Cranberry Sauce Chicken Breasts (Sweet, Savory & Easy Baked Dinner)
Cranberry Sauce Chicken Breasts – The Perfect Sweet & Savory Dinner
If you have raw chicken breasts and a can of cranberry sauce, you’re just a few ingredients away from a flavorful, juicy dinner. This Cranberry Sauce Chicken Breasts recipe combines tender baked chicken with a sweet-tart cranberry glaze that caramelizes beautifully in the oven.
It’s perfect for busy weeknights, holiday leftovers, or when you want something simple but impressive.
Ingredients
4 boneless, skinless chicken breasts
1 can (14 oz) whole berry or jellied cranberry sauce
1 packet dry onion soup mix
1 tablespoon olive oil
½ teaspoon black pepper
Optional: 1 tablespoon Dijon mustard
Optional: 1 tablespoon honey
Instructions
Step 1: Preheat
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Prepare Chicken
Pat chicken breasts dry.
Place in baking dish.
Drizzle with olive oil and sprinkle with black pepper.
Step 3: Make the Sauce
In a bowl, mix cranberry sauce and onion soup mix.
Stir in Dijon or honey if using.
Step 4: Bake
Pour cranberry mixture evenly over chicken.
Cover loosely with foil.
Bake for 30 minutes.
Remove foil and bake an additional 10–15 minutes until internal temperature reaches 165°F (74°C).
Let rest 5 minutes before serving.
Slow Cooker Version
Place chicken in slow cooker.
Pour cranberry mixture over top.
Cook on LOW for 5–6 hours or HIGH for 3 hours.
Ensure chicken reaches 165°F internally.
Tips for Juicy Cranberry Chicken
Don’t overbake — use a meat thermometer.
Whole berry cranberry sauce gives better texture.
Add fresh rosemary or thyme for extra flavor.
Broil for 2–3 minutes at the end for caramelized top.
Delicious Variations
Add sliced onions under the chicken.
Mix in orange zest for brightness.
Use chicken thighs instead of breasts.
Add chopped pecans before serving.
What to Serve With Cranberry Chicken
Mashed potatoes
Rice or wild rice
Roasted green beans
Stuffing
Dinner rolls
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