Description
Catalina chicken brings zesty flavor straight from your skillet to the dinner table. Tender chicken smothered in tangy sauce makes weeknight meals deliciously simple.
Ingredients
Scale
Proteins:
- 4 skinless boneless chicken breasts
Vegetables:
- 8 ounces mushrooms, quartered
- 2 large red bell peppers
- 1 large sweet onion
Seasonings and Liquids:
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1¼ cups chicken broth
- ¼ cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
- Pat 4 chicken breasts dry and season each with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
- Heat 2 tablespoons olive oil in a skillet and brown chicken for exactly 5 minutes on each side.
- Transfer the browned chicken to the prepared baking dish.
- Melt 2 tablespoons butter in the same skillet and cook 8 ounces quartered mushrooms for 2 minutes.
- Add the cooked mushrooms to the baking dish alongside the chicken.
- Layer 2 sliced red bell peppers over the chicken and mushrooms.
- Add remaining 1 tablespoon olive oil to the skillet and cook 1 diced sweet onion for 5 minutes.
- Sprinkle 2 tablespoons flour over the onions and cook for 1 minute.
- Whisk together 1¼ cups chicken broth, ¼ cup ketchup, 1 tablespoon tomato paste, 2 tablespoons honey, 2 tablespoons white wine vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, and ½ teaspoon chili powder.
- Stir the broth mixture into the skillet and cook for 3-4 minutes until slightly thickened.
- Pour the entire sauce over the chicken and vegetables in the baking dish.
- Cover with foil and bake for 35-45 minutes, basting halfway through.
- Remove foil, baste again, and bake uncovered for an additional 15 minutes until peppers caramelize.
- Serve the braised chicken hot directly from the baking dish.
Notes
- Use chicken thighs for extra juiciness and more robust flavor when making this braised dish.
- Slice mushrooms thickly so they hold their texture and don’t become mushy during the long cooking process.
- For a gluten-free version, swap regular flour with cornstarch or arrowroot powder when thickening the sauce.
- Allow the chicken to rest 5-10 minutes after baking to help redistribute juices and ensure each bite stays tender.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 15 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg