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overhead shot of the shredded chicken after roasting
Marissa Bolden

Smoky Dry-Rubbed Chicken Breast

One pan smoky dry rub crusted chicken breast shredded with sweet onions and tender garlic perfect for quick dinners or even simpler lunches.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3-4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large red onion sliced
  • 1 Poblano Pepper sliced
  • 1/2 bunch cilantro minced
  • 5 cloves garlic minced
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon liquid smoke optional
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 bay leaf
  • ¼ cup barbecue sauce
  • ¼ cup water

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a sheet pan, combine water, sliced onions, peppers,cilantro, minced garlic, butter, and liquid smoke (if using).
  3. In a small bowl, mix together chicken bouillon powder, salt, garlic powder, smoked paprika, black pepper, cayenne pepper, and bay leaf.
  4. Lightly coat the chicken breasts with olive oil and barbecue sauce, then generously season both sides with the dry spice mixture.
  5. Place the seasoned chicken breasts over the onion mixture in the sheet pan.
  6. Cover the sheet pan tightly with foil.
  7. Roast in the preheated oven for 30-45 minutes, or until the chicken is fork-tender and the onions are browned.
  8. Once cooked, remove the pan from the oven. Discard the bay leaf.
  9. Using two forks, shred the chicken directly in the pan, allowing it to mix with the cooked onions and pan juices.
  10. Stir in extra barbecue sauce optional