Cranberry Chicken is a sweet, tangy, and slightly spicy baked dish that’s as easy as it is flavorful. With tender chicken thighs smothered in a rich sauce made from Catalina dressing, cranberry sauce, and onion soup mix, this recipe delivers bold flavor with minimal effort. Perfect for weeknight dinners or festive occasions, it pairs beautifully with rice, mashed potatoes, or noodles.

Cranberry Chicken

Why You’ll Love This Recipe

Only 10 minutes of prep—just mix, pour, and bake.
A perfect balance of sweet, tangy, and savory flavors.
Great for family dinners or holiday meals.
Uses pantry-friendly ingredients you likely already have.
One-dish recipe with minimal cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (8-ounce) bottle Catalina salad dressing
1 packet dry onion soup mix (about 1.25 ounces)
1 (15-ounce) can whole-berry cranberry sauce
1/4 teaspoon red pepper flakes (optional)
3 pounds boneless, skinless chicken thighs
Salt and pepper, to taste

Directions

Preheat oven to 350°F. Lightly grease a 9×13-inch glass baking dish with nonstick spray.
In a medium bowl, mix together Catalina dressing, onion soup mix, cranberry sauce, and red pepper flakes until well combined.
Pour the sauce mixture into the prepared baking dish.
Season chicken thighs with salt and pepper on both sides, then place in a single layer in the dish. Turn the chicken to coat evenly in the sauce.
Bake uncovered for 1 hour, or until chicken reaches an internal temperature of 165°F.
Serve hot over rice, mashed potatoes, or noodles, spooning extra sauce over the top.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Calories: 513 kcal per serving (approx.)

Variations

Swap chicken thighs for boneless, skinless chicken breasts (reduce baking time slightly).
Use French dressing instead of Catalina for a similar sweet-tangy flavor.
Add sliced onions or bell peppers to the baking dish for extra vegetables.
Make it spicier by adding more red pepper flakes or a dash of hot sauce.
Sprinkle fresh parsley or cilantro over the dish before serving for a fresh touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the oven at 325°F or in the microwave until warmed through.
Freeze baked chicken (with sauce) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work well—just reduce the baking time to 35–40 minutes.

What can I substitute for Catalina dressing?

French dressing or Russian dressing are good alternatives with similar flavors.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender.

Do I need to cover the dish while baking?

No, bake uncovered so the sauce thickens slightly while cooking.

Can I use jellied cranberry sauce instead of whole-berry?

Yes, though the texture will be smoother and less chunky.

What sides pair best with cranberry chicken?

Rice, mashed potatoes, buttered noodles, or roasted vegetables make excellent pairings.

How do I know when the chicken is done?

Use a meat thermometer—chicken is ready when it reaches 165°F internally.

Can I prepare this dish ahead of time?

Yes, you can assemble it a few hours in advance and refrigerate until ready to bake.

How spicy is this recipe?

It’s mild by default. Increase the red pepper flakes if you prefer more heat.

Can I double this recipe?

Absolutely. Use a larger baking dish or two 9×13-inch dishes and bake as directed.

Conclusion

Cranberry Chicken is the ultimate fuss-free dinner with bold flavors that feel gourmet. The tangy-sweet sauce, tender chicken, and simple prep make it a recipe you’ll want to keep in rotation for both weeknights and special occasions. Serve it over rice, potatoes, or noodles for a comforting, satisfying meal.