Make Catalina Chicken with juicy boneless chicken breasts baked in a sweet and tangy apricot-Catalina sauce. This easy baked chicken recipe is perfect for family dinners, weeknight meals, or potluck gatherings. The combination of Catalina salad dressing, apricot preserves, and onion soup mix creates a flavorful sauce that pairs well with rice, mashed potatoes, or roasted vegetables.

Ingredients

2 pounds boneless, skinless chicken breasts (3–4 breasts)
2 tablespoons vegetable or canola oil, divided
1 cup Catalina salad dressing
½ cup apricot preserves
1 (1.25-ounce) packet dry onion soup mix
¼ teaspoon crushed red pepper flakes (optional)
Minced fresh parsley (optional, for garnish)

Instructions

1. Prepare the Oven and Chicken:

Preheat the oven to 350°F (175°C) with a rack in the center position.
Coat a 13×9-inch baking dish with nonstick cooking spray.
If chicken breasts are thick, pound them to about ½-inch thickness. Cut larger pieces in half for smaller serving portions.

2. Brown the Chicken:

Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Add half of the chicken and cook about 3 minutes per side, until lightly golden brown.
Transfer browned chicken to the prepared baking dish and repeat with remaining oil and chicken.

3. Prepare the Sauce:

In a bowl, mix together Catalina salad dressing, apricot preserves, dry onion soup mix, and optional crushed red pepper flakes.
Pour the sauce evenly over the chicken in the baking dish.

4. Bake the Chicken:

Bake uncovered for 25–30 minutes, or until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer.
Optional: Broil for 1–2 minutes at the end to bubble the sauce, but watch carefully to prevent burning.

5. Rest and Serve:

Let the chicken rest for 5–10 minutes. The sauce will thicken slightly as it rests.
Spoon the sauce over the chicken before serving and garnish with parsley if desired.

Why You’ll Love This Recipe

This Catalina Chicken recipe is simple, flavorful, and perfect for weeknight dinners or family meals. The combination of sweet apricot preserves and tangy Catalina dressing creates a sauce that is both light and flavorful, making it a crowd-pleasing dish that pairs well with a variety of sides.

Tips

Even cooking: Pound thick chicken breasts to ensure they cook evenly.
Brown first: Searing the chicken adds flavor and a beautiful golden color.
Sauce consistency: Allowing the chicken to rest thickens the sauce naturally.

Variations and Substitutions

Sweetener swap: Replace apricot preserves with peach preserves, pineapple preserves, or orange marmalade.
Spice it up: Add ½ teaspoon chili flakes or a dash of cayenne for a spicier sauce.
Chicken alternatives: Use boneless, skinless chicken thighs for juicier results.
Gluten-free: Ensure the onion soup mix is gluten-free.

FAQs

Q: Can I make this ahead of time?
Yes, prepare the sauce and chicken separately and assemble before baking. Store covered in the refrigerator for up to 24 hours before baking.

Q: Can I freeze Catalina Chicken?
Yes, freeze uncooked chicken with sauce in an airtight container for up to 2 months. Thaw overnight before baking.

Q: What sides go well with this dish?
Serve with rice, mashed potatoes, roasted vegetables, or a fresh salad to complement the sweet and tangy sauce.

Serving Suggestions

Spoon extra sauce over steamed rice or pasta.
Pair with garlic green beans, roasted broccoli, or sautéed asparagus.
Garnish with fresh parsley or chives for a pop of color and freshness.