Tender Pulled Barbecue Chicken Sandwich (Printable)

Tender pulled barbecue chicken on brioche buns topped with tangy slaw. Easy American comfort food, ready in 1 hour.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 350°F.
02 - Place chicken breasts in a baking dish. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Pour chicken broth into the dish. Cover tightly with foil and bake for 25 to 30 minutes, or until chicken is cooked through and tender.
04 - While the chicken cooks, combine green cabbage, red cabbage, and grated carrot in a large bowl. In a 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 any excess liquid. Mix shredded chicken with barbecue sauce until well 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.
07 - Pile pulled barbecue chicken onto the bottom half of each bun. Top generously with slaw and add the bun tops. Serve immediately.

# Expert Advice:

01 -
  • It tastes like weekend barbecue but comes together on a Tuesday evening without any fuss.
  • The slaw adds crunch and brightness that keeps each bite interesting instead of heavy.
  • You can prep the slaw ahead and let it sit in the fridge, which actually makes the flavors better.
  • Leftovers reheat beautifully and make lunch the next day feel like a treat instead of a chore.
02 -
  • Covering the chicken with foil while it bakes is crucial, I forgot once and ended up with dry, rubbery meat that no amount of sauce could fix.
  • Letting the slaw sit in the fridge for at least fifteen minutes before serving makes the cabbage softer and the flavors meld together beautifully.
  • Don't skip the uncovered baking step after adding the sauce, those few extra minutes thicken the barbecue sauce and make it cling to the chicken instead of pooling at the bottom of the bun.
03 -
  • If your buns are too soft and fall apart, toast them even without butter, the slight firmness will hold up better under all that chicken and slaw.
  • Add a dash of hot sauce to the barbecue chicken if you like heat, it deepens the flavor without making it spicy enough to scare anyone off.
  • Make a double batch of the slaw, it keeps well in the fridge for three days and tastes even better the next day once the flavors marry.
  • Use kitchen shears instead of forks to shred the chicken if you want it done faster and with less mess.
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