Cranberry Chicken

This Cranberry Chicken is one of those comforting dishes that combines sweet, tangy, and savory flavors perfectly. The cranberry sauce gives it a deliciously festive flair, while the Russian dressing and onion soup mix create a rich glaze that coats every bite of tender chicken. I love how this recipe feels fancy enough for a holiday meal but easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love this Cranberry Chicken because it’s incredibly simple yet tastes like I spent hours in the kitchen. The mix of sweet cranberry and tangy Russian dressing gives the chicken a unique flavor that always impresses. It’s perfect for busy nights when I want something comforting, flavorful, and ready with minimal prep. Plus, it makes my kitchen smell amazing as it bakes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 ½ pounds boneless chicken breast, or thighs
▢8 ounces Russian salad dressing
▢14 ounces whole berry cranberry sauce, about 1 ½ cups homemade
▢1 ounce dry onion soup mix seasoning, 1 packet
▢1 tablespoon seasoned salt, or to taste

Directions

1. I start by preheating my oven to 350°F (175°C).
2. Then, I lightly grease a baking dish large enough to fit all the chicken pieces in a single layer.
3. I place the chicken breasts or thighs in the dish and season them with seasoned salt.
4. In a medium bowl, I combine the Russian dressing, cranberry sauce, and dry onion soup mix. I stir until everything is well blended.
5. I pour the mixture evenly over the chicken, making sure each piece is coated.
6. I bake it uncovered for about 45–50 minutes, or until the chicken is cooked through and the sauce is bubbling.
7. Once done, I let it rest for a few minutes before serving. I like to spoon the sauce from the pan over the chicken for extra flavor.

Servings and Timing

This recipe serves about 6 people. It takes roughly 10 minutes to prepare and about 45–50 minutes to bake, depending on the thickness of the chicken pieces.

Variations

I sometimes use chicken thighs for extra juiciness or swap in chicken tenders when I want a faster cook time. For a spicier version, I add a pinch of crushed red pepper flakes to the sauce. If I’m feeling fancy, I mix in a tablespoon of orange marmalade for a citrusy twist. It also works beautifully in a slow cooker—I cook it on low for about 4–5 hours.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I either warm it in the oven at 325°F until heated through or microwave it in short intervals, spooning the sauce over to keep it moist. For longer storage, I freeze the chicken and sauce for up to 3 months and thaw it overnight in the refrigerator before reheating.

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F using a meat thermometer to ensure it’s safe to eat.

Can I use homemade cranberry sauce instead of canned?

Yes, I love using homemade whole berry cranberry sauce—it adds a fresher taste and richer texture.

What can I serve with Cranberry Chicken?

I often pair it with rice, mashed potatoes, or roasted vegetables to soak up the delicious sauce.

Can I prepare this dish ahead of time?

Yes, I assemble everything the day before, cover it, and refrigerate it. When I’m ready, I bake it as directed.

Is there a substitute for Russian dressing?

If I don’t have Russian dressing, I mix together Catalina or French dressing with a bit of ketchup for a similar flavor.

Can I cook this in a slow cooker?

Yes, I cook it on low for about 4–5 hours or on high for 2–3 hours until the chicken is tender.

Can I use frozen chicken?

I prefer thawing the chicken first to ensure even cooking and proper flavor absorption.

Does this recipe work with turkey instead of chicken?

Yes, turkey cutlets or tenderloins work wonderfully and taste great with the cranberry glaze.

How can I make this dish less sweet?

I reduce the amount of cranberry sauce slightly or use a more tangy dressing to balance the sweetness.

Can I double the recipe for a crowd?

Absolutely. I double all ingredients and use a larger baking dish or two smaller ones to feed a group easily.

Conclusion

I love how this Cranberry Chicken brings together bold flavors with minimal effort. The sweet-tangy sauce perfectly complements the juicy chicken, creating a dish that feels both comforting and elegant. Whether I’m cooking for family dinner or hosting a holiday meal, this recipe always delivers warmth and satisfaction.

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