Preheat oven to 400°F. Place the chicken breasts between 2 pieces of parchment paper and lightly pound with a mallet or rolling pin until they are an even thickness. I prefer mine about 1" thick. Trim any fat and then place in a baking dish and sprinkle with salt and pepper.
Pour BBQ sauce evenly over the top of the chicken. Then bake for 25-30 minutes or until the internal temperature reaches 165°F. To keep the chicken juicy, flip half way through and baste with more BBQ sauce.
Allow chicken to rest for 5 minutes before slicing. Serve while warm.
BBQ Sauce - I typically start with 1/2 cup sauce and add more sauce about half way through cooking if it looks like it needs it. My favorite store bought brands are Stubbs or Sweet Baby Ray's. Chicken - You may also use chicken thighs or bone in or drumsticks as well.Storage - Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze up to 3 months. If freezing, I prefer to slice first. Then allow the chicken to thaw in the fridge overnight. Reheat in the microwave or the oven at 200°F for 10 minutes, or until warm.