BBQ Chicken Cups
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These BBQ Chicken Cups are filled with tender shredded chicken, BBQ sauce, and melted Monterey Jack cheese baked inside flaky biscuit dough. They’re easy to serve, full of flavor, and a simple way to turn a few everyday ingredients into a meal or appetizer everyone will enjoy.
Easy BBQ Chicken Biscuit Cups
I love easy recipes that are simple to make for weeknight dinners, and using a muffin pan is one of my favorite ways to create individual portions that are easy to eat and serve. My Sloppy Joe Biscuit Cups and Mini Chicken Pot Pies are favorites in my house, so I had a feeling these BBQ Chicken Cups would be just as popular. They have that same handheld style that makes dinner fun while keeping cleanup simple.
I also like how versatile these BBQ Chicken Biscuit Cups are. They’re hearty enough for dinner with a side dish, but they also work well for game day, parties, or a quick lunch. The combination of smoky BBQ sauce, tender chicken, flaky biscuits, and melted cheese is always a crowd-pleaser, and they’re a recipe I know I’ll make again and again.
Ingredients
- Refrigerated biscuits – Form the flaky crust that bakes into individual muffin cups.
- Cooked shredded chicken – The hearty base of the filling that pairs well with the BBQ sauce.
- BBQ sauce – Adds smoky, tangy flavor and keeps the chicken moist.
- Monterey Jack cheese – Melts into the filling for a creamy, cheesy finish with a mild flavor.
How to Make Chicken Muffin Cups
- Prep – Preheat the oven to 375°F and lightly grease a 10-cup muffin pan.
- Make the Filling – In a medium bowl, stir together the shredded chicken and BBQ sauce until the chicken is evenly coated.
- Form the Cups – Separate the biscuits and press one biscuit into each muffin cup, pressing the dough up the sides to form a cup.
- Fill the Cups – Divide the BBQ chicken mixture evenly among the biscuit cups, then top each with shredded Monterey Jack cheese.
- Bake – Bake for 12 to 15 minutes, or until the biscuits are golden brown, cooked through, and the cheese is melted.
- Cool and Serve – Let the BBQ Chicken Cups cool in the pan for 3 to 5 minutes before carefully removing them. Serve warm.
Variations and Substitutions
- Use a different cheese – Swap the Monterey Jack for cheddar, Colby Jack, mozzarella, or a Mexican cheese blend.
- Try another BBQ sauce – Use your favorite sweet, smoky, spicy, or honey BBQ sauce to change the flavor.
- Add red onion – Stir finely diced red onion into the chicken mixture for a little crunch and extra flavor.
- Mix in bacon – Crumbled cooked bacon adds a smoky, savory bite that pairs well with the BBQ sauce.
- Add a little heat – Mix diced jalapeños or a pinch of crushed red pepper flakes into the filling for a spicy version.
- Top with fresh herbs – Sprinkle chopped cilantro or sliced green onions over the baked cups before serving for a fresh finish.
Tips for Success
- Use regular biscuits – Regular refrigerated biscuits work best for this recipe. Avoid Grands! or jumbo biscuits, as they’re too large for the amount of filling.
- Don’t overfill the cups – Leave a little space at the top of each biscuit cup so the filling stays in place as it bakes.
- Press the biscuits evenly – Make sure the dough is pressed up the sides of each muffin cup with an even thickness so the cups bake uniformly.
- Use cooked chicken – Since the bake time is short, the chicken should be fully cooked before mixing it with the BBQ sauce.
- Check for doneness – The biscuit edges should be golden brown and cooked through before removing the cups from the oven.
- Let them cool briefly – Allow the cups to rest for 3 to 5 minutes before removing them from the pan so they hold their shape better.
- Loosen the edges if needed – Run a butter knife around the edge of each cup to help lift them out cleanly if they stick to the pan.
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More Easy Muffin Tin Dinners
Muffin tins aren’t just for baking sweets. These savory dinner recipes are simple to serve and perfect for busy nights.
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- Meatball Sub Cupcakes
Did you make these chicken muffin cups? Please leave a star rating and share your thoughts in the comments below.
BBQ Chicken Cups Recipe
Ingredients
- 1 (7.5-ounce) can refrigerated biscuits 10-count, regular size (NOT Grands or Jumbo)
- 2 1/2 cups cooked chicken shredded
- 1/2-2/3 cup BBQ sauce
- 2/3 cup Monterey Jack cheese shredded
Instructions
- Preheat the oven to 375°F and lightly grease a 10-cup muffin pan.
- In a medium bowl, stir together the shredded chicken and BBQ sauce until the chicken is evenly coated.
- Separate the biscuits and press one biscuit into each muffin cup, pressing the dough up the sides to form a cup.
- Divide the BBQ chicken mixture evenly among the biscuit cups and top each with the shredded Monterey Jack cheese.
- Bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted.
- Let the cups cool in the pan for 3 to 5 minutes before carefully removing them. Serve warm.
Notes
- Use regular refrigerated biscuits rather than Grands! or jumbo biscuits so the biscuit-to-filling ratio is balanced.
- The amount of BBQ sauce can be adjusted based on your preference. Start with ½ cup for a thicker filling or use up to ⅔ cup for a saucier version.
- Refrigerate – Store leftover BBQ Chicken Cups in an airtight container in the refrigerator for up to 4 days.
- Freeze – Once completely cooled, place the cups in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat – Warm in a 350°F oven or air fryer for 5 to 8 minutes, or microwave individual cups in 20 to 30-second intervals until heated through.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.