CHICKEN RECIPES · OVEN DINNERS
This baked BBQ chicken breast stays juicy because the breasts are pounded to an even thickness, seasoned with a smoky dry rub and only glazed with barbecue sauce at the end. Hot oven, one pan, about 25 minutes, and every breast comes out cooked through without burnt sauce.
Jump to Recipe
- Serves
- 4
- Total time
- 30 minutes
- Oven
- 425°F / 220°C
- Protein
- About 51 g per serving
- Chicken done at
- 165°F / 74°C
Why You’ll Love This Baked BBQ Chicken
- Not dry. An even thickness and a hot, short bake keep lean chicken breast moist.
- No burnt sauce. The sauce goes on for the last minutes only, so the sugar caramelizes instead of scorching.
- Meal-prep friendly. Slice it for rice bowls, salads and wraps all week.
Ingredient Notes
Boneless skinless chicken breasts of about 8 ounces each work best. Pound the thick end so each breast is about ¾ inch thick all over.
Any bottled barbecue sauce works. A thicker sauce clings better; thin vinegar-based sauces can run off.
The brown sugar in the rub helps a light crust form before the sauce goes on. You can leave it out.
The recipe card below lists every quantity in one place.
How to Make Baked BBQ Chicken Breast
Even out and season
Pound the breasts to an even thickness, rub them with oil and coat them with the smoky spice rub.
Bake, glaze and rest
Bake until nearly done, brush with barbecue sauce and return to the oven until the sauce is sticky and the chicken reaches 165°F.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Pound it flat. An uneven breast means the thin end dries out before the thick end is safe. Aim for ¾ inch all over.
- Line the pan. Barbecue sauce burns onto bare metal. Foil or parchment makes cleanup easy.
- Use a thermometer. Pull the chicken at 165°F / 74°C in the thickest part. Every extra minute dries it out.
- Rest before slicing. Five minutes on the board keeps the juices in the chicken instead of on the cutting board.
Substitutions and Variations
- Chicken thighs: Boneless skinless thighs take 20 to 25 minutes and stay juicier. Protein per serving is a little lower.
- Sugar-free: Use a no-sugar-added barbecue sauce and skip the brown sugar in the rub.
- Grill: Grill over medium heat 5 to 7 minutes per side and brush with sauce in the last 2 minutes.
- Spice: Add ½ teaspoon chipotle powder or cayenne to the rub.
Budget Tips
Family packs of boneless chicken breasts usually cost less per pound; pound and freeze the extras with the rub already on. A homemade rub from pantry spices costs pennies compared with a bottled rub, and one bottle of barbecue sauce covers three or four batches.
Serving Suggestions
Serve with corn on the cob, roasted potatoes or coleslaw. For lunches, slice it over rice and vegetables like our protein bowls, or use it in place of the chicken in the high-protein meal prep boxes. Kids who love dipping will also like the crispy baked chicken tenders.
Storage, Reheating and Meal Prep
Refrigerate within 2 hours in an airtight container and eat within 3 to 4 days. Reheat slices covered in the microwave with a spoonful of water, or in a 350°F oven for 10 to 15 minutes, until 165°F. Freeze cooked breasts whole or sliced for up to 3 months and thaw overnight in the fridge.
Food safety: Cook chicken breasts to 165°F / 74°C in the thickest part. Use a clean brush for the sauce, or set some sauce aside before it touches raw chicken.
Recipe Questions
How long do you bake BBQ chicken breast?
At 425°F, ¾-inch-thick breasts take 18 to 22 minutes in total. At 400°F, plan on 22 to 26 minutes. Go by the thermometer: 165°F in the thickest part.
When should you put BBQ sauce on baked chicken?
In the last 5 to 8 minutes. Most barbecue sauces are high in sugar and burn if they bake the whole time.
How do you keep baked chicken breast juicy?
Pound it to an even thickness, bake it hot and fast, take it out at 165°F and rest it 5 minutes before slicing.
Can I bake BBQ chicken from frozen?
It is safer and more even to thaw it first in the fridge overnight. Frozen breasts take about 50% longer and cook unevenly.
Baked BBQ Chicken Breast
Ingredients
Method
- Heat the oven to 425°F / 220°C and line a rimmed baking sheet with foil or parchment.
- Place the chicken breasts between two sheets of parchment and pound the thick ends with a meat mallet or rolling pin until each breast is about ¾ inch thick.
- Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper. Rub the chicken with the olive oil, then coat it all over with the spice rub. Arrange on the baking sheet.
- Bake for 13 to 15 minutes, until the chicken reaches about 150°F / 66°C in the thickest part.
- Brush the tops with the barbecue sauce and bake for 5 to 7 minutes more, until the sauce is sticky and the chicken reaches 165°F / 74°C. Rest 5 minutes before slicing.