There’s nothing better than a quick, delicious, and satisfying meal after a long day, and this One-Pan Cranberry Chicken is exactly that! With a perfect balance of sweet and savory flavors, tender chicken, and a rich, tangy sauce, this dish is a go-to for busy weeknights. Plus, it all comes together in just one pan, making cleanup a breeze—because who wants to spend extra time scrubbing dishes?
Before we dive into the recipe, let’s talk kitchen essentials. A large baking dish is perfect for getting all that chicken and sauce baked in the oven, while a wooden spoon makes stirring easy without scratching your cookware. And if you love effortless prep, a sharp chef’s knife is a must for chopping onions, garlic, and fresh herbs in seconds.
Now, let’s get cooking!
Cranberry Chicken
Equipment
- Baking Dish
- Mixing Bowl
- Wooden Spoon
Ingredients
- 8 ounce bottle Catalina salad dressing
- 1 packet dry onion soup mix
- 15 ounce can whole-berry cranberry sauce or homemade cranberry sauce
- 1/4 teaspoon red pepper flakes
- salt and pepper
- 3 boneless skinless chicken breasts or 6 thinly sliced chicken breasts – my preference
Instructions
- Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.
- In a medium bowl or in the baking dish, combine the Catalina dressing, onion soup mix, cranberry sauce, and red pepper flakes. Blend well. Pour into the baking dish.
- Season the chicken on both sides with salt and pepper and place in the baking dish, in a single layer, making sure all the chicken is coated well with the sauce.
- Bake, uncovered, for 1 hour (or until the chicken has an internal temperature of 165°F.)
- Serve over rice.
