Name: Catalina Chicken Recipe
Prep time: 2 min
Cook time: 45 min
Total time: 47 min
Yield: 8
Ingredients: 3-5 frozen chicken breasts; 1 cup apricot jam; 1 cup Catalina salad dressing; 1 package dry onion soup mix

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You will love this Catalina chicken recipe! It is fast, easy to make and delicious!

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If you’ve never made Catalina chicken before you are in for a treat! I am all about simple and affordable recipes that taste like they aren’t either one, and this Catalina chicken definitely fits the bill! If you are in need of quick weeknight dinner recipes you will definitely want to add this one to your rotation!

I like to serve it over rice, with broccoli or a side salad. Not only is this easy enough for your kids to make, but it is a unique taste that will help you rediscover chicken in a whole new light!

So funny story, when we were kids my mom got this recipe from our neighbor and we grew up calling it “Gail Jack chicken.” I never knew that most of the world called it Catalina Chicken until I had been married several years! Also, many people like to add cashews to their Catalina chicken, but I grew up with a sister who was allergic to nuts, and now I have a daughter allergic to cashews, so we leave them out at our house!

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Catalina Chicken Recipe

Prep Time

2 mins

Cook Time

45 mins

Total Time

47 mins

The best Catalina chicken recipe, it's quick, easy, and so delicious!

Course: Main Course

Cuisine: American

Servings: 8

Calories: 181 kcal

Ingredients

3-5 frozen chicken breasts
1 cup apricot jam
1 cup Catalina salad dressing
1 package dry onion soup mix

Instructions

Preheat your oven to 350. Grease your pan and put in frozen chicken breasts. Whisk all sauce ingredients together and pour over your chicken. Bake for 45 minutes and enjoy!

I always have a big bag of frozen chicken breasts in my freezer and it is so nice to just be able to throw them straight in the pan and have them cook perfectly! You can also use chicken tenders or fresh chicken, you will just want to adjust down the cook time accordingly.