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Oven BBQ Chicken

Get the taste of spicy, summery barbecue chicken right in the oven — no grill needed!

March 5, 2018

Get the taste of spicy, summery barbecue chicken right in the oven — no grill needed! Easy enough for a weeknight dinner, yet delicious enough to proudly serve to company.

Serves four to six people.


  • 4 boneless, skinless chicken breasts
  • 6 strips thin-sliced bacon, cooked crisp and diced
  • 1-and-1/3 cups of your favorite barbecue sauce
  • One 10-ounce can pineapple tidbits, drained
  • 1/2 red onion, halved and sliced into thin ribbons
  • 1-and-1/2 cups shredded mozzarella
  • 4 to 5 scallions, whites and light green parts, sliced, for garnish
  • cooked rice or pasta


Heat oven to 375 degrees F. Butter or spray a 9-by-13-inch casserole pan.

Arrange chicken breasts in the casserole dish, leaving a little space between them. Ladle BBQ sauce over the chicken in a thick layer. Top with the pineapple bits.

Sprinkle the cooked bacon over the chicken and evenly distribute the sliced red onion.

Top each breast with the mozzarella. Try to leave a space between each piece so it doesn’t meld into one giant piece of cheese when it cooks.

Bake for 30 to 40 minutes, uncovered, until the chicken reaches an internal temperature of 165 degrees. The top should be nicely browned.

Serve right in the pan, topped with the scallions. We like to add cooked rice to the sides of the pan so it absorbs some of the delicious juice. Great with white or brown rice.

Cook’s note: This dish is as good as the BBQ sauce you use. That’s where the flavor comes fron. If you try a new brand, taste first to make sure the heat level and flavor are right for you. Thick chicken breasts take longer to cook, and you can shorten the cooking time a bit by pounding the thickest part down just a little.