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
Scale
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.
