If you have raw chicken breasts and a can of cranberry sauce, you’re just a few ingredients away from a flavorful, juicy dinner. This Cranberry Sauce Chicken Breasts recipe combines tender baked chicken with a sweet-tart cranberry glaze that caramelizes beautifully in the oven.
It’s perfect for busy weeknights, holiday leftovers, or when you want something simple but impressive.
Ingredients
4 boneless, skinless chicken breasts
1 can (14 oz) whole berry or jellied cranberry sauce
1 packet dry onion soup mix
1 tablespoon olive oil
½ teaspoon black pepper
Optional: 1 tablespoon Dijon mustard
Optional: 1 tablespoon honey
Instructions
Step 1: Preheat
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Prepare Chicken
Pat chicken breasts dry.
Place in baking dish.
Drizzle with olive oil and sprinkle with black pepper.
Step 3: Make the Sauce
In a bowl, mix cranberry sauce and onion soup mix.
Stir in Dijon or honey if using.
Step 4: Bake
Pour cranberry mixture evenly over chicken.
Cover loosely with foil.
Bake for 30 minutes.
Remove foil and bake an additional 10–15 minutes until internal temperature reaches 165°F (74°C).
Let rest 5 minutes before serving