Braised Catalina Chicken is a delicious and easy dish perfect for busy weeknights. This recipe blends savory chicken thighs with a tangy, sweet Catalina sauce that simmers to perfection, creating juicy, tender bites with crispy edges. It’s beginner-friendly and uses pantry staples you likely already have. Pair it with my Greek Yogurt Protein Cake for a wholesome dinner and dessert combo.
Why You'll Love Braised Catalina Chicken Easy Weeknight Dinner with Bold Flavor
Make Braised Catalina Chicken, a quick and easy dinner packed with bold, tangy flavors. Perfect for weeknights and family meals, this recipe is a must-try classic.
- Simple one-pan method for minimal cleanup
- Uses easy-to-find ingredients and pantry staples
- Flavorful, tangy Catalina sauce that’s family-friendly
- Juicy, tender chicken with a crispy outer layer
Ingredients for Braised Catalina Chicken Easy Weeknight Dinner with Bold Flavor
Chicken thighs: bone-in, skin-on for best flavor; substitute with boneless thighs if preferred but adjust cooking timeCatalina dressing: classic Catalina or Catalina with a spicy kick work well; substitute with a mix of ketchup and red wine vinegar in a pinch
- Chicken thighs: bone-in, skin-on for best flavor; substitute with boneless thighs if preferred but adjust cooking time
- Catalina dressing: classic Catalina or Catalina with a spicy kick work well; substitute with a mix of ketchup and red wine vinegar in a pinch
Ingredient Note: Full measurements for Braised Catalina Chicken Easy Weeknight Dinner with Bold Flavor are listed in the printable recipe card below.
How to Make Braised Catalina Chicken Easy Weeknight Dinner with Bold Flavor
Step 1 — Prep & Preheat
Prep and Season: Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, smoked paprika, and oregano.
Step 2 — Cook and Build Flavor
Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken skin side down and cook until golden brown and crispy, about 5 minutes. Flip and cook 3 more minutes. Remove chicken and set aside.
Step 3 — Finish, Taste, and Adjust
Sauté Aromatics: In the same skillet, add sliced onion and garlic. Cook until softened, about 4 minutes.
Expert Tips for Braised Catalina Chicken Easy Weeknight Dinner with Bold Flavor
- Pat chicken dry before searing to get a crispy skin.
- Don’t skip searing to lock in flavor and texture.
- Use a lid for braising to keep chicken moist and tender.
Braised Catalina Chicken Easy Weeknight Dinner with Bold Flavor
Make Braised Catalina Chicken, a quick and easy dinner packed with bold, tangy flavors. Perfect for weeknights and family meals, this recipe is a must-try classic.
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup Catalina dressing
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1 medium onion, sliced
Seasonings & Flavor Boosters
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tsp dried oregano
Optional Toppings
- Chopped fresh parsley
- Grated Parmesan cheese
Instructions
How to Make Braised Catalina Chicken
- Prep and Season: Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, smoked paprika, and oregano.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken skin side down and cook until golden brown and crispy, about 5 minutes. Flip and cook 3 more minutes. Remove chicken and set aside.
- Sauté Aromatics: In the same skillet, add sliced onion and garlic. Cook until softened, about 4 minutes.
- Braise with Catalina Sauce: Pour in Catalina dressing and chicken broth. Stir and bring to a simmer. Return chicken thighs to the skillet, skin side up. Cover and simmer on low heat for 15 minutes until chicken is cooked through.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Braised Catalina Chicken Easy Weeknight Dinner with Bold Flavor FAQs
Yes, this dish can be prepared a day in advance. Store in the fridge and reheat gently before serving.
You can mix ketchup with a splash of red wine vinegar and a bit of sugar as a quick substitute.
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Overcooking is the most common cause. Braise on low heat and check often for doneness.
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