Preparation Steps

• Start by preheating your oven to 375°F (190°C). Lightly spray a 2-quart baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.

  Next, season the chicken breasts with kosher salt and ground black pepper on both sides. This base seasoning helps enhance the overall flavor of the dish.
• 1 cup salad dressing (French, Russian, or Catalina – whichever you prefer)1 can whole berry cranberry sauce1 packet dry onion soup mixZest from ½ an orange
• Pour the prepared sauce evenly over the chicken breasts, making sure each piece is coated. Use a spoon to spread it out if needed.

  Cover the dish tightly with aluminum foil (or a lid, if your baking dish has one). This will help the chicken stay juicy during the first half of baking.
• Place the covered baking dish on the center rack of your preheated 375°F (190°C) oven. Let it bake, covered, for 30 minutes. This first bake allows the chicken to begin cooking while locking in moisture, keeping the meat tender and flavorful.
• After 30 minutes, carefully remove the foil or lid and return the dish to the oven. Bake uncovered for an additional 15 minutes. This step helps the sauce thicken slightly and lets the tops of the chicken caramelize slightly for extra depth of flavor.
• To ensure your chicken is safely cooked, insert a meat thermometer into the thickest part of the breast. It should read 165°F (74°C). If it hasn’t reached that temperature yet, give it a few more minutes and check again.
• Once done, remove the dish from the oven and let it sit for 5 minutes to allow the juices to redistribute. Before serving, spoon some of that luscious pan sauce over the top of the chicken. Trust me—it’s too good to waste!