When I saw this recipe, I knew it was too easy to pass up. The whole thing takes 30 minutes and is virtually hands off.
I made some slight revisions so here’s the full rundown of my recipe:
Pour about half a jar of bbq sauce in a Pyrex and stir in some garlic powder. (Don’t be shy with the garlic powder, either – I should have added more.) Add sliced sweet onion to the mix and then add your boneless skinless chicken breasts, flipping them around to coat. I used sweet onion because I don’t love red onion and I put them in from the get go because I wanted them to get nice and soft. Bake at 375 for 20 minutes then top with shredded cheese and pickled jalapeños and bake for another 10 minutes.
- I thought the sauce would have tightened up a bit, but it was a little runny. (Flavor was still great, though.) I think this was a combination of using more sauce than necessary and cooking the onions (and more of them) the whole time, which likely released some liquid into the bake.
- Any bbq sauce works. I used one from Trader Joe’s but think it would be way better with my favorite, Johnny Harris, which reminds me that I need to have more shipped up to me from home.
- Any cheese works. I used mozzarella but think cheddar would actually work really well.
- The jalapeños are mild but added great zing that gave this a Southwestern flair. I would say they should definitely remain in the dish.
- If I made some of the tweaks noted above (so it’s less runny), this would probably be great with a dollop of sour cream.
Overall, it’s such an easy meal with so few ingredients. It’s perfect for a busy weeknight. Also, the chicken is perfectly tender when cooked at that temp for that long. And maybe be a tad more patient than I was. I could have left it in the oven just two more minutes to get the whole top browned and bubbly like on the edges…but I was just too hungry. It still tasted great with a wide of grains and a Southwestern chopped salad starter.