This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 2 hr

Cranberry Sauce Chicken II

Read Reviews (145)

"Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!" — Honda

Ingredients Edit and Save

Watch video tips and tricks

How to Make Cranberry Sauce

Chicken Breasts in Caper Cream Sauce

Cranberry Sauce

Chicken Chimichangas with Sour Cream Sauce

Cranberry Cornish Hens

Tangerine Cherry Cranberry Sauce

Baked Lemon Chicken with Mushroom Sauce

Chicken in Cream Sauce

Chicken Breasts with Lime Sauce

How to Cut Onions

Original recipe makes 6 to 8 servings Change Servings

6 chicken thighs
1 (16 ounce) can cranberry sauce

1 (8 ounce) bottle Russian-style salad dressing
1 packet dry onion soup mix

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 45 mins
READY IN 2 hrs

ADVERTISE WITH US

I have used a similar recipe many times and it is absolutely fabulous. I know you might think the combo of ingredients is rather odd, but when they cook together, they taste wonderful! Here are some tips: You can use boneless skinless breasts and cook for about an hour. Thousand island dressing is what I have always used (as opposed to Russian dressing) and it is great. You can use jellied cranberry sauce or whole cranberry sauce and both work fine. Covering with tin foil for at least 1/2 the baking time is recommended as the sauce may burn a bit. Finally, make sure you make some rice with this to soak up the yummy sauce! Enjoy!

—JUTAY1

See full review »

Most Helpful Critical Review

Aug 26, 2010

Realizing that we all have different tastes, I'm rating this a 3 because we didn't care for this dish. I followed recipe exactly as written....and found it to have an usual taste. Not a bar-b-que sauce, not a sweet sauce....just kind of an usual taste that none of us liked. I will say that the sauce was good on the rice...just not on the chicken. Sorry for the low review but I am glad we at least tried it and I'm sure many of you will like the taste so don't let my low review scare you away from trying it.

—katieo

See full review »

183 Ratings

See other versions of this recipe!

Jan 10, 2004

I LOVE this recipe! It's soooooo quick and tastes great. The sauce is fantastic over homemade mashed potatoes so they're a must side for this meal. I use breasts so I only cook for 1 hour, and I put all the sauce in the pan. Covering the dish makes a big difference too, so don't skip the foil!

—CHRISTINAME

See full review »

Dec 03, 2002

WE LOVED IT! If you use the slow cooker, you should skin the chicken and add two tbsp of cornstarch and extra pepper or poultry seasoning to the cold sauce and so I threw in about 12 skinnless, boneless thighs while still frozen and cooked in the crock for 8 hours. My husband is not the cranberry freak I am, but the cooked sauce tastes nothing like any of the ingredients.

—Cyndi

See full review »

Jan 27, 2004

This was a SUPERB recipe!!! It was sweet and tangy and tender AND very easy. I followed the directions but used whole berry cranberry sauce, and after dipping the chicken in the mixture I poured all the sauce on the dish and cooked as directed. I tried it with pork chops it was also great. I will be making it for company, and my family very often.

—MYRTS78

See full review »

Jan 27, 2004

Easy, easy, easy! I only had four chicken thighs, so I didn't use a whole bottle of dressing, and I used jellied cranberry sauce. Otherwise, I followed the recipe as written, with great result! The next time I would take the skin off of the chicken, and baste during baking to compensate for the loss of moisture. That way, there wouldn't be so much chicken fat in the fabulous sauce, and the chicken would marinate more in the sauce.

—Paula

See full review »

Jan 27, 2004

I really like this recipe. Tastes great! A warning -- the sauce tends to burn and bake onto the pan, so you might want to think twice before making this in your best ovenware.

—KAYCJ

See full review »

Sep 28, 2004

Good flavor! I put frozen chicken thighs in the crock pot and spread the sauce over top. I set it on high for 5 hours. It turned out great! My husband loved the sauce over white rice.

—SAPATTEN

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cranberry Sauce Chicken I

Easy Cranberry Chicken

Cranberry Chicken I

Brie Cranberry and Chicken Pizza

Best Cranberry Chicken

Oyster Sauce Chicken

Baked Lemon Chicken Thighs with Mushroom Sauce

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Citrus Garlic Cranberry Chicken

Cranberry Chicken II

ADVERTISE WITH US

Nutrition

Calories
397 kcal
20%

Carbohydrates
38.4 g
12%

Cholesterol
68 mg
23%

Fat
20.8 g
32%

Fiber
1.7 g
7%

Protein
15 g
30%

Sodium
828 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Sauce Chicken II

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 397
Calories from Fat: 187

% Daily Value *
Total Fat 20.8g 32 %
Saturated Fat 4.8g 24 %
Cholesterol 68mg 23 %
Sodium 828mg 33 %
Potassium 267mg 7 %
Total Carbohydrates 38.4g 12 %
Dietary Fiber 1.7g 7 %
Protein 15g 30 %
** Sugars 31.4g
Vitamin A 9 %
Vitamin C 8 %
Calcium 3 %
Iron 12 %
Thiamin 9 %
Niacin 36 %
Vitamin B6 18 %
Magnesium 9 %
Folate 4 %

* 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.