Catalina Chicken Recipe: Easy Baked Chicken with Sweet & Tangy Sauce

Introduction

Catalina chicken recipe lovers, if you’re craving a cozy dinner that tastes like a warm hug from the past, this sweet-and-savory Catalina Chicken—made with just a handful of pantry staples—might just become your new weeknight favorite. It’s the kind of dish that feels like it came straight from grandma’s kitchen, yet it fits perfectly into today’s fast-paced, no-fuss cooking lifestyle. With just a quick prep, a toss of ingredients, and a single baking dish, you’re rewarded with juicy, flavorful chicken cloaked in a glossy, sticky glaze that will make your tastebuds dance.

The Catalina chicken recipe is a quintessential “dump-and-bake” classic, known for its simplicity and irresistible sweet-tangy profile. What makes this Catalina chicken recipe even better? It calls for ingredients that you probably already have at home—think Catalina salad dressing, apricot preserves, and dry onion soup mix. The combo is nostalgic, comforting, and absolutely delicious.

And while it’s tempting to wing it with oven temps, it’s always best to cook chicken to the safe internal temperature for chicken of 165°F. Food safety aside, getting it just right ensures the chicken stays moist, tender, and deeply flavorful with every bite.

What Is Catalina Chicken?

Let’s take a trip down memory lane. The Catalina chicken recipe first made waves in American kitchens in the 1950s, an era defined by convenience foods and casseroles that could feed a crowd with minimal effort. This timeless Catalina chicken recipe was part of a wave of so-called “dump-and-bake” recipes—where home cooks simply tossed ingredients into a baking dish, slid it into the oven, and let it work its magic. No fancy techniques, no culinary degree required. Just good, honest food made easy.

The magic of the Catalina chicken recipe lies in its simplicity. It’s a symphony of contrasts: savory chicken, a tangy tomato-based dressing, and sweet fruit preserves, all wrapped into one glorious bake. The original Catalina chicken recipe often featured Kraft Catalina dressing (still the gold standard), paired with apricot preserves and a packet of dry onion soup mix. What emerged from the oven was tender, juicy chicken bathed in a sauce that was sticky, glossy, and packed with sweet and savory flavors.

What’s remarkable is that the Catalina chicken recipe has truly stood the test of time. It’s still a favorite at potlucks, weeknight dinners, and even meal prep Sundays. Why? Because the Catalina chicken recipe simply works. It’s affordable, forgiving, endlessly adaptable, and hits all the right flavor notes. Today’s home cooks appreciate the same things their grandmothers did: easy prep, big flavor, and the kind of meal that makes everyone at the table happy.

Why You’ll Love This Catalina Chicken Recipe

Wondering what makes the Catalina chicken recipe a repeat favorite in so many households? It’s not just about the flavor—though, let’s be honest, that’s a big part of it. The Catalina chicken recipe hits that sweet spot between effort and reward, giving you a dinner that feels special without the stress.

Here’s why you’ll fall head over heels for this recipe:

• Minimal prep: Just mix a few ingredients, pour it over the chicken, and pop it in the oven. No chopping, sautéing, or stirring required.
• Family-approved flavors: Kids love the sweetness, adults appreciate the tang, and everyone asks for seconds.
• Made with pantry staples: You’re likely to have everything on hand already. Think Catalina dressing, apricot jam, onion soup mix, and chicken breasts.
• Versatile and forgiving: Want to spice it up? Toss in red pepper flakes. Prefer peach preserves over apricot? Go for it.
• Meal prep and leftover-friendly: Make a double batch on Sunday and enjoy it in wraps, salads, or rice bowls all week long.
• Perfect for potlucks: It travels well and reheats like a dream—making it a go-to for gatherings and church suppers.
• Comfort food at its finest: Sweet, sticky, tangy, and savory—it’s a flavor bomb in the best way.

And for those crazy-busy weeknights when you just can’t deal with anything complicated, this recipe is a lifesaver. It’s right up there with this easy chicken casserole for busy weeknights in terms of ease and comfort.

Key Ingredients and Pantry Staples

One of the best parts about the Catalina chicken recipe is that you don’t need a long grocery list. In fact, you might already have everything you need tucked away in your pantry and fridge to make this easy Catalina chicken recipe tonight.

Boneless Skinless Chicken Breasts

In the Catalina chicken recipe, this is the protein of choice. Choose fresh or thawed chicken breasts that are about the same size for even cooking. For better results, consider pounding them to an even thickness or slicing them in half lengthwise. This helps them cook faster and soak up more of that incredible Catalina chicken recipe sauce.

Catalina Salad Dressing

In the Catalina chicken recipe, Kraft Classic Catalina is the traditional go-to, and for good reason. It’s a tangy tomato-based dressing with just the right hint of sweetness. If you’re making a Catalina chicken recipe and prefer a slightly less sweet version, you can try using a French dressing or even a homemade mix of ketchup, vinegar, sugar, and oil.

Look for dressings labeled “Catalina” rather than “French” for the truest flavor match. These dressings are typically more vibrant in color and tangier in taste, giving the sauce its signature zing.

Apricot Preserves or Jam

In the Catalina chicken recipe, this ingredient brings the sweetness. You can use apricot jam, preserves, or even orange marmalade in a pinch. It adds body to the sauce and complements the tanginess of the dressing beautifully. Want to cut down on sugar? Look for low-sugar or no-added-sugar versions to keep your Catalina chicken recipe lighter, though the flavor and thickness may vary.

Dry Onion Soup Mix

In the Catalina chicken recipe, this unassuming packet packs a punch. It adds depth, savoriness, and that unmistakable umami-rich onion flavor. If you’re sensitive to salt, consider using a low-sodium version or mixing your own blend to keep your Catalina chicken recipe flavorful without the extra sodium—use dehydrated onions, beef bouillon, onion powder, and garlic powder.

Optional Add-Ins for Extra Flavor

Here’s where you can get creative. Consider mixing in or topping your dish with:

• Crushed red pepper flakes (for a bit of heat)
• Worcestershire sauce (for a savory kick)
• Dijon mustard (adds sharpness)
• Garlic cloves or powder
• Chopped green onions or parsley for garnish

These extras aren’t necessary, but they can help customize the dish to your tastes.

Step-by-Step: How to Make Catalina Chicken

The Catalina chicken recipe is designed to be effortless, so you can get dinner on the table fast without sacrificing taste. This Catalina chicken recipe follows the classic dump-and-bake approach, meaning you’re not tied to the stove or multiple dishes. Here’s how to bring it all together:

Prep Your Ingredients

Start by preheating your oven to 350°F (or 375°F if you want a slightly quicker bake with more caramelization).

• Pound the chicken to even thickness if needed. This ensures it cooks uniformly and soaks up the sauce evenly.
• Grease your baking dish with a little cooking spray or oil to prevent sticking.

You’ll need:

• 4 boneless, skinless chicken breasts
• 1 cup Catalina salad dressing (preferably Kraft Classic)
• 1/2 cup apricot preserves or jam
• 1 packet dry onion soup mix

Optional: Add 1 tsp crushed red pepper flakes or 1 tsp Worcestershire sauce for extra depth.

Combine the Sauce

In a medium bowl, whisk together:

• The Catalina dressing
• The apricot preserves
• The dry onion soup mix

If you’re adding heat or extra seasonings, mix them in now. The sauce will be thick, vibrant, and fragrant—like a barbecue glaze with a sweet kick.

Arrange and Bake

• Place the chicken breasts in a single layer in your greased baking dish.
• Pour the sauce evenly over the chicken, making sure each piece is well coated.
• Cover the dish loosely with foil for the first half of baking to keep moisture in.

Bake for 25–40 minutes, depending on the thickness of your chicken. You’re aiming for an internal temperature of 165°F, so keep a meat thermometer handy.

Optional Skillet Browning

Want a little extra flavor in your Catalina chicken recipe? You can brown the chicken in a hot skillet with a bit of oil for 2–3 minutes per side before baking. This adds a golden crust and locks in the juices. It’s an optional step, but one that takes your Catalina chicken recipe from everyday to extra special.

Broil for Caramelized Finish

Once the chicken in your Catalina chicken recipe is fully cooked, remove the foil and switch your oven to broil for the last 2–3 minutes. Watch closely! This step caramelizes the sugars in the sauce, creating a sticky, glossy glaze that makes your Catalina chicken recipe truly irresistible.

Pro Tips for Perfect Results

Even the simplest recipes benefit from a few insider tricks. Here’s how to ensure your Catalina Chicken is the best it can be:

• Pound or halve your chicken breasts before baking. Thick chicken breasts can take forever to cook and may dry out. Even sizing helps cook evenly and soak in the sauce.
• Use a meat thermometer to check for doneness. The magic number? 165°F. Go too far past that, and you risk dry chicken.
• Let the chicken rest after baking. This allows juices to redistribute, keeping your meat moist and tender.
• Choose the right baking dish. Use a ceramic or glass 9×13-inch dish for best results. Avoid metal pans if possible—they tend to overcook the edges.
• Don’t skimp on the sauce. Make sure every piece is well coated, and spoon extra sauce over the chicken halfway through baking if needed.
• Double the sauce if you like it extra juicy. Some folks even make a separate batch of sauce to serve over rice or vegetables.

Remember, this is comfort food—not fine dining. A little sauce on the side, a rustic presentation, and a big smile at the table is all you need to win the night.

How Long to Bake Catalina Chicken

Timing can vary depending on oven and chicken thickness, but here’s a handy guide:

Chicken Breast Thickness	Temperature	Bake Time (Covered)	Broil Time
1 inch or less	350°F	25–30 minutes	2–3 min
Over 1 inch	375°F	35–40 minutes	2–3 min

Use a digital thermometer and insert it into the thickest part of the chicken. Once you hit an internal temp of 165°F, it’s good to go.

If you’re making this dish with bone-in chicken, extend the bake time to around 45–50 minutes, and check internal temp near the bone.

Variations of Catalina Chicken

The beauty of this dish lies in its flexibility. You can tweak the ingredients to fit your dietary needs, flavor preferences, or kitchen equipment. Here are a few tried-and-true variations:

Catalina Chicken Without Apricot

Not a fan of apricot preserves? No problem! Try one of these substitutes:

• Peach or orange marmalade for a similar sweet-citrus flavor
• Honey mixed with a splash of lemon juice
• Brown sugar and ketchup blend for a BBQ-style twist

You can even skip the fruit altogether for a more tangy, savory version of the sauce. Just add a bit of extra dressing to keep things saucy.

Crockpot Catalina Chicken

Perfect for busy weekdays or lazy Sundays.

• Add chicken and sauce to your slow cooker.
• Cook on low for 4–6 hours or on high for 2.5–3 hours.
• You won’t get caramelization, but the flavors meld beautifully and the meat becomes incredibly tender.

Finish with a sprinkle of chopped parsley and serve straight from the pot for easy cleanup.

Instant Pot Catalina Chicken

Need dinner on the table in under 30 minutes?

• Add chicken and sauce to your Instant Pot.
• Set to Manual/Pressure Cook for 10 minutes.
• Allow for 5 minutes natural release, then quick release.
• Use the sauté function to thicken the sauce after cooking if needed.

Spicy Catalina Chicken

Want to turn up the heat? Here’s how:

• Add 1–2 tsp crushed red pepper flakes to the sauce.
• Stir in a tablespoon of sriracha or hot sauce.
• Finish with sliced jalapeños or a dusting of cayenne for a kick.

Spicy Catalina Chicken pairs especially well with cooling sides like cucumber salad or a yogurt dip.

Serving Suggestions and Pairings

A dish this bold and flavorful deserves the right supporting cast. Catalina Chicken is super versatile, so it works with a wide range of sides. Here are a few classic and creative ideas:

Classic Sides: Rice and Veggies

• White rice or almond rice pilaf: The sauce soaks into the grains, making every bite rich and flavorful.
• Steamed green beans: A crisp, fresh contrast to the sticky glaze.
• Broccoli, asparagus, or roasted carrots: Roasted veggies balance the sweetness with earthy depth.

Creative Uses: Wraps, Bowls, and Tacos

• Shred the chicken and use it as a filling for wraps or soft tacos.
• Build a rice bowl with Catalina chicken, black beans, corn, and avocado.
• Serve over mashed potatoes for a comfort food mash-up.

Want to get fancy? Add a simple salad on the side. A peppery arugula or baby spinach salad with balsamic vinaigrette pairs beautifully with the sweet glaze.

Storing and Reheating Leftovers

One of the best perks of the Catalina chicken recipe is how beautifully it holds up as leftovers. Whether you’re planning ahead or just have extra from dinner, this Catalina chicken recipe lets you enjoy the same delicious flavors days later with very little effort.

Refrigerator Storage

• Let the chicken cool completely before storing to avoid condensation that can make the sauce watery.
• Transfer to an airtight container and refrigerate for up to 4 days.
• Keep any extra sauce separate if possible—it thickens and develops even more flavor as it sits.

Freezer Storage

Catalina Chicken also freezes well, making it a top choice for meal prep lovers:

• Wrap chicken tightly in plastic wrap or foil, then place in a freezer-safe container or zip-top bag.
• Label and date your containers.
• Freeze for up to 2 months for best quality.

To reheat, thaw overnight in the fridge, then warm gently in the oven or microwave. Add a splash of broth or dressing if the sauce has thickened too much.

Reheating Tips

• Microwave: Heat individual portions for 2–3 minutes, covering with a damp paper towel to retain moisture.
• Oven: Reheat in a covered dish at 325°F for 15–20 minutes, until warmed through.
• Skillet: For a quick stovetop option, heat gently with a few tablespoons of water or sauce over medium-low heat.

Avoid reheating too quickly or at too high a temperature—it can dry out the chicken and cause the sauce to separate.

Catalina Chicken for Meal Prep

If you’re juggling work, family, and a never-ending to-do list, having a meal-prep-friendly recipe in your back pocket is essential. The Catalina chicken recipe checks all the boxes: it’s easy to portion, holds up well in the fridge, and pairs with just about anything. That’s why so many rely on the Catalina chicken recipe for weekly meal prep success.

How to Meal Prep Catalina Chicken

• Double the batch: Bake two pans at once—one for dinner tonight, one for lunches all week.
• Use divided containers: Add a scoop of rice or grains, a few pieces of chicken, and a veggie side. Pour extra sauce over everything.
• Switch up the sides: Keep things interesting by rotating the base—try quinoa, couscous, cauliflower rice, or sweet potatoes.

Why It Works for Busy Schedules

• High protein keeps you full and energized.
• Balanced with carbs and veggies when served in bowls.
• No last-minute cooking—just heat and eat.
• Great for grab-and-go lunches or dinners between errands, Zoom calls, or soccer practice.

This is a meal that satisfies, reheats beautifully, and makes you feel like you’ve got life figured out—even when everything’s a little chaotic.

A Retro Classic Reinvented

There’s something so comforting about recipes like Catalina Chicken—dishes that have been passed down through generations, scribbled on recipe cards, and shared at family tables. But what makes this one special is how it’s evolved. It’s no longer just a throwback to the ‘50s—it’s a flexible, modern-day lifesaver.

Whether you stick to the classic ingredients or put your own spin on it, this dish fits into any lifestyle. It’s quick enough for working professionals, easy enough for college students, and satisfying enough for growing families.

So the next time you’re staring into the fridge at 5 p.m. wondering what’s for dinner, remember this: a few pantry staples, one baking dish, and 30 minutes in the oven can deliver a meal that tastes like it came from the heart.

Frequently Asked Questions

1. Can I use other cuts of chicken instead of breasts?

Absolutely! Catalina Chicken works well with boneless thighs, bone-in chicken pieces, or even drumsticks. Just adjust the baking time accordingly—bone-in cuts will need more time in the oven (closer to 45–50 minutes).

2. Is there a low-sodium version of this recipe?

Yes. Choose low-sodium dressing and make your own onion soup mix using garlic powder, onion powder, dried minced onion, and a pinch of low-sodium bouillon. You’ll still get all the flavor with less salt.

3. Can I make this dish ahead of time?

Definitely. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for about 20 minutes before placing it in the oven.

4. How can I thicken the sauce if it’s too runny?

The sauce should naturally thicken as it bakes and caramelizes. But if you find it’s too thin, remove the chicken and simmer the sauce in a saucepan on the stove for 5–10 minutes until reduced.

5. Can I add vegetables to the dish while it bakes?

You sure can. Add halved baby potatoes, carrots, or sliced bell peppers to the baking dish along with the chicken. Just make sure everything is coated in the sauce and check doneness before serving.