Q1: What is the absolute, number one secret to a juicy, not dry, baked chicken breast?

The secret is to pound it to an even thickness and to not overcook it . A thin, even cutlet will cook much more quickly and evenly than a thick, uneven breast. Using an instant-read thermometer to pull the chicken from the oven just as it reaches a safe temperature is the best way to guarantee a juicy result.

Q2: Can I make this recipe ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! You can prepare the entire dish and portion it with your favorite sides into airtight containers. It will keep beautifully in the refrigerator for up to 4 days, making for a delicious and satisfying lunch that reheats wonderfully.

Q3: Can I make this recipe with chicken thighs?

Yes, absolutely! This recipe would also be fantastic with boneless, skinless chicken thighs. They are naturally juicier than chicken breasts, so there is no need to pound them thin. You will just need to increase the baking time by a few minutes to ensure they are cooked all the way through.

Q4: Can I make this recipe in an air fryer?

Yes, an air fryer is a fantastic way to cook this chicken! Simply preheat your air fryer to 400°F (200°C) . Place the topped chicken breasts in a single layer in your air fryer basket and cook for about 7-9 minutes , until the chicken is cooked through and the cheese is melted and bubbly.

Q5: What is smoked Gouda cheese?

Gouda is a classic, semi-hard Dutch cheese with a mild, buttery flavor. Smoked Gouda is a variety that has been cold-smoked over hickory embers, which gives it an incredible, deep, smoky, and almost "bacony" flavor that is absolutely irresistible when it is melted.

Baked BBQ Chicken (An Easy 15-Minute Recipe!)

An incredibly simple and fast recipe for a baked chicken dinner, perfect for a busy weeknight. This dish features boneless, skinless chicken breasts that are pounded to an even thickness to ensure quick and even cooking. The chicken is seasoned, then topped with a layer of barbecue sauce and shredded smoked Gouda cheese. The chicken is then baked in a hot oven for just 8 to 10 minutes until it’s cooked through and the cheese is melted and bubbly.

Author: Evelyn

Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
Salt and pepper, to taste
1/2 cup barbecue sauce
4 ounces smoked Gouda cheese, shredded
2 green onions, thinly sliced (optional garnish)

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the chicken breasts between two pieces of plastic wrap or in a zip-top bag and pound them to an even thickness of about 1/3 inch.
Arrange the pounded chicken in a single layer on the prepared baking sheet and season both sides with salt and pepper.
Spread the barbecue sauce evenly over each chicken breast.
Top each chicken breast with the shredded smoked Gouda cheese.
Bake for 8 to 10 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 160°F.
Remove the chicken from the oven, cover it with foil, and let it rest for 5 minutes. The internal temperature will rise to the safe temperature of 165°F.
Garnish with sliced green onions, if desired, and serve immediately.

Notes

This is a very fast recipe, making it an ideal choice for a last-minute weeknight dinner.
Pounding the chicken to an even thickness is a crucial step that allows it to cook very quickly and evenly, preventing it from drying out.
Resting the chicken for 5 minutes after baking is important for the juices to redistribute, ensuring a tender and moist result.
Lining the baking sheet with parchment paper makes for extremely easy cleanup.

Find it online: https://cookupjoy.com/baked-bbq-chicken/