This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that's perfect for cool nights!
The most tender, juicy and flavorful baked chicken breasts! This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that’s perfect for cool nights.
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!
I used a can of whole berry cranberry sauce for convenience, but this would also be a perfect way to use up any leftover homemade cranberry sauce that you might have from the holidays. You can find my favorite 3-Ingredient Cranberry Sauce recipe here.
How to make Cranberry Chicken:
You only need 5 ingredients and about 10 minutes of prep for this oven baked chicken breast recipe!
The best way to cook chicken breast in the oven:
First, season the chicken with salt and pepper and place it in a two-quart baking dish that has been sprayed with cooking spray.
Next, stir together the ingredients for your cranberry glaze:
- French salad dressing (or use Russian or Catalina dressing instead)
- Whole berry cranberry sauce
- A packet of dry onion soup mix seasoning
- Zest from half of an orange
I love the bright, fresh burst of flavor from the orange zest when paired with the cranberry in this dish. 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, since it has a bitter taste.
Pour the sauce over the raw chicken breasts,
cover tightly with a lid or aluminum foil, and bake in a 375 degree F oven for 30 minutes.
After 30 minutes, remove the cover and return the chicken to the oven for another 15 minutes (or until the meat reaches an internal temperature of 165 degrees F). Then spoon the sauce over the chicken and serve!
What to serve with cranberry baked chicken breasts:
This dish pairs nicely with just about any vegetable and starch. Here are a few easy side dishes that go well with the cranberry chicken:
- Rice, egg noodles, crusty French bread, or Garlic Mashed Potatoes
- 3-Ingredient Homemade Breadsticks
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits
- Crispy Seasoned Oven Roasted Potatoes
- Southern Collard Greens
- Easy Broccoli Casserole
- Oven Roasted Asparagus
Cook’s Tips and Recipe Variations:
- Have leftover homemade cranberry sauce? Omit the canned sauce and use 1 1/2 cups of homemade whole berry sauce.
- I used 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, since it 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 degrees F.
- 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.
- Nutrition information provided is based on all of the sauce in the pan. If you do not consume all of the sauce, nutrition facts will vary drastically.
More easy baked chicken breast recipes that you might enjoy:
- Golden Baked Chicken Breasts
- 5-Minute Honey French Baked Chicken Breasts
- “No Work” Baked Chicken
- Southern Baked Chicken Parmesan
Dump-and-Bake Cranberry Chicken
This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that's perfect for cool nights!
Ingredients
- 4 boneless, skinless chicken breasts (about 3 lbs. total)
- 8 ounces (about 1 cup) French, Russian or Catalina salad dressing
- 1 (14 ounce) can whole berry cranberry sauce
- 1 (1 ounce) packet dry onion soup mix seasoning
- Zest from ½ of an orange
Instructions
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Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
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Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
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Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.
Recipe Notes
- Have leftover homemade cranberry sauce? Omit the canned sauce and use 1 1/2 cups of homemade whole berry sauce.
- I used 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, since it 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 degrees F.
- 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.
- Nutrition information provided is based on all of the sauce in the pan. If you do not consume all of the sauce, nutrition facts will vary drastically.
Actually followed all directions loved it!
This was so, so good. My husband who is terribly fussy ate every bit of it!! This is definitely going into my meal rotation!!
Wonderful! Thanks, Pat!
I made this before many times. I marinated it overnight and cut up the chicken breast in small bites pieces. I served it with rice and salad. yummy
Thanks, Yvonne!
I just made this today and my family loved it.
Awesome! Thanks, Sharon!
Hi! I just discovered your site. I made this but winded up with Way too much liquidy sauce. I’m inexperienced so it may have been errors on my part. I had three pounds of boneless chicken thighs in a three quart rectangular Pyrex dish which made them pretty close together but in one layer. I made up the sauce as directed but when I opened the Ocean Spray whole berry sauce it turned out to be almost all jellied sauce with just a few whole berries. It all measured two cups of sauce in my measuring glass cup which looked like a lot but I went ahead. It took like an hour and a half before the chicken was done and the chicken was almost submerged in a thin sauce.which was way too much even with rice. It tasted good but was hard to manage. What do you suggest I do the next time? Put the chicken in two pans? Would it get rid of some moisture if I browned the chicken first. Was it the jellied sauce? Should I substitute homemade sauce or dried cranberries or just make half the sauce?. You make want to update the recipe. I looked at the Ocean Spray website and I saw many complaints in the reviews about the same thing I noticed that the sauce is basically jelly now. Help! I look forward to trying more of your recipes and I LOVE reading about your family. Your boys look like such fine children. I am so sorry about the death of your parents’ dog over the holidays. So sad.
Hi, Marion! Thanks for your note! From what I can gather, it sounds like you didn’t do anything wrong when preparing the recipe. If you can see in the photos that I took, the sauce is definitely thinner after baking. I just use a slotted spoon to remove the meat, and then spoon a smaller amount of sauce over the chicken (leaving the excess in the pan). If you want a thicker sauce, you can definitely make your own cranberry sauce AND you can try baking the dish without a cover at all. The sauce will thicken up more without the cover, but your meat may also cook quicker, too, so just keep an eye on it. Hope that helps, and thanks again for reading the blog! 🙂