The most tender, juicy, and flavorful baked chicken breasts! This 5-ingredient dump-and-bake cranberry chicken is a cozy, easy dinner with just 10 minutes of prep.
Table of Contents
If you’re looking for even more boneless, skinless chicken breast recipes, be sure to try this oven-baked chicken breast, these 5-minute honey French baked chicken breasts, and this skillet chicken with apples and onions.
A friend hosted several of us ladies last evening and served this chicken. It was outstanding! She used chicken thighs which she browned before cooking in her crock pot with all the rest of the ingredients. We poured the sauce over our chicken and mashed potatoes. Delicious.
– Jan
How to Make Cranberry Chicken | 1-Minute Video
A Few Notes Before You Get Started
- I use Ken’s Country French dressing, but you can substitute with Catalina dressing or Russian dressing if you prefer.
- When zesting the orange, be sure that you only scrape off the outer peel. This is where all of the essential oils and flavors are found. You do not want to scrape off the white pith, which has a bitter taste.
- Total cooking time will vary depending on the size and thickness of your chicken. The type of baking dish that you use can also impact the cooking time (dark, nonstick metal pans or a cast iron pan will cook the meat faster than a ceramic or glass dish, for instance). As a result, a meat thermometer is the best way to know when your chicken is done. The meat is ready when it reaches an internal temperature of 165°F.
Directions
You only need 10 minutes (at most!) to throw together this baked chicken dinner that’s basted in a sweet-and-savory cranberry glaze. With hints of bright orange zest, tart cranberries, and zesty onion seasoning, you won’t believe how complex this simple recipe tastes!
- Season the chicken with salt and pepper and place it in a single layer in a casserole dish.
- Stir together the cranberry sauce.
- Pour the sauce over the chicken.
- Cover the dish and bake for 30 minutes.
- Remove the cover and continue baking for 15 more minutes, or until the chicken is cooked through.
- Garnish with chopped herbs such as fresh rosemary, thyme, or parsley.
What to Serve with Chicken and Cranberry Sauce
Pair this easy cranberry chicken recipe with rice, egg noodles, mashed potatoes with sour cream and chives, or a basket of flaky biscuits. For veggies, you might like a green bean casserole, this vegetable casserole, this easy broccoli casserole, or a house salad with candied pecans.
Preparation and Storage Tips
- Make Ahead: Assemble the dish in advance and keep it covered in the fridge for up to 24 hours before baking.
- How to Store: Let the chicken and cranberry sauce cool to room temperature. Package the leftovers in an airtight container. Store in the refrigerator for 3-4 days or freeze for up to 3 months.
- How to Reheat: Cover the dish and warm in a 325 degree F oven until heated through. You can also microwave individual servings for about 1 minute.
This recipe has been a staple in our household since the 1990’s. Always delicious, and great for this time of year around the holidays.
– Sharon
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Cranberry Chicken
Ingredients
- 4 boneless, skinless chicken breasts (about 3 lbs. total)
- 8 ounces (about 1 cup) French dressing, Russian dressing, or Catalina salad dressing
- 1 (14 ounce) can whole berry cranberry sauce (I use Ocean Spray brand)
- 1 (1 ounce) packet dry onion soup mix seasoning (I use Lipton brand)
- Zest from ½ of an orange
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh herbs such as parsley, thyme, or sage
Instructions
- Preheat oven to 375°F. Spray a 2-quart baking dish with nonstick cooking spray. Season chicken with salt and pepper to taste. Place chicken in the prepared dish.
- In a separate bowl, stir together the salad dressing, cranberry sauce, dry onion soup mix, and orange zest.
- Pour the sauce over the chicken.
- Cover tightly and bake for 30 minutes.
- Remove the cover and return the dish to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165°F. Spoon the pan sauce over the chicken. Garnish with chopped fresh herbs, if desired. Serve.
Notes
Nutrition
Cranberry Chicken Recipe Variations
- Instead of the boneless, skinless chicken breasts, substitute with about 3 pounds of boneless, skinless chicken thighs. The thighs will cook faster than the breasts, so remove the cover after about 15-20 minutes before continuing to bake for the final 15 minutes.
- Have leftover homemade cranberry sauce? Omit the canned sauce and use 1 ½ cups of homemade whole berry sauce.
- To serve a smaller family, cut all of the ingredients in half. Bake the 2 lbs. of chicken with cranberry sauce in an 8-inch square dish.
- Make cranberry chicken in the Crock Pot instead of in the oven.
More Chicken Breast Recipes to Try
BBQ Chicken Breast
25 minutes mins
Dutch Oven Chicken Breast with Vegetables
1 hour hr 10 minutes mins
Oven Fried Chicken Breast
30 minutes mins
This recipe was originally published in September, 2019. It was updated in November, 2024.
The flavors are surprisingly delicious. Simple to make yet an elegant presentation. I halved the recipe for my husband and me.
Thank you, Kathy! We’re glad you enjoyed it.
This looks fantastic, and your recipes have never failed me yet! Which dressing do you find tastes best in this recipe?
Thank you so much, and may Jesus bless you!
Hi, B! Thank you for your kind words! I typically use Ken’s Steakhouse Country French dressing for this one, but the Creamy French (by Ken’s Steakhouse or Kraft) is also really good. Hope you enjoy!
Thank you, Blair! It looks fantastic!
We hope you enjoy!