I love recipes that I can make in a hurry and my whole family will eat. My mother-in-law made this Cranberry Pecan Chicken Bake for our family a few years ago and it has been a favorite ever since.
I love the sweet and savory sauce in this recipe and it goes perfectly over rice.
It has a delicious sweet and tangy flavor to it, with just the right amount of crunch and texture from the pecans.
I love how easy it is to put together, pop in my oven, and dinner is ready. Your family is going to love this one.
How to make cranberry pecan chicken bake:
Step 1: Preheat oven to 350 degrees F.
Step 2: Spray a 9×13-inch baking dish with nonstick cooking spray. I prefer to use the olive oil spray, but you could also use butter.
Step 3: Place chicken breasts in prepared dish and sprinkle with salt and pepper, to taste. Make sure your chicken breasts are the same thickness so they cook evenly. You may have to pound them out, or even cut in some areas.
Step 4: In a mixing bowl, whisk together cranberry sauce, dressing and onion soup mix.
Step 5: Fold in craisins and chopped pecans and pour over chicken.
Step 6: Cover pan with foil and bake for 1 hour, or until chicken is cooked through.
Step 7: Serve over cooked rice. You could also eat it plain, but the tangy sauce tastes delicious with the rice.
How do you make the Cranberry Pecan Chicken Bake sauce?
Cranberry sauce is so much better when it’s made fresh. Don’t get me wrong, I still love it out of the can, but it tastes so fresh and sweet when you make it yourself. Here is how you make it:
Step 1: Heat the stove to medium high heat. Pour a 12 ounce bag of cranberries into a large saucepan. They can be fresh or frozen.
Step 2: Add one cup of sugar and 2 Tablespoons of lemon zest to the cranberries.
Step 3: Add 2 Tablespoons of water to the mixture. Continue to whisk until the sugar begins to dissolve and it slowly starts to boil. This will take about 10 minutes.
Step 4: Increase the heat, just the slightest bit. The cranberries will begin to break up. Continue to whisk the mixture for another 10 minutes.
Step 5: Remove from heat and add a little salt and extra sugar to taste. Let it cool. Place in an airtight container until ready to serve. This will last for about a week in the fridge.
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Looking for more chicken dishes?
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Cranberry Pecan Chicken Bake Recipe
- 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
- 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.
- I love the sweet and savory sauce in this recipe and it goes perfectly over rice.
- 9×13-inch Baking Pan
- Mixing Bowl
- Aluminum Foil
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