Tender Pulled Barbecue Chicken Sandwich (Printable)

Tender shredded chicken in smoky barbecue sauce topped with crunchy slaw on toasted brioche buns.

# 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

# 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 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 Advice:

01 -
  • It delivers that slow-cooked barbecue taste without tying up your day or dragging out a smoker.
  • The slaw adds a bright crunch that cuts through the richness and makes every bite feel balanced.
  • You can have it on the table in an hour, which means weeknight dinner or last minute gathering without the stress.
  • Leftovers reheat beautifully and somehow taste even better the next day tucked into a sandwich or over rice.
02 -
  • Don't skip the foil when baking the chicken or it will dry out and shred into sad little threads instead of tender pulls.
  • Let the slaw sit in the fridge for at least ten minutes so the flavors marry and the cabbage softens just enough to be pleasant.
  • Toast the buns if you can, it makes a difference in texture and keeps the bottom from getting soggy too fast.
03 -
  • Use a mix of your favorite barbecue sauce and a spoonful of the cooking liquid from the chicken for extra depth and moisture.
  • Grate the carrot on the large holes of a box grater so it's visible and adds texture without disappearing into the slaw.
  • If you like a sweeter slaw, add an extra teaspoon of honey or a pinch of sugar to the dressing.
  • Press down gently on the assembled sandwich before serving so everything melds together and it's easier to eat without the filling sliding out.
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