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Easy Cranberry Chicken Recipe
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Easy Cranberry Chicken Recipe

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5 9 13
Publisher Photo
You don't have to wait until the fall to enjoy delicious cranberry flavor. By using a canned sauce, you can get the flavor no matter what time of year.—Kay Simpson, Hull, Quebec
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 4-6 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 cup bottled barbecue sauce

Nutritional Facts

12 ounce-weight: 425 calories, 19g fat (6g saturated fat), 98mg cholesterol, 675mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 29g protein.

Directions

  1. Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes. Yield: 4-6 servings.
Originally published as Cranberry Chicken in Country Woman November/December 1994, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Easy Cranberry Chicken

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Grandmaj2u User ID: 189795 256415
Reviewed Nov. 5, 2016

"First you need t be aware that this turns out more like a BBQ chicken So if someone does not like cranberries it is ok. Just use jellied type cranberries and they will never know. This was a good base recipe. I really like that it did not use salad dressing. Those are far too sweet and lack depth in my opinion. As written this is still a bit too sweet for for my taste, BUT easily toned down while retaining sweetness.. I use an extra large or two medium yellow Spanish onion (not sweet) cut in medium sized slices & cut slices in half. . For BBQ I used a hickory Smoked., which I think is key. I added a pinch of garlic powder ,(appx 1/2 t.) and dried onion flakes (appx 1Tscant. )Plus a pinch garlic salt .Next time I may experiment with adding in 1T. Worcestershire The sweet and salty should work great... Even though I am only 1,person here, I still made The entire 3 pounds of chicken thighs. After it was done cooking, I cut the meat off the bone and sliced up all the chicken. And added chicken back into sauce. I had a few meals out of it and the rest is in the freezer in portion sized bags.

Also I forgot to base it. But the onions added extra moisture.so it probably thinner than the original recipe. So I MIGHT need to whisk in a little cornstarch.
I love having bags and of this in the freezer. Last night I just nuked a potato & served it with some broccoli. dinner was ready in 10 minutes. This will be in my favorite make ahead freezer meals.
Buy the way a chain steakhouse does a dish similar to this but they top the chicken with cheddar and crumbled bacon.."

MY REVIEW
amberjcarothers User ID: 4822390 11004
Reviewed Mar. 31, 2013

"I tried to give this recipe a 5 Star Rating when I left my review but it wouldn't let me. So I am back , This is a great recipe it taste great , looks great and is easy to make.

I make it a least once a month."

MY REVIEW
amberjcarothers User ID: 4822390 201003
Reviewed Feb. 10, 2013

"This was very good , easy to make, great tasting sauce. I served it with corn bread and green beans."

MY REVIEW
mydish4yana User ID: 6913221 18368
Reviewed Oct. 12, 2012

"Oh my goodness ...it was the best . Wanted to fix something different that I could make looking nice on the plate for my hard working babe. He loved it and all I heard was mmmmm,this gd mmmmm lol. Fixed it with rice and fresh veggies . All I changed was I used hickory BBQ sause instead normal . Just like it sweet ;)"

MY REVIEW
jwfy User ID: 4335749 10990
Reviewed Aug. 5, 2012

"Just wife & I, so I used 2 boneless/skinless half chicken breasts. Used 1 tbls each of butter and oil. The rest of the recipe I followed exactly...we like a lot of sauce. All my wife could say (while eating) was this is really good! We served over brown rice. This is a keeper!"

MY REVIEW
SonomaD User ID: 5725959 4272
Reviewed Jan. 15, 2011

"This is a great recipe!! My family loved it.

Here are a few things I differently that might help:
-Add 2 tablespoons of Olive oil to the butter to keep from burning the butter
-Line the pan with foil. This sauce is sticky and covering the chicken makes it very tender!!
I think the next time I will put a cup of rice under the chicken then bake. I will comment on how it turns out.
Hope my tips help!!"

MY REVIEW
suzanne3030 User ID: 1615807 9689
Reviewed Sep. 21, 2010

"It was very easy to make. And it was nice

and juicy. I used legs and thighs. Would
make it again. Everyone liked it."

MY REVIEW
karlyoh User ID: 1369764 7507
Reviewed Jan. 2, 2010

"My whole family loves this recipe!

I used boneless, skinless chicken breasts, baking for only 25 minutes, in place of the broiler with good results. Since I only made five breasts, I had more sauce than was needed so the excess is going into the freezer for next time."

MY REVIEW
ereichardt User ID: 1765407 11998
Reviewed Dec. 31, 2009

"I made this for a dinner party and it was a big hit. My daughter said it's the best chicken she's ever had!"

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