Description
A sweet, tangy, and slightly spicy one-dish meal, this Cranberry Chicken features tender chicken thighs baked in a zesty blend of Catalina dressing, whole-berry cranberry sauce, and onion soup mix. It’s incredibly easy and perfect served over rice, mashed potatoes, or noodles for a comforting and flavor-packed dinner.
Ingredients
- 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
Instructions
- 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.
Notes
- For extra flavor, marinate the chicken in the sauce mixture for a few hours before baking.
- You can substitute chicken breasts, but adjust the baking time as needed to avoid drying out.
- This dish freezes well—cool completely, then freeze in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 513
- Sugar: 18g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 165mg
