🍗 2-Ingredient Cranberry Chicken
A ridiculously easy sweet-and-savory chicken dinner using canned cranberry sauce + one ingredient. The cranberry becomes a glossy sauce as the chicken cooks.
Ingredients
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4 boneless, skinless chicken breasts
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1 can (14 oz / 397 g) whole-berry cranberry sauce
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1 packet (1 oz / 28 g) dry onion soup mix
That’s it!
Instructions
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Preheat the oven to 375°F (190°C).
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Prepare the chicken.
Lightly grease a 9 × 13-inch baking dish. Arrange the chicken breasts in a single layer. If the breasts are very thick, pound them to an even thickness so they cook more evenly. -
Add the cranberry sauce.
Spoon the entire can of cranberry sauce over the chicken breasts. Spread it around so the chicken is well covered. -
Add the onion soup mix.
Sprinkle the dry onion soup mix evenly over the cranberry sauce and chicken. -
Cover and bake.
Cover the dish tightly with foil and bake for 25–30 minutes. -
Finish uncovered.
Remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling and the chicken is cooked through. -
Check the temperature.
The thickest part of each chicken breast should reach 165°F (74°C). -
Rest and serve.
Let the chicken rest for about 5 minutes, then spoon the cranberry-onion sauce over each breast.
🍽️ What to Serve With It
The sweet-tangy chicken is especially good with:
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Mashed potatoes
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Rice
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Stuffing
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Roasted carrots
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Green beans
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Brussels sprouts
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Dinner rolls
Easy Crockpot Version
You can also make it in a slow cooker. Place the chicken in the crockpot, cover with the cranberry sauce little bursts of cranberry throughout the dish, while jellied cranberry sauce creates, and sprinkle the onion soup mix over everything.
Cook on LOW for 4–5 hours, or until the chicken reaches 165°F (74°C).
Tip: Whole-berry cranberry sauce gives you little bursts of cranberry throughout the dish, while jellied cranberry sauce creates a smoother, sweeter glaze.
