Tender Pulled Barbecue Chicken Sandwich (Printable Version)

Succulent pulled barbecue chicken with tangy slaw on brioche buns. An easy, satisfying American comfort food classic.

# What You Need:

→ Pulled Chicken

01 - 4 boneless, skinless chicken breasts (about 1.2 lbs)
02 - 1 cup barbecue sauce
03 - 1/2 cup low-sodium chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and black pepper to taste

→ Slaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and black pepper to taste

→ Assembly

17 - 4 brioche buns
18 - 1 tablespoon butter, optional for toasting

# Directions:

01 - Preheat oven to 350°F. Place chicken breasts in a baking dish and drizzle with olive oil. Sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
02 - Pour chicken broth into the baking dish and cover tightly with foil. Bake for 25 to 30 minutes until chicken is cooked through and tender.
03 - While chicken cooks, combine shredded green cabbage, red cabbage, and grated carrot in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss to coat. Refrigerate until ready to serve.
04 - Remove chicken from oven and use two forks to shred the meat. Discard excess liquid and mix shredded chicken with barbecue sauce until well coated.
05 - Return coated chicken to oven, uncovered, and bake for 8 to 10 minutes to heat through and intensify the barbecue flavor.
06 - If desired, butter the brioche buns and toast them lightly in a skillet over medium heat or under the broiler until golden.
07 - Divide pulled barbecue chicken evenly among the bottom halves of each bun. Top generously with coleslaw and add the bun tops. Serve immediately.

# Expert Advice:

01 -
  • The chicken stays moist because it cooks in broth before you toss it with sauce, so you never end up with dry shreds.
  • The tangy slaw cuts through the richness of the barbecue and adds crunch that makes every bite feel complete.
  • You can prep the slaw ahead and shred the chicken while it rests, so assembly takes less than five minutes.
  • It tastes like slow-cooked barbecue but only needs an hour from start to finish.
02 -
  • Drain most of the liquid from the baking dish before shredding the chicken, or the barbecue sauce will get watery and won't stick to the meat.
  • Let the slaw sit in the fridge for at least 15 minutes before serving so the cabbage softens slightly and the flavors blend together.
  • If your chicken breasts are thick, pound them to an even thickness before baking so they cook at the same rate and stay juicy.
03 -
  • Toast the buns even if you think you don't have time, because that crispy edge keeps the bottom from getting soggy as you eat.
  • Shred the chicken while it's still warm so it pulls apart easily, but let it cool for a minute first so you don't burn your fingers.
  • If the barbecue sauce is too thick, thin it with a tablespoon of the leftover chicken broth before mixing it with the shredded meat.
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