Tender Pulled Barbecue Chicken Sandwich (Print)

Tender barbecue chicken shredded and piled high on brioche buns, topped with crisp cabbage slaw for ultimate comfort food.

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 350°F (175°C).
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 25–30 minutes until chicken is cooked through and tender.
04 - While 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 8–10 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.

# Pro Tips:

01 -
  • It delivers big barbecue flavor without firing up a smoker or waiting hours for meat to tenderize.
  • The tangy slaw cuts through the sweetness of the sauce in a way that makes every bite balanced and interesting.
  • You can have it on the table in an hour, which makes it perfect for weeknight dinners or last minute gatherings.
  • Leftovers reheat beautifully, so you can make extra and enjoy pulled chicken tacos or rice bowls the next day.
02 -
  • Don't skip covering the chicken with foil during the first bake, it traps steam and keeps the meat from drying out.
  • Let the slaw sit in the fridge for at least 10 minutes before serving, the dressing softens the cabbage just enough without making it soggy.
  • If your barbecue sauce is very thick, thin it with a tablespoon of broth or water so it coats the chicken evenly.
  • Shred the chicken while it's still warm, it pulls apart much easier than when it cools down.
03 -
  • If the chicken breasts are uneven in thickness, pound them gently so they cook at the same rate and shred more uniformly.
  • Save a little plain slaw dressing on the side, you can use it to refresh leftovers or drizzle over the assembled sandwiches for extra tang.
  • Toast the buns cut-side down in the skillet without butter if you want to keep things lighter, they'll still get golden and crisp.
  • For a smokier flavor, add a pinch of chipotle powder to the chicken seasoning or use a smoky barbecue sauce.
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