Cranberry Chicken (To Die For)


Every fall, this recipe makes it’s return to my family’s dinner table. There are a couple of reasons for this. First, it’s easy and at the end of the day, I am tired. Second, my kids love it and there is no begging, threatening or even bribing involved in getting down them. Third, it’s a one pan dish and that makes my life after dinner easier too! It goes great with the oven roasted fall veggies I posted last week, but my favorite side dish with it is brown rice! My kids and I like to spoon the sauce from the chicken over the rice….yummy! Steam some edamame or green beans  to go with it and throw together a quick salad and dinner is done! Sweet!

Cranberry Chicken

  • 6-7  lbs. boneless, skinless chicken breasts, trimmed of all visible fat
  • 2  cans of whole berry cranberry sauce
  • 1 envelope dry onion soup mix
  • 1/2 bottle of fat free Catalina salad dressing

(Remember that I’m cooking for a crowd, if your family is smaller than mine, just cut the recipe in half. Or go ahead and make it as written and make lunches out of the leftovers!)

Place the last three ingredients in a bowl and mix well. Spray baking dish with nonstick cooking spray and place chicken in the bottom. Pour sauce over the top of the chicken and bake at 400 degrees for 30-35 minutes or until chicken is cooked through. Serve immediately.

Now I ask you, what’s not to love about that? It doesn’t get much easier! And it tastes so good!

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