Tender Pulled Barbecue Chicken Sandwich (Print Version)

Tender barbecue chicken with tangy slaw on brioche buns. An easy American classic perfect for lunch or dinner.

# What You'll Need:

→ Pulled Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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

# Directions:

01 - Set oven temperature to 350°F.
02 - Place chicken breasts in baking dish. Drizzle with olive oil and season with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Pour chicken broth into dish and cover tightly with foil. Bake for 25 to 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. Whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss to coat. Refrigerate until ready to use.
05 - Remove chicken from oven and shred using two forks. Discard excess liquid and mix shredded chicken with barbecue sauce until well coated.
06 - Return barbecue chicken to oven, uncovered, for 8 to 10 minutes to heat through and intensify flavor.
07 - If desired, butter brioche buns and toast lightly in a skillet or under the broiler.
08 - Pile pulled barbecue chicken onto bottom half of each bun. Top generously with slaw and add bun tops. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like effort but comes together with barely any fuss, perfect for when you want something special without spending hours in the kitchen.
  • The slaw adds a bright, tangy crunch that cuts through the richness of the barbecue chicken in the most satisfying way.
  • Leftovers reheat beautifully, so you can enjoy this twice without any guilt or compromise.
02 -
  • Don't skip covering the chicken with foil during the first bake or it will dry out and won't shred as easily.
  • Let the slaw sit in the fridge for at least 15 minutes before serving so the flavors meld and the cabbage softens just enough to be pleasant without losing its crunch.
03 -
  • Use rotisserie chicken if you're short on time, just shred it and toss with the sauce, then warm it in the oven for a few minutes.
  • Toast the buns cut-side down in a dry skillet if you want to skip the butter but still get that golden, slightly crisp texture.
  • Add a dash of hot sauce or a pinch of cayenne to the slaw dressing if you like a little heat mingling with the cool crunch.
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