Tender Pulled Barbecue Chicken Sandwich (Printable)

Tender barbecue chicken shredded and topped with tangy slaw on soft brioche buns. A satisfying American comfort food classic.

# What You'll Need:

→ Pulled Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.2 pounds)
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

→ Cabbage 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.
02 - Place chicken breasts in a baking dish. Drizzle with olive oil and sprinkle evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Pour chicken broth into the baking dish. Cover tightly with foil and bake for 25 to 30 minutes until chicken is cooked through and tender.
04 - While chicken bakes, combine shredded green cabbage, red cabbage, and grated carrot in a large bowl. In a separate small 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 use.
05 - Remove chicken from oven and shred using two forks. Discard excess liquid. Mix shredded chicken with barbecue sauce until evenly coated. Return to oven, uncovered, for 8 to 10 minutes to heat through and intensify flavor.
06 - If desired, butter the brioche buns and toast them lightly in a skillet or under the broiler until golden.
07 - Pile pulled barbecue chicken onto the bottom half of each toasted bun. Top generously with slaw and add bun tops. Serve immediately.

# Expert Advice:

01 -
  • It delivers all the smoky, tangy satisfaction of slow cooked barbecue in just one hour.
  • The crunchy slaw cuts through the richness and adds a bright, refreshing bite to every mouthful.
  • Youll have tender, flavorful chicken without needing a smoker, grill, or all day wait.
  • Everything comes together with simple pantry staples and minimal cleanup.
02 -
  • Don't skip covering the chicken with foil during the first bake, or it will dry out and refuse to shred nicely.
  • Let the slaw sit in the fridge for at least 10 minutes before serving so the flavors meld and the cabbage softens just enough.
  • If your barbecue sauce is very thick, thin it with a tablespoon of broth so it coats the chicken evenly instead of clumping.
03 -
  • Use rotisserie chicken if you're short on time, just shred it, mix with sauce, and warm it through in the oven for 10 minutes.
  • Toast the buns cut side down in the skillet without butter if you want a crisp base that won't get soggy from the sauce.
  • Add a dash of hot sauce or a pinch of red pepper flakes to the slaw dressing if you want a little kick that sneaks up on you.
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