Looking for a quick but nutritious dinner to fix for the family on a busy weeknights? AND, don’t want to spend the time you do have trapped in the kitchen, making a big mess you’ll have to clean up later? With just four ingredients, and a couple minutes of preparation, this easy cranberry chicken recipe is an easy, fix-and-forget-it way to serve your kids a healthy dinner they’ll actually eat.
The chicken is also great sliced and served up with extra cranberry sauce in a sandwich, as pictured here. Or turn it into a chicken salad, with a light mayonnaise dressing, and maybe some chopped nuts such as walnuts or pecans, or some havled grapes and some dried cranberries tossed in.
- 6 boneless skinless chicken breasts
- 1 (1 ounce) envelope dried French onion soup mix
- 1 (16-ounce) can cranberry sauce (see Note)
- 1 cup Catalina salad dressing
Preheat the oven to 350 F. Spray a 9 x 13 baking dish with cooking spray.
Place the chicken breasts in baking dish. Sprinkle French onion soup mix evenly over chicken breasts.
In a medium bowl, whisk together cranberry sauce and salad dressing. Pour over the chicken breasts.
Bake for 45 minutes or until chicken is cooked through.
Cranberry sauce is made of cooked down cranberries sweetened with sugar or another kind of sweetener. The berries can be cooked until the pop, and made into a smooth sauce, or in some sauces the berries are left whole. The natural pectin in the berries thickens the sauce. We usually think of it on Thanksgiving, here in the U.S., and it's also served up on Christmas here and in the UK. But don't forget about it during the rest of the year! It's great in glazes and sauces, and in recipes like this great weeknight chicken recipe.