Oven Baked BBQ Chicken Breasts
Tender, juicy oven baked BBQ chicken breasts with a sticky, caramelized finish from a quick broil at the end. Just a few pantry ingredients and about 20 minutes to a weeknight dinner the whole family asks for.
Servings: 6 servings
Ingredients
- 4 boneless skinless chicken breasts medium size, about 2 pounds
- 1 ½ cups BBQ sauce your favorite store-bought or homemade
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika or chili powder
- Optional garnish: fresh minced parsley
Instructions
- Preheat oven to 450°F. Lightly pound chicken breasts to even thickness.
- Pour about 1/2 cup of BBQ sauce into a greased 9x13 baking dish and spread to coat the bottom.
- In a small bowl, whisk together salt, pepper, garlic powder, onion powder, and paprika or chili powder. Sprinkle the seasoning on both sides of the chicken and rub it in.
- Arrange chicken in a single layer in the prepared baking dish with no overlap. Brush the tops with BBQ sauce, enough to fully cover.
- Bake for about 15 minutes, brushing with more sauce halfway through. Begin checking for doneness at 15 minutes; thicker breasts may need 20 to 25 minutes. Chicken is done when it reaches 160°F in the thickest part.
- Move the rack to the top position and switch the broiler to high. Broil for 3 to 5 minutes, until the sauce caramelizes. Watch closely; sugars in BBQ sauce can burn quickly.
- Tent loosely with foil and rest for 5 to 10 minutes, allowing the temperature to rise to 165°F before slicing.
- Garnish with fresh minced parsley if desired. Spoon any extra sauce from the pan over the chicken before serving.
Notes
- Even thickness matters. Pounding the breasts to a uniform height is the most reliable way to get them all done at the same time. Skip this step and you'll likely have one end overcooked while the other is underdone.
- Use a thermometer. Cooking time depends entirely on breast size and thickness. A 6-ounce breast may finish in 15 minutes, while a 10-ounce breast can take 25. The thermometer is the only reliable measure.
- Sauce variations. Any BBQ sauce works here. Sweet Baby Ray's is a great everyday choice. For something different, try a homemade Carolina Gold or Root Beer BBQ sauce.
- Seasoning swap. My Chicken Seasoning blend works beautifully in place of the individual spices.
- Storage. Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months in resealable bags; thaw overnight in the fridge.
- Reheating. Add a splash of water or BBQ sauce, cover with foil, and warm at 325°F for 10 to 15 minutes for the best texture.
- Boneless thighs work too. Use the same method but bake about 5 to 10 minutes longer until the internal temperature reaches 165°F.
Nutrition
Calories: 211kcal | Carbohydrates: 30g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1210mg | Potassium: 455mg | Fiber: 1g | Sugar: 24g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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