Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (14 oz) whole berry cranberry sauce
- 1 cup Catalina or Russian salad dressing
- 1 packet (1 oz) dry French onion soup mix
- 1/2 teaspoon black pepper
- Fresh rosemary sprigs (for garnish)
- Optional: 1/2 cup fresh cranberries for extra texture
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a little olive oil. Pat the chicken breasts dry with paper towels to ensure the sauce sticks better. Place the chicken breasts in a single layer in the prepared baking dish, ensuring they do not overlap too much so they cook evenly.
- In a medium mixing bowl, combine the whole berry cranberry sauce, Catalina dressing, and the dry French onion soup mix. Stir the mixture well until all the ingredients are fully incorporated. If you are using fresh cranberries for extra pop, fold them into the sauce now. This mixture creates a thick, flavorful glaze that will thin out slightly as the chicken releases its juices during baking.
- Pour the cranberry mixture evenly over the chicken breasts, making sure each piece is completely covered. Place the dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The sauce should be bubbling and slightly darkened around the edges of the pan.
- Remove the dish from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist. Spoon the extra sauce from the bottom of the pan over the chicken before serving. Garnish with fresh rosemary or extra fresh cranberries for a beautiful presentation. Serve warm alongside your favorite sides.
- Cook Time: 50 minutes