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Catalina Chicken Recipe - Sweet, Tangy, and Easy Comfort Food

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs; trim excess fat)
  • 1 cup Catalina dressing (or French dressing for a similar vibe)
  • 1/2 cup apricot preserves (peach preserves also work)
  • 1 packet dry onion soup mix (about 1 ounce)
  • 1 tablespoon soy sauce (adds depth; optional but recommended)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional for a little warmth)
  • Salt and black pepper to taste
  • Fresh parsley or green onion for garnish (optional)
  • Cooked rice, mashed potatoes, or buttered noodles for serving

Method
 

  1. Preheat the oven: Heat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Season the chicken: Pat chicken dry. Sprinkle both sides with salt, pepper, and garlic powder. This helps lock in flavor and browns the edges.
  3. Make the sauce: In a bowl, whisk together Catalina dressing, apricot preserves, onion soup mix, soy sauce, and smoked paprika until smooth.
  4. Assemble: Place chicken in the baking dish in a single layer. Pour the sauce evenly over the top, turning pieces to coat.
  5. Bake uncovered: Bake for 25–30 minutes for breasts, or 30–35 minutes for thighs, until the chicken reaches an internal temperature of 165°F (74°C).
  6. Thicken the sauce (optional): If you want a thicker glaze, remove the chicken to a plate, pour the sauce into a small saucepan, and simmer 3–5 minutes until slightly reduced.
  7. Rest and serve: Let the chicken rest 5 minutes. Spoon sauce over the top, garnish with parsley, and serve over rice, potatoes, or noodles.