If you are looking for a dish that perfectly combines sweet, tangy, and savory flavors with minimal effort, this Cranberry Chicken Recipe will become your new go-to favorite. It’s a deliciously comforting meal that uses pantry staples and results in tender, juicy chicken thighs bathed in a vibrant cranberry sauce that has just the right hint of spice. Whether you’re cooking for family, friends, or just craving something cozy, this recipe hits all the marks and will brighten up any dinner table.
Ingredients You’ll Need
The beauty of this Cranberry Chicken Recipe lies in its simplicity. Each ingredient plays its part to create a harmony of flavors and textures — from the zesty Catalina dressing to the rich, sweet whole-berry cranberry sauce. Getting these ingredients ready is your first step toward a flavorful home-cooked meal.
- Catalina salad dressing: Its tangy and slightly sweet profile acts as a delicious base and tenderizer.
- Dry onion soup mix: Brings savory depth with its blend of onions, herbs, and spices.
- Whole-berry cranberry sauce: Adds vibrant color and a luscious, fruity sweetness that balances the dish.
- Red pepper flakes: Just a pinch to awaken the palate with a gentle, smoky heat.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- Boneless, skinless chicken thighs: Naturally juicy and flavorful, making them perfect for baking in sauce.
- Optional serving accompaniments: Mashed potatoes or cooked rice to soak up the wonderful sauce.
How to Make Cranberry Chicken Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to a steady 350 degrees Fahrenheit. Lightly coat a 9-by-13-inch glass baking dish with nonstick cooking spray to ensure your cranberry chicken doesn’t stick and can be served effortlessly.
Step 2: Mix the Sauce
In a medium-sized bowl, combine the Catalina salad dressing, dry onion soup mix, whole-berry cranberry sauce, and a dash of red pepper flakes. Stir everything together until perfectly blended into a mouthwatering sauce that’s both vibrant and flavorful.
Step 3: Season and Arrange the Chicken
Season your boneless, skinless chicken thighs with salt and pepper on both sides for simple but effective flavor enhancement. Place the thighs in a single layer inside the prepared baking dish, making sure each piece is generously coated with the tangy cranberry mixture.
Step 4: Bake to Perfection
Bake the chicken uncovered for about one hour. You’re looking for that internal temperature of 165°F to guarantee it’s cooked through. This slow, steady cooking allows the cranberries and spices to meld wonderfully with the tender chicken.
Step 5: Serve and Enjoy
Once the chicken is perfectly baked, serve it hot over a bed of creamy mashed potatoes, sweet potatoes, or fluffy cooked rice to delight in every drop of that flavorful sauce.
How to Serve Cranberry Chicken Recipe
Garnishes
To elevate this Cranberry Chicken Recipe, add a sprinkle of freshly chopped parsley or thyme right before serving. These herbs add a fresh pop of color and a delightful aroma that pairs beautifully with the sauce’s sweet and tangy notes.
Side Dishes
Mashed potatoes are a classic match, soaking up all the luscious sauce, but you can also try creamy polenta, roasted sweet potatoes, or even a simple wild rice pilaf to complement the flavors. A crisp green salad or steamed seasonal vegetables rounds out the meal perfectly.
Creative Ways to Present
For a fun twist, try serving the chicken over a soft bed of buttery egg noodles or tuck it into warm pita bread with a smear of cream cheese and fresh greens. This Cranberry Chicken Recipe is versatile and shines in both casual family dinners and more festive gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cranberry Chicken Recipe, store any leftovers in an airtight container in the refrigerator. The flavors deepen overnight and the dish will stay fresh for up to 3 days, making it ideal for easy lunches or quick dinners later in the week.
Freezing
If you want to keep this dish longer, freeze individual portions in freezer-safe containers or heavy-duty zip-top bags. Frozen Cranberry Chicken stays good for up to 3 months, allowing you to savor the delicious combination anytime you crave it.
Reheating
To reheat, thaw frozen portions overnight in the fridge, then warm gently in the oven at 325°F until the chicken reaches an internal temperature of 165°F again. Alternatively, microwave reheating works well for a quick meal, just cover to retain moisture and heat evenly.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but because they are leaner, watch closely during baking to avoid drying them out. You may need to reduce the baking time slightly or add a splash of water to the sauce to keep things moist.
Is this recipe gluten-free?
Most of the ingredients are naturally gluten-free, but it’s important to check your onion soup mix and Catalina dressing labels as some brands may contain gluten. Using gluten-free versions will keep the dish safe for those with sensitivities.
Can I make this recipe spicy?
Yes! The red pepper flakes offer a mild heat, but you can increase the amount for bolder spice or add fresh chopped jalapeños into the sauce mix. Just remember to balance it against the cranberry’s sweetness for the perfect harmony.
What can I substitute for Catalina dressing?
If you don’t have Catalina dressing on hand, you can try a mix of French dressing or a simple combination of ketchup and apple cider vinegar. The goal is to preserve that sweet-tangy flavor profile which is key to this Cranberry Chicken Recipe.
How do I know when the chicken is done?
The safest method is using a meat thermometer to confirm the internal temperature has reached 165°F. The chicken should be tender and juices run clear. If you don’t have a thermometer, make sure the flesh is opaque and the cooking time is fully observed.
Final Thoughts
This Cranberry Chicken Recipe is truly a crowd-pleaser that brings together vibrant flavors and comforting textures with ease. It’s one of those dishes you’ll want to make again and again, whether for busy weeknights or special moments. I hope you dive in and enjoy every juicy, tangy bite as much as I do!
Print
Cranberry Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Cranberry Chicken is a flavorful oven-baked dish featuring tender boneless, skinless chicken thighs coated in a tangy and sweet sauce made from Catalina salad dressing, dry onion soup mix, whole-berry cranberry sauce, and a hint of red pepper flakes. This easy-to-make recipe is perfect for a comforting weeknight dinner and is best served over mashed potatoes or rice to soak up the delicious sauce.
Ingredients
Sauce Ingredients
- 8 ounce bottle Catalina salad dressing
- 1.25 ounce (1 packet) dry onion soup mix
- 15 ounce can whole-berry cranberry sauce
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
Chicken
- 2 1/2 pounds boneless, skinless chicken thighs, excess fat removed
Serving Suggestions
- Mashed potatoes or cooked rice, for serving
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly coat a 9-by-13-inch glass baking dish with nonstick cooking spray to prevent sticking.
- Make the Sauce: In a medium bowl, thoroughly combine the Catalina salad dressing, dry onion soup mix, whole-berry cranberry sauce, and red pepper flakes until well blended. Pour this mixture evenly 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 over the sauce in the baking dish, making sure each piece is generously coated with the sauce mixture.
- Bake: Bake the chicken uncovered in the preheated oven for about 1 hour, or until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and juicy.
- Serve: Remove the baked cranberry chicken from the oven and serve hot over a bed of mashed potatoes, sweet potatoes, or cooked rice to enjoy the flavorful sauce.
Notes
- You can substitute chicken thighs with chicken breasts, but adjust baking time accordingly to avoid dryness.
- Using whole-berry cranberry sauce adds texture and bursts of flavor, but you can use jellied cranberry sauce if preferred.
- For extra heat, increase the red pepper flakes as desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.
- Ensure proper internal temperature of 165°F for safe consumption using a meat thermometer.
