Baked Cranberry Chicken (Super Easy)
This is a simple dump-and-bake recipe where you pour cranberry sauce over raw chicken breasts and bake. It turns into a sweet-tangy glaze.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (about 14 oz / 400 g) whole berry cranberry sauce
- 1 packet dry onion soup mix
- 2 tbsp French dressing or orange juice
- 1 tbsp olive oil
- Optional: 1 tsp garlic powder or black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Lightly oil a baking dish.
- Place the raw chicken breasts in the dish in a single layer.
- In a bowl, mix:
- cranberry sauce
- onion soup mix
- French dressing (or orange juice)
- Pour the cranberry mixture over the chicken, coating it well.
- Bake 35–45 minutes, until the chicken reaches 165°F / 74°C internal temperature.
- Spoon the sauce from the dish over the chicken before serving.
Optional Add-Ins (Great Flavor Boost)
- 1 sliced onion
- ½ cup chopped walnuts or pecans
- ½ cup dried cranberries
- Fresh rosemary or thyme
What to Serve With It
- Rice or buttered noodles
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
✅ Tip: If the sauce seems thin, remove the chicken after baking and simmer the sauce from the pan in a small pot for 3–5 minutes to thicken.
If you’d like, I can also show you 3 other cranberry chicken versions (slow cooker, 3-ingredient, and holiday-style with stuffing). 🍗🍒