Baked Cranberry Chicken​

This cranberry chicken is tender, sweet yet tangy and easy to make! With less than five minutes of prep time, this is a perfect dinner for busy weeknights.

Prep Time10minutes mins
Cook Time1hour hr
Total Time1hour hr 10minutes mins

Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken, Cranberry

Servings: 8

Calories: 444kcal

Author: Echo Blickenstaff

Equipment​

• 9x13 inch pan

Ingredients​

• 4 boneless skinless chicken breasts, cut in half
• 1 can cranberry sauce whole berry
• 1 packet dry onion soup mix
• 1 cup pecans chopped
• 1 cup craisins
• 1 bottle Catalina dressing

Instructions​

• Place chicken in baking pan. Generously spread cranberry sauce over the chicken.
• Sprinkle onion soup mix, pecans, and craisins over the chicken. Pour Catalina dressing over top.
• Bake lightly covered with foil at 350 for 45 minutes. Uncover and bake for 15 more minutes.
• Serve over rice or mashed potatoes.
• Tip: Spoon extra sauce over the chicken and rice or mashed potatoes when serving.

Notes​

• Use four large boneless chicken breasts, cut in half - you can substitute with bone-in chicken or chicken thighs if you prefer. You should have enough chicken to fill a 9x13 baking dish.
• Arrange the chicken in a baking pan, prepped with some cooking spray. If you're using thighs with skin, make sure to put the skin-side down.
• Serve the extra sauce in a bowl and spoon over the chicken when serving. You can also garnish with a sprig of fresh rosemary.

Nutrition​

Calories: 444kcal | Carbohydrates: 48g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 898mg | Potassium: 526mg | Fiber: 3g | Sugar: 40g | Vitamin A: 65IU | Vitamin C: 2.8mg | Calcium: 25mg | Iron: 1mg