Kitchen notes · a little help before you start
Baked Catalina Chicken
Catalina chicken makes an inviting plate when you want a sweet, tangy sauce with dinner. The onion seasoning gives the coating a savory edge, with fresh green onion over the top.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Mix the three-part coating
Combine Catalina dressing, onion soup mix and Worcestershire thoroughly before pouring over the trimmed chicken.
2. Turn the chicken to coat
Lay breasts flat in the dish, pour the dressing mixture over and turn them so the sauce reaches evenly around them.
3. Check the chicken center
Bake until the chicken reaches the stated 165°F internal temperature before removing from the oven to garnish.
Get to know the ingredients
Trimmed chicken breasts
Remove excess fat before laying the boneless, skinless breasts flat in the baking dish for coating.
Catalina dressing
The dressing forms the main sauce, stirred together with dry onion soup mix and Worcestershire before touching the chicken.
Chopped green onion
Keep the green onion separate until the baked chicken comes out, then scatter it over the top for serving.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Baked Catalina Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Green onion over the warm chicken
Remove the cooked chicken from the oven, garnish with chopped green onion and serve warm with its coating.
A little more help as you go
A slow-cooker route is included
Use the separate high and low slow-cooker cooking times, and leave the green onions out until the finish.
Thighs suit the longer option
For the longer slow-cooker cooking time, boneless, skinless thighs are recommended in place of the breasts.
A few questions you might have
Does the soup mix get prepared as soup?
Stir the dry mix directly into Catalina dressing and Worcestershire for the coating; no separate soup preparation is given.
Can I use the Instant Pot option?
For the Instant Pot, mix the sauce ingredients with half a cup of water, then add the chicken. Cook on high pressure for six to eight minutes. Release pressure and remove the chicken, then sauté the sauce for five to ten minutes until thickened. Return the chicken and coat it in the sauce.
Do I add green onions before baking?
They garnish the finished chicken after it comes out of the oven, before serving warm.
Does the chicken need a skillet sear?
The trimmed breasts go into the baking dish, are turned through the coating and baked; no searing stage is included.
How is the pressure-cooker sauce finished?
After removing the chicken, simmer on Saute until thicker, then use Keep Warm and return chicken to coat in the sauce.
Any more cooking tips?
Crockpot Catalina Chicken – Place all ingredients (except green onions) in the crock pot. Cook on high for 2.5-3 hours or low for 3.5 to 4 hours. If you want to cook for longer I recommend using boneless, skinless, chicken thighs in place of chicken breast and cooking on low for 4-8 hours. Instant Pot Catalina Chicken– Place the Catalina dressing, onion soup mix, and Worcestershire in the instant pot along with 1/2 cup water. Stir to combine then add the chicken breasts. Close the pressure cooker and cook on high pressure for 6-8 minutes. Release pressure and carefully remove the chicken. Turn mode to Saute and simmer the sauce stirring regularly for 5-10 minutes or until it has thickened. Turn to keep warm, and add the chicken back to the sauce and turn to coat each piece.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.