Ingredients
- 4 boneless, skinless chicken breasts (about 1½ to 2 pounds total)
- 1 tablespoon olive oil or vegetable oil (for browning)
- 1 can (14 ounces) whole‑berry cranberry sauce
- 1 packet (1 ounce) dry onion soup mix (such as Lipton)
- ½ cup Catalina or French salad dressing (do not use creamy dressings)
- ¼ cup water (or chicken broth)
- Optional garnish: fresh parsley or thyme sprigs
Note: If you prefer a smoother sauce, you can use jellied cranberry sauce, but whole‑berry adds nice texture.
Step by Step Instructions
- Prep the chicken: Pat the chicken breasts dry with paper towels. Season lightly with salt and pepper on both sides (remember that the soup mix and dressing contain salt).
- Brown the chicken (optional but recommended): Heat oil in a large skillet or Dutch oven over medium‑high heat. Add the chicken breasts and cook until golden on each side, about 3–4 minutes per side. The chicken does not need to be cooked through at this stage. Remove chicken to a plate; it will finish cooking in the sauce.
- Make the sauce: In a medium bowl, combine the cranberry sauce, dry onion soup mix, Catalina dressing, and water. Whisk until well blended. The mixture will be thick and pinkish‑orange.
- Combine and simmer: Pour the sauce into the same skillet (no need to clean it) and bring to a gentle simmer over medium heat. Return the chicken breasts to the skillet, turning them to coat with the sauce. Reduce heat to low, cover, and let simmer for 20–25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and tender.
- Rest and serve: Remove the skillet from heat. Let the chicken rest in the sauce for 5 minutes. The sauce will thicken slightly as it cools. Serve the chicken breasts with a generous spoonful of the cranberry sauce glaze over the top. Garnish with fresh parsley if desired.
Slow cooker method: After browning, place chicken in the slow cooker. Whisk together sauce ingredients and pour over chicken. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until chicken is tender.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work beautifully—they stay even more moist and forgiving. Cooking time may be similar or slightly longer (about 25–30 minutes on the stovetop).
What can I substitute for Catalina dressing?
French dressing is the closest substitute (the classic orange‑red variety). Russian dressing also works but has a slightly different spice profile. In a pinch, you can mix ½ cup ketchup + 2 tablespoons vinegar + 1 tablespoon sugar + 1 teaspoon Worcestershire sauce.
Is there a low‑sugar option?
You can use a reduced‑sugar cranberry sauce and a low‑sugar Catalina dressing. The onion soup mix is relatively high in sodium, but you can find low‑sodium versions or make your own blend with dried onion, garlic powder, and a little salt.
Can I prepare this dish ahead of time?
Yes. The chicken can be cooked a day in advance and stored in the sauce in the refrigerator. Reheat gently on the stovetop or in a low oven, adding a splash of water if the sauce has thickened too much.
What side dishes go well with this?
Buttered egg noodles, rice, or mashed potatoes are classic choices to soak up the sauce. Steamed green beans, roasted Brussels sprouts, or a simple green salad also complement the sweet‑tangy chicken.
You Must Know
Browning adds depth: While you can skip browning and just dump everything in the pan, taking a few extra minutes to sear the chicken creates a fond (browned bits) that enriches the sauce. It also improves the appearance and texture of the chicken.
