Pulled Chicken Sandwich
Tender shredded chicken dressed in tangy barbecue sauce, piled high on toasted buns. Ready in 25 minutes with minimal hands-on time.
- Total time
- 25 min
- Servings
- 2
- Calories
- 495
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken breasts
- ¾ cup barbecue sauce
- ½ cup chicken broth
- ½ whole onion, yellow
- 2 whole sandwich buns
- 1 tablespoon olive oil
Instructions
- 1
Cut the onion in half lengthwise from root to tip, then slice it crosswise into 1/4-inch-thick half-moons, so you get curved layers about the width of a coin.
- 2
Pat the chicken breasts dry with a paper towel by pressing gently all over, which helps them brown better.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Place both chicken breasts in the hot skillet and cook without moving them for 4 minutes, until the surface turns golden brown.
- 5
Flip each chicken breast over and cook the second side for 3 minutes more, until it also turns golden brown.
- 6
Scatter the onion slices around the chicken, then pour in 0.5 cup of chicken broth and 0.75 cup of barbecue sauce, stirring gently to combine.
- 7
Reduce heat to medium-low, cover the skillet with a lid, and simmer for 10 minutes until the chicken is cooked through and no longer pink inside when you cut the thickest part.
- 8
Remove the chicken breasts from the skillet and place them on a cutting board, leaving the sauce and onions in the pan.
- 9
Using two forks (one in each hand), pull the chicken meat apart into shred-sized pieces, breaking it into strands about the width of a pencil.
- 10
Return the shredded chicken to the skillet and stir it into the sauce and onions until everything is well coated and heated through, about 1 minute.
- 11
Split the sandwich buns open and place them cut-side up on a plate or work surface.
- 12
Using a slotted spoon, pile half of the pulled chicken mixture onto the bottom bun of each sandwich, then place the top bun on each one to close it.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- paper towels
- wooden spoon
- two forks
- slotted spoon
- plate
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