If you’re looking for a dish that combines sweet, tangy, and savory flavors with minimal fuss, this Cranberry Chicken Recipe is an absolute gem. Picture tender, juicy chicken thighs bathed in a luscious sauce made from Catalina dressing, onion soup mix, and whole-berry cranberry sauce, creating a vibrant and comforting meal perfect for any night of the week. It’s one of those recipes that feels special but is incredibly simple, delivering big flavor with few ingredients and a lot of heart.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is the secret to this Cranberry Chicken Recipe’s magic. Each component plays a vital role, contributing to the bright color, rich texture, and harmonious balance of sweet and savory that makes the dish unforgettable.
- 8 ounce bottle Catalina salad dressing: Provides a tangy, slightly sweet base that livens up the sauce perfectly.
- 1 packet dry onion soup mix (about 1.25 ounces): Adds a savory depth and aromatic punch to complement the sweetness of the cranberries.
- 15 ounce can whole-berry cranberry sauce: Imparts that signature tartness and beautiful color, with bursts of berry flavor in every bite.
- 1/4 teaspoon red pepper flakes (optional): For a gentle kick of heat that balances the sweetness.
- 3 pounds boneless skinless chicken thighs: Perfectly tender and juicy, these thighs hold the sauce beautifully while baking.
- Salt and pepper: Essential seasonings to enhance and round out the flavors.
How to Make Cranberry Chicken Recipe
Step 1: Prep Your Oven and Dish
First, preheat your oven to 350°F. While it’s warming up, generously grease a 9×13-inch glass baking dish with nonstick cooking spray to keep your chicken from sticking and to make cleanup a breeze.
Step 2: Mix Your Sauce
In a medium bowl, whisk together the Catalina dressing, dry onion soup mix, whole-berry cranberry sauce, and red pepper flakes if you’re craving a hint of spice. This super-simple sauce blends sweet, tart, and savory notes, creating the perfect flavor foundation for your chicken.
Step 3: Season and Arrange the Chicken
Season your chicken thighs on both sides with salt and pepper—don’t be shy here, seasoning is key! Lay them in a single layer in your prepared baking dish, then pour the vibrant sauce over them. Take a moment to gently turn the chicken so each piece is coated well, making sure every morsel soaks up that delicious sauce.
Step 4: Bake to Perfection
Pop the dish into the oven and bake uncovered for about one hour. This slow baking method ensures the chicken becomes tender and juicy while the sauce thickens and intensifies. Aim for an internal temperature of 165°F to guarantee safety and succulence.
Step 5: Serve It Up
Once your Cranberry Chicken Recipe is done, serve those juicy thighs and the luscious sauce over a bed of fluffy rice, creamy mashed potatoes, or tender noodles. Let the sauce mingle with your chosen side and enjoy every comforting bite.
How to Serve Cranberry Chicken Recipe
Garnishes
To elevate this dish, sprinkle freshly chopped parsley or thyme leaves right before serving. These little green bursts add a fresh aroma and a splash of color that makes the dish pop right on your plate.
Side Dishes
This Cranberry Chicken Recipe pairs beautifully with simple sides that soak up the sauce. Think buttery mashed potatoes, fluffy white or wild rice, or egg noodles tossed with a little butter and herbs. Roasted vegetables like Brussels sprouts or green beans also add excellent texture and balance.
Creative Ways to Present
Want to impress your guests? Serve the cran-berry chicken over a bed of fragrant couscous or quinoa for a modern twist. For a festive touch, plate it alongside a bright winter salad with citrus segments and toasted pecans—adding layers of texture and flavor that wow every time.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Cranberry Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s meal just as delightful, if not more so.
Freezing
This dish freezes wonderfully. Let the cooked chicken and sauce cool completely, then transfer to a freezer-safe container. It will keep well for up to 2 months, giving you a no-fuss meal option that’s ready to be enjoyed anytime you need a cozy dinner.
Reheating
When it’s time to reheat, thaw if frozen, then warm gently on the stove over low heat or in the microwave until heated through. Add a splash of water or broth if the sauce has thickened too much during storage, ensuring the chicken stays moist and tender.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicy and tender, chicken breasts can work too. Just be mindful not to overcook them, as they can dry out faster.
Is the red pepper flakes spice level adjustable?
Definitely. The 1/4 teaspoon is just a suggestion—feel free to omit for no heat or add a bit more if you like a spicier kick. It’s all about your taste preferences!
Can I make this recipe gluten-free?
Yes! Just ensure the dry onion soup mix you use is labeled gluten-free, as some mixes contain gluten. The rest of the ingredients are naturally gluten-free.
What’s the best way to check if the chicken is cooked through?
Using a meat thermometer is your safest bet. Aim for an internal temperature of 165°F to ensure the chicken is fully cooked and juicy.
Can I prepare this dish in a slow cooker?
You can! Combine the sauce ingredients with the chicken thighs in your slow cooker and cook on low for 4 to 6 hours or until tender. Just note the sauce may be thinner without oven baking to reduce it.
Final Thoughts
This Cranberry Chicken Recipe is a true crowd-pleaser that brings together the best flavors and cozy vibes with hardly any effort. Whether you’re making it for a busy weeknight or a special occasion, it’s sure to become one of your favorite go-to dishes. Give it a try and enjoy the warmth and comfort this unique recipe delivers!
Print
Cranberry Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A flavorful and easy Cranberry Chicken recipe featuring tender chicken thighs baked in a sweet and tangy sauce made from Catalina salad dressing, dry onion soup mix, and whole-berry cranberry sauce. Perfect for a comforting weeknight dinner served over rice, mashed potatoes, or noodles.
Ingredients
Sauce 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)
Chicken
- 3 pounds boneless skinless chicken thighs
- Salt and pepper, to taste
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Grease a 9×13-inch glass baking dish with nonstick cooking spray to prevent sticking.
- Make the Sauce: In a medium bowl, combine the Catalina salad dressing, dry onion soup mix, whole-berry cranberry sauce, and red pepper flakes if using. Mix until well blended and pour the sauce into the prepared baking dish.
- Season and Arrange Chicken: Season both sides of the boneless skinless chicken thighs with salt and pepper. Place the chicken thighs in a single layer within the baking dish, then turn the pieces to coat them thoroughly with the cranberry sauce mixture.
- Bake the Chicken: Bake the chicken uncovered in the preheated oven for 1 hour or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and tender.
- Serve: Remove from oven and serve the cranberry chicken hot, spooning the sauce over the top. Pair it with rice, mashed potatoes, or noodles for a complete meal.
Notes
- Optional red pepper flakes add a subtle kick—adjust quantity to taste or omit for milder flavor.
- Using boneless skinless chicken thighs keeps the meat juicy and flavorful, but chicken breasts can be substituted if preferred.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- This dish is great for potlucks or family dinners and can be made ahead and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
