This baked BBQ chicken breast recipe is a quick and easy 30-minute meal. Each piece is coated with savory seasonings and a sweet and tangy sauce. The oven yields tender and juicy results!
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Unlike my grilled bbq chicken recipe, you don’t have to wait for the summer to enjoy a delicious barbecue-inspired meal. Turn on the oven and cook succulent chicken in under 20 minutes. The pieces are layered with flavor! First, I use a savory paste to season the meat, then coat it with a thick sauce.
The key to oven-baked BBQ chicken is to flatten the pieces. This ensures even and quick cooking, preventing dried-out slices. The sweet and tangy sauce clings to the meat, making each bite delicious. For a complete meal, serve with crispy potatoes, rice, and your favorite vegetables.
Flatten the pieces
Cooking boneless skinless chicken breast can be tricky because one side is thicker. Similar to my stovetop chicken recipe, it’s important to flatten the meat to an even thickness. This ensures that the meat stays juicy and tender throughout. Place the chicken inside a large plastic bag or between two pieces of plastic wrap.
Use a meat pounder or rolling pin to flatten the thicker end until each piece is about 3/4-inch thick. Alternatively, the grocery store sells thinly sliced pieces. Those can be used without pounding.
Season the meat
The seasoning can be kept simple with salt and pepper. However, I like to incorporate more flavor by making a paste. Mix olive oil, smoked paprika, salt, black pepper, garlic powder, and onion powder.
The oil draws out the fat-soluble flavor molecules in the ingredients to intensify the taste. Coating the pieces in the mixture adds more flavor directly to the surface of the meat. The salt seasons the meat as it cooks. Add cayenne, chili powder, or chipotle pepper to the blend if you want a spicier taste.
Add the barbecue sauce
Make my sweet and tangy homemade BBQ sauce if you’ve got time. I like to make a batch to store in the refrigerator for meal prep. Otherwise, your favorite store-bought BBQ sauce can be used for convenience. You’ll need one cup.
Add a ½ cup of the sauce, turning it until it coats the chicken. You’ll add more on top after the initial 10 minutes of cooking.
Bake the chicken
For the most effortless cleanup, line a large-rimmed baking sheet with foil. Lightly grease it to prevent the meat from sticking. Alternatively, you can use a large baking dish. Add the seasoned breasts to the pan and bake at 425ºF (220ºC) for 10 minutes. This cooks the meat about 70 to 80% through.
Remove the chicken from the oven and brush or spoon the rest of the barbecue sauce evenly on each piece. Continue cooking until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 more minutes. Let the meat rest for 5 minutes before slicing to redistribute the juices.
Serve this with
Frequently asked questions
The breast cooks very quickly in the oven. Add the sauce two times, once before baking and the rest halfway through cooking. This ensures that the sauce will coat and flavor the chicken.
In a 425ºF (218ºC) oven, chicken breast will cook in less than 20 minutes. Cooking times will increase if not flattened to an even thickness.
Marinating is not required before cooking the chicken. The meat can be marinated for at least 30 minutes to overnight to infuse more salty flavor. This works well if baking. However, I would avoid grilling the meat. The sugars in the barbecue sauce will char quickly.
Yes! The meat does not have to be flattened. Follow the instructions, but cook the thighs until they reach between 165 to 170ºF (74 to 77ºC).
Breasts, thighs, or drumsticks can be used. Leave the skin on, coat in the seasoning paste, then bake for 10 minutes. This renders some of the fat from the skin, so it’s not flabby. Brush the surface with half the sauce, and bake for 10 minutes. Add the remaining sauce and bake until cooked through.
Add the barbecue sauce in two additions
A light coating of barbecue sauce is added to the chicken breasts to season the meat. However, after baking for 10 minutes, some of the juices release from the meat, making the coating less thick. A second layer of sauce is added. As some moisture evaporates, the sauce will concentrate and cling to the surface. This also prevents the sugars in the sauce from burning if exposed too long in the hot oven.
Baked BBQ Chicken Breast
Ingredients
- 4 boneless skinless chicken breast, about 2 pounds
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- ½ teaspoon paprika, sweet or smoked
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 cup barbecue sauce, divided
Instructions
- Preheat the Oven – Set the oven rack to the middle position. Preheat to 425ºF (218ºC). Line a rimmed baking sheet with foil. Lightly grease with oil to prevent sticking.
- Flatten the Pieces – Thoroughly dry each chicken breast with a paper towel. Place one breast between two plastic sheets or inside a large plastic bag and pound to an even thickness, about ¾" thick. Repeat with the remaining pieces.
- Season the Surface – In a large bowl, combine olive oil, salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken to the seasoning mix. Turn to coat evenly.
- Add Barbecue Sauce – Add ½ cup of the barbeque sauce. Turn to coat evenly. Transfer the chicken to the greased baking sheet.
- Bake – Bake for 10 minutes, then brush the remaining barbecue sauce on the surface. Continue baking until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 4 to 7 minutes.
- Serve – Rest the chicken for 5 minutes before slicing and serving. If desired, serve with additional barbecue on the side.
Notes
- Storing: The chicken can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: Individually wrap the cooked chicken breasts. Store in a resealable plastic bag or airtight container for up to 4 months. Defrost in the refrigerator before reheating. Add more sauce when serving.
- Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot.
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