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
Scale
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.
