My neighbor brought this to a potluck once and it disappeared fast. I couldn't believe it only takes 3 ingredients to taste this incredible.

This oven baked 3-ingredient Catalina chicken bake is one of those neighborly potluck miracles that disappears the minute it hits the table. A friend brought it to a church potluck years ago, and no one could believe it only took a bottle of dressing, a bit of jam, and some chicken to taste this incredible. The chicken bakes up tender and juicy under a sticky-sweet red glaze that looks like you fussed all afternoon, but it’s simple enough for a busy weeknight and special enough for company.

This chicken is wonderful served over fluffy white rice, buttered egg noodles, or mashed potatoes so all that glossy red sauce has something to soak into. Add a simple green side—like steamed green beans, a tossed salad, or roasted broccoli—to balance the sweetness. For potlucks, I like to slice the chicken and tuck it into soft dinner rolls for easy little sandwiches, with a bowl of extra sauce on the side for dipping.

Servings: 6

2 to 2 1/2 pounds boneless, skinless chicken breasts (about 4 to 6 medium pieces)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the chicken doesn’t stick and the glaze can bubble up nicely.

Trim any excess fat from the chicken breasts. If the pieces are very thick, slice them in half horizontally so they cook evenly and stay tender. Pat the chicken dry with paper towels.

Lay the chicken breasts in a single layer in the prepared glass baking dish, leaving a little space between each piece so the sauce can flow around them.

In a medium bowl, whisk together the Catalina salad dressing and the apricot preserves until the mixture is smooth and evenly combined. It should be a glossy, reddish-orange sauce.

Pour the Catalina-apricot mixture evenly over the chicken, turning each piece once to make sure it’s well coated, then arrange the pieces smooth-side up. Spoon a little extra sauce over the tops so they’re nicely covered.

Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. This helps the chicken cook through gently and keeps it moist.

Remove the foil, baste the chicken with some of the sauce from the pan, and continue baking uncovered for another 15 to 20 minutes, or until the chicken is cooked through (the thickest part reaches 165°F/74°C) and the sauce is bubbly, thickened, and sticky around the edges.

For an extra glossy, slightly caramelized finish, spoon more sauce over the chicken and bake uncovered for an additional 5 minutes. The glaze should cling to the chicken in a shiny, sweet red layer.

Let the chicken rest in the baking dish for 5 to 10 minutes before serving. This helps the juices settle and the sauce thicken a bit more. Serve the chicken with plenty of the sticky Catalina glaze spooned over the top.

For picky eaters, you can cut the chicken into smaller strips or bite-sized pieces before baking; kids tend to love the nugget-style version, and it cooks a bit faster, so start checking for doneness around 20 minutes total. If you prefer darker meat, boneless, skinless chicken thighs work beautifully and stay very juicy; just add 5 to 10 minutes to the bake time and still aim for an internal temperature of 165°F/74°C. To tone down the sweetness, use 3/4 cup preserves and 1 1/4 cups Catalina dressing, or stir in a tablespoon of apple cider vinegar or a squeeze of lemon juice to brighten the sauce. For a touch of heat, whisk in a pinch of red pepper flakes or a teaspoon of hot sauce with the dressing and jam. If you’d like a bit of smokiness, serve with a sprinkle of smoked paprika or chopped cooked bacon over the top after baking. Food safety tips: Always start with fully thawed chicken if using frozen; partially frozen pieces will cook unevenly. Keep raw chicken and its juices away from other foods, and wash hands, cutting boards, and knives thoroughly with hot, soapy water after handling. Use a food thermometer to confirm the thickest part of each piece reaches 165°F/74°C before serving. If you’re taking this to a potluck, keep it hot (above 140°F/60°C) or chill it promptly and reheat until steaming before putting it out on the table.