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Baked BBQ Chicken Breast

BySandra Posted on

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Baked BBQ chicken breast is an easy weeknight dinner made with seasoned chicken breast cutlets, BBQ sauce, cheddar cheese, and scallions. It bakes quickly, stays juicy, and comes together on a single sheet pan.
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Four baked BBQ chicken breast cutlets topped with cheddar cheese and sliced scallions on a parchment-lined sheet pan with a bowl of barbecue sauce.

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Chicken breasts have a reputation for being boring, but this baked BBQ chicken breast recipe proves otherwise. A simple dry brine, your favorite BBQ sauce, and a handful of cheddar cheese transform ordinary chicken breasts into a tasty weeknight dinner that feels like more effort than it actually is.

This recipe is part of our baked chicken cutlet series, where we’re taking everyday chicken breasts and turning them into quick dinners that cook fast and stay juicy. If you’ve already tried our baked chicken piccata, this BBQ version deserves a spot in your rotation too.

What Makes This Recipe Worth Trying

  • It cooks quickly. Cutting the chicken breasts into thinner cutlets helps them cook faster than whole chicken breasts, making this an easy option for busy weeknights.
  • The chicken stays juicy. A simple dry brine seasons the chicken throughout and helps it retain moisture during baking.
  • It uses simple ingredients. Chicken, BBQ sauce, cheddar cheese, and a handful of pantry spices come together to create a flavorful dinner without a long ingredient list.
  • Everything bakes on one pan. Less cleanup is always a win on busy nights. Once the chicken is seasoned, the oven does the rest of the work.
  • It’s family friendly. The combination of barbecue sauce and melted cheddar cheese is familiar and appealing to both kids and adults.
  • It’s a great way to use chicken breasts differently. If you’re tired of the same grilled or baked chicken recipes, this recipe offers an easy change of pace without adding extra work.

Ingredients at a Glance

Ingredients for baked BBQ chicken breast arranged on a countertop, including chicken breasts, barbecue sauce, cheddar cheese, green onions, smoked paprika, paprika, onion powder, thyme, kosher salt, black pepper, and brown sugar.

For instructions and photos showing how to slice chicken breasts into cutlets, see our mushroom chicken recipe. Serious Eats also has a great tutorial.

  • Boneless, Skinless Chicken Breasts. We used two large chicken breasts cut lengthwise into four cutlets. If your chicken breasts are already thin, you can skip the cutting step.
  • Dry Brine Seasoning. Our dry brine seasoning uses kosher salt, garlic powder, paprika, onion powder, dried thyme, black pepper, brown sugar (optional), and cayenne pepper (optional). The recipe below makes more seasoning than you’ll need for this recipe. Use only the amount called for and save the remainder in an airtight container for future use. If you don’t have dried thyme, dried oregano works well as a substitute.
  • BBQ Sauce. We tested this recipe with Kinder’s Original BBQ Sauce, but any barbecue sauce you enjoy will work.
  • Cheddar Cheese. Freshly grated cheddar melts more smoothly than pre-shredded cheese. Sharp, medium, or mild cheddar all work well.
  • Smoked Paprika. Adds a subtle smoky flavor and enhances the color of the roasted chicken. You can substitute regular paprika can be substituted.
  • Green Onions. Green onions add flavor, and color. Chives work well as a substitute.

How to Make It (Photo Tutorial)

Raw chicken breast cutlets arranged on a parchment-lined baking sheet and seasoned with a blend of spices.
Step 1: Season the chicken cutlets with the dry brine mixture and refrigerate uncovered for 30 minutes to 8 hours.
Barbecue sauce being brushed over seasoned chicken breast cutlets on a parchment-lined baking sheet.
Step 2: Brush the tops of the chicken cutlets evenly with BBQ sauce.
Shredded cheddar cheese being sprinkled over barbecue sauce-coated chicken breast cutlets before baking.
Step 3: Sprinkle the chicken with freshly grated cheddar cheese.
BBQ chicken breast cutlets topped with cheddar cheese and paprika, ready to bake on a parchment-lined baking sheet.
Step 4: Dust with smoked paprika, then bake until the chicken reaches 165 F (74 C).
Baked BBQ chicken breast cutlets topped with melted cheddar cheese, barbecue sauce, and sliced green onions on a baking sheet.
Step 5: Garnish with sliced green onions and serve immediately.

Tips for Success

  • Cut the chicken into even cutlets. Thinner, evenly sized cutlets cook more quickly and help prevent some pieces from drying out before others are done. If one end of a cutlet is noticeably thicker than the rest, place it between two sheets of plastic wrap and gently pound it to an even thickness.
  • Don’t skip the dry brine. Even a 30-minute dry brine adds flavor and helps the chicken stay juicy. If you have time, refrigerating the chicken for a few hours produces even better results.
  • Use freshly grated cheese if possible. Freshly grated cheddar melts more smoothly than pre-shredded cheese and gives the finished chicken a better texture.
  • Check the temperature early. Because cutlets are thinner than whole chicken breasts, they cook quickly. Start checking for doneness around the 12-minute mark to avoid overcooking.
  • Use your favorite BBQ sauce. The barbecue sauce contributes much of the flavor in this recipe, so choose one you already enjoy. We like Kinder’s Original BBQ Sauce.
  • Watch carefully if broiling. A quick minute or two under the broiler can help brown the cheese, but the sauce can go from caramelized to burned very quickly.

Variations to Try

  • Use a Different BBQ Sauce. Try honey BBQ, smoky BBQ, or a spicy BBQ sauce to put your own spin on this recipe.
  • Swap the Cheese. Pepper Jack adds a little heat, while smoked gouda adds smoky flavor.
  • Add Bacon. Sprinkle cooked, crumbled bacon over the chicken before serving for extra flavor and texture.
  • Add Roasted Red Peppers. Scatter chopped roasted red peppers over the chicken before serving for a touch of sweetness and color.
  • Use Chicken Thighs. Boneless skinless chicken thighs can be substituted for the chicken cutlets. They may require a few extra minutes in the oven depending on thickness.
Three baked BBQ chicken breasts topped with melted cheddar cheese and sliced green onions, arranged on a dark serving platter and garnished with fresh parsley.

Ways to Serve It

  • Pair it with our red potato salad for an easy backyard barbecue-style dinner.
  • Serve it alongside our garlic rosemary potatoes if you’re craving something heartier.
  • Add a fresh side like our white bean salad to balance the richness of the BBQ sauce and cheddar cheese.
  • Serve it with roasted broccoli, green beans, asparagus, or grilled zucchini for an easy vegetable side.
  • Add dinner rolls or crusty bread.
  • Make BBQ chicken sandwiches. Serve the cutlets on toasted brioche buns with extra BBQ sauce, pickles, coleslaw, and/or crispy onions.
  • Slice leftover chicken and use it in wraps, salads, or grain bowls for quick and easy lunches throughout the week.
Close-up of baked BBQ chicken breast cutlets topped with melted cheddar cheese, sliced to show the juicy interior, and garnished with green onions. Roasted potatoes and potato salad are blurred in the background.

Storage and Reheating

  • Fridge. Store leftover BBQ cheddar chicken in an airtight container in the refrigerator for up to 2 days. If storing for a longer period of time, freeze them.
  • Freezer. Allow the chicken to cool completely, then place it in a freezer-safe container or zip-top freezer bag. Freeze for up to 3 months.
  • Reheating. For the best results, reheat the chicken in a 350 F (177 C) oven until warmed through. You can also microwave individual refrigerated portions on high in 30-second intervals until heated through.
  • Reheating From Frozen. Place a frozen chicken cutlet on a microwave-safe plate and cover loosely with a damp paper towel. Microwave at 50% power for 2 to 3 minutes, then flip the chicken over and continue heating at 50% power in 1-minute intervals until warmed through. Let the chicken rest for 1 minute before serving.

More Easy Chicken Breast Dinners

Baked Chicken Piccata
Chicken cutlets baked with lemon, butter, and capers for an easy weeknight dinner.
Overhead view of baked chicken piccata on a parchment-lined sheet pan, topped with lemon slices, capers, and fresh parsley with pan juices surrounding the chicken.
Bourbon Glazed Chicken
Chicken breasts finished with a sweet and savory bourbon-maple glaze.
Golden-brown chicken cutlets in a glossy bourbon-maple glaze, garnished with fresh thyme and rosemary, in a white enameled skillet.
Garlic Butter Chicken
Chicken cutlets coated in a simple garlic butter sauce and served with lemon dill couscous.
Overhead view of golden garlic butter chicken cutlets arranged on a bed of lemon dill pearl couscous, garnished with fresh herbs and lemon slices on a white serving platter.
Chicken Limone
Chicken breast cutlets in a simple lemon sauce with garlic and honey.
Overhead close up of three chicken limone cutlets topped with fresh thyme leaves in a skillet with sliced lemons
Limoncello Chicken
Chicken breasts simmered in a creamy limoncello sauce for an easy yet elegant dinner.
Overhead view of Limoncello Chicken in a cast iron skillet, featuring golden seared chicken breasts coated in a creamy citrus sauce, garnished with fresh parsley and lemon slices.
Caprese Chicken
Chicken breasts topped with mozzarella, cherry tomatoes, and fresh basil.
Close up of a two cooked chicken breasts in a skillet topped with melted mozzarella and cooked cherry tomatoes and garnished with chopped basil

Tried this recipe? I’d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.

Baked BBQ chicken breast served with roasted potatoes and pasta salad on a dark dinner plate.

Baked BBQ Chicken Breast Recipe

Baked BBQ chicken breast is an easy weeknight dinner made with seasoned chicken breast cutlets, BBQ sauce, cheddar cheese, and scallions. It bakes quickly, stays juicy, and comes together on a single sheet pan.
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Baked BBQ chicken breasts topped with melted cheddar cheese and sliced green onions on a parchment-lined sheet pan, served with a bowl of barbecue sauce.
Prep Time:15 minutes
Cook Time:15 minutes
Dry Brine Time:30 minutes
Total Time:1 hour

Equipment

Baking sheet
Box grater
Dry measuring cups
Instant read thermometer
Measuring spoons
Parchment paper or aluminum foil
Silicone basting brush
Small bowl

Ingredients

Chicken

  • 2 chicken breasts about 1½ pounds total, cut lengthwise into 4 cutlets; see Note 1
  • 1 tablespoon dry brine seasoning from a larger batch (recipe below)

Dry Brine (Note 2)

  • 1 tablespoon kosher salt
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon brown sugar optional
  • ¼ teaspoon cayenne pepper optional

Topping

  • ½ cup BBQ sauce We love Kinder's original BBQ sauce.
  • 1 cup freshly grated cheddar cheese
  • ½ teaspoon smoked paprika
  • 2 scallions thinly sliced
US Customary – Metric

Instructions

  • Line a baking sheet with parchment paper or foil.
    Arrange the 4 chicken breast cutlets in a single layer on the prepared baking sheet.
    Pat the chicken dry thoroughly with paper towels.
    In a small bowl, stir together the 1 tablespoon kosher salt, 1 ½ teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon brown sugar, and ¼ teaspoon cayenne pepper to make the dry brine seasoning mixture.
    Rub 1 tablespoon dry brine seasoning mixture evenly over both sides of the chicken. Save the rest of the seasoning mixture for future use.
    Keep the chicken uncovered and refrigerate for 30 minutes to 8 hours (Note 3).
  • Preheat the oven to 425 F (218 C).
    Brush the tops of the chicken evenly with the ½ cup BBQ sauce.
  • Sprinkle with the 1 cup freshly grated cheddar cheese and ½ teaspoon smoked paprika.
  • Bake for 12 to 15 minutes, or until the thickest part of the chicken reaches 165 F (74 C) on an instant-read thermometer. Cooking time may vary depending on the thickness of your cutlets.
    If desired, broil for 1 to 2 minutes, until the cheese is melted and lightly browned. Watch carefully to prevent burning.
  • Garnish with the 2 sliced scallions and serve immediately.

Notes

  1. If you’re starting with whole chicken breasts, slice them horizontally into four thin, even cutlets before seasoning. Store-bought chicken cutlets can vary in thickness, so check for doneness with an instant-read thermometer and adjust the cooking time as needed.
  2. The dry brine recipe yields more seasoning than you will need for this recipe. Measure out 1 tablespoon for the chicken and store the remaining seasoning in an airtight container for future use.
  3. For the best flavor and moisture retention, dry brine the chicken for at least 30 minutes up to 8 hours. If you’re short on time, you can season the chicken and bake it immediately.
  4. We like to use Kinder’s Original BBQ Sauce, but any sweet, smoky, or honey-style BBQ sauce will work well.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freezing
If you won’t be eating the leftovers within 2 days, transfer them to a freezer-safe container and freeze for up to 3 months.
Reheating
Reheat in a 350 F (177 C) oven until warmed through, or microwave individual portions in 30-second intervals.
Make Ahead
Dry brine the chicken up to 8 hours in advance. When ready to cook, add the toppings and bake as directed.

Nutrition

Calories: 308kcal | Carbohydrates: 16g | Protein: 31g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 685mg | Potassium: 545mg | Fiber: 1g | Sugar: 12g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 1mg
Servings: 4 servings
Calories: 308kcal
Author: Sandra

FAQs

Yes. The dry brine helps improve the flavor and texture of the chicken, but if you’re short on time, you can season the chicken and bake it right away.

Cutlets cook more quickly and evenly than whole chicken breasts. They are also less likely to dry out because the thinner pieces reach the proper temperature faster.

You can, but freshly grated cheddar melts more smoothly.

The chicken is done when the thickest part reaches 165 F (74 C) on an instant-read thermometer.

You can, but cutlets cook more quickly and evenly. If using whole chicken breasts, the baking time will need to be increased.

The dry brine recipe makes more seasoning than you’ll need for this batch of chicken. Using only a portion prevents the chicken from becoming overly salty. Store the remaining seasoning in an airtight container and use it on future batches of chicken.

Yes. The chicken is still flavorful with just the dry brine and BBQ sauce.

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