Cranberry Chicken - Sunday Subscriber Series #32- An Easy Recipe That Makes A Meal Fast!

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more economical.

Preheat oven to 350°F.

Line a 9 x 13” pan with heavy duty aluminum foil and spray with non-stick spray.

Place chicken thighs or breasts into the bottom of the foil lined pan.

Mix French Dressing, whole cranberry sauce, and dry onion soup mix together in a bowl. Pour this over the chicken.

Bake at 350°F for 60 minutes for thighs or approximately 40 minutes for boneless breasts, or until the chicken reaches an internal temperature of 165°F.

OPTIONAL: After removing the cooked chicken from the baking dish, pour the extra sauce into a saucepan and bring it to a gentle simmer.

In a small bowl, stir together about 1/4 cup of water and 2 tablespoons of cornstarch. Drizzle the cornstarch slurry into the boiling sauce mixture, bring back to a gentle boil, and cook for approximately two minutes until slightly thickened. Serve this sauce on the side with the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens