Baked Cranberry Chicken Breasts
Baked Cranberry Chicken Breasts pairs tender, juicy chicken with a tangy-sweet glaze from jellied cranberry sauce, French dressing, and savory onion soup mix. The balance of fruity brightness and umami makes it a comforting crowd-pleaser, ideal for a cozy weeknight dinner or a festive fall gathering.
- Prep15 mins
- Cook1 hr 15 mins
- Serves6
- DifficultyEasy
- 1
Arrange the chicken breasts in a single layer in a 9x13-inch baking dish.
- 2
In a bowl, mix the onion soup mix, cranberry sauce, and French dressing until smooth; pour over the chicken breasts. Cover the baking dish with plastic wrap and refrigerate for at least 8 hours.
- 3
Preheat the oven to 350 degrees F (175 degrees C). Take off the plastic wrap from the baking dish and cover it loosely with aluminum foil.
- 4
Bake the chicken in the preheated oven, uncovered, until the chicken is no longer pink in the center and the juices run clear, about 1 hour. The instant-read thermometer should register at least 165 degrees F (74 degrees C). If the sauce becomes too thick, stir in 2 tablespoons water or chicken broth halfway through baking.
- 5
Spoon the sauce over the chicken before serving.
- Calories 509.06 kcal High
- Protein 54.78 g Good Source
- Carbs 47.56 g Moderate
- Total Fat 12.07 g Moderate
- Saturated Fat 1.31 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 140.75 mg High
- Sodium 1114.55 mg High
- Fiber 3.37 g Moderate
- Sugar 33.77 g High
- Added Sugar 1.41 g Low Source
- Calcium 15.99 mg Low Source
- Iron 1.89 mg Moderate
- Potassium 23.28 mg Low Source
- Vitamin A 1.48 mcg_rae Low Source
- Vitamin C 1.03 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Wheat 🌾
- Gluten
- Onions 🧅