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Catalina Chicken | lecremedelacrumb.com

Catalina Chicken

This healthy, easy 20 minute Catalina chicken and tomatoes is smothered in the tastiest sweet and tangy Catalina sauce.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 932kcal
Author Tiffany


  • 4-6 boneless chicken thighs OR 4 boneless skinless chicken breasts pounded to even thickness
  • 1 cup cherry tomatoes halved
  • fresh thyme and cracked black pepper, for garnish (optional)
  • steamed white rice, for serving (optional)


  • ½ cup ketchup
  • ½ cup sugar
  • ½ cup red wine vinegar
  • ½ cup onion diced
  • 3 tablespoons honey
  • 2 teaspoons paprika
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon Italian seasoning
  • 1 cup olive oil
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon pepper


  • Combine all sauce ingredients to a blender or food processor and blend until smooth. Taste, and add salt and pepper if needed. 
  • Transfer 1/2 of the sauce to a large ziplock bag along with the chicken, seal, and chill for 30 minutes to an hour. Cover remaining sauce and set aside while chicken marinates.
  • Drizzle a large pan or skillet with a bit of oil. Use tongs to transfer chicken to pan (discard bag and marinade). Cook chicken for 5-7 minutes over medium heat until browned, then flip. Add tomatoes to pan and continue to cook until chicken is cooked through completely.
  • Drizzle reserved sauce over chicken and tomatoes and cook 1-2 minutes longer until heated through. Garnish with black pepper and fresh thyme if desired and serve alone or over steamed white rice.


Serve with a side salad for a complete meal! 


Calories: 932kcal | Carbohydrates: 52g | Protein: 19g | Fat: 73g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1033mg | Potassium: 536mg | Fiber: 1g | Sugar: 47g | Vitamin A: 513IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 2mg