Use boneless, skinless chicken breasts or bone-in, skin-on chicken breasts for this dump-and-bake recipe!
This Oven BBQ Chicken Breast recipe is an easy dump-and-bake dinner with just 5 minutes of prep! Use either boneless, skinless chicken breasts or bone-in, skin-on chicken breasts for juicy, flavorful meat that’s basted in a sweet-and-sour sauce.
I have yet to meet someone who doesn’t love Oven BBQ Chicken Breast! It’s just one of those universally appealing meals that works well for both kids and adults. The tender, juicy meat pairs nicely with almost any of your favorite sides, making it convenient for potlucks, picnics, or big family dinners. No matter when you serve it, you can’t beat the convenience of baked barbecue chicken!
How to make Oven BBQ Chicken Breast:
Spend just a few minutes whisking together a homemade barbecue chicken marinade and the oven does the rest! Here’s what you’ll need…
Ingredients for Baked BBQ Chicken Breast:
- Chicken breasts
- Ketchup
- White vinegar
- Brown sugar
- Melted butter
- Worcestershire sauce
- Salt and pepper
Pat the chicken dry and season liberally with salt and pepper. You can also season the meat with a barbecue rub for more spice, if you like.
Oven BBQ Chicken Breast Marinade:
Next, whisk together the ketchup, vinegar, brown sugar, melted butter, Worcestershire sauce, salt and pepper.
Pour the sauce over the chicken breasts, and then the meat is ready for the oven!
How long to bake BBQ Chicken Breast:
If you’re using bone-in, skin-on chicken breasts, cover the dish and bake in a 400 degree F oven for 45 minutes – 1 hour. Remove the foil during the final 15-20 minutes to allow the skin to get charred and crispy!
If you’re using boneless, skinless chicken breasts, the meat will cook much faster, so you don’t need to cover the dish. Just bake the boneless breasts in the 400 degree F oven for 30-35 minutes.
Chicken breasts should be baked until the meat reaches an internal temperature of 165 degrees F.
What to serve with Oven BBQ Chicken Breast:
One reason these brown sugar BBQ baked chicken breasts are so popular is because they’re so versatile! Pair the protein with your family’s favorite sides and you have a kid-friendly meal ready in no time. Here are a few easy side dishes that go well with the chicken:
- A simple green salad dressed in creamy Buttermilk Dressing
- Skillet Cornbread
- Slow Cooker Cowboy Pork and Beans
- Coleslaw
- Arkansas Green Beans with Bacon
- Creamed Spinach
- Crock Pot Mac and Cheese
- Southern Potato Salad
- Classic Southern Macaroni Salad
- Creamed Peas
Storage and Preparation Tips:
- Prep ahead! You can whisk together the sauce up to 1 week in advance. Marinate the chicken in the sauce for up to 12 hours before baking. Just keep the chicken covered in the refrigerator until ready to bake. Once you’re ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before proceeding.
- Wrapped tightly, the baked chicken breast will keep in the fridge for up to 1 week. You can also store the chicken in an airtight container or wrapped tightly in the freezer for up to 3 months.
- Use leftover chicken on sandwiches or on salads for easy lunches or dinners throughout the week!
Cook’s Tips and Recipe Variations:
- Patting the chicken dry before adding salt and pepper will help the seasoning adhere to the meat and will make the skin more crispy. Don’t skip that step!
- Whether you’re using boneless breasts or bone-in chicken, it’s important to liberally season the meat with a lot of salt and pepper before adding the sauce. This is a lot of meat, and it’s your chance to really give it flavor!
- For more zesty barbecue flavor, season the chicken with a store-bought barbecue seasoning or a homemade barbecue spice rub before adding the sauce. I’ve just used salt and pepper here (which is perfectly delicious), but this does not yield a spicy BBQ chicken.
- Since the size and thickness of chicken breasts can vary greatly, I suggest using a meat thermometer to know when your chicken is done. The meat needs to reach an internal temperature of 165 degrees F.
- For an even crispier exterior, place the chicken under the broiler during the final 2 minutes of baking.
- Scale this recipe to feed a crowd! Prepare an extra batch of sauce for each large pan of chicken.
More baked chicken breast recipes that you might enjoy:
- Oven Baked Chicken Breast
- 5-Ingredient Baked Chicken Breast Recipe
- Dump-and-Bake Basil Chicken Breasts
- 5-Minute Honey French Baked Chicken Breasts
- “No Work” Baked Chicken
Oven BBQ Chicken Breast
Use boneless, skinless chicken breasts or bone-in, skin-on chicken breasts for this dump-and-bake recipe!
Ingredients
- 3-4 lbs. bone-in, skin-on chicken breasts or about 2 lbs. boneless, skinless chicken breasts
- 1/3 cup ketchup
- 1/3 cup white vinegar
- ¼ cup brown sugar
- 4 tablespoons melted butter
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt, plus extra for seasoning the chicken
- Pepper
Instructions
-
Preheat oven to 400 degrees F. Line a large roasting pan with foil (for easy cleanup) and spray with cooking spray.
-
Pat chicken dry, season liberally with salt and pepper, and place in the prepared pan.
-
In a separate bowl, whisk together remaining ingredients. Pour over the chicken.
FOR BONE-IN, SKIN-ON CHICKEN BREASTS:
-
Cover and bake bone-in chicken breasts for 40 minutes. Remove cover, baste with pan sauce, and return to the oven for an additional 15-20 minutes. The chicken is done when it reaches an internal temperature of 165 degrees F.
FOR BONELESS, SKINLESS CHICKEN BREASTS:
-
Bake the chicken breasts uncovered for about 30-35 minutes, basting with pan sauce every 10 minutes. The meat is done when it reaches an internal temperature of 165 degrees F.
Recipe Notes
- Patting the chicken dry before adding salt and pepper will help the seasoning adhere to the meat and will make the skin more crispy. Don’t skip that step!
- Whether you’re using boneless breasts or bone-in chicken, it’s important to liberally season the meat with a lot of salt and pepper before adding the sauce. This is a lot of meat, and it’s your chance to really give it flavor!
- For more zesty barbecue flavor, season the chicken with a store-bought barbecue seasoning or a homemade barbecue spice rub before adding the sauce. I’ve just used salt and pepper here (which is perfectly delicious), but this does not yield a spicy BBQ chicken.
- Since the size and thickness of chicken breasts can vary greatly, I suggest using a meat thermometer to know when your chicken is done. The meat needs to reach an internal temperature of 165 degrees F.
- For an even crispier exterior, place the chicken under the broiler during the final 2 minutes of baking.
- Scale this recipe to feed a crowd! Prepare an extra batch of sauce for each large pan of chicken.
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