Tender Pulled Barbecue Chicken Sandwich (Printable Version)

Tender pulled barbecue chicken on soft brioche buns topped with tangy cabbage slaw. An easy, satisfying comfort food meal for four.

# What You'll 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

→ Coleslaw

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

# Step-by-Step Directions:

01 - Preheat oven to 350°F.
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 coleslaw and add the bun tops. Serve immediately.

# Expert Advice:

01 -
  • The chicken stays incredibly moist because it bakes in broth before getting coated in sauce.
  • You can have everything ready in about an hour, making it perfect for busy evenings.
  • The crunchy slaw adds brightness and texture that turns a simple sandwich into something memorable.
  • Leftovers reheat beautifully, so you can enjoy them the next day without any loss of flavor.
02 -
  • Don't skip the foil when baking the chicken, or it will dry out before it becomes tender enough to shred.
  • Let the slaw sit in the fridge for at least 10 minutes so the flavors meld and the vegetables soften just slightly.
  • Shred the chicken while it's still warm, because it's much easier than trying to pull apart cold meat.
  • Toast the buns if you're serving a crowd, since the slight crispness helps them hold up under all the toppings.
03 -
  • Press down gently on the assembled sandwiches before serving so the slaw settles into the chicken and everything holds together better.
  • If you have leftover chicken, toss it into a quesadilla or over a baked potato for an easy next day meal.
  • Make extra slaw and serve it as a side, because it's crisp and tangy enough to stand on its own.
  • For a smokier flavor, add a pinch of chipotle powder to the chicken along with the paprika.
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