Tender Pulled Barbecue Chicken Sandwich (Printable)

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

# 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

→ 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 buns

# How-To Steps:

01 - Set oven to 350°F.
02 - Place chicken breasts in baking dish. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Pour chicken broth into dish. Cover tightly with foil and bake for 25 to 30 minutes until chicken is cooked through and tender.
04 - While chicken cooks, combine green cabbage, red cabbage, and grated carrot in large bowl. In separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss to coat. Refrigerate until needed.
05 - Remove chicken from oven and shred using two forks. Discard 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 brioche buns and toast lightly in skillet or under broiler.
08 - Pile pulled barbecue chicken onto bottom half of each bun. Top generously with slaw and add bun tops. Serve immediately.

# Top Tips:

01 -
  • It tastes like backyard barbecue but cooks entirely in your oven with no grill required.
  • The slaw adds a bright crunch that balances the rich, saucy chicken perfectly.
  • Leftovers reheat beautifully and taste even better the next day.
  • You can use rotisserie chicken and have dinner ready in twenty minutes.
02 -
  • Do not skip toasting the buns because they will turn mushy within minutes if you pile hot chicken on soft bread.
  • Refrigerate the slaw while the chicken cooks so it stays cold and crisp against the warm chicken.
  • Shred the chicken while it is still warm because it gets harder to pull apart once it cools down.
03 -
  • Add a dash of hot sauce to the barbecue chicken before the final bake for a subtle kick that does not overpower.
  • Use a mix of white and dark meat if you want richer flavor, or thighs instead of breasts for extra juiciness.
  • Let the slaw sit for at least ten minutes before serving so the flavors meld and the cabbage softens just slightly.
Go Back