Braised Catalina Chicken

The smell of Catalina dressing always takes me back to my aunt's kitchen in the 90s, where she'd use it for everything from salads to marinades. I thought she was crazy until I tried her chicken version. The way the sweet tangy sauce transforms into something completely different in the oven still surprises me every time.

I made this for a Tuesday night dinner with friends last month when I was completely exhausted and had zero energy to cook anything complicated. They kept asking what restaurant I'd ordered from. That moment when someone scrapes their plate for the last drop of sauce makes all the difference.

Ingredients

• 8 bone-in, skin-on chicken thighs: The bone keeps the meat incredibly tender during braising, while the skin adds flavor and helps render fat into the sauce
• 1 large onion, thinly sliced: Sweet onions work beautifully here as they caramelize in the sauce and add natural sweetness
• 1 red bell pepper and 1 green bell pepper, sliced: The peppers soften into the sauce and add pops of color and sweetness that balance the tangy dressing
• 2 cloves garlic, minced: Add this during the last minute of vegetable sautéing so it doesnt burn and turn bitter
• 1 cup Catalina salad dressing: This forms the base of your braising liquid, store-bought works perfectly but homemade adds an extra layer of flavor
• 1/2 cup chicken broth: The broth thins the dressing slightly and adds savory depth to balance the sweetness
• 2 tbsp ketchup: This helps thicken the sauce and adds umami richness that rounds out the dressing flavors
• 2 tbsp brown sugar: The brown sugar caramelizes during cooking and helps create that gorgeous sticky finish
• 1 tbsp Worcestershire sauce: This is the secret ingredient that adds depth and makes the sauce taste homemade
• 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper: A simple seasoning blend that enhances without overpowering
• Fresh parsley, chopped (optional): The bright fresh color and light herb flavor cut through the rich sauce beautifully

Instructions

Get your oven ready and season the chicken:

Preheat your oven to 375°F and pat those chicken thighs thoroughly dry with paper towels. Season them generously with salt, pepper, and paprika on both sides.

Sear the chicken to build flavor:

Heat your largest oven-safe skillet or Dutch oven over medium-high heat until its properly hot. Add the chicken skin side down and let it sizzle undisturbed for 3 to 4 minutes until golden brown and crispy. Flip and cook just 2 more minutes, then remove and set aside on a plate.

Soften the vegetables:

In the same pan, toss in your sliced onions and both bell peppers. Let them cook for 3 to 4 minutes until they start to soften and smell amazing. Add the garlic during the last minute so it becomes fragrant but doesnt burn.

Mix your braising liquid:

Whisk together the Catalina dressing, chicken broth, ketchup, brown sugar, and Worcestershire sauce in a bowl until combined.

Bring everything together:

Nestle the seared chicken back into the pan right on top of the softened vegetables. Pour that gorgeous sauce mixture evenly over everything.

Braise until tender:

Cover the pan tightly with its lid or foil and slide it into the oven. Let it braise for 25 minutes while the sauce thickens and the chicken becomes fork tender.

Finish with a golden glaze:

Remove the lid and cook another 10 minutes to let the sauce reduce further and the chicken skin get those delicious sticky, caramelized edges.

Rest and serve:

Let the chicken rest for 5 minutes in the pan so the juices redistribute. Scatter with fresh parsley if you want something green on the table.

Save

This recipe became my go-to when my sister had her first baby and I was dropping off dinner for weeks. She texted me later asking for the recipe, and I realized it had become one of those comforting dishes that makes people feel cared for without being fussy or pretentious.

Making It Your Own

I've tried this with skinless thighs when I'm watching my fat intake, and while it still tastes good, you lose that incredible crispy skin element. The sauce still works its magic though. Sometimes I throw in a pinch of red pepper flakes when sautéing the vegetables, just enough to add a gentle warmth that lingers.

What To Serve Alongside

Rice is my absolute favorite because it soaks up that sauce like a dream. I've also served it over buttered couscous when I want something faster, or alongside roasted potatoes that have been tossed with olive oil and rosemary. The vegetables in the dish count as your side, so a simple starch is really all you need.

Storage And Make Ahead Tips

This actually improves overnight as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered dish at 350°F until hot throughout, adding a splash of broth if the sauce seems thick. You can freeze it for up to 3 months, though the texture of the peppers will soften more.

• Let the dish cool completely before refrigerating to prevent condensation
• Freeze in portion sized containers for easy weeknight dinners
• The sauce may separate slightly when reheating but will come back together with a stir

Save

Theres something deeply satisfying about a dish that looks impressive but comes together with such humble ingredients. Hope this becomes one of your regular weeknight heroes too.

Recipe FAQs

→ Can I use boneless chicken for this dish?

Yes, you can use boneless chicken thighs or breasts. Boneless pieces will cook faster, so reduce the braising time by about 5-10 minutes and check for doneness.

→ What's the best way to serve this chicken?

This dish pairs perfectly with rice, couscous, or roasted potatoes to soak up the delicious sauce. You can also serve it with crusty bread or over pasta.

→ Can I make this sauce from scratch?

While store-bought Catalina dressing works well, you can make a homemade version using ketchup, vinegar, sugar, and spices. Adjust seasonings to match your taste preferences.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C). The juices should run clear when pierced with a knife, and the meat should be tender and not pink inside.

→ Can I prepare this ahead of time?

Yes, you can prepare the dish through step 6, then refrigerate. When ready to serve, bring to room temperature and bake as directed, adding 5-10 minutes to the cooking time if starting from cold.