Cranberry Sauce Baked Chicken (Pour-Over Recipe)
This easy 5-ingredient dinner is sweet, tangy, and perfect for busy weeknights. Just pour the sauce over raw chicken and bake!
📝 Ingredients (Serves 4)
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4 boneless, skinless chicken breasts
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1 (14 oz) can whole berry cranberry sauce
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1 packet (1 oz) dry onion soup mix
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½ cup Catalina or Russian dressing
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1 tablespoon Dijon mustard (optional, for depth)
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Salt & black pepper, to taste
Optional add-ins:
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1 tablespoon fresh rosemary or thyme
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½ teaspoon garlic powder
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1 tablespoon olive oil (for brushing pan)
🔥 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2️⃣ Arrange Chicken
Pat chicken breasts dry and place in baking dish in a single layer. Season lightly with salt and pepper.
3️⃣ Mix Sauce
In a bowl, combine:
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Cranberry sauce
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Dry onion soup mix
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Catalina/Russian dressing
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Dijon mustard (if using)
Stir until well combined.
4️⃣ Pour & Bake
Pour the cranberry mixture evenly over the raw chicken breasts.
Bake uncovered for 35–45 minutes, or until internal temperature reaches 165°F (74°C).
(Spoon sauce over chicken halfway through baking for extra flavor.)
5️⃣ Rest & Serve
Let rest 5 minutes before serving. Spoon extra sauce from the pan over the top.
🍽️ Serving Ideas
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White or wild rice
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Mashed potatoes
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Roasted green beans
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Buttery egg noodles
💡 Tips
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If chicken breasts are very thick, pound slightly for even cooking.
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For extra caramelization, broil for 2–3 minutes at the end.
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Can be made in a slow cooker: Cook on LOW 4–5 hours.
If you’d like, I can also give you:
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A 3-ingredient ultra simple version
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A fresh cranberry (from scratch) version
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Or a holiday-style version with orange and herbs 🍊