Tender Pulled Barbecue Chicken Sandwich (Printable)

Tender barbecue chicken piled high on brioche buns with tangy, crunchy slaw. A satisfying American comfort food classic.

# 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 Steps:

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 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 -
  • It tastes like slow-cooked barbecue but takes just an hour from start to finish.
  • The tangy slaw adds crunch and brightness that keeps every bite interesting.
  • You can make the chicken ahead and reheat it without losing any flavor.
  • It feeds a crowd without requiring fancy equipment or hard-to-find ingredients.
02 -
  • Don't skip the second bake after saucing the chicken; it thickens the sauce and deepens the flavor in a way that just mixing it in can't.
  • Make the slaw at least 10 minutes ahead so it has time to soften slightly and the flavors can meld together.
  • If your chicken breasts are thick, pound them to an even thickness before baking so they cook evenly and shred more easily.
03 -
  • Always toast your buns; it takes one extra minute and keeps them from turning soggy under all that saucy chicken.
  • If you like your slaw extra tangy, add an extra splash of apple cider vinegar and let it sit in the fridge for 20 minutes before serving.
  • Use a mix of dark and light meat chicken if you want more flavor and moisture, just adjust the baking time slightly.
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