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When I want that warmth from a familiar meal that still packs a punch with flavor, this Catalina Chicken totally hits the spot. The chicken comes out so soft you could cut it with a fork, soaking up a lively sweet and sour sauce loaded with colorful onions, mushrooms, and peppers. It’s cozy and filling, just right for weekends but honestly easy enough to whip up on any weekday.
This dish disappears every single time I set it on the table. I first fell for it when we had a rainy spell—my home smelled so good as it baked, I couldn’t wait for it to finish.
Vibrant Ingredients
- All purpose flour: fresh and lump-free for thickening the sauce
- Chili powder: brings warmth, high-quality is best
- Smoked paprika: a smoky kick no one can resist
- Worcestershire sauce: adds deep, savory goodness—go for the natural kind
- White wine vinegar: gives the sauce brightness and a touch of tart
- Honey: adds sweetness and a golden shine—raw honey tastes brightest
- Tomato paste: brings umami and richness, double concentrate is extra tasty
- Ketchup: sweet and zingy—pick one with simple ingredients if you can
- Chicken broth: the foundation for the sauce—choose a low salt version
- Sweet onion: diced for gentle, sweet flavor; Walla Walla or Vidalia work beautifully
- Red bell peppers: vibrant strips, sweet and crisp—pick the shiniest ones
- Mushrooms: earthy and meaty—quartered; cremini or button are both solid picks
- Unsalted butter: encourages browning on mushrooms and cranks up the flavor
- Extra virgin olive oil: makes chicken brown up nicely and adds a bit of richness—good oil shines through
- Black pepper: a little heat—freshly ground is always better
- Kosher salt: seasons the chicken all over for the best flavor
- Chicken breasts: use boneless, skinless for easy eating and lean protein
Super Easy Steps
- Caramelize Peppers and Finish:
- Pull off the foil, grab some sauce and baste everything once more. Slide your dish back in the oven for fifteen more minutes. Peppers will get deeper color and the taste gets even better. Your house will smell like happiness.
- Pour Sauce and Bake:
- Drizzle your thick, steamy sauce over the chicken and veggies in the dish. Wrap tight with foil. Bake between thirty-five and forty-five minutes, but remember to spoon sauce over the chicken halfway so it stays moist.
- Thicken Sauce:
- Sift flour over the sautéed onions and mix until you’ve got no dry patches. Let it cook for a minute to get rid of any raw flavor. Gradually pour in the sauce, stirring quick, so no lumps show up. Keep heating for three to four minutes until it thickens just a little.
- Whisk and Combine Sauce:
- While the onion cooks, grab a bowl to whisk together ketchup, chicken broth, vinegar, tomato paste, honey, smoked paprika, Worcestershire, and chili powder. Once smooth, set aside so it’s ready.
- Cook Onions:
- With your skillet back on, pour in the rest of the olive oil, throw in the sweet onion, and cook it for five minutes till juicy and soft. Scrape up all those flavorful brown bits as you go.
- Sauté Mushrooms and Layer Veggies:
- Drop butter in the skillet and let that melt. Toss in quartered mushrooms, cook for two minutes until they grab some color but aren’t all the way done. Pour them over the chicken you set aside, then pile on bell peppers, spreading them out.
- Season and Brown Chicken:
- Take paper towels—they dry off each raw chicken breast. Get both sides seasoned with salt and pepper. Add olive oil to a big, deep pan, warm it up over medium-high. When it shimmers, brown your chicken for five minutes per side for a pretty golden skin. Move cooked pieces to your baking dish.
- Preheat Oven and Prepare Dish:
- Turn your oven to 350°F. Lightly spray a 9x13 dish with nonstick spray so nothing sticks, then leave it nearby for your chicken.
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I’ll be honest, that sweet onion totally wins me over. It soaks into the sauce and turns almost candy-like. Growing up, my mom always nabbed little bits of onion straight out of the pan, and now I totally get it—I do the same thing!
Storing Leftovers
Throw Catalina Chicken in a sealed container in the fridge and you’re good for about three days. Want to save for later? Freeze in small containers up to three months. Warm it up gently in the oven so it stays tender and saucy.
Swap It Up
Too mild for you? Use chipotle powder instead—instant heat. Try using orange or yellow peppers for a little variety. To make it gluten free, skip the flour and stir in cornstarch mixed with some cold broth right before the sauce step.
How To Serve
Catalina Chicken’s awesome on steamy white or brown rice, or spoon it over buttery noodles. For balance, fix a fresh green salad with a squeeze of lemon. Don’t forget crusty bread—it’s perfect for mopping up the sauce.
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A Little Backstory
This dish borrows from those bright, sweet salad dressings everyone raved about in the '70s. Peppers and honey together remind me of big Sunday lunches at Grandma’s house—always cheerful, always gone by the end of the meal.
Frequently Asked Questions
- → What is Catalina chicken?
It's chicken baked in a sweet-and-tangy sauce with mushrooms, bell peppers, and onions for loads of flavor.
- → Can I use chicken thighs instead of breasts?
Yep, thighs work great and make things even juicier. If they're bone-in, just let them bake a little longer.
- → How do I keep the chicken fork-tender?
Sear your chicken first, then bake it drowned in that sauce, covered. That keeps it soft and juicy, not tough.
- → Are there alternatives to ketchup for the sauce?
Swap in tomato sauce and toss in some honey or brown sugar if you’re out of ketchup. Just taste as you go for tang and sweetness.
- → What side dishes pair well with this chicken?
Try it on top of egg noodles, mashed potatoes, or rice to grab up every last drop of sauce.