Tender Pulled Barbecue Chicken (Printable)

Tender barbecue chicken shredded and topped with tangy slaw on soft brioche buns for an easy comfort meal.

# 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

→ 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 (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 Suggestions:

01 -
  • The chicken stays incredibly moist because it bakes in broth before getting tossed in barbecue sauce.
  • The tangy slaw cuts through the richness and adds a refreshing crunch that makes every bite feel balanced.
  • It comes together in about an hour with minimal hands on time, so you can tidy up or relax while it cooks.
  • Brioche buns turn this into something special without any extra effort or fancy techniques.
02 -
  • Don't skip the foil when baking the chicken, it traps steam and keeps the meat from drying out.
  • Let the slaw sit in the fridge for at least 10 minutes before serving so the flavors meld and the cabbage softens just a little.
  • If your barbecue sauce is very thick, thin it with a tablespoon of the cooking liquid before mixing it with the chicken.
03 -
  • If the chicken starts to dry out while reheating, stir in a tablespoon of broth or water to bring it back to life.
  • Toasting the buns with a little butter might seem small, but it keeps them from getting soggy and adds a subtle richness that ties everything together.
  • Make extra slaw, it's great on its own as a side dish or tucked into tacos the next day.
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