This Cranberry Pecan Chicken Bake is a delightful blend of sweet, savory, and crunchy textures that will elevate your dinner table. Juicy chicken pairs perfectly with tart cranberries and buttery pecans, creating a dish that’s as comforting as it is flavorful. Ready in just over an hour, it’s a fuss-free recipe that delivers big on taste and satisfaction.
Every bite offers a harmony of flavors—tangy cranberries, rich pecans, and tender chicken—all baked to golden perfection. With its warm, inviting aroma and hearty nutrition, this dish is perfect for cozy family dinners or impressing guests. Plus, it’s packed with protein and wholesome ingredients, making it a meal you can feel good about serving.
What You’ll Need for Cranberry Pecan Chicken Bake
- 6 boneless, skinless chicken breasts (about 1.5 lbs total)
- Salt and pepper, to taste
- 14 ounces whole cranberry sauce (canned or homemade)
- 16 ounces Catalina dressing (or substitute with French dressing)
- 1 ounce onion soup mix (1 packet)
- 1 cup dried cranberries (also called craisins)
- 1 cup pecans, chopped (toast them for extra flavor, if desired)
- 6 cups cooked rice (white or brown rice works well)
How to Make Cranberry Pecan Chicken Bake
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the chicken: Place the chicken breasts in the prepared dish and season both sides with salt and pepper.
- Make the sauce: In a mixing bowl, whisk together the cranberry sauce, Catalina dressing, and onion soup mix until well combined. Gently fold in the dried cranberries and chopped pecans.
- Assemble the dish: Pour the sauce mixture evenly over the chicken breasts, ensuring they are fully coated.
- Bake: Cover the dish with foil and bake in the preheated oven for 1 hour, or until the chicken is cooked through (internal temperature should reach 165°F).
- Serve: Remove from the oven and let rest for 5 minutes. Serve the chicken and sauce over cooked rice. Enjoy!
Perfect Pairings: Serving Suggestions
This Cranberry Pecan Chicken Bake is a versatile dish that pairs beautifully with a variety of sides. Serve it over steamed white or brown rice for a classic option, or try it with wild rice pilaf for a nuttier flavor. For a lighter touch, pair it with a fresh green salad or roasted vegetables like Brussels sprouts or asparagus. Don’t forget a slice of crusty bread to soak up the delicious sauce!
Make It Your Own: Recipe Variations
Customize this dish to suit your taste or dietary needs! Swap the chicken breasts for boneless chicken thighs for a juicier option, or use turkey cutlets for a festive twist. If you’re not a fan of pecans, try walnuts or almonds instead. For a tangier sauce, mix in a splash of orange juice or balsamic vinegar. Vegetarian? Substitute the chicken with roasted butternut squash or portobello mushrooms.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cooked chicken breasts and reduce the baking time to 20-30 minutes, just until heated through. You can also prepare the cranberry-pecan mixture a day ahead and store it in the fridge. If you’re using instant rice, cook it while the chicken bakes to save even more time. For a hands-off approach, try making this dish in a slow cooker on low for 4-6 hours.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and sauce in a baking dish, cover with foil, and warm in a 350°F oven for 15-20 minutes. For a quicker option, microwave individual portions on medium power for 1-2 minutes, stirring halfway through. Add a splash of water or broth to keep the sauce from drying out.
Special Notes for Success
For the best results, use whole cranberry sauce rather than jellied—it adds a lovely texture and tartness. If you prefer a smoother sauce, blend the cranberry mixture before pouring it over the chicken. Toasting the pecans before adding them to the dish will enhance their flavor. Finally, always check the chicken’s internal temperature with a meat thermometer—it should reach 165°F to ensure it’s fully cooked.
Cranberry Pecan Chicken Bake Recipe
Ingredients
- 6 boneless skinless chicken breasts
- salt and pepper, to taste
- 14 ounces whole cranberry sauce
- 16 ounces catalina dressing
- 1 ounce onion soup mix, packet
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 6 cups cooked rice
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Place chicken breasts in prepared dish and sprinkle with salt and pepper, to taste.
- In a mixing bowl, whisk together cranberry sauce, dressing and onion soup mix.
- Fold in craisins and chopped pecans and pour over chicken.
- Cover pan with foil and bake for 1 hour, or until chicken is cooked through.
- Serve over cooked rice.