foil for easy cleanup.
- Don’t skip the red pepper flakes—they add a mild heat that balances the sweet and tangy sauce.
- Allow the chicken to rest for several minutes after baking to lock in its moisture.
Substitutions And Variations
- Catalina dressing substitute: Use Russian dressing or French dressing if Catalina isn’t available.
- Swap cranberry sauce: Apricot preserves or orange marmalade can be used for a different fruity flavor profile.
- Try different cuts: Boneless, skinless chicken breasts work well too—just adjust cooking time to prevent dryness.
- Add-ins: Toss in sliced onions or bell peppers for added texture and flavor.
Storage Instructions
Store any leftover cranberry chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F oven covered with foil for about 15–20 minutes, or microwave in 1-minute intervals until heated through. You can also freeze this dish for up to 2 months. When ready to enjoy, let it defrost overnight in the refrigerator before reheating.
Nutritional Information
Each serving (based on 6 servings) contains approximately:
- Calories: 461
- Carbohydrates: 43g
- Protein: 37g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 180mg
- Sodium: 1131mg
- Potassium: 524mg
- Fiber: 1g
- Sugar: 37g
- Vitamin A: 100 IU
- Vitamin C: 2mg
- Calcium: 28mg
- Iron: 2mg
Serving Suggestions
Serve this cranberry chicken over creamy mashed potatoes or a bed of steaming white rice to soak up all that luscious sauce. It also pairs well with roasted vegetables or a crisp green salad for a complete meal.
Frequently Asked Questions About Cranberry Chicken
Can I make this in a slow cooker? Yes! Simply add the chicken and sauce mixture to your slow cooker and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fully cooked.
Can I use chicken breasts instead of thighs? Absolutely. Just keep in mind that chicken breasts cook faster, so check for doneness at the 40-minute mark.
What type of cranberry sauce works best? Whole-berry cranberry sauce gives the best texture, but you can use jellied cranberry sauce if that’s what you have.
Is it spicy? Not really. The red pepper flakes add just a hint of heat. You can adjust the amount to your taste.
Can I prepare this ahead of time? Yes. You can assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours before baking.
Final Thoughts
Thank you for stopping by to try this Easy Cranberry Chicken recipe. It’s one of my favorite go-to meals for when I need something quick, flavorful, and satisfying. The sweet-tangy sauce, tender chicken, and minimal prep make it a perfect addition to your dinner table any night of the week. I hope you enjoy it as much as my family does. Happy cooking, and thank you for being part of our food-loving community!
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Easy Cranberry Chicken
- Total Time: 1 hour 5 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Easy Cranberry Chicken is a flavorful, oven-baked dish made with pantry staples like Catalina dressing and cranberry sauce. With just 5 minutes of prep, it’s a perfect weeknight dinner the whole family will love.
Ingredients
8 ounce bottle Catalina salad dressing
1.25 ounce packet dry onion soup mix
15 ounce can whole-berry cranberry sauce (or homemade)
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
2 1/2 pounds boneless, skinless chicken thighs, trimmed
Mashed potatoes or cooked rice, for serving
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch glass baking dish with nonstick spray.
- Mix the sauce. In a medium-sized bowl, combine the Catalina dressing, dry onion soup mix, whole-berry cranberry sauce, and red pepper flakes. Stir until well blended.
- Season the chicken. Sprinkle both sides of the chicken thighs with salt and pepper.
- Arrange the chicken. Place the chicken in the baking dish in a single layer. Pour the sauce mixture over the top, ensuring all pieces are thoroughly coated.
- Bake uncovered for 1 hour, or until the chicken reaches an internal temperature of 165°F.
- Serve warm over mashed potatoes, sweet potatoes, or a bed of fluffy rice to soak up every drop of the delicious sauce.
Notes
Russian or French dressing can be used instead of Catalina.
Apricot preserves make a tasty swap for cranberry sauce.
Chicken breasts can be used; adjust cooking time accordingly.
Rest chicken for 5 minutes before serving for best results.
Freezes well for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American