In our home, weeknight dinners are often a dance between speed, simplicity, and satisfying flavor. After a long day, the last thing anyone wants is a complicated, time-consuming meal. That’s why recipes that deliver big on taste without demanding hours in the kitchen are absolute gold. And let me tell you, this Sweet and Tangy Braised Catalina Chicken is pure gold. From the moment the aroma starts to fill your kitchen, a delightful blend of sweet and savory, you know you’re in for a treat. The first time I made this, my family was instantly hooked. Even my pickiest eater, who typically approaches chicken with a healthy dose of skepticism, devoured every last bite. The tender, fall-off-the-bone chicken, bathed in a vibrant, tangy sauce, is simply irresistible. It’s become a regular feature on our dinner table, not just because it’s incredibly delicious, but also because it’s surprisingly easy to make. Whether you’re looking for a comforting weeknight meal or something a little special to impress guests, this Catalina Chicken is guaranteed to be a crowd-pleaser. Prepare to fall in love with a recipe that’s as effortless as it is flavorful.

Ingredients

To create this culinary magic, you’ll need a handful of readily available ingredients that come together to form a symphony of sweet and tangy flavors. The star of the show, of course, is the chicken, but the supporting cast of pantry staples is what truly elevates this dish to delicious heights. Here’s everything you’ll need to gather:

Chicken Pieces: 2.5 – 3 pounds of bone-in, skin-on chicken pieces. This could be a mix of chicken thighs and drumsticks, or you can use all thighs or all drumsticks depending on your preference. Bone-in, skin-on chicken is crucial here for maximum flavor and moisture during the braising process. The bones and skin contribute to a richer, more succulent final dish and prevent the chicken from drying out.
Catalina Dressing: 1 cup of Catalina dressing. This is the secret ingredient that gives this chicken its signature sweet and tangy flavor profile. Catalina dressing is a tomato-based French dressing known for its slightly sweet and tangy taste, thanks to a combination of vinegar, sugar, and spices. Its unique flavor is what makes this recipe so distinctive and delicious. Using a good quality Catalina dressing will make a noticeable difference.
Ketchup: ½ cup of ketchup. Ketchup adds depth and richness to the sauce, enhancing the tomato base and contributing to the overall tangy-sweetness. It also helps to thicken the sauce slightly as it braises. Choose a standard ketchup that you enjoy; there’s no need for anything fancy here.
Brown Sugar: ¼ cup of packed light brown sugar. Brown sugar brings a warm, molasses-like sweetness that beautifully complements the tanginess of the Catalina dressing and ketchup. It also caramelizes slightly during braising, adding another layer of flavor complexity to the sauce. Packing the brown sugar ensures you get the right amount of sweetness in your dish.
Worcestershire Sauce: 2 tablespoons of Worcestershire sauce. This umami-rich condiment adds a savory depth and complexity to the sauce, balancing the sweetness and tanginess. Worcestershire sauce is a fermented sauce that contains vinegar, molasses, anchovies, tamarind, garlic, and other flavorings, contributing a unique savory note that is essential to the overall flavor profile of this dish.
Soy Sauce: 1 tablespoon of soy sauce. Soy sauce adds saltiness and umami, further deepening the savory notes in the sauce and enhancing the overall flavor. It works in harmony with the Worcestershire sauce to create a well-rounded and complex flavor profile. Use regular soy sauce or low-sodium soy sauce depending on your dietary preferences.
Garlic Powder: 1 teaspoon of garlic powder. Garlic powder provides a subtle, savory garlic flavor that permeates the chicken and sauce. It’s a convenient way to add garlic flavor without the need for fresh garlic, which can sometimes burn during braising. Garlic powder blends seamlessly into the sauce and provides a consistent flavor.
Onion Powder: 1 teaspoon of onion powder. Similar to garlic powder, onion powder adds a subtle onion flavor that complements the other savory ingredients in the sauce. It enhances the overall depth of flavor and adds a gentle aromatic note to the dish.
Dried Oregano: 1 teaspoon of dried oregano. Oregano adds a slightly earthy and herbaceous note that complements the tomato-based sauce and the richness of the chicken. It provides a subtle Mediterranean touch and enhances the overall complexity of the flavor profile.
Salt: ½ teaspoon of salt, or to taste. Salt is essential for seasoning and enhancing all the flavors in the dish. Start with ½ teaspoon and adjust to taste at the end of cooking, depending on your preference and the saltiness of your Catalina dressing and soy sauce.
Black Pepper: ¼ teaspoon of black pepper, or to taste. Black pepper adds a subtle warmth and spice that complements the other flavors and provides a pleasant counterpoint to the sweetness. Freshly ground black pepper is always preferable for the best flavor, but pre-ground black pepper will also work.
Olive Oil or Vegetable Oil: 1 tablespoon of olive oil or vegetable oil. This is for searing the chicken at the beginning. Olive oil adds a slightly fruity flavor, while vegetable oil is more neutral. Either will work well for browning the chicken.
Optional Garnishes: Fresh parsley, chopped green onions, or sesame seeds for garnish (optional). These garnishes add a pop of color and freshness to the finished dish. Fresh parsley and green onions provide a bright, herbaceous note, while sesame seeds add a subtle nutty flavor and textural contrast.

Instructions

Now that you have all your ingredients assembled, let’s walk through the simple steps to create this delectable Sweet and Tangy Braised Catalina Chicken. The beauty of this recipe lies in its straightforward approach – minimal fuss, maximum flavor.

Prepare the Chicken: Pat the chicken pieces dry with paper towels. This step is crucial for achieving a good sear. Excess moisture on the chicken will steam it instead of searing, hindering the browning process. Season the chicken generously on all sides with salt and black pepper. Don’t be shy with the seasoning – this is your opportunity to build flavor from the very beginning.
Sear the Chicken: Heat the olive oil or vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Make sure the skillet is large enough to accommodate all the chicken pieces in a single layer without overcrowding. Once the oil is shimmering hot, carefully place the chicken pieces skin-side down in the skillet. Sear the chicken for 3-4 minutes per side, or until golden brown and nicely seared. Searing the chicken adds a depth of flavor and color that is essential to the final dish. Don’t worry about cooking the chicken through at this stage; the goal is just to brown the exterior. Work in batches if necessary to avoid overcrowding the pan, which can lower the temperature and prevent proper searing. Remove the seared chicken from the skillet and set aside.
Make the Sauce: In the same skillet, without wiping out the flavorful chicken drippings (these are liquid gold!), combine the Catalina dressing, ketchup, brown sugar, Worcestershire sauce, soy sauce, garlic powder, onion powder, and dried oregano. Whisk all the ingredients together until well combined and smooth. The chicken drippings will add an extra layer of richness to the sauce. Bring the sauce to a simmer over medium heat, stirring occasionally. Simmering the sauce briefly allows the flavors to meld together before the chicken is added back.
Braise the Chicken: Return the seared chicken pieces to the skillet, arranging them in a single layer in the sauce. Make sure the chicken is mostly submerged in the sauce, but it’s okay if the skin is slightly exposed. Bring the sauce back to a gentle simmer.
Bake in the Oven: Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to a preheated oven at 375°F (190°C). Braise the chicken in the oven for 45-60 minutes, or until the chicken is cooked through and fork-tender. The braising process in the oven ensures that the chicken cooks evenly and becomes incredibly tender and moist. The sauce will also thicken and become wonderfully flavorful as it braises with the chicken. To check for doneness, insert a meat thermometer into the thickest part of a chicken thigh; it should register 165°F (74°C).
Rest and Serve: Once the chicken is cooked through, remove the skillet from the oven and let it rest, covered, for 10 minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in even more tender and flavorful meat. Garnish with fresh parsley, chopped green onions, or sesame seeds, if desired. Serve hot and enjoy!

Nutrition Facts

This nutritional information is an estimate and can vary based on specific ingredients used and portion sizes. It’s always best to use a nutrition calculator for the most accurate information based on your specific ingredients.

Servings: Approximately 6 servings (depending on the size of chicken pieces and serving portions).
Calories Per Serving (Estimated): 450-550 calories per serving.

This estimate is based on using bone-in, skin-on chicken thighs and drumsticks and includes the sauce. The calorie count can vary depending on the fat content of the chicken and the specific brand of Catalina dressing used. To reduce calories, you could use skinless chicken or a light Catalina dressing, although this may slightly alter the flavor and texture of the dish. For a more detailed breakdown, consider using a nutrition calculator app or website, inputting the specific brands and quantities of ingredients you used.

Preparation Time

The beauty of this recipe is that it’s relatively quick and easy to prepare, making it perfect for busy weeknights or relaxed weekend dinners.

Prep Time: 15-20 minutes (This includes patting the chicken dry, seasoning it, and whisking together the sauce ingredients).
Cook Time: 45-60 minutes (This is the braising time in the oven).
Total Time: Approximately 1 hour to 1 hour and 20 minutes.

Most of the cooking time is hands-off, as the oven does the majority of the work. This allows you to prepare side dishes or relax while the chicken braises to perfection. The active time in the kitchen is minimal, making this recipe a winner for both flavor and convenience.

How to Serve

Sweet and Tangy Braised Catalina Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions to create a complete and satisfying meal:

Classic Comfort:
- Fluffy White Rice: Steamed white rice is a perfect blank canvas to soak up the delicious Catalina sauce. The sauce beautifully coats each grain of rice, creating a harmonious and comforting pairing.
- Creamy Mashed Potatoes: Rich and buttery mashed potatoes provide a wonderful contrast to the tangy chicken. The creamy texture and mild flavor of mashed potatoes complement the bold flavors of the chicken and sauce.
- Egg Noodles: Tender egg noodles tossed in butter or a light sauce are another excellent option for soaking up the flavorful Catalina sauce. Their slightly chewy texture adds a delightful element to the meal.
Fresh & Vibrant Sides:
- Roasted Vegetables: Roasted broccoli, asparagus, Brussels sprouts, or carrots provide a healthy and colorful side dish. Roasting vegetables brings out their natural sweetness and adds a touch of char that complements the chicken.
- Green Salad: A crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the chicken. The acidity of the vinaigrette cuts through the sweetness of the sauce, balancing the meal.
- Coleslaw: Creamy or vinegar-based coleslaw adds a cool and crunchy element to the plate. The slight sweetness and tanginess of coleslaw echo the flavors in the chicken sauce, creating a cohesive meal.
Bread for Sopping:
- Crusty Bread: Serve with slices of crusty bread, such as baguette or sourdough, for soaking up every last drop of the flavorful Catalina sauce. The bread becomes infused with the sauce, making it an irresistible accompaniment.
- Dinner Rolls: Warm, soft dinner rolls are another great option for enjoying with the sauce. Their pillowy texture and slightly sweet flavor complement the chicken beautifully.
Garnishes for Extra Flair:
- Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness to the finished dish.
- Chopped Green Onions: Sliced green onions provide a mild oniony bite and visual appeal.
- Sesame Seeds: Toasted sesame seeds add a subtle nutty flavor and a pleasant textural crunch.
- Lemon Wedges: A squeeze of fresh lemon juice brightens the flavors and adds a touch of acidity.

No matter which side dishes you choose, Sweet and Tangy Braised Catalina Chicken is sure to be the star of the meal. Its bold and delicious flavors make it a satisfying and memorable dish that everyone will enjoy.

Additional Tips for Perfect Catalina Chicken

To ensure your Sweet and Tangy Braised Catalina Chicken turns out perfectly every time, here are five helpful tips to keep in mind:

Don’t Skip the Searing: Searing the chicken before braising is a crucial step that should not be skipped. Searing creates a beautiful golden-brown crust on the chicken and develops layers of flavor that simply cannot be achieved by just braising alone. The Maillard reaction, which occurs during searing, enhances the savory notes and adds depth to the overall dish.
Use Bone-In, Skin-On Chicken: While you can technically make this recipe with boneless, skinless chicken, using bone-in, skin-on pieces is highly recommended for the best results. The bones and skin contribute significantly to the flavor and moisture of the chicken during braising. The bones release collagen, which enriches the sauce and adds a silky texture, while the skin renders fat, keeping the chicken moist and succulent.
Adjust Sweetness and Tanginess to Taste: The beauty of this recipe is its adaptability. If you prefer a sweeter sauce, you can increase the amount of brown sugar. If you like it tangier, you can add a splash of vinegar or lemon juice. Taste the sauce before adding the chicken and adjust the sweetness and tanginess to your liking. Remember, you can always add more sweetness or tanginess, but you can’t easily take it away.
Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the skillet. Overcrowding lowers the temperature of the pan and prevents proper searing, resulting in steamed chicken instead of beautifully browned chicken. Work in batches if necessary to ensure each piece of chicken has enough space to sear evenly.
Let it Rest Before Serving: Resist the temptation to serve the chicken immediately after it comes out of the oven. Allowing the chicken to rest, covered, for 10 minutes before serving is essential for juicy and tender results. Resting allows the juices to redistribute throughout the meat, preventing them from escaping when you cut into it. This simple step makes a significant difference in the final texture and flavor of the chicken.

Frequently Asked Questions (FAQ)

Here are five common questions you might have about making Sweet and Tangy Braised Catalina Chicken:

Q1: Can I use boneless, skinless chicken?

A: While it’s best to use bone-in, skin-on chicken for optimal flavor and moisture, you can use boneless, skinless chicken thighs or breasts if preferred. Keep in mind that boneless, skinless chicken may cook faster and can be prone to drying out more easily. Reduce the braising time and check for doneness earlier. You might also consider adding a tablespoon of olive oil to the sauce for extra richness if using boneless, skinless chicken.

Q2: Can I make this recipe ahead of time?

A: Yes, this recipe is excellent for making ahead of time. In fact, the flavors often deepen and improve overnight. You can prepare the chicken completely and store it in the refrigerator in an airtight container for up to 3 days. Reheat gently in the oven or microwave until heated through. The sauce may thicken upon refrigeration, so you might need to add a splash of chicken broth or water when reheating to loosen it up if desired.

Q3: Can I freeze Catalina Chicken?

A: Yes, braised Catalina chicken freezes well. Allow the chicken to cool completely, then transfer it to freezer-safe containers or freezer bags, making sure to include plenty of the sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in the oven or on the stovetop until heated through.

Q4: I don’t have Catalina dressing. Can I substitute something else?

A: Catalina dressing is a key ingredient for the signature flavor of this recipe. While it’s difficult to replicate exactly, you can try a substitute if necessary. A blend of French dressing (tomato-based) with a touch of extra sugar and a splash of vinegar might work in a pinch. However, for the authentic taste, it’s highly recommended to use Catalina dressing. It’s widely available in most grocery stores.

Q5: Can I make this recipe spicier?

A: Absolutely! If you enjoy a bit of heat, you can easily add some spice to this recipe. Consider adding a pinch of red pepper flakes to the sauce, or a dash of hot sauce like Tabasco or Sriracha. You could also include a finely minced jalapeño or serrano pepper when making the sauce for a fresh chili kick. Start with a small amount and adjust to your desired level of spiciness.