Bbq Chicken Sandwiches

You’re going to love these BBQ chicken sandwiches with tangy shredded BBQ chicken and crunchy coleslaw on a toasted bun.

Yesterday I shared my favorite BBQ shredded chicken recipe , and today I’m sharing my very favorite thing to make with that BBQ chicken, BBQ chicken sandwiches.

These sandwiches are pretty much my ideal sandwich. They’re built on a lightly toasted brioche bun with tender smokey sweet shredded chicken and a tangy crunchy coleslaw that brings everything together. Best of all, these sandwiches are super easy and surprisingly fast to make.

No need to break out the BBQ or slow cooker. This BBQ chicken cooks on the stovetop in less than 30 minutes, and most of that cooking time is completely hands-off.

If you’ve made my shredded chicken or stovetop chicken breasts , you’ll recognize the cooking method here. You just lightly brown the chicken breasts and then let them cook in simmering liquid, in this case, a mixture of BBQ sauce, vinegar, and water.

Cooking the chicken this way means it will absorb a ton of flavor from the sauce as it cooks AND cooking the chicken breasts in liquid makes it basically impossible to burn them, so they need very little babysitting.

So while your chicken cooks on the stove, you’re free to prep the rest of your meal, get a head start on dinner clean-up, or take a little you time.

Ingredient Notes

• About 4 small or 2 large boneless skinless chicken breasts: This recipe calls for 1½ pounds of chicken. Since chicken breast size varies so wildly, that translates to between 2 and 4 chicken breasts. If using 2 large breasts, you’ll want to cut them down into cutlets before cooking so they cook more quickly in the sauce. I’ve provided instructions for this in the recipe card.
• Coleslaw: You can shred your own cabbage and carrots if you want ( here’s how to shred cabbage if you’ve never done it before ), but I typically just buy a bag of pre-chopped coleslaw veggies (they’ll be near the other pre-cut veggies and salad mixes in the produce department, not the deli) because it’s cheap and convenient.
• Buns: A nice brioche hamburger bun works well here, but in a pinch, you can use whatever bread you have on hand. Even a couple slices of plain white bread will still make a really good chicken sandwich.

How to Make BBQ Chicken Sandwiches

1. Cook the bbq shredded chicken: Lightly brown both sides of your chicken breasts in butter and then simmer them in bbq sauce until they’re cooked through. Shred the chicken, return it to the pan and toss in the sauce to coat.
2. Make the coleslaw: While the chicken simmers, stir together all the coleslaw ingredients. Taste and add more sugar/salt/vinegar if needed.
3. Toast the buns: Open up the buns and place them on a baking sheet. Toast the buns under your broiler for 1 to 3 minutes until they are lightly toasted. Don’t walk away from your buns while they’re under the broiler as they can burn in a matter of seconds when left unattended.
4. Assemble the sandwiches: Top the toasted buns with mayonnaise, shredded chicken, and coleslaw. Serve and enjoy!

More Sandwich Toppings

Switch up your sandwiches and try adding…

• Cheddar cheese
• A slice of pineapple
• Bacon
• Pickles
• Red onions

Recipe Notes, Tips, & Tricks

• The crunchy texture and slightly sweet, bright flavor of the slaw really complements the BBQ chicken, but if you’re not a fan of coleslaw, you can skip it.

Can these sandwiches be made ahead of time?

I don’t recommend assembling the sandwiches ahead of time since the bread will begin to get soggy, but you can make the barbecue chicken and coleslaw up to 48 hours in advance. When you’re ready to serve the sandwiches, simply reheat the chicken and assemble the sandwiches according to the recipe.

What can I do with leftover BBQ shredded chicken?

This recipe makes enough chicken for about 6 sandwiches. If you have leftover chicken and you don’t want to use it in more sandwiches, you can use it to make a salad, a small batch of BBQ chicken nachos, or depending on how much you have left, a BBQ chicken pizza (if you only have a little left, you can still use it to make a smaller naan pizza ).

Can I freeze these sandwiches?

Don’t freeze assembled sandwiches but the BBQ chicken and buns can be frozen separately. Transfer the chicken to a freezer bag and freeze for up to 3 months. Buns can be double wrapped and frozen for up to 1 month.

Defrost the chicken in the refrigerator overnight before reheating. Frozen buns can go directly into a 400°F oven. Bake for 5 to 8 minutes until heated through and lightly toasted and then assemble the sandwiches. I do not recommend trying to freeze the coleslaw.

What to serve with chicken sandwiches?

Serve your sandwiches with a side of kettle chips, homemade fries, smashed potatoes , or maybe some macaroni salad (my fave), and a simple veggie like:

• Roasted Broccoli
• Roasted Zucchini
• Microwave Corn on the Cob
• Microwave Steamed Green Beans

More Easy Chicken Recipes

• Creamy Chicken Pasta
• Chicken Parm Soup
• Chicken Francaise
• Crispy Lemon Chicken Thighs

Ingredients

BBQ Shredded Chicken

• ▢ 1 cup barbecue sauce
• ▢ ¼ cup apple cider vinegar *
• ▢ ¼ cup water
• ▢ 1½ to 2 pounds boneless skinless chicken breasts about 4 small or 2 large*
• ▢ Salt and pepper
• ▢ 3 tablespoons ( 42g ) butter salted or unsalted is fine

Coleslaw

• ▢ 3 cups pre-shredded bagged coleslaw mix or 2½ cups shredded cabbage and ½ cup grated carrots
• ▢ ¼ cup mayonnaise
• ▢ 2 teaspoons apple cider vinegar
• ▢ 2 teaspoons granulated sugar
• ▢ Salt and pepper

Sandwiches

• ▢ 6 hamburger buns
• ▢ 6 tablespoons mayonnaise

Instructions

BBQ Shredded Chicken

• In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
• Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.
• Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.
• Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.

Coleslaw

• While the chicken simmers, in a medium bowl, stir together all the coleslaw ingredients. Taste and add more sugar/salt/vinegar if needed.

Finish Chicken and Assemble Sandwiches

• Transfer the chicken to a cutting board and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
• Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated.
• Turn your broiler on high. Open up the buns and place them on a baking sheet. Toast the buns under your broiler for 1 to 3 minutes until they are heated through and lightly toasted. Don’t walk away from your buns while they’re under the broiler as they can burn very quickly.
• Top the toasted buns with mayonnaise, shredded chicken, and coleslaw. Serve and enjoy!

Notes

This incredibly easy tender and tangy BBQ Shredded Chicken can be made in less than 30 minutes and is perfect for sandwiches, salads, and wraps.

BBQ shredded chicken is one of those recipes you’ll be happy to have in your back pocket on busy weeknights. The cooking time is mostly hands-off, it’s made with just a few ingredients that you probably have on hand already, and you can do so many things with it.

The chicken is so good. It’s a little sweet, a little tangy, and pretty much any way you eat it is going to be a good time.

Pile it on to sandwiches, serve it on its own with a side of mashed potatoes , or wrap it in a tortilla and make a quick chicken wrap. The options are endless.

Ingredient Notes

• About 4 small or 2 large boneless skinless chicken breasts: Chicken breast size varies wildly, so you’ll need between 2 and 4 chicken breasts for the 1½ to 2 pounds of chicken called for in this recipe. If using 2 large breasts, you’ll cut them down into cutlets before cooking so they cook more quickly in the sauce.
• Barbecue sauce: The sauce you use has a huge impact on the flavor of your chicken, so use your favorite BBQ sauce here. This is my go-to brand.
• Apple cider vinegar: Apple cider vinegar gives the sauce an extra kick of flavor. If you don’t keep apple cider vinegar on hand, you can use half the amount of white distilled vinegar. (White distilled has a much stronger flavor, so you don’t need as much.)
• Butter: Browning the chicken in butter gives the sauce a little added richness and flavor. Salted or unsalted will work fine.

How to Make Shredded BBQ Chicken

1. If starting with large chicken breasts, cut each piece of meat into 2 even cutlets by placing your hand on top of the chicken breast and running a sharp knife horizontally through the breast, slicing the top and bottom into two thin, even pieces. Lightly salt and pepper both sides of all chicken pieces.
2. In a bowl, whisk together barbecue sauce, apple cider vinegar, and water.
3. In a large skillet, melt butter and lightly brown both sides of the chicken.
4. Pour sauce over the chicken and bring to a simmer. Turn heat down to keep the sauce at just a simmer and cover. Cook for 5 minutes, flip the chicken breasts, and continue to cook, covered, until they are cooked through. If at any time the sauce begins to get too thick and seems like it might burn, you can add just a bit more water to the pan.
5. Transfer the chicken to a cutting board and let it rest for 5 to 10 minutes before shredding. If the sauce seems a little watery, let it simmer uncovered, stirring occasionally, until thickened.
6. Return the shredded chicken to the sauce , toss to coat, and enjoy!

A Note on Shredding Chicken

Not quite sure how to shred chicken ? You have a number of different options…

• Two forks: Hold one fork in each hand, and use one fork to hold the chicken breast down and the other to tear away pieces of meat and shred them into smaller sections.
• Handheld electric mixer: Place chicken in a large bowl, turn the mixer on medium-low and press the beaters into the chicken breasts. They will break up the meat as they spin. Continue until the chicken is mostly shredded and the beaters don’t seem to be breaking anything up any longer. Use your hands to tear apart any remaining larger pieces of chicken.
• Stand mixer: With the paddle attachment, set mixer to low, working up to medium and process chicken until mostly shredded. Don’t over process–there will be a couple of pieces you will need to finish pulling apart by hand.

What can I make with shredded BBQ chicken?

You can use shredded bbq chicken in all sorts of recipes. Some of my favorites are:

• BBQ Chicken Sandwiches: Serve the chicken on a lightly toasted bun with mayonnaise and coleslaw.
• Bacon Pineapple BBQ Sandwich: Assemble sandwich with a slice of pineapple, bacon, and Monterey Jack cheese.
• BBQ Chicken Nachos: Top chips (or fries!!) with chicken, shredded cheese, red onions, jalapeños, cilantro, and BBQ sauce.
• BBQ Chicken Salad: Top romaine lettuce with bbq chicken, shredded cheese, red onions, and ranch dressing.
• BBQ Chicken Pizza: Spread BBQ sauce over pizza dough and top with shredded BBQ chicken, red onions, smoked gouda cheese, and cilantro.

Can I make this ahead of time?

Yes. You can make the chicken up to 48 hours in advance. Store the shredded chicken covered in the refrigerator.

Can you freeze shredded BBQ chicken?

Yes! Shredded chicken freezes really well. Just store the chicken in a freezer bag, press all the air out of it, and store in the freezer for up to 3 months. When you’re ready to use it, defrost the chicken overnight in the fridge and reheat in the microwave.

More BBQ Recipes

• Country-style Pork Ribs
• Slow Cooker Beef Ribs
• BBQ Chicken Thighs

More Easy Chicken Recipes

• Chicken Francaise
• Creamy Chicken Noodle Soup
• Chicken Enchiladas
• Chicken and Broccoli Orzo

Ingredients

• ▢ 1 cup barbecue sauce
• ▢ ¼ cup apple cider vinegar
• ▢ ¼ cup water
• ▢ 1½ to 2 pounds boneless skinless chicken breasts about 4 small or 2 large*
• ▢ Salt and pepper
• ▢ 3 tablespoons ( 42g ) butter salted or unsalted is fine

Instructions

• In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
• Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.
• Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.
• Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.
• Transfer the chicken to a cutting board, and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
• Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated. Serve and enjoy!

Notes

This Chicken and Broccoli Orzo is a super quick 20-minute dinner recipe that’s creamy, a little bit cheesy, and totally satisfying.

I’m here today with another quick and easy dinner recipe for you, 20-minute Chicken and Broccoli Orzo.

This recipe feels like classic childhood comfort food. It’s a big old skillet of diced or shredded chicken , broccoli florets, and creamy parmesan orzo that is completely irresistible, and it comes together FAST.

Ingredient Notes

• Cooked chicken: To speed things up, this recipe starts with cooked chicken . Leftover roasted chicken works great or you can grab a rotisserie chicken and chop up the white meat to use here. In a pinch, you can even use (warmed) canned chicken if that’s something you keep on hand. But, as always, if you don’t have precooked chicken, don’t sweat it. There are instructions in the recipe card for starting with raw boneless, skinless chicken breasts.
• Heavy cream, half and half, or milk: You can use heavy cream, half and half, or milk in this recipe. I recommend using heavy cream as it gives you the richest, creamiest results, but you can use what you have on hand. If you use heavy cream and have some left over, check out this post What to Do With Leftover Whipping Cream for ideas to use it up.

How to Make Chicken and Broccoli Orzo

1. Cook orzo according to package instructions , and in the last 3 minutes of cooking time add broccoli to the water so it cooks while the orzo is finishing.
2. In a large skillet, brown garlic in butter, and then add the drained pasta, cream, and Parmesan. Taste and add salt and pepper as needed.
3. Stir in cooked chicken and then gently fold in the broccoli.
4. Serve topped with more Parmesan cheese if desired, and enjoy!!

Tips and Tricks

A Note on Reheating: Creamy pastas need a little help to be at their best after reheating since they tend to either absorb all the liquid while sitting in the refrigerator or reheat lumpy and weird.

For best results, add a splash of heavy cream or milk and a sprinkle of shredded parmesan before microwaving. Once heated, stir everything together. The extra liquid and cheese will help return the orzo’s creamy consistency.

Can I freeze this dish?

I don’t recommend freezing creamy pasta dishes like this. The pasta texture does not hold up well to freezing. Looking for recipes you can freeze? Go check out my favorite freezer recipes !

Can I use different vegetables?

Sure. This recipe is great for using up leftover roasted or steamed veggies. Just reheat them and stir them in at the end instead of the broccoli. You can also make this with fresh asparagus. Simply chop the asparagus into 1-inch pieces and cook it with the orzo for 3 to 4 minutes instead of the broccoli.

How can I make this creamier?

If you want a really creamy decadent pasta experience, you can double the heavy cream and add more Parmesan to taste. If needed, gently heat everything over medium heat until the cheese is melty.

More Quick and Easy Recipes

• Creamy Sausage Pasta
• Chicken Fajitas
• Salsa Chicken
• Tri-tip in the Oven
• Chicken in White Wine Lemon Butter Sauce
• Naan Pizzas

Ingredients

• ▢ 8 ounces (about 1 ⅓ cup) orzo
• ▢ 12 ounces broccoli florets chopped
• ▢ 2 tablespoons ( 28g ) butter
• ▢ 2 cloves garlic chopped or minced
• ▢ ¼ cup heavy cream, half and half, or milk
• ▢ ½ cup ( 2oz ) shredded Parmesan cheese plus more for topping
• ▢ 2 cups warm cooked chicken diced or shredded*
• ▢ Salt and pepper to taste

Instructions

• Bring a medium pot of lightly salted water to a boil and cook orzo according to package instructions. In the last 3 minutes of cooking time, add broccoli. When timer goes off, use a slotted spoon to remove broccoli and transfer to a plate. Drain the orzo and set aside.
• In a large skillet, melt butter. Add garlic and cook until golden, 30 seconds to 1 minute. Add drained pasta, cream, and Parmesan cheese. Add salt and pepper to taste. Stir in chicken and then gently fold in broccoli.
• Serve, top with more Parmesan cheese if desired, and enjoy!

Notes

BBQ Chicken Sandwiches

Ingredients

BBQ Shredded Chicken

• 1 cup barbecue sauce
• ¼ cup apple cider vinegar *
• ¼ cup water
• 1½ to 2 pounds boneless skinless chicken breasts about 4 small or 2 large*
• Salt and pepper
• 3 tablespoons ( 42g ) butter salted or unsalted is fine

Coleslaw

• 3 cups pre-shredded bagged coleslaw mix or 2½ cups shredded cabbage and ½ cup grated carrots
• ¼ cup mayonnaise
• 2 teaspoons apple cider vinegar
• 2 teaspoons granulated sugar
• Salt and pepper

Sandwiches

• 6 hamburger buns
• 6 tablespoons mayonnaise

Instructions

BBQ Shredded Chicken

• In a medium bowl, whisk together barbecue sauce, apple cider vinegar, and water. Set aside.
• Pat chicken breasts dry and lightly salt and pepper both sides. Heat a large skillet with a lid over medium-high heat and melt butter.
• Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour barbecue sauce mixture over the top.
• Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.

Coleslaw

• While the chicken simmers, in a medium bowl, stir together all the coleslaw ingredients. Taste and add more sugar/salt/vinegar if needed.

Finish Chicken and Assemble Sandwiches

• Transfer the chicken to a cutting board and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
• Shred chicken breasts and return shredded chicken to the pan of sauce. Stir until well-coated.
• Turn your broiler on high. Open up the buns and place them on a baking sheet. Toast the buns under your broiler for 1 to 3 minutes until they are heated through and lightly toasted. Don’t walk away from your buns while they’re under the broiler as they can burn very quickly.
• Top the toasted buns with mayonnaise, shredded chicken, and coleslaw. Serve and enjoy!

Notes

Nutrition