Substitutions

• Chicken thighs: Boneless, skinless chicken thighs can replace chicken breasts and are especially forgiving because they stay juicy during longer cooking.
• Peach preserves: Use peach preserves instead of apricot preserves for a similar sweetness with a slightly different fruit flavor.
• Russian dressing: Russian dressing can stand in for Catalina dressing, although the finished sauce will have a slightly different balance of sweetness and tang.
• Low sodium onion soup mix: This is a helpful swap when you want a little more control over the salt level.
• Chicken tenderloins: Tenderloins work well, but because they are smaller, begin checking them considerably earlier so they do not overcook.

Variations

• Spicy Catalina Chicken: Add 1/2 teaspoon crushed red pepper flakes or 1 to 2 teaspoons hot sauce to the Catalina mixture for gentle heat alongside the sweetness.
• Peach Catalina Chicken: Replace the apricot preserves with peach preserves for a bright, summery variation that still keeps the same easy cooking method.
• Pineapple Catalina Chicken: Add 1 cup drained pineapple chunks during the final 30 minutes of cooking for little bites of sweet pineapple throughout the sauce.
• Catalina Chicken and Peppers: Add sliced red and yellow bell peppers during the final hour so they soften while still keeping a little texture.
• Catalina Chicken Bowls: Slice the finished chicken and serve it over rice with steamed broccoli, green onions, and a generous spoonful of extra sauce.

Tips and Tricks

• Keep the apricot preserves: They balance the tangy dressing and savory onion soup mix and help create the thick, glossy character of the sauce.
• Choose preserves instead of jelly: Preserves give the sauce a slightly richer texture and fuller fruit flavor.
• Watch the chicken temperature: Chicken breasts are lean, so removing them once they reach 165 degrees F helps keep them juicy.
• Adjust for breast size: Very large or thick chicken breasts may need a little extra time, while smaller pieces can finish sooner.
• Do not skip the cornstarch step: Thickening the sauce at the end is what turns the cooking liquid into the shiny glaze that clings to the chicken.
• Taste before adding more salt: Catalina dressing, onion soup mix, and Worcestershire sauce all contain salt, so the finished sauce may already be seasoned enough.
• Save plenty of sauce for serving: The sauce is one of my favorite parts of this dinner, especially when there is rice or mashed potatoes underneath to catch every spoonful.

Serving Ideas

• Fluffy white rice: Rice is probably my first choice because it absorbs the sweet and savory Catalina sauce beautifully.
• Creamy mashed potatoes: Spoon a little extra sauce over the potatoes and you have serious comfort food with almost no extra effort.
• Buttered egg noodles: Tender noodles give you another easy way to make sure none of the sauce gets left behind.
• Roasted potatoes: Crispy roasted potatoes are a nice contrast to the tender chicken and glossy sauce.
• Steamed broccoli: Broccoli adds color and freshness, and the little florets are surprisingly good at catching extra sauce.
• Green beans: Simple seasoned green beans keep the plate balanced and work especially well for a weeknight family dinner.
• Dinner rolls: Put warm rolls on the table and somebody will use the last one to wipe up whatever sauce is left on the plate. In my house, that is usually a pretty good sign dinner went over well.

Storage and Make Ahead Tips

• Refrigerate leftovers with the sauce: Store the chicken and Catalina sauce together in an airtight container in the refrigerator for up to 4 days so the meat stays moist.
• Reheat gently: Warm leftovers in the microwave or in a covered skillet over medium low heat until heated through.
• Loosen thick sauce as needed: If the refrigerated sauce becomes thicker than you would like, stir in 1 or 2 tablespoons of water or chicken broth while reheating.
• Freeze for later: Cool the chicken and sauce completely, then freeze them together in a freezer safe container for up to 3 months.
• Thaw overnight: Move frozen Catalina chicken to the refrigerator the night before you plan to serve it so it can thaw gradually before reheating.
• Prepare the sauce ahead: You can whisk the Catalina dressing, apricot preserves, onion soup mix, Worcestershire sauce, and garlic together the night before and refrigerate the mixture in a covered container. The next day, season the chicken, pour over the prepared sauce, and start the slow cooker.