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
Scale
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.
