Catalina Chicken is a cozy, easy weeknight dish featuring tender boneless, skinless chicken breasts coated in a sweet-tangy sauce made from Catalina salad dressing and apricot preserves, with a savory boost from dry onion soup mix and an optional pinch of red pepper flakes. This recipe relies on pantry staples and minimal prep for satisfying results.
This classic “dump-and-bake” style recipe was popular in mid-century American home cooking and remains a dependable, family-friendly option. Bottled dressings, preserves, and dry soup mixes make it quick to assemble without a long shopping list, and the flavors appeal to both kids and adults.
Ingredient Notes
Chicken: Use boneless, skinless chicken breasts; pound thick pieces to an even thickness for uniform cooking or cut large breasts in half for smaller portions.
Salad dressing: Catalina dressing gives the sauce its characteristic sweet-tangy, reddish-orange flavor—similar to French dressing.
Preserves: Apricot preserves pair beautifully with Catalina dressing; peach preserves can be used as an alternative.
Dry soup mix: One packet of dry onion soup mix provides savory depth.
Optional: A pinch of crushed red pepper flakes adds balance to the sweetness, and minced fresh parsley makes a nice garnish.
How to Make Catalina Chicken
- Preheat and prepare: Preheat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish with nonstick spray.
- Brown the chicken: Heat 1 tablespoon of a neutral oil in a large skillet over medium-high heat. Brown half the chicken for about 3 minutes per side until lightly golden; transfer to the baking dish and repeat with remaining oil and chicken. Browning is optional but enhances flavor and texture.
- Make the sauce: In a bowl, whisk together 1 cup Catalina dressing, ½ cup apricot preserves, one 1.25-ounce packet of dry onion soup mix, and ¼ teaspoon crushed red pepper flakes if desired.
- Bake: Pour the sauce over the chicken and bake, uncovered, for 25–30 minutes, until the thickest part of the chicken reaches 165°F when checked with an instant-read thermometer. For extra caramelization, broil for 1–2 minutes at the end—watch closely to avoid burning.
- Rest and serve: Let the dish rest 5–10 minutes so the sauce thickens slightly. Spoon sauce over the chicken and garnish with minced parsley if desired.
Tips for the Best Catalina Chicken
Even thickness: Pound thick breasts to about ½ inch for uniform cooking. Cutting large breasts into smaller portions helps with serving sizes for kids.
Browning helps: Although classic versions skip browning, searing the chicken first adds flavor and improves texture.
Finish under the broiler: A brief broil at the end encourages light caramelization and helps the sauce thicken—monitor closely so it doesn’t burn.
Rest before serving: Allowing the chicken to rest a few minutes off the heat helps the sauce set up so it coats the chicken better.
Serving Suggestions
Keep side dishes simple to match the easy spirit of this recipe. Steamed white or brown rice soaks up the sauce well. Sautéed green beans or broccolini add bright, fresh contrast. For extra texture, try an almond rice pilaf to pair with the sweet-tangy flavors.
Storage Tips
- Refrigerate: Store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
- Meal prep: Slice leftover chicken and serve over rice or grains for an easy lunch in a meal-prep container.
- Freeze: For longer storage, place cooled leftovers in a freezer-safe bag and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Catalina Chicken
Valerie Brunmeier
Ingredients
- 2 pounds boneless skinless chicken breasts (3–4 pieces)
- 2 tablespoons vegetable or canola oil, divided
- 1 cup Catalina salad dressing
- ½ cup apricot preserves
- 1.25 ounce packet dry onion soup mix
- ¼ teaspoon crushed red pepper flakes (optional)
- Minced fresh parsley for garnish (optional)
Instructions
- Coat a 13 x 9-inch baking dish with nonstick spray and preheat oven to 350°F.
- Pound thick chicken breasts to about ½-inch thickness or cut large pieces in half.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown half the chicken about 3 minutes per side until lightly golden; transfer to the baking dish and repeat with remaining oil and chicken.
- Whisk together dressing, preserves, dry onion soup mix, and crushed red pepper if using. Pour over the chicken.
- Bake uncovered 25–30 minutes until the thickest part reaches 165°F. If desired, broil 1–2 minutes at the end until the sauce bubbles, watching closely.
- Remove from oven and let rest 5–10 minutes so the sauce thickens slightly. Spoon sauce over the chicken and serve.
Nutrition
Carbohydrates: 30 g |
Protein: 49 g |
Fat: 14 g
Nutrition information is an estimate and will vary based on specific ingredients used.
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