Best Cranberry Chicken

Best Cranberry Chicken

misscarolb 2

"My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house."

Ingredients 1 h 10 m {{adjustedServings}} servings 526 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
  3. Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
  4. Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
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Reviews 36

  1. 43 Ratings


My whole family gave this a thumbs up. I used all the same ingredients, but changed the methods. Using bone-in thighs, I removed the skin, trimmed the fat, and seasoned it with garlic salt and pepper. Then, I just mixed all the other ingredients (minus butter because I didn't cook the onions beforehand) and poured it over the top and baked it at 360 for about an hour (just until the internal temperature reached 170). Cranberries were WONDERFUL in this, and the meat was so tender and flavorful just like it was slow-cooked. went with steamed rice. DELISH! Update: passed this recipe on to my friend who is a beginner cook and she said "it was a hit" with her family. Thanks again for posting this. I now keep whole cranberry sauce as a "regular" stock item in my pantry!


I submitted this recipe, and I just wanted to add that I usually use chicken breast (I feel the contrast between the moist cranberries and the white meat is better than if it were brown meat) and I also use red wine vinegar (I'm not sure where they got apple cider vinegar from)and the chicken is great with steamed rice, thanks Andrea J!

Andrea J.

This was one of my Mom's favorite recipes. She found it in Sunset Magazine years ago. It is delicious serve with steamed rice!