Baked Catalina Chicken
Tender baked chicken breasts coated in a sweet-and-savory Catalina dressing sauce.
Equipment
- 2-quart baking dish
- Mixing Bowl
- Measuring cups and spoons
- Meat Thermometer
- Spoon or spatula
Ingredients
- 2 lb boneless skinless chicken breast (about 3–4 breasts)
- 1 cup Catalina dressing (about 8 oz)
- 1 envelope Lipton onion soup mix
- 1 tsp Worcestershire sauce
- 2 tbsp green onion chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, whisk together the Catalina dressing, Lipton onion soup mix, and Worcestershire sauce until smooth.
- Trim any excess fat from the chicken breasts and place them in a 2‑quart baking dish in a single layer.
- Pour the dressing mixture evenly over the chicken, turning each piece to coat both sides.
- Bake, uncovered, for 30–40 minutes until the chicken reaches 165°F (74°C) internal temperature and is cooked through.
- Remove from the oven and sprinkle with chopped green onions before serving.
Notes
- For crockpot: combine all ingredients (except green onions) and cook on high 2.5–3 hours or low 3.5–4 hours.
- For longer slow-cooking, use boneless skinless thighs and cook low 4–8 hours.
- Instant Pot: add 1/2 cup water with dressing and seasonings, cook on high pressure 6–8 minutes, then simmer sauce to thicken.
- After pressure cooking, return chicken to the thickened sauce to coat.