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Craving something cozy with a pop of flavor? This Catalina Chicken totally hits the spot. Juicy, tender chicken simmers in a zippy, sweet sauce with plenty of mushrooms, bell pepper, and onions. It’s colorful, super filling, and tastes like something you’d eat with family on a special day—but it’s simple enough to whip up on a busy night.
This one’s always a hit at my house and disappears lightning fast. I found this meal during a super rainy week, and honestly, my kitchen had the best smell while it cooked away.
Delicious Ingredients
- All purpose flour: this keeps the sauce nice and thick—no lumps, please, use the freshest you’ve got
- Chili powder: gives everything a bit of warmth good quality stuff makes all the difference
- Smoked paprika: makes the chicken smoky and hard to resist
- Worcestershire sauce: super savory and layered flavor just grab one that’s got real ingredients
- White wine vinegar: zings everything up with a hint of acid go for something on the mellow side
- Honey: adds plenty of sweetness and that pretty golden look raw always tastes best
- Tomato paste: thickens and deepens the sauce double concentrated if you can find it
- Ketchup: keeps things sweet but tangy (avoid the HFCS brands if you can)
- Chicken broth: your sauce’s tasty base pick low sodium to control salt
- Sweet onion: brings mellow flavor and light sweetness diced up Walla Walla or Vidalia are both lovely
- Red bell peppers: cut them in strips for bright, sweet crunch pick glossy ones for best results
- Mushrooms: chunked into quarters for that earthy, meaty taste look for fresh white or cremini
- Unsalted butter: helps brown those mushrooms and amps up flavor
- Extra virgin olive oil: creates richness and helps the chicken sear well use good stuff
- Black pepper: gentle kick—go fresh if you can
- Kosher salt: makes everything taste better and gets in every bite
- Chicken breasts: grab boneless and skinless for super easy prep and lean eating
Tasty Instructions
- Caramelize Peppers and Finish:
- Pull off the foil and give the chicken another good basting. Slide that baking dish back in for 15 more minutes to get the peppers roasted and flavors extra rich. Your place will smell like heaven right about now.
- Pour Sauce and Bake:
- Once your sauce is thick, pour it evenly over the veggies and chicken in the dish. Cover everything tight with foil and bake for 35–45 minutes. Baste halfway through so your chicken stays nice and juicy.
- Thicken Sauce:
- When the onions are soft, toss in your flour and mix it completely so you don’t see any flour bits. Let cook for about a minute to cook out that raw taste. Pour in the bowl of sauce, stirring the whole time so it doesn’t clump up. Let it bubble for around 3–4 minutes, just till it thickens up.
- Whisk and Combine Sauce:
- As the onions cook, grab a bowl and whisk up the chicken broth, tomato paste, ketchup, honey, Worcestershire, vinegar, chili powder, and smoked paprika until super smooth. Set the bowl nearby.
- Cook Onions:
- Add the final bit of oil to your skillet and throw in the chopped onion. Stir and cook for about 5 minutes till soft and see-through. Scoop up any brown goodies off the bottom for bonus flavor.
- Sauté Mushrooms and Layer Veggies:
- Drop the butter into your pan over medium heat. Add the mushrooms and sizzle them for around two minutes just to get them golden—not all the way cooked. Scatter mushrooms over the chicken, then layer on the bell pepper strips so they’re spread all around.
- Season and Brown Chicken:
- Dry off the chicken breasts with paper towels—trust me, it helps them get that golden edge. Sprinkle both sides with salt and pepper. Heat up two tablespoons of olive oil in a deep skillet over medium-high. When it’s shimmering, lay in your chicken pieces. Sear each side for five minutes—aim for a golden color. Move the chicken to the baking dish.
- Preheat Oven and Prepare Dish:
- Set your oven at 350°F and mist a 9x13 baking dish with nonstick spray so nothing sticks. Stash it to the side for now.
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Honestly, I’m all about the sweet onion here. It gets so soft and just melts right into the sauce, giving everything a slightly sweet vibe. My mom used to sneak a piece when it came out of the oven—now I do the same.
How to Store
Pop any leftovers in a sealed container, and they’ll be fine in the fridge for three days. Want to freeze some? Go for freezer-ready containers and keep them for up to three months. When you’re ready to eat, warm it slow in the oven to keep that great texture.
Subbing Options
If you’re aiming for more spice, toss in chipotle powder instead of chili. Try orange or yellow bell peppers for a different look. For a gluten free version, mix cornstarch with a splash of cold broth first, and use that instead of flour.
How to Serve
This dish is awesome over wide noodles or a pile of white or brown rice. Add a green salad with a zesty lemon dressing for extra freshness. Got bread? Use it to scoop up every last drop of that sauce.
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A Slice of the Past
This dish is a fun spin on old-school American dinners and that sweet-tangy salad dressing that was everywhere in the ’70s. Bright peppers, honey, and zingy sauce remind me of weekends at my grandma’s—everyone always went back for seconds.
Frequently Asked Questions
- → What is Catalina chicken?
This is chicken breasts cooked in a saucy mix that’s a little sweet and a little sour, with bell peppers, onions, and mushrooms for lots of flavor.
- → Can I use chicken thighs instead of breasts?
Totally! Thighs are even juicier. If you’re working with bone-in, just let them cook a bit longer.
- → How do I keep the chicken fork-tender?
Sear it first, then bake it covered with the sauce. That keeps things super moist and soft—not dry.
- → Are there alternatives to ketchup for the sauce?
Try using tomato sauce sweetened with some honey or brown sugar. Tweak the taste so the balance feels right to you.
- → What side dishes pair well with this chicken?
It’s great spooned over mashed potatoes, rice, or buttered egg noodles to catch all that awesome sauce.