Cranberry Chicken

5 from 7 votes
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Tangy and pleasantly tart, this Cranberry Chicken is a delicious way to boost any chicken with a bit of extra flavor! Feel free to use this cranberry chicken recipe alone, or just serve it simply over rice instead!

Why not learn all about Worcestershire sauce for this recipe? Or make some Chicken Fricassee instead?

Cranberry chicken on white rice

Cranberry Chicken

Most chicken marinade recipes usually only contain a few basic ingredients, resulting in a dependable, if a bit bland, flavor profile.

This recipe, though, ensures you get a whopping great pile of cranberry flavor, as well as some super dark and rich purple coloring in the meat.

Remember that this marinade contains plenty of soy sauce and Worcestershire sauce, so you probably don’t really need to season it whatsoever; it is probably pretty salty already!                  

Cranberry chicken Ingredients

Cranberry Chicken Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

  • 4 large chicken breasts skinless, boneless
  • one 348 ml can whole berry cranberry sauce
  • 3/4 cup Catalina salad dressing
  • 1 tablespoon onion soup mix
Cranberry chicken uncooked in baking pan

How To Make Cranberry Chicken

• In a resealable plastic bag, like a Ziploc, combine all the ingredients together along with the chicken breasts

• Seal the bag and refrigerate for 8 hours, or overnight, turning once over to help ensure even coverage

• Place the chicken and marinade in an ungreased baking pan and place in the oven uncovered for 1 hour, cooking at 350 Fahrenheit

• Cook until the chicken reaches a safe internal temperature of 165 Fahrenheit and then serve over rice

Baked Cranberry chicken in pan

How To Serve & Eat Your Cranberry Chicken?

This recipe is more of a guideline for how to prepare a specific type of tart and salty marinade that makes for some really great chicken.

While the easiest, and maybe best, option is to just serve this over some plain boiled or steamed rice, you could do so much more with it!

This chicken would go wonderfully in a holiday-themed pie: combine some cooked cranberry chicken with a little bit of turkey stuffing and some other typical pie ingredients in a pre-baked pie crust, top it with a pastry crust and bake until the inside is hot and the outside is crusty and delicious.

You could even use this exact same recipe for some holiday turkey breasts, serving it as the main centerpiece for your Thanksgiving or Christmas meals! A big added benefit of this is you don’t have to prepare cranberry sauce as well!

Cranberry chicken on rice and plate

Could You Use Other Pieces Of Chicken Instead Of Just Breasts?

This recipe calls for chicken breasts, both because of the fact that they cook a lot faster and because they can take up marinades really easily.

However, if you aren’t a fan of chicken breasts, you can easily use other chicken pieces instead.

For example, a good replacement would be the ever-dependable chicken thigh. Fattier, richer, and with much more flavor, the only problem with chicken thighs is that they can take a long time to cook, as well as not being as good as chicken breasts at absorbing marinades.

If you want to use chicken thighs or any other dark meat, definitely veer towards leaving your marinade overnight to give it as long as possible for the marinade to work its way into the meat.

In fact, you could even cut some thin, interlocking cuts into the thigh to help the marinade get into the meat more easily.

When it comes to cooking your cranberry chicken, you might want to keep an extra eye on your chicken because it will probably take a good deal longer to cook in the oven, depending on whether or not you cut slashes into the thighs.

The best thing is to shoot for an hour’s cooking time, but keep it going if the chicken hasn’t yet reached 165, turning it occasionally to avoid the marinade burning.

For even better texture, keep cooking the chicken until it reaches 185 Fahrenheit internal temperature. At this temp, the chicken will start to fall apart like you barbequed it and will taste even better!

Looking for more delicious Chicken recipes? Try these out:

Lemon Garlic Chicken

Buttery Garlic & Herb Chicken and Potatoes

Jerk Chicken

Happy Cooking



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Tangy and tart, this Cranberry Chicken is a delicious way to boost your chicken with a bit of extra flavor!
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Cranberry Chicken

Tangy and tart, this Cranberry Chicken is a delicious way to boost your chicken with a bit of extra flavor!
5 from 7 votes
Cranberry chicken on white rice
Prep Time
5 minutes
Cook Time
1 hour
Karlynn Johnston


  • 4 large chicken breasts skinless, boneless
  • one 348 ml can whole berry cranberry sauce
  • 3/4 cup Catalina salad dressing
  • 1 tablespoon onion soup mix


  • Preheat your oven to 350 °F.
  • Combine the sauce, dressing and onion soup mix until completely incorporated.
  • Place the chicken in a 9×13 baking dish. Pour the sauce over the chicken, covering completely.
  • Bake in the oven for 35-40 minutes or until the internal temperature registers at least 165°F with an instant read thermometer.
  • Remove and serve over rice with sauce.

Recipe Notes

You can marinate this for a few hours in a Ziploc bag for extra flavor!

Nutrition Information

Calories: 315kcal, Carbohydrates: 13g, Protein: 50g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 1436mg, Potassium: 1071mg, Fiber: 1g, Sugar: 10g, Vitamin A: 110IU, Vitamin C: 12mg, Calcium: 44mg, Iron: 2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Lori says

    Just found this and have seen the recipe many times and I even recently bought the ingredients and they are still in plain view on my counter. So you have given me the push that I needed to finally make that. I’ve been dying for it for so long Great job on the website and it is much easier to go straight to the recipe. You really are my favorite online chef. i found you a number of months ago and I have absolutely binged you on here to make sure I haven’t missed anything. Best site out of the umpteen million that I watch. Lots of good info and recipes out there and I don’t want to miss anything. Buts are always my favs and first to be looked at. Thank you!!!

  2. Lynda says

    Hi Karlynn, This sounds just super. I love cranberries. However, I notice that 6 hours ago you said the recipe was Fixed. I am on it now, March 13 at 6PM and it hasn’t changed. should I try again tomorrow? I really want to make this. I am not the LYNDA that posted 8 hours ago. Different Lynda, just spelled the same way which I don’t usually find.

    • Karlynn Johnston says

      Hey Lynda, The recipe card was correct all along there was just extra ingredients in the post (they could have been just a formatting problem). The recipe card is correct print it out and try it I hope you love it!5 stars

  3. Karlynn Johnston says

    Fixed, and the recipe card is always what you should print out and follow!5 stars

  4. Catherine says

    Ingredients doesn’t match so I’m not sure what to follow.

    • Karlynn Johnston says

      Fixed, and the recipe card is always what you should print out and follow!5 stars

  5. Sherry Purcell says

    I am also confused, there is no mention is the soya sauce and Worcestershire sauce in the ingredient list. Would really like to try this.
    Thank you

  6. Lynda says

    Just looking at this recipe and I am confused about the ingredients. The ingredients discussed in the top part of the recipe do not match the ones in the recipe itself.

    • Karlynn Johnston says

      Fixed, and the recipe card is always what you should print out and follow!5 stars

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