Tender Pulled Barbecue Chicken Sandwich (Printable version)

Tender shredded barbecue chicken on soft brioche buns topped with tangy cabbage slaw. Perfect comfort food for any occasion.

# 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

# Directions:

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 to 30 minutes, or until chicken is cooked through and tender.
04 - While the 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 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 -
  • Everything comes together in about an hour, most of it hands off while the oven does the work.
  • The tangy slaw keeps each bite interesting instead of letting the sweetness take over.
  • You can make extra chicken and have pulled barbecue ready for quesadillas, nachos, or grain bowls all week.
  • It feels like a weekend project but fits perfectly into a Tuesday night.
02 -
  • Don't skip covering the chicken with foil during baking or it will dry out instead of staying juicy and shreddable.
  • Let the slaw sit in the fridge for at least 15 minutes before serving so the flavors meld and the cabbage softens just slightly.
  • If your barbecue sauce is very thick, thin it with a tablespoon or two of the cooking liquid from the chicken before mixing it in.
03 -
  • Toast the buns cut side down in the same skillet you used to warm the chicken so they pick up a little of that smoky barbecue flavor.
  • If you want the slaw extra crunchy, soak the shredded cabbage in ice water for 10 minutes before dressing it, then drain and pat dry.
  • For a smokier flavor, add a quarter teaspoon of liquid smoke to the barbecue sauce before mixing it with the chicken.
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