Description
This Cranberry Chicken recipe is a perfect blend of tangy cranberry sauce and savory flavors, creating a deliciously moist and flavorful dish. The chicken is first browned for extra depth, then baked in a sweet and tangy cranberry dressing mixture, making it an ideal main course for a comforting dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for browning)
Sauce
- 1 (14 oz) can whole cranberry sauce
- 1 (8 oz) bottle French or Catalina dressing
- 1 packet onion soup mix
- 1 tablespoon Dijon mustard (optional for extra flavor)
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken.
- Brown the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts or thighs with salt and pepper. Brown the chicken for about 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
- Prepare Sauce: In a medium bowl, combine the whole cranberry sauce, French or Catalina dressing, onion soup mix, and Dijon mustard if using. Stir everything together until well blended.
- Assemble Dish: Place the browned chicken in a 9×13-inch baking dish. If you chose not to brown the chicken, place raw chicken directly in the dish. Pour the cranberry sauce mixture evenly over the chicken to coat it thoroughly.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to allow the chicken to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the sauce is bubbly and slightly thickened.
- Garnish and Serve: Garnish with fresh parsley before serving. Pair the cranberry chicken with rice, mashed potatoes, or roasted vegetables for a complete meal.
Notes
- Optional browning of the chicken adds extra flavor and texture but can be skipped to save time.
- Dijon mustard is optional but adds a nice tang and depth to the sauce.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Adjust salt accordingly since the onion soup mix can be salty.
