Can’t believe this dish just requires 3 ingredients! Never thought to do this before

Preheat your oven to 350°F (175°C).

Place the chicken breasts in a single layer in a baking dish.

In a medium bowl, combine the Catalina salad dressing, dry onion soup mix, and cranberry sauce. Mix well.

Pour the cranberry mixture over the chicken breasts, ensuring they are well coated.

Season with salt and pepper to taste.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly.

Let it rest for a few minutes before serving.

For a bit of extra flavor, you can add a tablespoon of Dijon mustard to the cranberry mixture. If you prefer a spicier kick, a pinch of red pepper flakes can do wonders. For those who enjoy a bit of crunch, sprinkle some toasted almonds over the chicken before serving. This dish can also be made with bone-in chicken thighs for a juicier result, just adjust the cooking time accordingly.