BBQ Pulled Chicken Sandwiches
When dinner feels impossible, this is the reliable sandwich that makes itself fast.
Make this on a night when you want dinner to feel like an easy win. It uses familiar ingredients, cooks in under 45 minutes, and gives you a saucy, satisfying sandwich without a long recipe hunt. The chicken simmers with barbecue sauce until it shreds easily, so you get that classic pulled-chicken texture with very little effort. It is a good choice when you are tired, feeding a small crowd, or want something handheld and comforting. Expect a messy, sweet-savory dinner that works with whatever buns and simple sides you already have.
Ingredients
- 1.5 lb boneless skinless chicken breasts — or thighs
- 1 tbsp olive oil
- 1 unit yellow onion — thinly sliced
- 2 unit garlic cloves — minced
- 0.5 cup chicken broth
- 0.75 cup barbecue sauce
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 unit sandwich buns — toasted if you like
- 1 cup coleslaw — optional for serving
Method
- 1 Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened. Stir in the garlic for 30 seconds.
- 2 Add the chicken, broth, barbecue sauce, vinegar, brown sugar, smoked paprika, salt, and pepper. Bring to a gentle simmer, cover, and cook for 15 to 18 minutes, turning the chicken once, until cooked through.
- 3 Move the chicken to a plate and shred it with two forks. Return it to the skillet and stir to coat in the sauce. Simmer uncovered for 3 to 5 minutes until glossy and thickened.
- 4 Pile the chicken onto buns and top with coleslaw if using. Serve hot.
Variations
- Vegetarian swap — Use shredded jackfruit or a drained, rinsed can of chickpeas and simmer it in the sauce until hot and coated.
- Faster swap — Use rotisserie chicken and simmer it in the sauce for 5 to 7 minutes instead of cooking raw chicken.
- Substitutions — Swap buns for toasted rolls, sandwich thins, or lettuce wraps; add pickles, sliced onion, or extra barbecue sauce as desired.
Notes
If the sauce gets too thick, add a splash of broth. For food safety, the chicken should reach 165°F in the thickest part before shredding.
Equipment that helps
- Large skillet — It gives the chicken room to simmer and the sauce space to reduce without splattering too much.
- Two forks — They make shredding the cooked chicken quick and easy right in the pan.
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