A quick skillet version of barbecue chicken made with boneless, skinless chicken breasts and shown here with my Green Bean Supreme Casserole and Fiesta Confetti Corn.
Skillet Barbecue Chicken
The inspiration for this began with the BBQ Glazed Chicken in Pioneer Woman's most recent cookbook Dinner's Ready (#ad).
As soon as I saw the picture, my mouth watered so I thought that I would try it with some boneless, skinless chicken breasts I had and my own rub.
I loved the way this turned out y'all!
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Though I've actually met Ree Drummond only once at a blogging conference, and I'm sure she doesn't remember me, I've followed her from the very beginning of her early days when she blogged for photo captions and junk drawer gift card giveaways.
While not many of us who blog about recipes meet the level of success that she has, I can attest that bloggers work very hard at building their businesses, maintaining their websites, working social media and developing content. When they publish a cookbook, I try to show my support with the purchase of their cookbooks whenever I can.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!The original recipe uses chicken cutlets and boneless thighs, but I had some boneless breasts so that's the direction I went with. The rubs are similar, though I based mine on my own Backyard BBQ Chicken rub. (Man do I love that chicken!)
Y'all. I sure was surprised with this skillet version.
I mean I knew it would be good, but it was soooo easy to make and yet, delicious too. Who knew you could do this in a skillet!
Here's how to make this Skillet Barbecue Chicken.
Gather up the rub ingredients.
I'm using light brown sugar, salt, pepper, paprika, Creole (or Cajun) seasoning, and onion and garlic powder.
Look at these beautiful chicken breasts y'all! Because, like many of you, I have some well founded concerns about our food supply these days, I have been checking out different sources of chicken, pork and beef that is direct to consumer from farms across this country. Four of these chicken breasts are from Good Ranchers. One is from the grocery store that was leftover in my freezer and you can tell which is which can't you?
I'm not affiliated with Good Ranchers financially or otherwise, but it's one of the many sources out there today for quality meats and I have enjoyed my purchases made through them. Don't forget about those locals farmers near you too!
I'm not affiliated with Good Ranchers financially or otherwise, but it's one of the many sources out there today for quality meats and I have enjoyed my purchases made through them. Don't forget about those locals farmers near you too!
Use a blade tenderizer or meat mallet (#ad) to pound breasts to 1/2 inch thickness. This is also a great way to stretch out the chicken as well, because you can cut each breast in half for two servings.
Heat butter and oil in a large lidded skillet over medium-high heat. I like using this mixture of butter and oil, because while the butter provides flavor, the oil helps to put beautiful color on your sear and the copper ceramic non-skillet skillets (#ad) like this Copper Chef skillet will give you a gorgeous sear.
Combine the rub ingredients and apply to both sides of chicken.
Add chicken to skillet.
Cook until browned and seasonings are set, about 3 minutes, turn.
Brush each chicken breast with barbecue sauce.
Cover skillet and continue cooking until chicken is cooked through and registers 165 degrees on an instant read thermometer (#ad), about 4 minutes longer. Boneless, skinless chicken breasts cook very quickly and while it's very important not to undercook them, they also can be overcooked easily. The only way to do them right is to go by temperature and for that you need a good instant read thermometer.
Uncover, brush with additional sauce, transfer to platter and let rest for 5 minutes.
For more of my favorite chicken breast recipes, check out this collection on my Pinterest page!
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