Published: by Debra Clark · 2 Comments
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Catalina Cranberry Chicken is tender chicken thighs baked in a sweet and savory sauce with a touch of heat. This is a super simple recipe, so it's perfect for busy weeknights!
Jump to:
- Why you'll love this recipe
- Ingredients
- Instructions
- Equipment
- FAQ's
- Test kitchen tips
- Variations
- Storage
- Related recipes
- Serve with
- Catalina Cranberry Chicken
Why you'll love this recipe
✔️ You only need simple ingredients and most of them are pantry staples so you don't have to worry about spending a lot of money at the grocery store.
✔️ The oven does most of the work making it one of the easiest recipes that you will ever make.
✔️ The cranberry glaze makes this chicken the perfect combination of sweet and savory, your whole family will love it.
If it's the holidays and you have some leftover homemade cranberry sauce, this is an easy dinner recipe!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Catalina salad dressing
- dry onion soup mix
- whole berry cranberry sauce
- salt
- black pepper
- red pepper flakes
- boneless skinless chicken thighs
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat oven to 350 degrees. Spray 9x13 casserole dish with non stick cooking spray, set aside.
- Trim any excess far from chicken thighs or breasts.
- Season the chicken with salt and pepper. And, then place chicken breasts or thighs in the prepared baking dish in a single layer.
- In a medium mixing bowl, combine the salad dressing, cranberry sauce, red pepper flakes and onion soup mix. And, whisk together until combined.
- Pour sauce over chicken in the casserole dish, turning to coat.
- Bake, uncovered, for 1 hour. Chicken is done when it has an internal temperature of 165°F.
- Delicious over mashed potatoes, sweet potatoes, or rice. Serve and enjoy!
Equipment
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- 9x13 baking dish - great set and terrific value!
- medium bowl
- Kraft Catalina dressing is my favorite bottled dressing to use for this Catalina chicken recipe.
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FAQ's
Can I use bone-in chicken thighs instead?
I have made this with bone-in chicken thighs and it was terrific. I did remove the skin. The baking time may be a bit longer - check the internal temperature with a thermometer.
Can I assemble this chicken ahead?
Yes, follow the steps to assemble the casserole dish and then cover it tightly with plastic wrap or foil and place it in the fridge until you are ready to bake it. Don't make it more than 24 hours in advance though.
Is Russian Dressing and Catalina dressing the same thing?
No, they are not. Russian dressing is a creamy condiment made of mayo, ketchup, and spices while Catalina dressing is usually a sweeter red salad dressing.
Test kitchen tips
- Don't forget to spray your casserole dish well with nonstick cooking spray or grease it with butter. This sauce will get sticky, and the spray will make clean up a snap.
- Make sure that you layer the thighs in an even layer so that they cook at the same rate.
- If you have leftover cranberry sauce from Thanksgiving dinner, feel free to use it.
- Use an instant-read meat thermometer to check the internal temperature of the chicken before you serve it, it should reach 165 degrees.
Variations
- Don't have chicken thighs on hand? You can use boneless skinless chicken breasts instead. Cooking time will be 40-50 minutes depending on the size of the breasts. Remember chicken is done when the internal temperature reaches 165 degrees.
- If you don't have Catalina dressing in your kitchen, you can swap it out for French dressing instead.
- Don't like spice in your meal? Leave out the red pepper flakes. Or, double it for more heat.
Storage
Refrigerate - Store leftover chicken in an airtight container in the fridge for up to three days.
Freezer - Place chicken in a freezer-safe container and freeze for up to 3 months.
Reheat - Reheat the chicken in a skillet over medium heat until warm, or you can microwave individual portions on 50% power for 1-2 minutes.
- ThisMarry Me Chickenis another easy chicken recipe, that makes for a quick weeknight dinner even the picky eaters will love it.
- Are you looking for another delicious dinner idea? Then, thisCrock Pot Chicken and Gravyis one of the easiest chicken recipes that you can make.
- Crockpot Teriyaki Chickenis another easy dinner option when you are craving takeout but don't want to spend the extra money.
Serve with
- TheseRoasted Green Beans and Carrotsare one of my go-to side dishes to serve with a simple make like this cranberry chicken recipe.
- However, if you are looking for a different healthy, and simple side dish, serve it with a green salad like thisOutback Wedge Salad recipe.
- Indulging in a slice of thisChocolate Hershey Pieis the perfect way to end this great meal.
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Catalina Cranberry Chicken
Tangy, tender baked chicken. This easy recipe is perfect for weeknight meals. It's so tasty and simple to make!
Print Recipe Pin Recipe Save Recipe
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Lunch or Dinner
Cuisine: American
Servings: 6 servings
Calories: 466kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 ½ pounds boneless, skinless chicken thighs
- ¼ teaspoon pepper
- ½ teaspoon salt
- 8 ounce bottle Catalina salad dressing
- 1.25 ounce 1 packet dry onion soup mix
- 15 ounce can whole-berry cranberry sauce
- ¼ teaspoon red pepper flakes
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Instructions
Preheat oven to 350 degrees. Spray 9x13 casserole dish with non stick cooking spray, set aside.
Trim any excess far from chicken thighs.
Season the chicken with salt and pepper. Place in the prepared baking dish in a single layer.
In a medium mixing bowl, combine the salad dressing, cranberry sauce, red pepper flakes and onion soup mix. Whisk together until combined.
Pour sauce over chicken in the casserole dish, turning to coat.
Bake, uncovered, for 1 hour. Chicken is done when it has an internal temperature of 165°F.
Delicious over mashed potatoes, sweet potatoes, or rice. Serve and enjoy!
Nutrition
Calories: 466kcal | Carbohydrates: 44g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 1308mg | Potassium: 528mg | Fiber: 1g | Sugar: 33g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
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About Debra Clark
Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram,Twitterand YouTube.
Reader Interactions
Comments
Dena
Can I use relied cranberry sauce in place of whole cranberry sauce?
Reply
Debra Clark
Sure if that's what you prefer or have on hand, that would work great!
Reply