Tender Pulled Barbecue Chicken Sandwich (Print Version)

Tender barbecue chicken with crispy slaw on brioche buns. Perfect comfort food for family dinners and gatherings.

# 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

# Directions:

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 -
  • The chicken stays juicy because it bakes in broth before meeting the sauce, so you never end up with dry, stringy meat.
  • The slaw adds a sharp, crunchy contrast that cuts through the sweetness and makes every bite feel balanced.
  • You can have this on the table in an hour, which means it works for both lazy Sundays and frantic Tuesday nights.
  • Leftovers reheat beautifully, and the flavors actually deepen overnight in the fridge.
02 -
  • Don't skip the foil when baking the chicken, it traps steam and keeps the meat from drying out before it has a chance to cook through.
  • Let the slaw sit in the fridge for at least 15 minutes before serving, the dressing needs time to soften the cabbage and the flavors need a moment to marry.
  • If your barbecue sauce is very thick, thin it with a tablespoon or two of the leftover chicken broth so it coats the shredded meat evenly instead of clumping.
03 -
  • Use two forks to shred the chicken while it's still hot, it pulls apart more easily and you'll get those perfect wispy strands that soak up the sauce.
  • Taste your barbecue sauce before adding it to the chicken, if it's too sweet, stir in a splash of vinegar or a squeeze of lemon to balance it out.
  • Press down gently on the assembled sandwich before serving, it helps everything stick together and makes it easier to eat without losing half the filling.
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