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Best Cranberry Chicken

Best Cranberry Chicken


"My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house."
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1 h 10 m servings 526 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
  3. Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
  4. Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 39
  1. 47 Ratings

Most helpful positive review

My whole family gave this a thumbs up. I used all the same ingredients, but changed the methods. Using bone-in thighs, I removed the skin, trimmed the fat, and seasoned it with garlic salt and p...

Most helpful critical review


Most helpful
Most positive
Least positive

My whole family gave this a thumbs up. I used all the same ingredients, but changed the methods. Using bone-in thighs, I removed the skin, trimmed the fat, and seasoned it with garlic salt and p...

I submitted this recipe, and I just wanted to add that I usually use chicken breast (I feel the contrast between the moist cranberries and the white meat is better than if it were brown meat) an...

This was one of my Mom's favorite recipes. She found it in Sunset Magazine years ago. It is delicious serve with steamed rice!

Turns out I didn't have any chicken, but I did have some meatballs frozen. I did the sauce and put them in the crockpot. 6 hours later on low it was fabulous!!! This is some awesome stuff!

Whole family liked this, my husband LOVED it. I used the chicken breasts and baslamic vinegar (didn't have red wine vinegar) after I read what misscarolb wrote as corrections to the original r...

This was great. I used my slow cooker and I did substitute chicken breasts for the thighs - great recipe!! Thanks!


I just made this tonight and paired it with mashed potatoes. I used 1.5lbs of boneless skinless chicken thighs and kept the sauce measurements the same. The step of scooping the onions into the ...

I thought this was just OK, not bad but not worth making again.

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