This one-pan dish brings together tender chicken and fluffy rice in a sweet-tangy sauce that’s anything but ordinary.
With minimal prep and a single skillet, you’ll achieve restaurant-quality results in under 40 minutes. The sauce caramelizes slightly, coating every bite in bold, balanced flavor.
Ingredients for Catalina Chicken and Rice
One skillet, bold flavors, and minimal fuss for this crowd-pleasing dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed well |
| Catalina Dressing 🥫 | 1 ½ cups | Full bottle typically 24 oz |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Red Bell Pepper 🌶️ | 1 whole | Seeded and diced |
| Olive Oil 🫒 | 2 tbsp | Divided for cooking |
| Dijon Mustard 🟡 | 1 tbsp | Smooth variety preferred |
| Worcestershire Sauce 🍶 | 1 tbsp | Adds umami depth |
| Dried Oregano 🌿 | 1 tsp | Mediterranean variety ideal |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind for texture |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The chicken thighs are key here—bone-in works too but takes longer to cook. I grab mine from Whole Foods or Costco for consistent quality. Look for skinless with good marbling (that’s the fat that keeps them juicy). The rice should be long-grain white—jasmine or basmati both work perfectly. Rinse it well to remove excess starch so it stays fluffy.
No Catalina dressing? Mix ketchup, sugar, and vinegar in a 2:1:1 ratio for a quick substitute. Want more tang? Add extra lemon juice to balance the sweetness. The bell pepper can be swapped for green or orange (whatever’s on sale). For the broth, vegetable works if you’re avoiding meat, but chicken adds that extra depth.
Leftovers keep beautifully—actually improve overnight as flavors meld. Store in the fridge for 4-5 days or freeze portions for 3 months. Reheats like a dream, though the rice might firm up a bit (a splash of water fixes that).
Why You’ll Love This Recipe
- Dump and Stir: I toss everything in one pan—chicken, rice, dressing, broth—and walk away. Honestly, it doesn’t get simpler than that.
- Sweet-Tangy Magic: The Catalina dressing caramelizes into the thighs and rice, giving every bite that bright, slightly sticky kick I crave.
- Feeds the Week: I make a big batch Sunday and we’re set for lunches—tastes just as good reheated on day three.
- Pantry Hero: Between us, I always have these ingredients on hand, and it costs less than takeout to feed the whole table.
Step-by-Step Instructions for Catalina Chicken and Rice
This one-pan wonder comes together effortlessly with bold flavors you’ll crave.
Step 1: Sear and Season the Chicken Thighs
Heat 1 tbsp Olive Oil in a large, deep skillet over medium-high heat. Pat the 1.5 lb Boneless, Skinless Chicken Thighs dry with paper towels, then season both sides with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. I press the seasoning into the meat to ensure it adheres well.
Add the chicken to the hot pan and sear for 4-5 minutes per side until deep golden brown and fully cooked through. The skinless thighs will release easily from the pan when ready to flip. Transfer the chicken to a plate and tent with foil to keep warm.
Step 2: Sauté the Aromatic Vegetables
In the same skillet, add the remaining 1 tbsp Olive Oil and reduce heat to medium. Add the diced 1 whole Yellow Onion, 1 whole Red Bell Pepper, and minced 3 cloves Garlic Cloves. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent.
Stir in 1 tbsp Dijon Mustard, 1 tbsp Worcestershire Sauce, and 1 tsp Dried Oregano. Cook for 1 minute until fragrant—the oregano will release its earthy aroma, signaling it’s ready for the next step.
Step 3: Toast the Rice and Deglaze with Broth
Add the 1.5 cups Long-Grain White Rice to the skillet and stir to coat in the oil and aromatics. Toast for 2 minutes, stirring constantly, until the rice turns slightly opaque and smells nutty. This step enhances the rice’s texture and prevents a mushy finish.
Pour in the 2 cups Chicken Broth and 1.5 cups Catalina Dressing, scraping up any browned bits from the bottom of the pan. These bits add incredible depth to the dish. Stir well to combine and bring the mixture to a gentle boil.
Step 4: Simmer and Finish with Chicken
Reduce heat to low, cover the skillet, and let the rice simmer for 18-20 minutes until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time—steam is essential for even cooking.
Once the rice is done, return the chicken thighs to the skillet, nestling them into the rice. Cover and let the chicken warm through for 3-4 minutes. Sprinkle with 0.25 cup Fresh Parsley just before serving for a pop of color and freshness.
Pro Tips For Making Catalina Chicken And Rice
- Sear the Thighs First: Brown the chicken thighs in the pan for 3-4 minutes per side before adding liquids—this builds flavor that the rice will soak up later.
- Use Room-Temp Dressing: Let the Catalina dressing sit out for 10 minutes before mixing it in; cold dressing straight from the fridge can make the sauce separate.
- Skip Uncooked Rice: I learned this the hard way—par-cook the rice separately for 10 minutes first, or it’ll turn mushy absorbing all the liquid in the slow cooker.
- Double the Onions: Yellow onions mellow into sweetness during cooking, so use 1.5x what the recipe calls for—it balances the tang of the dressing beautifully.
Flavor Customization for This Recipe
Spice It Up
Add ½ tsp cayenne pepper or 1 diced jalapeño with the vegetables for a subtle kick. I love how the heat plays off the sweetness of the dressing. A pinch of red pepper flakes sprinkled on top adds visual appeal too. 🌶️
Herb Variations
Swap the dried oregano for 1 tsp smoked paprika or ½ tsp thyme for a different aromatic profile. Fresh herbs like rosemary or cilantro work beautifully as garnishes instead of parsley.
Extra Tang
Stir in 2 tbsp apple cider vinegar or juice of 1 lime at the end for brighter acidity. This cuts through the richness and balances the sweetness perfectly. I often add a splash to my portion for a personalized touch.
Creamy Addition
For richness, mix in ¼ cup sour cream or 2 oz cream cheese during the last 5 minutes of cooking. This creates a velvety sauce that clings to the rice and chicken. Kids especially love this version.
Veggie Boost
Add 1 cup frozen peas or diced zucchini with the rice for extra color and nutrition. The peas add a sweet pop, while zucchini soaks up the sauce beautifully. Stir in gently to avoid mushiness. 🥗
Citrus Twist
Finish with 1 tsp orange zest or 1 tbsp lemon zest for a fresh, citrusy note. This elevates the dish with minimal effort and pairs wonderfully with the tangy Catalina base.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but they cook faster and can dry out. Reduce searing time to 3-4 minutes per side and check internal temp reaches 165°F. Thighs stay juicier.
What if my rice turns out mushy?
This usually means too much liquid or lifting the lid. Use exactly 2 cups broth and resist peeking while simmering. Toasting the rice first helps prevent this.
Can I make this ahead of time?
The flavors deepen overnight. Store covered in the fridge for up to 4 days. Reheat gently with a splash of water to restore moisture.
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