Cranberry Chicken Recipe

Introduction

Cranberry Chicken is a sweet and tangy dish that combines tender chicken with a flavorful cranberry sauce. Easy to prepare and bake, this dish is perfect for a comforting weeknight dinner or a special occasion.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 1 (14 oz) can whole cranberry sauce
• 1 (8 oz) bottle French or Catalina dressing
• 1 packet onion soup mix
• 1 tablespoon Dijon mustard (optional for extra flavor)
• Salt and pepper, to taste
• 1 tablespoon olive oil (optional, for browning)
• Fresh parsley, for garnish

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Brown the Chicken (Optional): Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper. Brown the chicken for about 2-3 minutes on each side until golden, then remove from skillet and set aside.
3. Mix the Sauce: In a medium bowl, combine the cranberry sauce, French or Catalina dressing, onion soup mix, and Dijon mustard if using. Stir until well blended.
4. Assemble the Dish: Place the browned chicken in a 9×13-inch baking dish. If you skipped browning, place the raw chicken directly into the dish. Pour the cranberry sauce mixture over the chicken, ensuring it is fully coated.
5. Bake the Chicken: Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sauce is bubbly.
6. Serve: Garnish with fresh parsley and serve the cranberry chicken over rice, mashed potatoes, or alongside roasted vegetables.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 35-40 minutes
• Total Time: 45-50 minutes

Variations

• For a Spicy Kick: Add a teaspoon of hot sauce or a pinch of red pepper flakes to the sauce mixture.
• With Vegetables: Add sliced onions, bell peppers, or carrots to the baking dish for a one-pan meal.
• Using Thighs: Substitute chicken breasts with thighs for a richer flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave or in a covered dish in a preheated oven at 350°F (175°C) until heated through.

10 FAQs

1. Can I use frozen chicken breasts?
   • Yes, but make sure to thaw them completely before cooking.
2. Can I use a different type of dressing?
   • Yes, you can substitute with a similar sweet or tangy dressing if needed.
3. Is it necessary to brown the chicken?
   • Browning is optional but adds extra flavor and texture.
4. Can I make this dish ahead of time?
   • Yes, prepare and assemble the dish up to a day in advance and bake when ready.
5. What side dishes pair well with Cranberry Chicken?
   • Rice, mashed potatoes, and roasted vegetables complement this dish well.
6. Can I freeze this dish?
   • Yes, you can freeze it before baking. Thaw in the refrigerator overnight and bake as directed.
7. Can I use chicken thighs instead of breasts?
   • Yes, chicken thighs work well and add a richer flavor.
8. What can I use instead of Dijon mustard?
   • You can omit it if you prefer, or substitute with yellow mustard for a milder flavor.
9. How can I make the sauce less sweet?
   • Reduce the amount of cranberry sauce or add a splash of vinegar for a tangier taste.
10. Can I use a different type of soup mix?
    • Onion soup mix is traditional, but you can experiment with other dry soup mixes if desired.

Conclusion

Cranberry Chicken is a versatile and easy-to-make dish that combines the tangy sweetness of cranberry sauce with savory chicken. Whether you’re preparing a quick weeknight dinner or planning a festive meal, this recipe is sure to impress with its simple ingredients and delicious results. Enjoy!

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