Print

Catalina Chicken Recipe

Print Recipe

★★★★★

5 from 100 reviews

Catalina Chicken is a flavorful and easy-to-make baked chicken dish featuring a tangy combination of Catalina salad dressing, apricot preserves, and dry onion soup mix. This recipe delivers tender, golden-brown chicken breasts coated in a sweet and savory sauce, perfect for a family dinner or casual meal.

Ingredients

Scale

Chicken

  • 2 pounds boneless skinless chicken breasts (3 to 4 pieces)
  • 2 tablespoons vegetable or canola oil, divided

Sauce

  • 1 cup Kraft Catalina salad dressing
  • ½ cup apricot preserves
  • 1.25 ounce packet dry onion soup mix
  • ¼ teaspoon crushed red pepper flakes (optional)

Garnish

  • Minced fresh parsley (optional)

Instructions

  1. Prepare the baking dish and oven: Coat a 13- x 9-inch baking dish with nonstick cooking spray. Position an oven rack to the center and preheat the oven to 350 degrees F.
  2. Prepare the chicken: If the chicken breasts are very thick, pound them to about ½-inch thickness for even cooking. Cut large pieces in half for smaller, more manageable portions.
  3. Sear the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add half of the chicken breasts and cook approximately 3 minutes per side or until they develop a light golden brown crust. Transfer them to the prepared baking dish. Repeat the process with the remaining oil and chicken.
  4. Make the sauce: In a bowl, combine Catalina salad dressing, dry onion soup mix, apricot preserves, and crushed red pepper flakes if using. Stir until well mixed.
  5. Bake the chicken: Pour the sauce mixture evenly over the browned chicken breasts in the baking dish. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the internal temperature of the thickest chicken piece reaches 165 degrees F.
  6. Optional broil: For a bubbly sauce finish, broil the chicken on high for 1 to 2 minutes at the end of baking, taking care not to burn the chicken.
  7. Rest and serve: Remove the dish from the oven and let the chicken rest for 5 to 10 minutes, allowing the sauce to thicken slightly. Spoon the thickened sauce over the chicken pieces and garnish with minced fresh parsley if desired. Serve warm.

Notes

  • For even cooking, make sure the chicken breasts are pounded to uniform thickness.
  • Adjust crushed red pepper flakes to taste for mild or spicy sauce.
  • Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
  • The broiling step is optional but adds a nice bubbly finish to the sauce.
  • Leftover chicken can be refrigerated and reheated gently to maintain moisture.

Keywords: Catalina chicken, baked chicken, easy chicken recipe, Catalina salad dressing chicken, apricot preserves chicken, quick chicken dinner

Find it online: https://mjrecipe.com/catalina-chicken-recipe/