The 20-Minute Baked Chicken I Make on Repeat

One of my very first jobs was working the carryout counter at a local pizza restaurant. It was a “high-end” pizza place that sold pizzas with unique topping combinations, like roasted potato and rosemary and shrimp and pesto.

One of our most popular pizzas was the BBQ chicken made with barbecue sauce, chicken, gouda cheese, and red onions. It was one of my favorites, too. Something about the combination of the sweet-tangy BBQ sauce paired with the smoky creaminess of the gouda cheese made it undeniably delicious.

I loved those flavors so much that I wanted to recreate them, but using chicken as the main component instead of pizza dough. I start with boneless, skinless chicken breasts and pound them to an even thickness. Next, I use my favorite BBQ sauce; since it’s a big flavor contributor, choose a good one.

Smoked gouda adds smoky, melty, cheesiness. Instead of red onions, I opt for thinly sliced green onions, which provide amazing onion flavor but with less bitterness and pungency.

Tips for Making 3-Ingredient Baked BBQ Chicken

• I know it’s hard to see what’s inside those chicken packages, but look for a pack with three or four breasts that weigh around 1 1/4 to 1 1/2 pounds. You can use bigger chicken breasts, but you’ll need a larger baking sheet or dish to hold them and they may take longer to cook.
• It’s important to use only the most delicious barbecue sauce and cheese. They’ll be adding the flavor to your dish, so go for the good stuff.
• The good thing about this recipe is that it’s easy to double it and feed a crowd. Use two baking sheets and rotate them from the top to the middle rack (and vice versa) halfway through cooking.