For a slightly thicker, richer sauce, stir in 2 to 3 tablespoons of ketchup or tomato paste at the very end of cooking (this technically adds another ingredient, but it’s a nice upgrade when you’re not strictly counting). If you prefer darker meat, swap the chicken breasts for boneless, skinless chicken thighs and keep the same cook time.
To make it a bit less sweet, use only 3/4 of the can of cranberry sauce and add a splash of chicken broth to loosen the mixture. If your family likes a little heat, finish the dish with a pinch of red pepper flakes or a few dashes of hot sauce right before serving.
Leftovers reheat really well and can be piled onto toasted buns or slider rolls for easy cranberry chicken sandwiches the next day, which is one of my favorite ways to stretch this into another low-effort meal.
