Tender Pulled Barbecue Chicken Sandwich (Printable Page)

Succulent pulled barbecue chicken topped with crispy slaw and served on toasted brioche buns for the ultimate comfort meal.

# What You'll 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

# Step-by-Step Guide:

01 - Set oven to 350°F (175°C) to prepare for cooking the chicken.
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 - In a large bowl, combine green cabbage, red cabbage, and grated carrot. 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 Tips:

01 -
  • The slaw cuts through the richness of the barbecue sauce and adds a satisfying crunch that keeps every bite interesting.
  • Everything comes together in about an hour, and most of that time the oven does the work while you prep the toppings.
  • This is the kind of sandwich that makes weeknight dinners feel special without any fancy techniques or hard to find ingredients.
  • Leftovers reheat beautifully, so you can pack them for lunch the next day and actually look forward to it.
02 -
  • Don't skip covering the chicken with foil during the first bake or it will dry out and you will end up with sad, stringy chicken instead of tender, juicy shreds.
  • Make the slaw at least 10 minutes before serving so the flavors have time to meld, but don't let it sit longer than a few hours or it gets watery.
  • If your barbecue sauce is very thick, thin it with a tablespoon of chicken broth before mixing it with the shredded chicken so it coats evenly.
03 -
  • Shred the chicken while it is still warm because it pulls apart more easily and absorbs the barbecue sauce better than cold chicken.
  • Toast the buns even if you think you don't have time, because that slight crispness keeps the bottom from getting soggy halfway through eating.
  • If you are short on time, use a rotisserie chicken and skip the baking step entirely, just toss the shredded meat with barbecue sauce and warm it in a skillet.
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