Tender Pulled Barbecue Chicken Sandwich (Printer Friendly)

Tender barbecue chicken piled high on brioche with crispy slaw. Easy comfort food ready in 1 hour. Serves 4.

# 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)

# How to Make It:

01 - Preheat oven to 350°F. Place chicken breasts in a baking dish and drizzle with olive oil. Season with smoked paprika, garlic powder, onion powder, salt, and pepper.
02 - Pour chicken broth into the baking dish. Cover tightly with foil and bake for 25-30 minutes until chicken is cooked through and tender.
03 - While chicken cooks, combine shredded 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.
04 - 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 8-10 minutes to heat through.
05 - If desired, butter the brioche buns and toast them lightly in a skillet or under the broiler until golden.
06 - Pile pulled barbecue chicken onto the bottom half of each bun. Top generously with slaw and place bun tops. Serve immediately.

# Expert Tips:

01 -
  • It delivers deep barbecue flavor without the long smoke time or special equipment.
  • The tangy slaw cuts through the richness and adds that perfect crunch you crave.
  • You can have it on the table in an hour, which makes it ideal for weeknight cravings.
  • Leftovers reheat beautifully, so lunch the next day is already sorted.
02 -
  • Don't skip covering the chicken with foil during the first bake, or it will dry out instead of staying tender.
  • Letting the slaw sit in the fridge for even 10 minutes makes a big difference in flavor.
  • If the barbecue sauce is too thick, thin it with a splash of the cooking liquid from the chicken.
03 -
  • Use rotisserie chicken if you're in a rush, just shred it and mix with the sauce before warming.
  • A little butter on the buns before toasting makes them taste almost bakery-fresh.
  • If the slaw tastes flat, add a pinch more salt or a squeeze of fresh lemon juice.
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