Wet and Dry Chicken Recipe

Name: Wet and Dry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bone-in chicken-breast halves, or 12 bone-in chicken thighs; 2 tablespoons Neelys Barbecue Seasoning (page 22); Kosher salt; Freshly ground black pepper; 2 tablespoons vegetable oil; 2 large onions, thinly sliced; 2 celery stalks, finely chopped; 1 large carrot, finely chopped; 2 cups Neelys Barbecue Sauce (page 25); 1/2 cup Chicken Stock (page 28)

Servings: persons

1
Place the chicken in a 9 x 13-inch baking dish and sprinkle with Neelys Barbecue Seasoning and a generous amount of salt and pepper.
2
Allow the chicken to marinate for at least 1 hour in the fridge, or, better yet, overnight.
3
Preheat the oven to 325F.
4
Allow the chicken to come to room temperature.
5
Heat the oil in a large skillet over medium-high heat.
6
Add the onions, celery, carrot, and a pinch of salt and pepper, and cook, stirring, until the vegetables have softened, about 7 minutes.
7
Stir in the Neelys Barbecue Sauce and the stock.
8
Cool slightly, then pour the vegetable mixture over the chicken breasts, tossing the chicken to coat.
9
Bake the chicken until cooked through and tender, about 30 minutes for breasts and 40 to 45 minutes for thighs.
10
Serve immediately with hot steamed rice or buttered rolls, and steamed broccoli, if desired.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 bone-in chicken-breast halves, or 12 bone-in chicken thighs, 2 tablespoons Neelys Barbecue Seasoning (page 22), Kosher salt, Freshly ground black pepper, and more.

Yes, Wet and Dry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wet and Dry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions