If you are searching for a dish that blends tangy sweetness with comforting, savory flavors, this Cranberry Chicken Recipe is going to be a new favorite in your kitchen. The magic of a simple sauce combining zesty Catalina dressing, tart whole-berry cranberry sauce, and the savory punch of dry onion soup mix creates a vibrant coating that transforms basic chicken thighs into a luscious, melt-in-your-mouth supper. This recipe is as easy as it is delicious, perfect for cozy weeknights or impressing guests with minimal effort.
Ingredients You’ll Need
Gathering these straightforward ingredients ensures your Cranberry Chicken Recipe hits all the right notes of taste, texture, and color. Each one plays a pivotal role, from the crisp acidity of the Catalina dressing to the comforting richness of the chicken thighs.
- Catalina salad dressing: This brings a sweet and tangy base that perfectly balances the tartness of the cranberry sauce.
- Dry onion soup mix: Adds a deep, savory umami flavor with a hint of onion and herbs that enhances the chicken beautifully.
- Whole-berry cranberry sauce (15-ounce can): Provides the star fruit component with bursts of sweet and slightly tart flavor, plus lovely texture.
- Red pepper flakes (1/4 teaspoon, optional): Just a pinch to give the dish a subtle kick if you like a bit of heat.
- Boneless skinless chicken thighs (3 pounds): These are tender and juicy, ideal for soaking up the cranberry sauce for maximum flavor.
- Salt and pepper: Essential for seasoning the chicken and enhancing every flavor note in the recipe.
How to Make Cranberry Chicken Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350 degrees Fahrenheit — a gentle temperature that lets the chicken cook evenly and the sauce thicken without burning. Lightly grease a 9×13-inch glass baking dish using nonstick cooking spray. This ensures nothing sticks, making cleanup a breeze and helping the chicken brown beautifully.
Step 2: Mix the Flavor-Packed Sauce
In a medium bowl, whisk together the Catalina salad dressing, dry onion soup mix, whole-berry cranberry sauce, and red pepper flakes if you’re using them. This mixture combines sweet, tangy, and savory elements into one harmonious sauce. Pour the sauce into the prepared baking dish, creating a vibrant base for the chicken to bathe in.
Step 3: Season and Arrange the Chicken
Generously season each chicken thigh with salt and pepper on both sides. Lay the thighs in a single layer on top of the sauce in your dish. Then, flip the chicken pieces to coat each side with the cranberry mixture. This helps the sauce cling to every bite, infusing the chicken with incredible flavor as it bakes.
Step 4: Bake Until Juicy and Tender
Place the dish uncovered in the oven and bake for one hour. This longer baking time allows the chicken to cook through completely, reaching the safe internal temperature of 165°F, while the sauce thickens and caramelizes slightly around the edges. The thighs will turn tender, juicy, and absolutely delectable.
Step 5: Serve with Your Favorite Comforts
Once out of the oven, scoop the chicken with the luscious sauce over rice, mashed potatoes, or buttered noodles. These sides soak up the cranberry sauce perfectly, making every forkful a comforting celebration of sweet and savory flavors.
How to Serve Cranberry Chicken Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or thyme adds a pop of color and fresh aroma that complements the sauce’s sweet tang. For an extra texture contrast, add toasted sliced almonds or chopped pecans on top—you’ll love the nutty crunch with every bite.
Side Dishes
This Cranberry Chicken Recipe pairs wonderfully with creamy mashed potatoes, fluffy white or wild rice, or buttered noodles. Roasted vegetables, such as green beans or Brussels sprouts, offer a lovely green contrast and a touch of earthiness to balance the sweet sauce.
Creative Ways to Present
For a festive meal, serve this cranberry chicken on a large platter garnished with whole fresh cranberries and sprigs of rosemary. Another fun idea is to stuff the chicken thighs with a bit of cheese before baking for a surprise richness inside. You can also layer the sauce and chicken in a casserole style for a beautiful presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cranberry chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days and retain that lovely tangy-sweet flavor you love. Just be sure to cool it completely before sealing to maintain moisture and taste.
Freezing
This Cranberry Chicken Recipe freezes well if you want to save some for later. Place the cooked chicken and sauce in a freezer-safe container or bag and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in the oven at 325°F, covered with foil, to keep the chicken juicy and the sauce luscious without drying out. You can also warm smaller portions in the microwave, adding a splash of water or broth if needed to loosen the sauce.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts if you prefer. Just be mindful that breasts cook faster and can dry out more easily, so check for doneness earlier and consider reducing the baking time slightly.
Is this recipe suitable for slow cooking?
Absolutely! You can prepare this cranberry chicken recipe in a slow cooker by layering the ingredients similarly and cooking on low for 4-6 hours. The flavors meld beautifully and the chicken becomes even more tender.
Can I make this recipe gluten-free?
Check the labels on your dry onion soup mix and salad dressing to ensure they are gluten-free. Many brands offer gluten-free versions, which will keep this dish safe for those with gluten sensitivities.
How spicy is the red pepper flakes addition?
Just a small amount of red pepper flakes adds a subtle warmth without overpowering the dish. If you prefer a milder flavor, feel free to omit them entirely—it will still be delicious.
What can I substitute for Catalina dressing?
If you don’t have Catalina dressing, you can try a mixture of ketchup, vinegar, and a little sugar to replicate that sweet and tangy flavor, but the key is to keep the balance that complements the cranberry sauce.
Final Thoughts
This Cranberry Chicken Recipe is a wonderful reminder that simple ingredients can come together to create spectacularly comforting and flavorful meals. I hope you find as much joy cooking and sharing it as I do. Don’t hesitate to make it your own with little twists here and there—once you try it, you’ll see why it’s such a treasured recipe in so many kitchens.
Print
Cranberry Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A flavorful and easy-to-make Cranberry Chicken recipe featuring tender boneless skinless chicken thighs baked in a tangy-sweet sauce made from Catalina salad dressing, dry onion soup mix, whole-berry cranberry sauce, and optional red pepper flakes. Perfect for a comforting family dinner served over rice, mashed potatoes, or noodles.
Ingredients
Sauce Ingredients
- 8 ounce bottle Catalina salad dressing
- 1 packet dry onion soup mix (about 1.25 ounce)
- 15 ounce can whole-berry cranberry sauce
- 1/4 teaspoon red pepper flakes (optional)
Chicken
- 3 pounds boneless skinless chicken thighs
- Salt and pepper to taste
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F. Grease a 9×13-inch glass baking dish with nonstick cooking spray to prevent the chicken from sticking.
- Make the Sauce: In a medium bowl, combine the Catalina salad dressing, dry onion soup mix, whole-berry cranberry sauce, and red pepper flakes if using. Stir well until all ingredients are evenly mixed, then pour the sauce into the prepared baking dish.
- Season and Arrange Chicken: Season the chicken thighs on both sides with salt and pepper. Place the chicken thighs in a single layer in the baking dish, making sure to coat each piece well with the sauce by turning them over.
- Bake the Chicken: Bake the chicken uncovered in the preheated oven for 1 hour or until the internal temperature of the chicken reaches 165°F, ensuring the thighs are cooked through and tender.
- Serve: Remove from the oven and serve the chicken thighs hot with the cooked sauce spooned over them. This dish pairs beautifully with rice, mashed potatoes, or noodles for a complete meal.
Notes
- For a spicier dish, increase the red pepper flakes to 1/2 teaspoon.
- Bone-in chicken thighs can be used but may require additional baking time.
- The sauce can be prepared ahead and refrigerated for up to 24 hours before baking.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
