Braised Catalina Chicken
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I still remember the first time I made this Cataline-style braised chicken: the kitchen smelled tangy-sweet and comforting, and my family scraped the pan clean. Braised Catalina Chicken is a weeknight-friendly dish that pairs pantry-friendly Catalina dressing with bone-in, skin-on thighs for deep flavor and a glossy, spoonable sauce. It’s forgiving, economical, and perfect when you want something homey without hours of babysitting—pair it with roasted potatoes or even baked potato skins for a crowd-pleasing plate.
Why you’ll love this dish
This recipe turns a simple bottle of Catalina dressing into a full meal. The combination of seared chicken, tomatoes, and the tangy dressing creates a sweet-savory sauce that clings to the skin and soaks into the vegetables. It’s:
- Budget-friendly: chicken thighs are economical and flavorful.
- Easy: mostly one-pan cooking with a short hands-on time.
- Family-approved: mild, slightly sweet sauce that kids usually like.
- Versatile: great for weeknights, casual dinner parties, or meal prep.
“Bright, tangy, and unbelievably simple—this Catalina braise turned my leftover weeknight into a family favorite.” — a quick reader review
The cooking process explained
Before you dive in, here’s what happens: you season and sear the thighs to lock in flavor and render the fat. Then you sauté aromatics, deglaze with chicken broth and Catalina dressing, add tomatoes and spices, nestle the chicken back in with vegetables, and simmer gently until the meat is tender. Expect about 10–15 minutes active prep and 30–35 minutes simmer time.
Gather these items
What you’ll need:
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup Catalina dressing (bottled Catalina or French-style)
- 1/2 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 cup green bell pepper, chopped
- 1 cup carrots, sliced
Ingredient notes and substitutions:
- Catalina dressing gives this dish its signature sweet-tangy profile; if you don’t have it, mix equal parts Italian dressing and ketchup to mimic the flavor, then adjust to taste.
- Bone-in, skin-on thighs are recommended for flavor and texture. Boneless can be used, but cook time will be shorter and the sauce will cling differently.
- Use low-sodium chicken broth if you’re watching salt, and taste before adding extra.
(Planning a sweet finish? Consider a light, floral dessert like a honey-lavender cheesecake afterward.)
Step-by-step overview
- Season and sear the chicken to brown the skin and develop flavor.
- Sauté onion and garlic in the pan drippings.
- Add Catalina dressing, chicken broth, tomatoes, and spices; bring to a simmer to meld flavors.
- Return chicken to the pan, add bell pepper and carrots, cover, and braise over low heat until tender.
- Serve hot with spoonfuls of the sauce and vegetables.
Directions
- Pat the chicken thighs dry and season both sides with the salt and black pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Place the chicken thighs skin side down and sear without moving for 5–7 minutes until the skin is browned and crisp.
- Flip and brown the other side for about 5 minutes. Remove the chicken and set aside.
- Reduce heat to medium. Add the chopped onion and minced garlic to the same skillet and sauté for 3–4 minutes until the onion is translucent and fragrant.
- Stir in the Catalina dressing, chicken broth, diced tomatoes (with juices), oregano, and paprika. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Return the chicken to the skillet, skin side up. Scatter the chopped green bell pepper and sliced carrots around the chicken.
- Cover the skillet, reduce heat to low, and simmer for 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and fork-tender.
- Taste the sauce and adjust seasoning with salt and pepper if needed. Spoon the sauce and vegetables over the chicken and serve immediately.
Best ways to enjoy it
Serving suggestions:
- Spoon over steamed rice, buttery mashed potatoes, or egg noodles to soak up the sauce.
- Serve with a simple green salad and crusty bread to mop the pan. A slice of nutty quick bread like banana nut bread makes a comforting dessert or side for brunch-style meals.
- Garnish with chopped fresh parsley for brightness and color.
Storage and reheating tips
- Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days.
- Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce, or microwave in 30-second bursts until warmed through.
- To freeze: cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Food safety note: always reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Sear well: a good brown crust on the skin adds flavor and texture; don’t rush this step.
- Don’t overcrowd the pan when searing—work in batches if needed to keep the sear even.
- Deglaze: when you add the dressing and broth, scrape up the fond (brown bits) — that’s concentrated flavor.
- Sauce thickness: if the sauce seems thin at the end, remove the chicken and simmer uncovered for a few minutes to reduce. If it’s too thick, stir in a splash of broth.
- Make-ahead: prepare the sauce through step 6 and refrigerate; next day, add chicken and vegetables and braise for a low-stress dinner.
Recipe variations
- Spicy twist: add 1/2 teaspoon crushed red pepper or a few dashes of hot sauce to the sauce for heat.
- Mediterranean: swap oregano for rosemary and add olives or capers near the end.
- Lighter version: use skinless chicken thighs and reduce oil; shorten sear time and baste with sauce to keep meat moist.
- Slow cooker adaptation: brown the thighs first, then transfer everything to a slow cooker and cook on low 4–6 hours. (Vegetables may soften more in this method.)
Common questions
Q: Can I use boneless chicken instead?
A: Yes—use boneless thighs or breasts, but reduce the simmering time and check for doneness earlier; boneless cuts cook faster and can dry out if overcooked.
Q: Is Catalina dressing the same as French dressing?
A: They’re similar—both are sweet and tangy. If you have French dressing, it will work; just taste and adjust seasoning.
Q: How do I know when the chicken is done?
A: The safest check is an instant-read thermometer: 165°F (74°C) in the thickest part. Also, the meat should be tender and the juices run clear.
Q: Can I make this gluten-free?
A: Yes, this recipe is naturally gluten-free if your Catalina dressing and chicken broth are gluten-free—always check labels.
Conclusion
This Braised Catalina Chicken is an easy, flavorful weeknight solution that tastes like it took longer than it did. If you want a similar approach but with different proteins or gravies, I found a cozy take on a similar flavor profile at Sweet and Tangy Braised Catalina Chicken. For ideas on rich, slow-braised dishes with a different sauce style, check the braised meatballs inspiration at Braised Meatballs in Red Wine Gravy – Spicy Southern Kitchen. If you’re curious how other bakers arrange the classic Catalina-chicken approach, this version offers nice contrasts: Catalina Chicken – Creme De La Crumb. And for another hearty braise technique that’s great when you want to use a pressure cooker, see this short ribs method: Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style}.
Enjoy the cozy tang, and feel free to ask if you want help scaling the recipe or adjusting it for a slow cooker or Instant Pot.
Braised Catalina Chicken
Ingredients
Method
- Pat the chicken thighs dry and season both sides with salt and black pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Place chicken thighs skin side down and sear for 5–7 minutes until browned and crisp.
- Flip the chicken and brown the other side for about 5 minutes. Remove and set aside.
- Reduce heat to medium and sauté onion and garlic in the same skillet for 3–4 minutes until translucent.
- Stir in Catalina dressing, chicken broth, diced tomatoes (with juices), oregano, and paprika. Scrape up browned bits from the bottom and bring to a gentle simmer.
- Return chicken to the skillet, skin side up. Scatter bell pepper and carrots around the chicken.
- Cover and reduce heat to low, simmering for 30–35 minutes, or until chicken is cooked through and tender.
- Taste the sauce and adjust seasoning with salt and pepper if needed. Spoon sauce and vegetables over the chicken and serve hot.
