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Easy Baked Cranberry Chicken with Tangy Glaze

Close-up of a perfectly cooked cranberry chicken breast topped with a thick, glossy cranberry sauce.
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Create a simple, impressive dinner with this Easy Baked Cranberry Chicken. This recipe combines the sweet-tart flavor of cranberries with savory seasonings for a comforting dish perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 (14 ounce) can whole berry cranberry sauce
  • 1 (1 ounce) package dry onion soup mix
  • 1 cup Catalina dressing
  • 1/4 teaspoon red pepper flakes (optional, for a hint of spice)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Place the chicken breasts in the prepared baking dish in a single layer.
  3. In a medium bowl, whisk together the whole berry cranberry sauce, dry onion soup mix, Catalina dressing, and red pepper flakes, if using, until the mixture is smooth. This creates your tangy glaze.
  4. Pour the cranberry glaze evenly over the chicken breasts, ensuring they are well coated.
  5. Bake for 40 to 50 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) and the sauce is bubbly and slightly thickened.
  6. Remove from the oven and let the chicken rest for 5 minutes before serving. Spoon extra sauce from the pan over the chicken when serving.

Notes

  • Serve this Cranberry Chicken over white rice, mashed potatoes, or egg noodles to soak up the rich sauce.
  • For a brighter flavor, substitute half of the cranberry sauce with orange marmalade to create a Cranberry Orange Chicken variation.
  • This dish freezes well. Cool leftovers completely, store in an airtight container, and reheat gently on the stovetop or in the oven.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-baked-cranberry-chicken-tangy-glaze/