Cranberry Chicken

Course Main Course

Cuisine American

Coated in a sweet and savory glaze and made in under 30 minutes, this delish Cranberry Chicken will be on the table in the blink of an eye.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Equipment

▢
Air Fryer

Ingredients

▢ 8 ounces Catalina Salad Dressing
▢ 1 packet dry onion soup mix
▢ 15 ounce can whole berry cranberry sauce
▢ 3 pounds boneless skinless chicken thighs

Instructions

Mix 1 cup Catalina dressing, 1 packet of dry onion soup mix, 1 can of cranberry sauce, in a large bowl. Reserve 1 cup of the mixture for later.
Add the chicken thighs to the bowl with the sauce and coat evenly.
Place the chicken thighs into the air fryer basket in an even layer without overlapping. You can use a parchment or silicone liner if you don’t want to clean your air fryer basket later. (*OVEN BAKED OPTION INSTRUCTIONS ARE GIVEN BELOW)
Cook at 400 degrees for 10 minutes then flip each of the thighs. Baste each one with more sauce and cook for another 10 minutes or until the internal temp reaches 165 degrees.
While those finish cooking, you can heat the reserved sauce in the microwave or on the stovetop and serve it with the thighs as extra sauce.

Notes

*OVEN BAKED OPTION: To make in oven instead of air fryer: Preheat oven to 350 degrees F. Spray a 9x13 inch pan with non-stick cooking spray. Combine sauce ingredients as listed above. Coat chicken with sauce, then pour chicken and all sauce (no need to reserve a cup) into the prepared 9x13 inch pan. Bake for 1 hour, uncovered, or until it reaches an internal temperature of 165 degrees F.

Nutrition

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