Baked BBQ Chicken Breast

Name: Baked BBQ Chicken Breast
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Ingredients: 2-3 pounds boneless skinless breasts; 2 tablespoons soy sauce; 2 teaspoons brown sugar or sweetener; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; salt and pepper to taste; 1 cup BBQ sauce (Optional for sauced chicken.)

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Baked BBQ chicken breast is one of those dinners everyone wants to love, but too often it comes out dry, chewy, or lacking flavor. We’re not doing that here. Growing up around Southern comfort food and Kansas City–style barbecue taught me that great BBQ starts with seasoning and ends with technique. I’ve spent years helping home cooks create bold, reliable meals without complicated steps, and this recipe delivers consistent, tender results every time.

baked bbq chicken breast sandwich with fries on a platte

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Table of Contents

BBQ Chicken Breast Ingredients

Chicken Breasts: Boneless, skinless chicken breasts are convenient and easy to work with, as they cook relatively quickly and are simple to portion.
Soy Sauce
Brown Sugar or Sweetener
BBQ Rub or Chicken Rub
BBQ Sauce

soy sauce, BBQ sauce, and homemade BBQ rub in a white bowl

2 seasoned raw chicken breasts on a plate

2 chicken breasts marinated with spices in a plastic bag

How to Make Baked BBQ Chicken Breast

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

Marinate and season the chicken.
Add the seasoned chicken along to an oven safe skillet or baking dish. Drizzle the chicken with BBQ sauce.
Place the chicken in the oven and bake.

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collage of 4 photos with 2 chicken breasts in a cast iron skillet drizzled with bbq sauce

baked bbq chicken on a plate with pasta salad

Baked BBQ Chicken Breast

Brandi Crawford

5 from 1 vote

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Prep Time 10

Cook Time 25

optional marinating 30

Total Time 1 5

Course dinner, lunch

Cuisine American

Servings servings

Calories 330 kcal

Want to save this recipe for later?

I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.

Equipment

Ingredients

2-3 pounds boneless skinless breasts
2 tablespoons soy sauce
2 teaspoons brown sugar or sweetener
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
1 cup BBQ sauce Optional for sauced chicken.

Instructions

If you plan to marinate the chicken in advance, combine the soy sauce and all of the spices and drizzle it over the chicken in a large bowl or plastic bag. Place the chicken in the fridge (covered) for 30 minutes to overnight.
Preheat the oven to 425 degrees.
Add the seasoned chicken along to an oven safe skillet or baking dish. Drizzle the chicken with BBQ sauce.
Place the chicken in the oven and bake for 20-25 minutes or however long it takes for the chicken to reach an internal temperature of 165 degrees. Use a meat thermometer.
Allow the chicken to rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in juicier chicken.

Notes

You can skip my homemade rub and use a store-bought rub or spice blend if you wish.

Use enough spices to fully coat both sides of the chicken breasts. Add additional spices if needed to ensure optimal flavor.

Overcooking is one of the main causes of dry chicken breast. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees and no higher. Remove the chicken from the oven as soon as it reaches the correct temperature to avoid drying it out.

You can use chicken thighs or drumsticks. These will typically take an additional 10-20 minutes to bake compared to breasts. Always cook chicken for however long it takes to reach an internal temperature of 165 degrees. Use a meat thermometer.

I like for the BBQ sauce to caramelize the chicken while it cooks. If you aren’t a fan of this, cover the chicken breast loosely with aluminum foil during the first part of the baking process. This helps protect the BBQ sauce from direct heat and prevents it from burning. Remove the foil during the last 10-15 minutes of baking to allow the sauce to caramelize and develop flavor.

Keep a close eye on the chicken breast as it bakes. If you notice the sauce starting to darken too quickly or develop black spots, you can tent the chicken breast with foil or lower the oven temperature to prevent further burning.

Nutrition

Serving: 8ozCalories: 330kcalCarbohydrates: 29gProtein: 47gFat: 2g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Frequently Asked Questions and Recipe Pro Tips

Do I have to marinate the chicken?

Marinating the chicken before baking is not strictly necessary, but it can enhance the flavor and juiciness of the chicken. Marinating allows the chicken to absorb additional flavors from the marinade, resulting in a more flavorful dish.

If you choose to marinate, marinate the chicken breast for at least 30 minutes to several hours (up to overnight) before baking. The longer you marinate, the more flavor the chicken will absorb.

What's the best way to season the chicken?

To keep the chicken moist during the baking process, I use a combination of a liquid marinade (soy sauce) and my Homemade BBQ Dry Rub Seasoning. You can also use a store-bought rub if you prefer.

Soy sauce contains enzymes that break down proteins in the meat. It also helps the chicken retain moisture, preventing it from becoming dry during cooking. You can use apple cider vinegar if you prefer.

How do I prevent dry chicken?

Marinate first. Give the chicken at least 30 minutes to soak up flavor, but a few hours is even better. This step is doing the heavy lifting for juicy, well-seasoned bites.

Don’t overcook it. Dry chicken is almost always overcooked chicken. Pull it at 165°F and not a degree more. A thermometer takes the guesswork out and keeps you from turning dinner into sawdust.

Brush on the BBQ sauce. If you’re using sauce, baste during baking so it layers on flavor and helps lock in moisture instead of drying out.

Let it rest. Give it a few minutes before slicing. The juices settle back into the meat so every bite stays tender and juicy.

How do I ensure the BBQ sauce doesn't burn?

I like for the BBQ sauce to caramelize the chicken while it cooks. If you aren't a fan of this, cover the chicken breast loosely with aluminum foil during the first part of the baking process. This helps protect the BBQ sauce from direct heat and prevents it from burning. Remove the foil during the last 10-15 minutes of baking to allow the sauce to caramelize and develop flavor.

Keep a close eye on the chicken breast as it bakes. If you notice the sauce starting to darken too quickly or develop black spots, you can tent the chicken breast with foil or lower the oven temperature to prevent further burning.

What's the cook time? How long does it take to bake?

Bake the chicken for about 20 to 25 minutes or however long it takes to reach the appropriate internal temperature.

How can I tell when the chicken is done?

Internal Temperature: The most reliable way to determine if chicken breast is fully cooked is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken breast and ensure it reaches the center. The chicken is done when it reaches an internal temperature of 165 degrees.

Juices Run Clear: Another indicator of doneness is the color of the juices that seep out of the chicken breast when pierced with a fork. If the juices run clear, with no traces of pink or blood, the chicken is likely cooked through.

No Pink Meat: Cut into the thickest part of the chicken breast with a sharp knife and inspect the meat. It should be opaque all the way through, with no traces of pinkness or rawness.

Firm Texture: The texture of the chicken breast should feel firm to the touch when gently pressed with a finger. If it feels soft or squishy, it may still be undercooked.

Crispy and Golden Exterior: If the chicken breast is coated in BBQ sauce, it should have a crispy and golden-brown exterior when done. The sauce should be caramelized, and the chicken should appear glazed and slightly charred around the edges.

What type of pan works best?

Cast Iron Skillet: Cast iron is known for its excellent heat retention and distribution properties. A cast iron skillet heats evenly, ensuring that the chicken breasts cook uniformly and develop a beautifully browned exterior.

Baking Sheet: A standard baking sheet, also known as a baking tray or cookie sheet, is a versatile option. Line the baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.

Baking Dish: A baking dish, such as a glass or ceramic casserole dish, is another excellent choice. Choose a dish that's large enough to hold the chicken breasts in a single layer without overcrowding.

Roasting Pan: If you're cooking a large batch of BBQ chicken breast or if you prefer using a deeper pan, a roasting pan with a rack is a great option. The rack allows air to circulate around the chicken, promoting even cooking and browning.