Cranberry Chicken is the perfect one dish chicken dinner! Tender and juicy chicken thighs baked in a flavor-packed sauce of Catalina dressing, whole berry cranberry sauce, onion soup mix, and red pepper flakes for just a hint of spice. Serve over rice, mashed potatoes, or noodles.
Easy Cranberry Chicken Recipe
Of all the great one dish dinner recipes, this might just be our new favorite! It took mere minutes to toss the ingredients together and then it baked for an hour while homework was being done. Such a simple dinner recipe! You’ll love the sweet and savory cranberry sauce and fork-tender chicken.
Finding new and delicious yet easy to make dinner recipes can be a challenge, but we’ve got you covered! Here are a few of our favorites: Homemade Hamburger Helper | Slow Cooker Shrimp and Corn Chowder | Easy Air Fryer Pizza | Cheesy Taco Spaghetti | Instant Pot Broccoli Cheese Soup
The Ingredients
Here’s what you’ll need to make Cranberry Chicken (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Catalina salad dressing – use any brand you like.
- Dry onion soup mix – this ingredient adds wonderful savory flavor to the sauce.
- Whole-berry cranberry sauce – use canned or homemade cranberry sauce.
- Red pepper flakes – this ingredient is optional. It added just a little bit of heat to the sauce.
- Boneless, skinless chicken thighs – this recipe can also be made with skinless chicken breast.
- Salt and pepper
How to Make Cranberry Chicken
- Preheat the oven to 350F degrees. Grease a 9×13-inch glass baking dish with nonstick cooking spray.
- In a medium bowl, combine the Catalina dressing, dry onion soup mix, cranberry sauce, and red pepper flakes. Mix well, then pour into the prepared baking dish.
- Season the chicken thighs on both sides with salt and pepper then place in the baking dish in a single layer.
- Turn the chicken thighs over to coated all sides well with the sauce.
- Bake the chicken uncovered for 1 hour or until the chicken has an internal temperature of 165°F.
What to Serve with Cranberry Chicken
- Steamed white or brown rice
- Mashed potatoes
- Buttered egg noodles
- Tossed salad
- Oven roasted vegetables like asparagus, green beans, Brussel sprouts etc…
How to Store Leftovers
Store the leftover chicken in an airtight food storage container in the refrigerator for up to three days. The chicken can also be frozen for up to two months.
More Cranberry Recipes You’ll Love:
- Cranberry Apple Coleslaw
- Turkey Cranberry Sliders
- Cranberry Brie Bites
- Air Fryer Cranberry Turkey Legs
- Cranberry Walnut Chicken Salad
Cranberry Chicken
Ingredients
- 8 ounce bottle Catalina salad dressing
- 1 packet dry onion soup mix (about 1.25 ounce)
- 15 ounce can whole-berry cranberry sauce
- 1/4 teaspoon red pepper flakes optional
- 3 pounds boneless skinless chicken thighs
- salt and pepper
Instructions
- Preheat the oven to 350F degrees. Grease a 9×13-inch glass baking dish with nonstick cooking spray.
- In a medium bowl, combine the Catalina dressing, dry onion soup mix, cranberry sauce, and red pepper flakes. Mix well, then pour into the prepared baking dish.
- Season the chicken thighs on both sides with salt and pepper then place in the baking dish in a single layer. Turn the chicken thighs over to coated all sides well with the sauce.
- Bake the chicken uncovered for 1 hour or until the chicken has an internal temperature of 165°F.
- Serve the chicken and sauce over rice, mashed potatoes, or noodles.
Last Step:
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96 comments on “Cranberry Chicken”
Made this for my family tonight. I’ve been looking for a new yet simple with plenty protein ideas. This was perfect and everyone loved it! I will be adding this to our family meals. Thank you so much for sharing!
So glad to hear everyone loved it. Thanks MD!
Haven’t made yet but fully invite family and make for them. It looks so delicious.
Haven’t made yet but fully invite family and make for them. It looks so delicious.
This is a delicious recipe! I froze half as I’m a single household. Good thing or I might’ve eaten the whole thing. I made it without the red pepper flakes, but next time I may try them. I’ll do chicken breasts too because I prefer them. Thanks so much!
Happy to hear this Susanne. Thank you!
This looks amazing!! Any suggestions on reducing the sodium? Maybe replace the onion soup mix with freeze dried onion and garlic powder?? I’m liking the suggestions of bell peppers too.
Hi Kelli. Those sound like great substitutions. You could also make your own Catalina dressing using low sodium ingredients which would definitely help.
Been making this for over 40 years. Sauce is delicious over stovetop stuffing
We made this tonight and it was fabulous, I just wanted to know if there’s any way to thicken the sauce
Thanks Tina. If you are looking to thicken after it is cooked, you could put the remaining sauce in a sauce pan and use corn starch over low heat and then pour over the plated chicken.
IT WAS AWESOME!!
Had to make adjustments for what I had on hand: used jellied cranberry sauce, bone-in thighs, and no pepper flakes. I tasted the sauce cold and it was bitter so added a couple tsps of sugar. After it cooked it we decided it really didn’t need the sugar. It was delicious!
Sounds great Becky. Thanks!
Ridiculously easy & delicious – it’s going into our regular rotation! I used chicken breasts instead of thighs, and they came out tender & perfect. Thank you for a great recipe!!
Thanks Lisa!
I love the s it was a real hit with my family. I served it with rice so good
My family enjoys this dinner so much I have it on my dinner rotation!
We make this when w have company never has failed us they love it
How long would you bake a couple large but not terribly thick boneless skinless chicken breasts?
For two breasts I would check at 30 minutes or so. Looking for an internal temp of 165.
Wonderful change from regular baked chicken
Bright flavor
I made this for the 1st time tonight (with chicken breasts). What a hit! The chicken literally fell apart with my fork. Served it over rice and will definitely be making this again!
Excellent!!!
Used kraft honey catalina and wow its just sooooo tasty.
Gunna try this with a turkey tenderloin.
Could you make this in a slow cooker with chicken breasts?
I haven’t tried it with this recipe but yes. You may have to adjust the portions depending on the size of your slow cooker and cook on low for 4-5 hours checking on internal temp towards the end.
I tried it and it was great. The only downside was I didn’t have the crusted skin shown in the pictures.
This dish was delish. Was bored with the same old same old. Saw the recipe / and made it tonight for dinner. Everyone loves it. Will definitely make it again.