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.
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!
This recipe is fantastic! It looks and tastes like “company” food, but it’s so easy! I like to use boneless, skinless thighs, and a mushroom-onion soup mix. A keeper!
Thank you, Pegla!
In the photo, It looks Like There is thyme and maybe parsley added to the chicken but I don’t see that listed in the recipe.
Hi, Vicki! Yes, you’re right! I often add a garnish for the photos, but it’s certainly not necessary and it’s not officially an ingredient in the recipe. You can feel free to add an herb garnish as well, but it’s not necessary to purchase any for the recipe itself…just an extra touch. 🙂
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!
What can you use in place of onion soup mix?
Hi, Janie! I haven’t tested it myself, but here’s a quick “recipe” for a homemade version of the onion soup mix, which you might want to try: 3 tablespoons of minced onion flakes, 2 tablespoons of beef bouillon powder, ½ teaspoon onion powder, ¼ teaspoon parsley flakes, 1/8 teaspoon ground celery seeds, and a pinch each of black pepper, sweet paprika, and salt. If you don’t like the seasonings/flavors used in the onion soup mix, then I would just play around with the seasonings that you do like and make a version that suits your tastebuds. Hope that helps!
I’m not a fan of dry onion soup mix. Is there something else I can use instead?
Hi, Janie! Here’s a quick “recipe” for a homemade version of the onion soup mix, which you might want to try: 3 tablespoons of minced onion flakes, 2 tablespoons of beef bouillon powder, ½ teaspoon onion powder, ¼ teaspoon parsley flakes, 1/8 teaspoon ground celery seeds, and a pinch each of black pepper, sweet paprika, and salt. If you don’t like the seasonings/flavors used in the onion soup mix, then I would just play around with the seasonings that you do like and make a version that suits your tastebuds. Hope that helps!
I made this and my chicken came out tough. Can you tell me what I’m doing wrong? I have this problem a lot
I wanted it to turn out so badly
Hi, Lori! It sounds like your chicken is just over-cooked. Maybe your oven runs at a higher temp than it reads on the dial? I would recommend getting a thermometer for the inside of your oven so that you can determine whether or not it is properly calibrated.
Also, the total cooking time can vary depending on a number of other factors, such as the size and thickness of your chicken. The best way to know when your chicken is perfectly cooked is to use a meat thermometer. The chicken will be done but not too dry or tough when it reaches an internal temperature of 165°F. Hope that helps!
I have made this recipe with half dressing and half BQ sauce. My family loved it.
That’s wonderful. Thanks, Grayce!
This was delicious My mother and I just loved it. We also tried it with a roast pork loin but definitely better with chicken. I added a sliced green pepper in the mixture that is all I did different very good. Try just a cut up onion and two beef Bullion cubes if you do not like onion mix. When it’s all cooked together with the mix though it is delicious
Wonderful! Thanks, Janis! I’m so glad that you liked it, and I appreciate your helpful comments about the different variations. 🙂
Would this recipe work in a crockpot or slow cooker? If so, how long would you recommend.
Hi, Mary Jo! Yes, I think it would work. The sauce will be a bit thinner than the oven-baked version, because in the oven you remove the cover and let the sauce thicken a bit at the end of the baking time. The slow cooker holds the condensation in the pot, so the sauce will get more watery. If you use the Crock Pot method, I would try about 4-6 hours on LOW or 2-3 hours on HIGH. Enjoy!
I have always made it in the crockpot! It turns out perfect!
That’s a great tip. Thanks, Vickie!
I made this tonite and it was delicious! I wasn’t certain that I would really like it but I did like it and so did my picky eater. The only exception to the recipe was that I used 4 whole chicken thighs. I wanted a bit of crispy skin so I browned them in an air fryer for about 20 minutes. Put them into a corning ware dish and followed the rest of the recipe exactly. Made a pot of white rice to go with it and could not be happier. Thank you for the recipe and will definitely be serving this again!
Your twist sounds perfect, Jimmy! Thanks so much for taking the time to leave me a note. I’m glad that even your picky eater approved! 🙂
Made this last night but with a whole chicken… absolutely delicious! Thank you I will be sharing this recipe!
Thank you, Kenzie! I’m so happy to hear that, and I appreciate you sharing the recipe. 🙂
Hi did you cut up the chicken? Or leave it whole? I’m looking into making the same thing
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.
Awesome! It’s definitely a classic! I’ve got it on our menu for tomorrow night. ‘Tis the season! 🙂
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.
Thank you, Jan! I’m so glad that you all enjoyed it!
I dislike chunky cranberry sauce. I dislike French or Catalina or similar dressings. I dislike onion soup mix. I like, no, love this dish. I recommend that people should try to make it before trying to change it. It is an odd thing what happens when you mix everything. It’s a beautiful delicious thing!
Thanks, Belle! I totally agree — they come together so well in this dish! 🙂
Need help Blair, looks like such great recipe. I am in Australia, so trying to replace some of the ingredients, also, can this dish be cooked in advance & is it suitable for freezing.
Regards
Jude
Hi, Jude! Yes, this dish will be fine cooked in advance, and it will also freeze well before or after baking.
If you don’t have onion soup mix in Australia, I would try a homemade version like this: https://www.allrecipes.com/recipe/217155/dry-onion-soup-mix/
Here’s a recipe for homemade catalina dressing that looks like it would work well if you can’t find something similar in your own stores: https://sweetandsavorymeals.com/homemade-catalina-dressing/
Hope that helps!
Thanks Blair,
Having guests Saturday night & it’s on the menu. I will report the result, I’m sure it will be great.
Jude
Perfect. Enjoy!
How would you prepare this recipe for a dinner party of 16 people?
Thank you!
Hi, Laurie! You can double the ingredients and bake the doubled recipe in a 4-quart (deep 9 x 13-inch) dish. If you do TWO of those large pans — so, a quadruple recipe — it should make enough for 16 people. Have a great party!
Thanks so much! I’ll let you know how it all turns out
Delighted!
Forgot to mention the temperature the chicken needs to bake at.
Hi, Sharon! The temperature and complete instructions are in the recipe card at the bottom of the post. In step #1, it says to preheat the oven to 375 degrees F.
We’ve used this recipe for the last four or five years for our Christmas dinner! We love it! Thank you so much for sharing.
I’m so happy to hear that! Merry Christmas, Lindsay!
Delicious! Made it in the slow cooker on high & in the last 20 minutes or so while some rice pilaf cooked, I added a slurry of cornstarch. Thickened up perfectly. My kids & husband were doubters looking at the concoction & recipe but they cleaned their plates. LOL.
We’re so happy to hear this, Stephanie! Thanks for trying it out.
The salad dressing iI planned on using ended up being expired so I had to adlib and used Heinze 57 instead. It’s going to be delicious!
We hope you enjoy, Susie!
I used this recipe but must admit a few changes. Instead of the onion soup mix I spent some time caramelising onions to add. I also used the juice of the orange and reduced the glaze with the onions, a cinnamon stick and tablespoon of Worcestershire sauce and some brown sugar. I also used a spatchcocked whole chicken with skin on and continuously brushed glaze while roasting pouring the rest of the glaze over for the final 30 minutes of cooking.
Your version sounds amazing, John! Thank you for sharing those changes. Glad that you enjoyed the meal!