Baked BBQ Chicken Breast Recipe
Tired of dry chicken? I’ve got you. This Baked BBQ Chicken Recipe is one of the easiest and most foolproof ways to get juicy, flavorful chicken every single time. In just 20 minutes, you’ll have tender chicken that’s perfect for tossing on a salad, adding to your favorite casserole, or just enjoying straight from the oven.
Free 3 Ways To Cook Chicken PDF
Three Ingredients for the Best Baked Chicken
This juicy baked BBQ chicken starts with just three simple ingredients: chicken, a little oil, and a seasoning blend (or just salt and pepper).
Boneless, skinless chicken breasts are my favorite to use. For the oil, light or pure olive oil works best, thanks to its high smoke point and neutral taste. Don’t have any? Avocado oil is a great backup.
BBQ spice blends are always a go-to, but you can easily change things up with taco or Cajun flavors for a different twist.
The best ways to use baked chicken
I use this cooking technique when I need chicken for a casserole like mac and cheese, quick pesto flatbread pizzas, a summer chicken salad, or tossed with teriyaki sauce to serve over rice. I promise it comes out perfect every time!
What to serve with
Here you’ll find some of my favorite side dish recipes that are perfect with BBQ flavors.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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20-Minute Baked Chicken Breast
Equipment
Ingredients
- 1 ½ pounds Boneless Skinless Chicken Breasts
- 1 Tablespoon olive oil
- 1-2 Tablespoon BBQ seasoning homemade or store-bought
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper for easy cleanup.
- Place the chicken breasts between two pieces of parchment paper or plastic wrap. Use a meat mallet to gently pound the chicken to an even thickness.1 ½ pounds Boneless Skinless Chicken Breasts
- Drizzle olive oil over both sides of the chicken and rub it in to coat evenly.1 Tablespoon olive oil
- Sprinkle BBQ seasoning generously on both sides, pressing lightly so it sticks.1-2 Tablespoon BBQ seasoning
- Place chicken breasts on the prepared baking sheet and bake for 20 minutes, or until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before slicing.
Notes
- Pound chicken to an even thickness. Use a meat mallet or rolling pin to flatten thicker parts.
- Line your baking sheet. Parchment paper or foil makes cleanup easy and keeps the chicken from sticking.
- Use a digital thermometer. Double-check to be sure the temperature is at 165 degrees before removing from the oven.
- Add BBQ sauce at the end. For saucy, flavorful chicken, brush on BBQ sauce during the last 5 minutes of baking.
- Let the chicken rest before slicing. Give it 5–10 minutes after baking so the juices can redistribute.
- Slice it and make it work for so many recipes. Use baked chicken in salads, sandwiches, wraps, or toss it into mac and cheese for an easy meal upgrade.
Let the chicken cool completely. Store in an airtight container in the refrigerator for up to 4 days. To Reheat:
- Microwave: Cover with a damp paper towel and heat in 30-second bursts until warmed through.
- Oven: Place in a baking dish, cover with foil, and warm at 300°F for 10–15 minutes.
- Air fryer: 350°F for 3–5 minutes for a slightly crispy outside.
This worked exactly as written, thanks!