Tender Pulled Barbecue Chicken Sandwich (Printable)

Tender pulled barbecue chicken topped with tangy, crunchy slaw on soft brioche buns. Easy comfort food perfect for weeknight dinners.

# 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 buns

# Directions:

01 - Preheat oven to 350°F.
02 - Place chicken breasts in a baking dish. Drizzle with olive oil and sprinkle 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 serve.
05 - Remove chicken from oven and shred using two forks. Discard 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 until golden.
07 - Pile pulled barbecue chicken onto the bottom half of each bun. Top generously with slaw and place bun tops. Serve immediately.

# Expert Advice:

01 -
  • The chicken stays tender and juicy because it bakes in broth before meeting the barbecue sauce.
  • You can have everything ready in an hour, making it perfect for weeknight dinners or casual gatherings.
  • The tangy slaw cuts through the richness of the barbecue, so you never feel weighed down.
  • It uses simple pantry ingredients and comes together without any fancy equipment or techniques.
02 -
  • Don't skip covering the chicken with foil during the first bake, or it will dry out instead of staying tender.
  • Let the slaw sit in the fridge for at least 10 minutes before serving so the dressing softens the cabbage just enough without making it soggy.
  • If you shred the chicken while it's still hot, it will absorb the barbecue sauce much better than if it cools down first.
03 -
  • Toast the buns even if you think you don't have time, because that slight crunch makes the sandwich feel restaurant-quality.
  • If the barbecue sauce is too thick, thin it with a tablespoon of broth before mixing it with the chicken so it coats every piece evenly.
  • Press down gently on the assembled sandwich before serving to help all the layers stick together and make it easier to eat without everything sliding out.
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