Description
Catalina Chicken is a flavorful and easy-to-make baked chicken dish featuring boneless skinless chicken breasts coated in a tangy and sweet mixture of Catalina salad dressing, apricot preserves, and dry onion soup mix. Lightly browned in a skillet before baking, this moist and tender chicken is perfect for a comforting weeknight dinner or casual gathering, delivering a vibrant sauce that’s both spicy and sweet.
Ingredients
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
- Prepare baking dish and preheat oven: Coat a 13- x 9-inch baking dish with nonstick cooking spray. Set the oven rack to the center position and preheat the oven to 350 degrees F.
- Prepare chicken breasts: If the chicken breasts are very thick, pound them to about ½-inch thickness for even cooking. Cut larger pieces in half to create smaller portions if desired.
- Brown chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. When hot, add half of the chicken breasts and cook for about 3 minutes per side until they turn a light golden brown. Transfer browned chicken to the prepared baking dish. Repeat this process with the remaining oil and chicken.
- Make sauce: In a bowl, combine the Catalina salad dressing, apricot preserves, dry onion soup mix, and crushed red pepper flakes if using. Stir until well mixed.
- Pour sauce and bake: Pour the prepared sauce evenly over the browned chicken in the baking dish. Place the baking dish in the oven and bake uncovered for 25 to 30 minutes, or until the thickest part of the chicken reaches at least 165 degrees F as checked with an instant-read thermometer. Optionally, broil for a couple of minutes at the end to bubble the sauce without burning the chicken.
- Rest and serve: Remove the baking dish from the oven and let the chicken rest for 5 to 10 minutes. This resting time thickens the sauce slightly. Spoon the sauce over the chicken and garnish with minced fresh parsley if desired. Serve warm.
Notes
- Pounding the chicken breasts ensures even cooking and tender texture.
- Browning the chicken before baking adds flavor and color but can be skipped for a quicker recipe.
- If you prefer less heat, omit the crushed red pepper flakes.
- Broiling at the end is optional and adds a nice bubbly finish to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
