Braised Catalina Chicken

Rain was drumming against the kitchen window when I first threw together this braised chicken, thinking it would be just another Tuesday dinner. The way that Catalina dressing transformed into this glossy, tangy sauce in the oven caught me completely off guard. My husband took one bite and actually put down his fork to ask what I'd done differently. Now it's the recipe I turn to when I need something that feels special but only requires me to actually cook for about ten minutes.

Last summer my sister came over with her three kids after a chaotic day at the pool. I had this chicken bubbling away in the oven, and the smell filled the whole house. Even the picky eater who survives on chicken nuggets went back for seconds. There's something about that combination of peppers and onions getting all soft and sweet in the sauce that makes everyone feel like they're home.

Ingredients

• 8 bone-in, skin-on chicken thighs: The bone keeps everything moist and juicy during braising
• 1 large onion, thinly sliced: These melt down into the sauce and add natural sweetness
• 1 red bell pepper and 1 green bell pepper, sliced: The duo gives you both sweetness and a slight grassy bite
• 2 cloves garlic, minced: Don't skip this, it balances all that sweet dressing beautifully
• 1 cup Catalina salad dressing: This is the secret weapon, creating that restaurant-style glaze
• 1/2 cup chicken broth: Thins the dressing just enough so it doesn't burn
• 2 tbsp ketchup and 2 tbsp brown sugar: These amplify the tangy-sweet profile
• 1 tbsp Worcestershire sauce: Adds that deep, savory undertone you can't quite put your finger on
• 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper: A simple rub that builds layers of flavor
• Fresh parsley, chopped: The pop of green and fresh flavor makes everything look intentional

Instructions

Sear the chicken:

Pat those thighs dry and season them with your salt, pepper, and paprika. Get your oven-safe skillet ripping hot over medium-high heat. Lay the chicken in skin side down and listen to that satisfying sizzle. Let it go for 3 to 4 minutes until golden brown. Flip and give it another 2 minutes, then pull the chicken out and set it aside on a plate.

Soften the vegetables:

Right in that same pan, toss in your onions, both bell peppers, and garlic. Let them cook for about 4 minutes. You want them softened but still holding their shape. They'll keep cooking in the oven, so don't go too far here.

Whisk the sauce:

In a bowl, combine the Catalina dressing, chicken broth, ketchup, brown sugar, and Worcestershire sauce. Give it a good whisk until everything's smooth and incorporated.

Assemble and braise:

Nestle those chicken thighs back into the pan right on top of the vegetables. Pour that sauce mixture evenly over everything. Cover it up with a lid or foil and slide it into a 375°F oven. Let it braise for 25 minutes.

Finish with flair:

Pull off the cover and let it go another 10 minutes. This is where the sauce thickens up and the chicken skin gets all sticky and caramelized. Let the whole thing rest for 5 minutes before serving. Scatter some fresh parsley on top if you want it to look like you planned this.

Save

My friend Sarah swears this saved her during her first month as a working mom. She'd prep everything in the morning, keep it in the fridge, then just sear and pop it in the oven when she got home. Now she makes it every Sunday and says it's the only reason her family eats together on weeknights.

Making It Your Own

I've tried this with skinless thighs when I'm watching my fat intake, and honestly, it still delivers on flavor. You just lose that incredible crispy skin moment. For extra heat, I sometimes add red pepper flakes to the sauce mixture.

What To Serve With It

Rice is your best friend here because it soaks up all that sauce. But roasted potatoes or even just some crusty bread will work in a pinch. My kids love when I serve it over couscous because the little pearls catch all the sticky bits.

Leftovers That Actually Get Better

This reheats beautifully and honestly tastes even better the next day when all those flavors have had time to really get to know each other.

• Store in an airtight container for up to four days
• The sauce will thicken in the fridge, so add a splash of broth when reheating
• Freeze for up to three months if you want to get ahead on meal prep

Save

Sometimes the simplest ingredients make the most memorable meals. This chicken has become my go-to for bringing people together.

Recipe Q&A

→ Can I use boneless chicken for this dish?

Yes, you can use boneless chicken breasts or thighs. The cooking time may be slightly shorter, so check for doneness after about 20 minutes in the oven.

→ What's the best way to serve this chicken?

This dish pairs wonderfully with rice, couscous, or roasted potatoes. The sauce is rich and flavorful, perfect for soaking up with bread or grains.

→ Can I make this on the stovetop instead of oven?

Yes, after searing the chicken and vegetables, you can simmer everything together in a covered pot on the stovetop for about 30-35 minutes until the chicken is cooked through.

→ Is this dish spicy?

The dish has a sweet-tangy flavor profile rather than spicy. If you prefer heat, add a pinch of chili flakes or cayenne pepper to the sauce.

→ Can I prepare this ahead of time?

You can prepare the dish through step 6 and refrigerate. When ready to serve, bring to room temperature and bake as directed, adding 5-10 minutes to the cooking time if needed.