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Chicken breast sliced on a cutting board.
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20-Minute Baked Chicken Breast

Quick, juicy, and packed with flavor, this baked BBQ chicken comes together fast and is perfect for salads, sandwiches, or casseroles.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 172kcal
Author Jill Machovsky

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
    Chicken breast between plastic wrap to pound to a make it even for baking.
  • Drizzle olive oil over both sides of the chicken and rub it in to coat evenly.
    1 Tablespoon olive oil
    Olive oil being brushed on chicken breast.
  • Sprinkle BBQ seasoning generously on both sides, pressing lightly so it sticks.
    1-2 Tablespoon BBQ seasoning
    Chicken Breast that has been seasoned with BBQ seasoning.
  • Place chicken breasts on the prepared baking sheet and bake for 20 minutes, or until the internal temperature reaches 165°F.
    Baked chicken breast on a sheet pan.
  • 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.
To Store:
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.
Tip: Brush on a little extra BBQ sauce before reheating to keep it moist.
 
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Nutrition

Calories: 172kcal | Carbohydrates: 2g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 62mg | Potassium: 446mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 2mg
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