Catalina Chicken Sweet Tangy

This Catalina Chicken is the kind of comforting meal I crave when I want something both nostalgic and flavorful Fork-tender chicken bakes in a bright sweet and tangy sauce with plenty of tender onions mushrooms and bell peppers The result is a colorful hearty dish that feels like a special Sunday supper but is simple enough for a weeknight

Every time I serve this for my family it disappears fast This recipe first won me over during a rainy week and my kitchen smelled amazing the whole time it baked

Ingredients

• Chicken breasts: choose boneless skinless for easy slicing and lean protein
• Kosher salt: boosts overall flavor and seasons the chicken evenly
• Black pepper: for gentle heat freshly ground is best
• Extra virgin olive oil: adds richness and helps brown the chicken use good quality for best taste
• Unsalted butter: brings out flavor and encourages golden mushrooms
• Mushrooms: quartered for earthiness and meaty texture look for firm cremini or white button
• Red bell peppers: sweet and vibrant cut into strips choose peppers with glossy skin
• Sweet onion: diced for mellow depth and a bit of sweetness Walla Walla or Vidalia are nice picks
• Chicken broth: the sauce base opt for low sodium
• Ketchup: balances sweetness with tangy flavor use one without high fructose corn syrup for clean taste
• Tomato paste: deepens the sauce and creates umami go for double concentrated if possible
• Honey: brings out sweetness and lends golden color raw honey tastes freshest
• White wine vinegar: adds brightness and slight acidity pick a mild variety
• Worcestershire sauce: savory and complex look for one with natural ingredients
• Smoked paprika: smoky flair that makes the chicken irresistible
• Chili powder: warms everything up god quality chili powder lights up the flavor
• All purpose flour: thickens up the sauce you want it lump free and fresh

Step-by-Step Instructions

Preheat Oven and Prepare Dish:

Set your oven to three hundred fifty degrees Fahrenheit Lightly coat a nine by thirteen inch baking dish with nonstick spray to prevent sticking and set it aside

Season and Brown Chicken:

Pat each chicken breast dry using paper towels This step helps you get a lovely golden crust Season the chicken on both sides with kosher salt and black pepper In a heavy deep skillet heat two tablespoons of olive oil over medium high When the oil shimmers add the chicken Brown each side for five minutes You want a warm golden color on each side Transfer chicken to your prepared baking dish

Sauté Mushrooms and Layer Veggies:

Add unsalted butter to the same skillet over medium heat Once melted add your quartered mushrooms Sauté for about two minutes until golden but not fully cooked Move the mushrooms over the chicken in the baking dish Then layer your sliced red bell peppers on top spreading them evenly

Cook Onions:

Pour the last tablespoon of olive oil into the skillet Add your diced sweet onion Sauté for five minutes until soft and translucent Scrape up brown bits for maximum flavor

Whisk and Combine Sauce:

While onions cook grab a medium bowl Whisk together your chicken broth ketchup tomato paste honey vinegar Worcestershire smoked paprika and chili powder until fully combined Set the bowl aside

Thicken Sauce:

Sprinkle flour over cooked onions and stir well to get rid of dry spots Cook for another minute to remove floury taste Slowly add your whisked sauce mixture stirring constantly to avoid lumps Keep the sauce on medium heat for three to four minutes until it gently thickens

Pour Sauce and Bake:

Pour the thickened sauce evenly over chicken and vegetables in the baking dish Cover the dish tightly with aluminum foil Bake for thirty five to forty five minutes basting chicken once halfway through to keep it juicy

Caramelize Peppers and Finish:

Remove foil baste chicken again with plenty of sauce Return dish to oven for an extra fifteen minutes This step concentrates flavors and adds color to the peppers Your kitchen will smell amazing

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The sweet onion is always my favorite ingredient It melts into the sauce giving it subtle sweetness My mom always snuck little tastes of that onion as it came out of the oven and now I do the same

Storage Tips

Catalina Chicken keeps well in an airtight container in the fridge for up to three days For longer keeping freeze portions in freezer safe containers for up to three months Reheat gently in the oven to preserve texture and flavor

Ingredient Substitutions

For a spicier kick swap chili powder for chipotle powder Try using orange or yellow bell peppers for a color mix For a gluten free version substitute cornstarch for flour mixing it with a few spoonfuls of cold broth before adding

Serving Suggestions

Serve Catalina Chicken over fluffy white or brown rice or a wide buttered noodle bed A simple green salad with lemon vinaigrette goes perfectly for freshness Crusty bread is great to mop up the extra sauce

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A Bit of History

Catalina Chicken is inspired by retro American flavors with hints of sweet tangy salad dressings popular in the 1970s The bright pepper and honey combo echoes dishes from Sunday dinners at my grandmother’s house Always a cheerful crowd pleaser

Frequently Asked Questions

→ What is Catalina chicken?

This dish features chicken breasts baked in a sweet and tangy sauce with mushrooms, red bell peppers, and onions for layered flavor.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs hold up well and add extra juiciness. Adjust baking time if using bone-in thighs.

→ How do I keep the chicken fork-tender?

Browning the chicken first and baking it covered in sauce ensures juicy, tender meat that doesn’t dry out.

→ Are there alternatives to ketchup for the sauce?

Tomato sauce with added honey or brown sugar can be used; adjust sweetness and acidity to taste.

→ What side dishes pair well with this chicken?

Serve over rice, mashed potatoes, or egg noodles to soak up the flavorful sauce and balance the meal.