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Easy Cranberry Chicken Recipe

Easy Cranberry Chicken Recipe

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 YIELD:4-6 servings


  • 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


  • 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.

Nutritional Facts

1 serving (12 ounces) equals 425 calories, 19 g fat (6 g saturated fat), 98 mg cholesterol, 675 mg sodium, 35 g carbohydrate, 2 g fiber, 29 g protein.

Reviews for Easy Cranberry Chicken

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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."

Reviewed Feb. 10, 2013

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

Reviewed Oct. 12, 2012

"Oh my goodness 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 ;)"

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!"

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!!"

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."

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."

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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Wine Pairings

Full-Bodied White Wine

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