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Catalina Chicken Recipe

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4.1 from 4 reviews

Catalina Chicken is a flavorful baked chicken dish featuring boneless skinless chicken breasts smothered in a tangy and slightly sweet sauce made with mushrooms, bell peppers, onions, and a blend of tomato-based ingredients and spices. This comforting recipe combines pan-searing and baking to create tender, juicy chicken with a rich, caramelized topping, perfect for a satisfying family dinner.

Ingredients

Chicken

  • 4 skinless boneless chicken breasts
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil (divided)
  • 2 tablespoons unsalted butter

Vegetables

  • 8 ounces mushrooms (quartered)
  • 2 large red bell peppers (cut into 1/4-inch strips)
  • 1 large sweet onion (diced)

Sauce

  • 1 ¼ cups chicken broth
  • ¼ cup ketchup
  • 1 tablespoon tomato paste
  • 2 tablespoons honey
  • 2 tablespoons white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 2 tablespoons all-purpose flour

Instructions

  1. Prepare Oven and Baking Dish: Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray and set it aside for later use.
  2. Season Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with kosher salt and freshly ground black pepper.
  3. Brown Chicken: Heat 2 tablespoons of olive oil in a heavy deep skillet over medium-high heat. Add the chicken breasts and brown them for about 5 minutes on each side until they develop a golden crust. Transfer the browned chicken to the prepared baking dish.
  4. Cook Mushrooms and Bell Peppers: Add the unsalted butter to the same skillet. Once melted, add the quartered mushrooms and cook for approximately 2 minutes until they are just golden. Transfer the mushrooms to the baking dish on top of the chicken, then layer the sliced red bell peppers over the mushrooms.
  5. Sauté Onions: Add the remaining 1 tablespoon of olive oil to the skillet and sauté the diced onions for about 5 minutes over medium heat until they become tender and translucent.
  6. Mix Sauce Ingredients: While the onions cook, whisk together in a medium bowl the chicken broth, ketchup, tomato paste, honey, white vinegar, Worcestershire sauce, smoked paprika, and chili powder. Set this sauce mixture aside.
  7. Thicken Sauce: Sprinkle the all-purpose flour over the sautéed onions and cook for 1 more minute, stirring constantly. Gradually and slowly stir in the prepared chicken broth sauce mixture. Continue cooking for another 3 to 4 minutes, stirring regularly, until the sauce slightly thickens.
  8. Assemble and Bake: Pour the thickened sauce evenly over the chicken and vegetables in the baking dish. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 35 to 45 minutes. Baste the chicken with the sauce halfway through baking for added flavor and moisture.
  9. Caramelize Bell Peppers: Remove the aluminum foil carefully. Baste the chicken with the sauce again, then bake uncovered for an additional 15 minutes to allow the bell peppers to caramelize beautifully, enhancing their natural sweetness.
  10. Serve: Remove the baking dish from oven and let the chicken rest for a few minutes before serving. Spoon additional pan sauce over the chicken when plating for extra juiciness and flavor.

Notes

  • For extra flavor, you can marinate the chicken breasts for an hour in some of the sauce prior to cooking.
  • If preferred, use gluten-free flour to make this dish gluten-free.
  • Adjust the chili powder based on your spice tolerance.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven.
  • Serve with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

Find it online: https://yumntasty.com/catalina-chicken-recipe/