Festive Chicken

Festive Chicken

Festive Chicken

Since it’s getting close to Thanksgiving, I thought I would post this recipe.  Granted I make this year-round, but its’ cranberry based sauce reminds me of Thanksgiving.  This recipe is a fantastic weeknight meal because all you have to do is throw it all together and bake it.  You can have the kitchen cleaned up before your meal is finished baking.  Plus your main dish and side end up cooking together in one pan, and all you need is to figure out your vegetable.  This is a recipe that I got from my Dad and I can’t remember where he got it from.  Anyways, it’s always nice to add an easy, weeknight meal to your arsenal.  I usually just use split chicken breasts (Bone In, Skin on) for this recipe because I prefer white meat to dark meat.  Usually about 4 split chicken breasts fit in the pan.

Festive Chicken:


1 7oz Box of Long Grain Wild Rice

3 lbs Chicken Pieces

2 Tablespoons Soy Sauce

1, 10oz Can Whole Berry Cranberry Sauce

3 Tablespoons Butter

1 Tablespoon Lemon Juice


1. Heat oven to 350 F. Sprinkle rice evenly in opaque baking dish (9 x 13). Sprinkle contents of rice seasoning packet on rice. Arrange chicken on rice, clearing areas where the chicken will sit.  (If there is rice under the chicken, it tends to not cook all the way when baking).

2. Combine cranberry sauce, butter, soy sauce, and lemon juice in medium saucepan. Heat, stirring constantly, until cranberry sauce and butter are melted.

3. Pour over chicken and bake tightly covered at 325 F for 1 hour.  Uncover and bake for 10 minutes to allow the chicken to brown some more.


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