Baked BBQ Chicken Breasts Recipe!

https://www.triedandtruerecipe.com/baked-bbq-chicken-breasts/

Chicken:
1½ pounds boneless, skinless chicken breasts
1½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon cayenne powder
½ teaspoon ground mustard
½ teaspoon onion powder
1 tablespoon extra virgin olive oil

Sauce:
2 tablespoons extra virgin olive oil, divided; plus more if needed
1 pound yellow onions, peeled, halved, and sliced into half-moons
1 teaspoon granulated sugar
½ cup chicken stock
½ cup barbecue sauce, I used Stubb’s Spicy Bar-B-Q Sauce
1 teaspoon cornstarch
Salt and pepper

For serving:
¼ cup parsley, loosely packed and minced

Marinate the chicken:
Pat the chicken dry and transfer to a bowl with 1 ½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon cayenne powder, ½ teaspoon ground mustard, ½ teaspoon onion powder, and 1 tablespoon extra virgin olive oil. Stir to coat the chicken in the oil and spices. Transfer to the refrigerator for 30 minutes or upto 24 hours.

Caramelize the onions:
Preheat the oven to 425ºF.
After the chicken marinates, begin preparing the sauce. Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof pot over medium-low heat. Once hot, add the onions and sauté, occasionally stirring, for 20 minutes.

Add 1 teaspoon granulated sugar and continue browning the onions for 10 to 15 minutes until caramelized. Adjust the heat and add oil as needed throughout the caramelization process. Transfer the browned onions to a bowl and wipe out the pot.

Make the sauce:
Meanwhile, combine the chicken stock, barbecue sauce, and 1 teaspoon cornstarch in a bowl and whisk until smooth. Set aside.

Brown the chicken:
Add 1 tablespoon extra virgin olive oil to the pot and turn the heat to medium-high. Once hot and shimmering, add the chicken and cook without moving for 4 to 5 minutes until well-browned.

Flip the chicken and pour the sauce over the chicken. Add the onions and bring to a boil. Turn off the heat. Transfer to the oven for 20 to 25 minutes or until the chicken reaches 165ºF at the thickest part of the breast. Cooking time will vary depending on the size of the chicken breasts; begin checking the temperature after 20 minutes.

Periodically baste the chicken with the sauce as it bakes.

To serve:
Remove the pot from the oven. Transfer the chicken to a serving platter and finish with freshly minced parsley. Serve with your favorite sides and enjoy!

The whole process! I served it with my harissa mac and cheese (recipe here: https://www.triedandtruerecipe.com/harissa-mac-n-cheese-2/)