Braised Catalina Chicken

The smell of Catalina dressing always takes me back to my college apartment, where I discovered that bottle of bright orange-red sauce could transform practically anything. My roommate and I used to drizzle it on everything from pizza to roasted vegetables, but it took me years to realize it could be the foundation for something genuinely impressive. One rainy Tuesday, I decided to throw some chicken thighs in a pan with whatever vegetables I had on hand and that bottle of dressing sitting in the door. The way the house smelled when that sauce started bubbling down made me cancel all my plans for the evening.

I made this for my sister's family last month, and her seven-year-old actually asked if there was any sauce left in the pan to put over his rice. The way the vegetables soften down into that glossy sauce is something special, almost like they've been pickled in all that flavor. Now my sister texts me every week asking when I'm coming over to make "that chicken dinner" again.

Ingredients

• 8 bone-in, skin-on chicken thighs: The skin adds incredible flavor and keeps the meat moist while the bone helps everything cook evenly. I've tried using boneless, but you lose something special without that bone-in richness.
• 1 large onion, thinly sliced: Thin slices melt down beautifully into the sauce, creating natural sweetness that balances the tangy dressing.
• 1 red bell pepper and 1 green bell pepper, both sliced: The combination gives you sweetness from the red and a slight grassy note from the green. Plus, they make the dish look absolutely gorgeous on the table.
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here. The powder stuff just doesn't give you that aromatic punch when it hits the hot pan.
• 1 cup Catalina salad dressing: This is the secret weapon. I've tried making homemade, but the store-bought version has this specific sweet-tangy balance that's hard to replicate. The one I grew up with works best.
• 1/2 cup chicken broth: This thins out the dressing just enough so it can coat everything without being overwhelmingly thick or cloying.
• 2 tbsp ketchup: Adds depth and that familiar tomato note that makes the sauce feel comforting and familiar.
• 2 tbsp brown sugar: Helps balance the acidity and creates those gorgeous caramelized bits on the bottom of the pan.
• 1 tbsp Worcestershire sauce: The umami bomb that takes this from "sweet" to "complex and savory" in one fell swoop.
• 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper: A simple rub that gives the chicken a head start on flavor before it even hits the sauce.
• Fresh parsley, chopped: Just a sprinkle adds a fresh, bright note that cuts through all that rich sauce.

Instructions

Get your oven ready and season the chicken:

Preheat your oven to 375°F and pat those chicken thighs completely dry with paper towels. Rub them all over with the salt, pepper, and paprika, making sure you get some under the skin too.

Sear the chicken until golden:

Heat a large oven-safe skillet over medium-high heat and add the chicken skin side down. Let it sizzle undisturbed for 3-4 minutes until the skin is deeply golden, then flip and cook 2 more minutes. Remove chicken to a plate and leave all those gorgeous browned bits in the pan.

Soften the vegetables:

Right in that same hot pan, toss in your onions, both peppers, and garlic. Cook them for about 4 minutes, stirring occasionally, until they're softened and starting to smell amazing.

Whisk up the sauce:

In a bowl, combine the Catalina dressing, chicken broth, ketchup, brown sugar, and Worcestershire sauce until smooth.

Bring it all together:

Return the chicken to the pan, nestling it right on top of those vegetables. Pour that sauce mixture evenly over everything, making sure each piece gets coated.

Braise until tender:

Cover the pan tightly with a lid or foil and slide it into the oven. Let it braise for 25 minutes, then uncover and cook 10 more minutes so the sauce can thicken and the chicken can get beautifully browned on top.

Rest and serve:

Let everything rest for 5 minutes—this really does make a difference. Scatter with parsley if you're feeling fancy and serve it right from the pan.

Save

Last summer, I made this for a backyard dinner with friends who claimed they "didn't like sweet sauces." They absolutely demolished the entire pan and were literally spooning the leftover sauce onto their plates. The way that dressing transforms in the oven creates something completely different from what you'd expect, with layers of flavor that develop over time.

Making It Your Own

I've played around with this recipe enough to know that it's incredibly forgiving. Sometimes I'll add a splash of apple cider vinegar if the dressing feels too sweet, or throw in some sliced mushrooms if I need to stretch it to feed more people. The basic method stays the same, but you can adapt it to whatever you have in the fridge.

What To Serve With It

Buttered egg noodles are my go-to because they catch every drop of that sauce, but rice or roasted potatoes work just as well. I've even served it over creamy polenta when I wanted something extra comforting. Whatever you choose, make sure you have something starchy on the plate.

Planning Ahead

The flavors actually get better if you make it a day ahead and reheat it gently. I'll often prep everything the night before and just pop it in the oven when I get home from work. It's become my emergency dinner for nights when I want something impressive but don't have the energy to cook properly.

• Leftovers reheat beautifully in a 350°F oven for about 15 minutes
• The sauce freezes well if you want to make a double batch
• This dish travels great for potlucks and family dinners

Save

There's something deeply satisfying about a recipe that turns a bottle of salad dressing into something people ask for by name. This chicken has saved me on countless busy weeknights and become the dish I turn to when I want to feed people something that feels special without spending all day in the kitchen.

Recipe FAQ

→ Can I use boneless chicken for this dish?

Yes, you can use boneless chicken breasts or thighs. Boneless pieces will cook faster, so reduce the braising time by about 10-15 minutes and check for doneness earlier.

→ What can I substitute for Catalina dressing?

You can use a combination of ketchup, vinegar, and sugar to mimic the flavor, or try barbecue sauce, French dressing, or even a tomato-based sauce with added sweetness and tang.

→ How do I make this gluten-free?

Use a certified gluten-free Catalina dressing and check that your Worcestershire sauce is gluten-free. Most major brands offer gluten-free versions of both products.

→ Can I prepare this ahead of time?

Yes, you can sear the chicken and prepare the vegetables ahead. Store them separately in the refrigerator, then assemble and bake when ready to serve.

→ What sides pair well with this dish?

Rice, couscous, or roasted potatoes work perfectly to soak up the delicious sauce. Mashed potatoes or crusty bread are also excellent choices.