Description
Juicy baked BBQ chicken breasts simmered in a rich, tangy sauce and topped with sweet caramelized onions. This comforting oven dinner is hearty, flavorful, and perfect for both weeknights and special gatherings.
Ingredients
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
3 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
1 teaspoon cornstarch
Salt and pepper to taste
¼ cup parsley, loosely packed and minced
Instructions
- Pat the chicken dry and place in a bowl. Add kosher salt, garlic powder, paprika, black pepper, cayenne powder, ground mustard, onion powder, and 1 tablespoon olive oil. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
- Preheat the oven to 425°F.
- Heat 1 tablespoon olive oil in a wide ovenproof pot over medium-low heat. Add sliced onions and sauté for about 20 minutes, stirring occasionally. Sprinkle in sugar and continue cooking for 10 to 15 minutes until deeply caramelized. Adjust heat or add a little more oil if needed. Transfer onions to a bowl and wipe out the pot.
- In a separate bowl, whisk together chicken stock, barbecue sauce, and cornstarch until smooth. Set aside.
- Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat. Add the chicken breasts and cook undisturbed for 4 to 5 minutes until browned.
- Flip the chicken, pour the prepared sauce over the top, and return the caramelized onions to the pot. Bring to a gentle boil, then turn off the heat.
- Transfer the pot to the oven and bake for 20 to 25 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken to a serving platter. Spoon the sauce and onions over the top and garnish with minced parsley before serving.
Notes
Substitute red onions for a slightly deeper sweetness and color.
Use smoky barbecue sauce or add a splash of liquid smoke for extra depth.
Increase cayenne or add hot sauce for more heat.
Add sliced mushrooms to cook with the onions for a heartier dish.
Top with shredded cheese during the last few minutes of baking for a richer finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
