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Easy Cranberry Chicken

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

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

Directions

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

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Reviews

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Average Rating:
  • tkuehl
    Oct 31, 2019

    This is amazing. My ladies group prepared a quadruple batch using split chicken breasts and serving with wild rice pilaf. It was a hit, and everyone asked for the recipe. The cranberries and sauce are the perfect blend of sweet/tart.

  • Jason
    Dec 9, 2018

    I used fresh cranberries and left out the celery. Used red onions and honey bbq sauce. Delicious!!

  • Angel182009
    May 31, 2018

    Terrific flavor and very easy to put together

  • V.A.T
    Dec 1, 2017

    I used bell pepper not celery

  • Grandmaj2u
    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..

  • amberjcarothers
    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.

  • amberjcarothers
    Feb 10, 2013

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

  • mydish4yana
    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 ;)

  • jwfy
    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!

  • SonomaD
    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!!