Ingredients
Scale
For the Catalina Chicken
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- Salt and black pepper to taste
- 2 tablespoons olive oil (for searing)
- 1 large onion, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 cups cherry tomatoes, halved
For the Catalina Sauce
- 1 cup Catalina dressing (store-bought or homemade, see below for recipe)
- 1/4 cup chicken broth (or water)
- 2 tablespoons brown sugar (optional, for extra sweetness)
- 2 tablespoons apple cider vinegar (for additional tanginess)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Optional Add-Ins
- 1 cup sliced mushrooms for added depth
- 1 teaspoon red pepper flakes for a spicy kick
- Fresh herbs like parsley or thyme for garnish
Homemade Catalina Dressing (if preferred)
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup honey or sugar
- 1/4 cup olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Serving
- Cooked rice, pasta, or mashed potatoes
- Steamed green beans or sautéed asparagus
Instructions
Step 1: Prepare the Chicken and Vegetables
- Season the Chicken: Season the chicken breasts (or thighs) with salt and black pepper on both sides.
- Slice the Vegetables: Slice the onion and bell peppers, and halve the cherry tomatoes. Set aside.
Step 2: Sear the Chicken
- Heat Oil in a Pan: In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Sear the Chicken: Add the chicken breasts to the pan and sear for 3-4 minutes on each side, or until golden brown. The goal here is to brown the chicken without fully cooking it, which will help lock in the juices and add flavor. Remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
- Add Onions and Bell Peppers: In the same pan, add the sliced onions and bell peppers. Sauté for 4-5 minutes, or until they begin to soften and caramelize slightly.
- Add Cherry Tomatoes: Add the halved cherry tomatoes and cook for an additional 2-3 minutes until they begin to soften.
Step 4: Prepare the Catalina Sauce
- Combine Sauce Ingredients: In a medium bowl, whisk together the Catalina dressing, chicken broth, brown sugar (if using), apple cider vinegar, paprika, garlic powder, and onion powder. Mix well to combine.
- Adjust to Taste: Taste the sauce and adjust the sweetness or tanginess to your preference by adding more brown sugar or vinegar if needed.
Step 5: Braise the Chicken
- Return Chicken to the Pan: Place the seared chicken back into the pan with the sautéed vegetables.
- Pour the Catalina Sauce Over: Pour the prepared sauce over the chicken and vegetables, ensuring everything is coated.
- Simmer and Braise: Reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally to prevent sticking, and add a little water or broth if the sauce reduces too quickly.
Step 6: Garnish and Serve
- Garnish: Once the chicken is fully cooked and tender, garnish with fresh parsley or thyme if desired.
- Serve Hot: Serve the Sweet and Tangy Braised Catalina Chicken over rice, pasta, or mashed potatoes, and enjoy with a side of vegetables.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
Nutrition
- Serving Size: 1 chicken breast with sauce and vegetables
- Calories: 350 kcal
- Sugar: 16g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g