Tender Pulled Barbecue Chicken Sandwich (Printer-friendly)

Tender pulled barbecue chicken on brioche buns with tangy, crunchy slaw for the ultimate comfort meal.

# What You'll Need:

→ Pulled Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.25 pounds)
02 - 1 cup barbecue sauce
03 - 0.5 cup low-sodium chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - Salt and black pepper to taste

→ Coleslaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 0.25 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

# How To Make It:

01 - Preheat oven to 350 degrees Fahrenheit.
02 - Place chicken breasts in a baking dish. Drizzle with olive oil and season generously with smoked paprika, garlic powder, onion powder, salt, and black pepper.
03 - Pour chicken broth into the baking dish around chicken. Cover tightly with aluminum 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 bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss to combine. Refrigerate until ready to serve.
05 - Remove chicken from oven and shred using two forks. Discard excess cooking liquid. Mix shredded chicken with barbecue sauce until evenly coated. Return to oven uncovered for 8 to 10 minutes to heat through and concentrate flavors.
06 - If desired, butter brioche buns and toast lightly in a skillet over medium heat or under the broiler until golden.
07 - Divide pulled barbecue chicken evenly among brioche bun bottoms. Top each with generous portion of coleslaw and cover with bun tops. Serve immediately.

# Expert Tips:

01 -
  • It delivers serious comfort food flavor without requiring a smoker or grill.
  • The contrast between warm, saucy chicken and cold, crisp slaw makes every bite interesting.
  • You can prep the slaw ahead and have dinner on the table in under an hour.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Covering the chicken tightly with foil is critical—without it, the chicken dries out and becomes impossible to shred properly.
  • Let the slaw sit in the fridge for at least 15 minutes before serving so the flavors meld and the cabbage softens just enough.
  • Toasting the buns is optional, but it creates a barrier that keeps them from getting soggy under all that sauce.
03 -
  • Use a rotisserie chicken if you're short on time—just shred it, toss with sauce, and warm it through in the oven.
  • Add a pinch of cayenne or a splash of hot sauce to the barbecue chicken if you like a little heat.
  • For a gluten-free version, swap in gluten-free buns and double-check your barbecue sauce label.
  • If the slaw feels too thick, thin the dressing with an extra teaspoon of vinegar or a splash of water.
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