Cranberry Chicken
This One-Pan Cranberry Chicken is a quick and easy dinner recipe perfect for busy weeknights. Made with juicy chicken breasts, a sweet and tangy cranberry sauce, and simple pantry ingredients, this savory skillet meal comes together in under 30 minutes with minimal cleanup. It’s the ultimate family-friendly chicken recipe for fall, winter, or holiday meals!
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.