Tender Pulled Chicken Sandwich (Printable)

Tender barbecue chicken with tangy slaw on brioche buns. Easy, dairy-free, and ready in 1 hour for 4 servings.

# 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

# Directions:

01 - Preheat oven to 350°F. Place chicken breasts in a baking dish and drizzle with olive oil. Sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
02 - Pour chicken broth into the baking dish. Cover tightly with foil and bake for 25 to 30 minutes until chicken is cooked through and tender.
03 - 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.
04 - Remove chicken from oven and shred using two forks. Discard 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.
05 - If desired, butter the brioche buns and toast them lightly in a skillet or under the broiler until golden.
06 - 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 -
  • It tastes like you spent all day smoking meat, but really you just used your oven and a good bottle of sauce.
  • The slaw cuts through the richness in a way that makes every bite feel balanced instead of heavy.
  • You can have everything prepped and dinner on the table in an hour, which feels like magic on a weeknight.
  • Leftovers actually get better the next day when the flavors have had time to settle in together.
02 -
  • Don't skip covering the chicken with foil during the first bake or it will dry out before it gets tender enough to shred.
  • Let the slaw sit in the fridge for at least 10 minutes before serving so the flavors have time to marry and mellow.
  • If your barbecue sauce is very thick, thin it with a tablespoon or two of the chicken cooking liquid before mixing it in.
03 -
  • Let the chicken rest for a few minutes after baking before shredding so it holds onto more of its juices.
  • Taste your barbecue sauce before adding it—if it's too sweet, balance it with a splash of vinegar or hot sauce.
  • Use a box grater for the carrot instead of pre-shredded to keep the slaw from getting watery.
  • If you're making these for a party, set up a build-your-own sandwich bar so everyone can pile on as much slaw as they like.
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