Tender Pulled Barbecue Chicken Sandwich (Printable)

Shredded barbecue chicken piled on brioche buns with crispy cabbage slaw. A satisfying American comfort classic.

# Components:

→ 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

# Method:

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 until chicken is cooked through and tender.
04 - In a large bowl, combine green cabbage, red cabbage, and grated carrot. 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.
06 - Return chicken to oven, uncovered, for 8 to 10 minutes to heat through and intensify flavor.
07 - If desired, butter the brioche buns and toast them lightly in a skillet or under the broiler.
08 - 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 -
  • The slaw adds a bright crunch that keeps each bite from feeling too heavy or one-note.
  • Baking the chicken in broth makes it incredibly tender without any fuss or babysitting.
  • Everything comes together in about an hour, so it feels homemade without eating up your whole evening.
  • You can make the components ahead and assemble right before serving, which is a lifesaver for weeknight dinners or casual gatherings.
02 -
  • Don't skip covering the chicken with foil during the first bake or it will dry out and shred into sad little threads.
  • Make the slaw at least 15 minutes ahead so the flavors have time to marry, but not so early that it gets watery.
  • If your barbecue sauce is very thick, thin it with a tablespoon or two of the cooking liquid before mixing with the chicken.
03 -
  • Toast the buns cut-side down in the same skillet you used to warm the chicken so they pick up a hint of that smoky flavor.
  • If the slaw feels too heavy, add an extra teaspoon of vinegar and a pinch of sugar to brighten it up.
  • Let the chicken rest for a minute after shredding so it absorbs the barbecue sauce more evenly.
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