This recipe was born from necessity.
The problem was that the store didn’t have a full chicken to cut up OR one that was already cut up. The only thing it had was boneless skinless (i.e. flavorless) chicken breasts! Really, what store only stocks those? I had full plans to make something similar to my mom’s oven-baked BBQ chicken. Let’s be serious though, it wouldn’t have turned out like hers anyway. I swear if my mom touches anything food it turns into foodie gold. Every.time.
I want to be like her!
So I did the next best thing: I lightly breaded the chicken breasts, browned them on both sides, slathered them in a BBQ sauce concoction and baked ’em off. Honestly I was a little worried because without the fat from the skin and the juiciness that comes with having bone-in chicken pieces there isn’t a lot of flavor and the juiciness can just fall by the wayside.
Thank goodness I was wrong with this one!
- 4 boneless skinless chicken breasts (although you could do it with the bone-in, this recipe was made for chicken breasts that don’t have the bones)
- 1/2 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 Tbsp vegetable oil
- 1 cup BBQ sauce (I used Sweet Baby Ray’s, but use your favorite!)
- 1/4 cup ketchup
- 1 Tbsp mustard
- 2 Tbsp brown sugar
- 1 chicken bouillon cube (if you have it available), crushed
- 1/2 cup hot water
Preheat oven to 350. In a large plastic bag combine the flour, salt, pepper, and garlic powder and mix to combine. Toss the chicken breasts in the flour mixture to coat. Heat the oil in a skillet over medium heat. When the oil is nice and hot add the chicken breasts. Sear on each side about 3 minutes or so; you want the outsides to be nice and brown but you don’t have to cook the breasts all the way through. Place in a large oven-safe dish coated with nonstick spray. In a bowl combine the sauce, ketchup, mustard, brown sugar, bouillon cube and hot water. Whisk until smooth. Pour over the chicken breasts. Move the chicken breasts around a little so that the sauce gets under the chicken as well. Cover with foil and bake for 30 minutes on 350. Remove the foil and let bake another 10 minutes. Remove from oven, let sit for about 5-10 minutes, and then serve hot! I love that the flour adds thickness to the sauce. I love that it’s a little fried and a little oven-baked. And I love that the sauce is sweet and helps keep the chicken tender and succulent! Win!