Tender Pulled Barbecue Chicken Sandwich (Printable)

Tender pulled barbecue chicken on brioche buns topped with fresh cabbage slaw. Easy, flavorful comfort food ready in under an hour.

# 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

→ 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)

# Steps:

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 slaw and add the bun tops. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent all day smoking meat, but you only need an hour and a simple oven.
  • The tangy slaw cuts through the richness of the barbecue sauce in a way that makes every bite balanced and bright.
  • You can prep the slaw ahead and shred the chicken straight from the oven, so timing is forgiving.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip covering the chicken with foil during the first bake, 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 a bit.
  • Shred the chicken while it's still warm because it pulls apart much easier than when it cools down.
  • Toast the buns right before assembly, not earlier, or they'll lose their crispness and get soggy under the chicken.
03 -
  • Add a dash of hot sauce to the barbecue chicken if you like a little heat that sneaks up on you.
  • Use a mix of your favorite barbecue sauces to create a custom flavor that's all your own.
  • If the slaw feels too thick, thin the dressing with a tiny splash of water or extra vinegar.
  • Let the assembled sandwiches sit for just a minute before serving so the slaw juices soak slightly into the bun for extra flavor.
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