Description
This Cranberry Chicken recipe is a delightful blend of tangy cranberries, savory onion soup mix, and sweet Catalina dressing, baked to juicy perfection. Perfect for an easy weeknight dinner, it pairs wonderfully with rice and is sure to please the whole family with its balance of sweet and savory flavors.
Ingredients
Scale
Chicken
- 4 large chicken breasts, skinless, boneless
Sauce
- 348 ml whole berry cranberry sauce
- ¾ cup Catalina salad dressing
- 1 tablespoon onion soup mix
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to prepare for baking the chicken evenly.
- Make Sauce: In a medium bowl, thoroughly combine the whole berry cranberry sauce, Catalina salad dressing, and onion soup mix until the mixture is smooth and well incorporated.
- Prepare Chicken: Place the chicken breasts in a 9×13 inch baking dish in a single layer, ensuring they are evenly spaced for consistent cooking.
- Add Sauce: Pour the prepared cranberry sauce mixture over the chicken breasts, making sure each piece is completely covered to maximize flavor throughout baking.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the internal temperature of the chicken reaches at least 165 °F (74 °C) when measured with an instant-read thermometer.
- Serve: Remove the chicken from the oven and serve immediately over a bed of rice, spooning additional sauce from the baking dish over the chicken for extra flavor.
Notes
- You can marinate the chicken with the sauce in a Ziploc bag for a few hours before baking to enhance the flavor even more.
- Ensure the chicken is fully cooked by checking the internal temperature to avoid any food safety issues.
- For a lower calorie option, use a reduced sugar cranberry sauce and a low-fat salad dressing.
- This dish pairs well with steamed vegetables or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 14 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg
