👩🍳 Instructions
Preheat the oven to 350°F (175°C).
Lightly grease a 9 × 13-inch baking dish.
Arrange the chicken in a single layer in the dish and season lightly with salt and pepper.
In a bowl, stir together the cranberry sauce, onion soup mix, French (or Catalina) dressing, Dijon mustard, and thyme.
Pour the sauce evenly over the chicken.
Cover with foil and bake for 35 minutes.
Remove the foil and continue baking for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
Let the chicken rest for 5 minutes before serving.
🍽️ Serving Suggestions
This dish pairs well with:
Mashed potatoes
Rice or wild rice
Buttered egg noodles
Roasted green beans
Steamed broccoli
Dinner rolls
🌿 Optional Variations
Try adding:
Fresh rosemary instead of thyme
Chopped pecans or walnuts for crunch
Dried cranberries
Orange zest for a citrus note
A pinch of cinnamon
💡 Tips
Chicken thighs stay especially juicy during baking.
If using frozen chicken, thaw it completely before cooking.
Leftovers keep well in the refrigerator for up to 4 days and are delicious sliced into sandwiches or wraps.
✨ Bottom Line
Amish Cranberry Chicken is an easy, flavorful recipe that combines savory chicken with a sweet-tart cranberry glaze. With just a handful of ingredients, it's a comforting meal that's elegant enough for special occasions yet simple enough for busy weeknights. 🍗🍒
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