For a straightforward, sweet and tangy supper, roast some chicken breasts with an onion cranberry sauce. a wonderful recipe to serve to guests together with warm, fluffy white rice.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 12 skinless, boneless chicken breast halves
- 1 ¼ cups cranberry sauce
- 1 packet dry onion soup mix
- ½ cup French-style salad dressing
- 1 teaspoon white sugar
- 1 pinch ground black pepper
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange chicken in an 11×17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
- Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 1 g |
| Sodium | 433 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I just put it in the oven now. Even though I haven’t tasted it yet, I’m giving this five stars for the ease and simplicity of it. I didn’t have an onion soup mix, but I found something similar that came from an unknown source, so I went with that.
Great recipe! Easy and quick to make on a weeknight. I used six pieces pf chicken (about 1/2 inch thick) but kept the rest of the ingredients for 12 servings. For my family of 5, this made the perfect amount of sauce. I served it over rice.
I would have taken a photo, but there wasn’t anything left, even from my picky eaters. Amazing recipe! Only difference – I used brown sugar. This recipe is perfect!
Made this for dinner tonight and we absolutely loved this! Used Catalina dressing and made in crock-pot. The chicken was fall apart moist and tender and the sauce was tangy with a nice subtle cranberry taste.
I really enjoyed this recipe. I cooked only half of the chicken but made the sauce with the quantities recommended. It turned out to be a delicious moist chicken with a sweet and tangy flavor. A fantastic recipe to use left over cranberry sauce. I served the dish with steamed baby potatoes and sauteed green beans which went really well with the sauce.
The chicken came out very tender and moist, but I just didn’t like the sauce as much as I thought I would. The onion soup mix was just too overpowering. The chicken itself has a pretty good flavor, but had to scrape off the sauce.
I tried this recipe at the facility where I volunteer. I received an abundance of cranberry sauce and this recipe piqued my interest. Whereas I enjoyed the meal, it seems to be one of those meals where an acquired taste is needed. I had a few responses that were very favorable but the majority gave me funny looks.
This was so good I changed the salad dressing to catalina becuse that was what I had on hand it was delicious
This is the same recipe I have used for years. I call it “unbelievably delicious chicken” I found the recipe many years ago in a Maine newspaper cooking column. This is what I do Mix a bottle of catalina dressing with one envelope of dry onion soup mix and one can of whole berry cranberry sauce. This mix gets poured over boneless skinless chicken breasts in a pan, covered with foil and refirigerated overnight. The next night take it out uncover and cook for 45-60mins in a 350 degre oven. My family loves it and it makes so much gravy to put over white rice or mashed potatoes..
This was wonderful. Really easy, and I boiled the chicken ahead of time, then mixed the sauce and put it in the oven until ready to serve. DELISH!
I substituted 1 cup of Catalina Style salad dressing for the Ranch style. We even used the sauce on our baked potatoes. I’d call it “Fantastic Chicken” when the catalina style dressing is used!!!!
Very good!The chicken was tender and tasty.I only made 4 chicken breasts but kept the sauce for 12 servings and it was plenty.The only thing I changed is I spread garlic on the bottom of the dish and laid the chicken on top of the garlic.I also sprinkled the chicken with some sage before I poured the sauce on and also I kept it covered the whole cook time because some of the reviewers said the chicken was dry when they didn’t…mine turned out great, and I’ll be making this again.Thank you!
Very good meal for our family of 9 and all different ages. I was a little disconcerted by the sauce ingredients but it turned out nice. It is a good spring/summer crock pot recipe. We served it with wild rice and I liked how the flavors complemented each other. Tried frenched green beans with it but after tasting the sauce, will serve with carrots next time instead. Overall very good and liked by all!
I made this recipe using fat free French dressing and skipped the sugar. I mixed the sauce in the crockpot then added the chicken which I had cut up into tender size pieces. The chicken absorbed a lot of the flavor and the sauce was delicious on top of rice. Will definitely be making this one again.
You don’t have to use 12 chicken breasts for this recipe. I only used about 4 or 5, cooked them in an 8×8 casserole dish completely covered with the cranberry sauce for an all over marinade–perfect. The extra sauce is excellent over top of rice as well. Also, I used “My Grandmothers French Dressing” recipe from this site, so glad I did–mmmm. Lastly, use fresh chicken breasts, it’ll turn out better, or at least it did out of the two times I’ve made this 🙂 Thanks for sharing such an easy and delicious recipe!
It was quite good, but I would change the proportions for the sauce as I couldn’t really taste the cranberries. Perhaps 2 cups of cranberry sauce for 1/3 of French dressing?
Super easy. Chicken comes out nice and moist. I thought my three kids would love this recipe, as they love cranberry sauce. Only one of them liked it.
We thought this dish was wonderful Patti! I made my own dressing, using French Dressing II on this site which, by the way, was delicious. I had bone-in breasts on hand which I browned first in order to render some of the fat. This sauce was absolutely awesome!! Once the chicken was out of the oven, I was literally eating the sauce with a spoon! Thanks so much for a really nice recipe.
It’s a good concept for chicken and we liked it. I just wasn’t a fan of having to spoon out the grease. But such is the nature of chicken thighs… Thank you for the recipe.
Here’s what happened with us: husband who is kinda hard to please liked it; daughter (7) who usually likes what I make didn’t; son (3) who eats very little ate it. I thought it was just okay. Cut large breast into thirds, cooked at 350- very moist and tender. Lots of sauce left. Won’t be in a hurry to make it again to be honest. But nice to try something different. Quick to prepare.
We are “cooking ahead” for my husband’s 90th birthday party. If I could give this recipe ten stars, I certainly would! My home health aid, who does most of our cooking using recipes I get from here, agrees with me. I made Grandma’s French Dressing recipe on this site for the ingredients. Sweet, yet tangy. Rich, but not greasy. She made copies of both recipes to take home.