This easy one-skillet pantry meal takes an hour start to finish, but most of that is hands-off. It was one of my all-time favorite meals growing up and now is one of Dan’s top favorites too. A total crowd pleaser with a wonderfully high ratio of effort to reward. Delicious with boiled new potatoes and green beans, both coated in butter, salt, and pepper.
Stovetop BBQ Chicken Recipe
- 1 tsp oil
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup ketchup
- 1/2 cup water
- 2 Tbsp white vinegar
- 2 Tbsp brown sugar
- 1/2 tsp Worcestershire sauce
- 1/2 tsp chili powder
- 1/4 tsp crushed celery seeds
- 1 to 1.5 lbs chicken breasts or tenders
Heat oil on medium in a large skillet (choose one with a lid). Add onion and cook, stirring, until softened. Meanwhile stir together all sauce ingredients (I do it all in a 2-cup measuring cup for simplicity). When onion is soft, add sauce to skillet and bring to a boil. Add the chicken, placing the (former) skin side down, and spoon sauce over the pieces. Cover and simmer 30 minutes. Uncover skillet, turn chicken pieces over, and cook another 15 minutes or until tender.
I often increase the amount of sauce, especially if we’re serving the chicken with potatoes or rice. If you have a lot of sauce you might want to remove the chicken to a warm plate and boil the sauce until it reduces a bit. Otherwise it’s quite thin. This dish freezes well and makes great leftovers.