baked barbecue chicken breast recipe

Written ByJenny Smyth Posted on
baked barbecue chicken breast recipe
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The Best baked barbecue chicken breast recipe

I’ve been making this baked barbecue chicken breast recipe for years, and it’s still a favorite in our household. The combination of sweet and tangy flavors, along with the tender texture of the chicken, makes it a perfect dish for any occasion.

Whether I’m serving it for a family gathering or just a weeknight dinner, this recipe never fails to impress. The key to making this dish is to use high-quality ingredients, such as fresh herbs and spices, and to not overcook the chicken.

This recipe is also a great way to get in some extra protein and veggies, making it a healthy option for our family. I love that I can prep this dish ahead of time and let the slow cooker do all the work while I’m busy with other tasks.

It’s a true time-saver and stress-reducer. My kids have always loved this dish, and they ask for it frequently.

I think it’s because the flavors are so balanced and the texture is just right – not too dry or too wet. This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it out.

Baked Barbecue Chicken Breast

Baked Barbecue Chicken Breast

4.5 from 802 votes

Tender chicken breasts baked to perfection with a sweet and tangy barbecue sauce. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 cup barbecue sauce
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

For the BBQ Sauce

1 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup water
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper.
3In a small bowl, mix together ketchup, brown sugar, apple cider vinegar, water, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, black pepper, and salt.
Set aside.
4In a separate bowl, combine paprika, garlic powder, onion powder, salt, and black pepper.
5Add olive oil to the spice mix to form a paste.
6Rub the spice paste evenly over the chicken breasts, ensuring they are fully coated.
7Place the chicken breasts on the prepared baking sheet.
8Bake the chicken in the preheated oven for 20 minutes.
9Remove from the oven and brush the barbecue sauce mixture generously over each chicken breast.
10Return the chicken to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
11The sauce should be slightly caramelized and the chicken juices should run clear.
12Remove the chicken from the oven and let it rest for 5 minutes before serving.
13This allows the juices to redistribute throughout the chicken.

🔧Equipment

Baking sheet
Mixing bowl
Measuring cups and spoons
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the cooking time based on the thickness of the chicken breasts. For extra crispy edges, broil the chicken for the last 2-3 minutes of cooking.

Watch Video Of How Baked Barbecue Chicken Breast Works

This baked barbecue chicken breast recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck.

The leftovers are just as delicious as when you first make it, so don’t be afraid to prep ahead of time or freeze for later use.

One of my favorite things about this recipe is how well it reheats – simply place the leftover chicken on a baking sheet and bake at 350°F (175°C) until heated through.

❓ Frequently Asked Questions About Baked Barbecue Chicken Breast

Q: What type of chicken should I use for this recipe?

This recipe works best with boneless, skinless chicken breasts. You can also use bone-in chicken breasts if you prefer, but keep in mind that they may take a bit longer to cook through.

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