These baked BBQ chicken breasts are smothered with caramelized onions for a flavorful midweek meal you’ll want all the time. It’s easy to make–albeit a little time-consuming with the onions–but so worth the effort.
Bold, sweet, smoky, and spicy. These baked BBQ chicken breasts are my current dinner fixation.
If you’ve been on my site for a while, you’ve probably noticed a distinct lack of recipes with barbecue sauce. It’s not that I don’t like it; it’s just that barbecue sauce has never been what I reach for instinctively. Even as a kid, sweet ‘n sour sauce was my ride-or-die for McDonald’s chicken nuggets. On the other hand, my sister always went for the tangy BBQ sauce.
It’s not that I don’t like barbecue sauce, either. I love it when my dad makes grilled barbecue chicken, and I guess I’ve always felt that I needed a grill to really get the most out of a good barbecue sauce. A year or two ago, I thought I’d start cooking with it more, so I bought a jar of Stubb’s and tucked it in my cabinet. And don’t you know it sat there until just a few weeks ago? Because of course it did. And once I cracked it open, I’ve been in a state of shock that I haven’t kept a bottle in my fridge for weekly barbecue recipes. I mourn the BBQ meals I’ve missed out on over the years.
Aside from baked barbecue chicken thighs, I’ve been making these sorta-smothered-BBQ chicken breasts. While it does have lots of onions similar to a traditional smothered chicken sauce, I use cornstarch to thicken the sauce instead of a roux.
Boneless, skinless chicken breasts are marinated in a zesty blend of spices, seared until well-browned and nicely crusty, then finished in the oven with smoky barbecue sauce and lightly caramelized onions. The onions cook low and slow until jammy and sweet, which balances the heat from the cayenne and the spice in the barbecue sauce.
It’s a simple dish that delivers a lot of flavor with just a few ingredients. Juicy, savory chicken, sweet onions, and a sticky, glossy sauce that thickens as it bakes. I love serving this over a creamy, comforting side to soak up all that sauce. My personal favorite is with my harissa mac and cheese, but mashed potatoes would be delicious as well.
This is also a great make-ahead option. The chicken can marinate for as little as 30 minutes or up to 24 hours, and the onions can be made a day in advance. You can also caramelize the onions as much or as little as you want. I recommend cooking them until they’re at least softened and light golden brown, so about 15 minutes. Or you can fully caramelize them for about 30 minutes.
How to make these Baked BBQ Chicken Breasts
What You Need
- Onions: I use a pound of yellow onions, but Vidalia onions would offer even more sweetness if preferred.
- Chicken: I use boneless, skinless chicken breasts, though thighs would also work. Adjust the cooking time as needed.
- Marinade: You’ll need garlic powder, paprika, black pepper, cayenne powder, ground mustard, onion powder, salt, and extra
- Sauce: You’ll need your favorite barbecue sauce (I use Stubb’s Spicy Bar-B-Q Sauce), chicken stock, and cornstarch.
- For serving: I finish the chicken with freshly minced parsley, but you can omit it if you don’t have it.
How to make it
Step 1: Marinate the chicken.
Toss the chicken with olive oil and all the spices. Refrigerate for at least 30 minutes or up to 24 hours.
Step 2: Caramelize the onions.
Cook the sliced onions in olive oil over medium-low heat until deeply golden and jammy, about 30 to 45 minutes total. Add sugar toward the end to help deepen the color and sweetness. Transfer to a bowl.
Step 3: Make the sauce.
Whisk together chicken stock, barbecue sauce, and cornstarch until smooth.
Step 4: Brown the chicken.
Sear the chicken in oil over medium-high heat without moving it until well browned on the first side.
Step 5: Bake.
Flip the chicken, pour the sauce over it, add the caramelized onions, and bring to a simmer. Transfer to a 425ºF oven and bake 20 to 25 minutes, or until the internal temperature reaches 165ºF. Baste occasionally with the sauce.
Step 6: Serve.
Transfer to a platter, spoon extra sauce over top, and finish with parsley. Serve with harissa mac and cheese or your favorite side.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work very well here and may stay even juicier. Cooking time may vary slightly depending on size.
Do I have to caramelize the onions that long?
For the best flavor, yes. Proper caramelization builds sweetness and depth that balances the barbecue sauce. If short on time, you can cook them until softened and lightly golden, but the flavor won’t be as rich.
Can I make this less spicy?
Reduce or omit the cayenne and choose a mild barbecue sauce instead of a spicy one.
What barbecue sauce works best?
A smoky or spicy sauce works especially well. I used Stubb’s Spicy Bar-B-Q Sauce, but any thick, tomato-based BBQ sauce will work.
Can I make this ahead?
Yes. You can caramelize the onions and marinate the chicken a day ahead. The finished dish also reheats beautifully.
Baked BBQ Chicken Breasts
Equipment
Ingredients
Chicken:
- 1½ pounds boneless, skinless chicken breasts
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne powder
- ½ teaspoon ground mustard
- ½ teaspoon onion powder
- 1 tablespoon extra virgin olive oil
Sauce:
- 2 tablespoons extra virgin olive oil (divided; plus more if needed)
- 1 pound yellow onions (peeled, halved, and sliced into half-moons)
- 1 teaspoon granulated sugar
- ½ cup chicken stock
- ½ cup barbecue sauce (I used Stubb’s Spicy Bar-B-Q Sauce)
- 1 teaspoon cornstarch
- Salt and pepper
For serving:
- ¼ cup parsley (loosely packed and minced)
Instructions
Marinate the chicken:
- Pat the chicken dry and transfer to a bowl with 1½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon cayenne powder, ½ teaspoon ground mustard, ½ teaspoon onion powder, and 1 tablespoon extra virgin olive oil. Stir to coat the chicken in the oil and spices. Transfer to the refrigerator for 30 minutes or upto 24 hours.
Caramelize the onions:
- Preheat the oven to 425ºF.
- After the chicken marinates, begin preparing the sauce. Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof pot over medium-low heat. Once hot, add the onions and sauté, occasionally stirring, for 20 minutes.
- Add 1 teaspoon granulated sugar and continue browning the onions for 10 to 15 minutes until caramelized. Adjust the heat and add oil as needed throughout the caramelization process. Transfer the browned onions to a bowl and wipe out the pot.
Make the sauce:
- Meanwhile, combine the chicken stock, barbecue sauce, and 1 teaspoon cornstarch in a bowl and whisk until smooth. Set aside.
Brown the chicken:
- Add 1 tablespoon extra virgin olive oil to the pot and turn the heat to medium-high. Once hot and shimmering, add the chicken and cook without moving for 4 to 5 minutes until well-browned.
- Flip the chicken and pour the sauce over the chicken. Add the onions and bring to a boil. Turn off the heat. Transfer to the oven for 20 to 25 minutes or until the chicken reaches 165ºF at the thickest part of the breast. Cooking time will vary depending on the size of the chicken breasts; begin checking the temperature after 20 minutes.
- Periodically baste the chicken with the sauce as it bakes.
To serve:
- Remove the pot from the oven. Transfer the chicken to a serving platter and finish with freshly minced parsley. Serve with your favorite sides and enjoy!
The only thing that kept this from a 5 star review, was the texture of the center of the chicken. I think cooking a thinner cut of the breast would have been a better texture.
Thank you for the feedback!
This was outstanding, thank you!!! I used a mixture of red onions and shallots and regular Stubbs bbq sauce because that’s what I had on hand. Might double the sauce and onion mixture next time because it was that good!
Yay! I’m so happy to hear that – thank you!