Heat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish. Arrange the chicken breasts in a single layer, using similarly sized pieces or pounding thicker breasts to an even thickness.

In a medium bowl, stir together the whole-berry cranberry sauce, Catalina dressing, and dry onion soup mix until evenly combined. The sauce will be thick, colorful, and speckled with cranberry pieces.

Pour the cranberry mixture evenly over the chicken, using a spoon to spread it across the tops. Cover the baking dish tightly with foil so the chicken stays moist and the sauce does not scorch.

Bake covered for about 30 minutes at 350°F. Keep the dish level as you place it in the oven so the sauce remains distributed over the chicken.

Remove the foil and continue baking for another 20 to 30 minutes, or until the thickest part of each breast reaches 165°F on an instant-read thermometer. Cooking time can vary with the size and thickness of the chicken, so temperature is the best guide.

Let the chicken rest for 5 minutes before serving. Spoon the warm cranberry sauce over each breast so every bite has a balance of tender chicken and sweet-savory topping.