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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.

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.
Prep Time15 minutes
Cook Time15 minutes
Dry Brine Time30 minutes
Total Time1 hour
Servings: 4 servings
Calories: 308kcal
Author: Sandra

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

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