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–+ servings
freshly assembled shredded bbq chicken sandwiches
Molly LaFontaine

Shredded BBQ Chicken Sandwiches

My shredded BBQ chicken sandwiches are made on the stovetop in only 30 minutes! They're made with pan-seared chicken breast and homemade Nashville BBQ sauce. I love serving these during the summer!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 regular sandwiches (or 3 small)
Step-By-Step Mode

Ingredients
  

For the Chicken
  • 1 tsp avocado oil (or any high heat oil like coconut oil)
  • 1 large boneless skinless chicken breast (or 2 small)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
For the BBQ Sauce
  • 1/2 cup ketchup (organic with clean ingredients)
  • 2 Tbsp raw honey
  • 1/4 cup apple cider vinegar (I use raw, unfiltered)
  • tiny pinch of cayenne pepper, 1/16 tsp
  • 1/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • 1/8 tsp garlic powder
  • 1/4 tsp onion powder
For the Sandwiches
  • 2-3 buns (I like using sourdough brioche buns, recipe link in notes)
  • (optional) pickles

Instructions

  1. Start the chicken by slicing it in half horizontally almost all the way through so the breast opens up into 1 large piece (AKA butterfly it). This helps with even cooking. Set aside.
  2. Add avocado oil to skillet and heating over medium heat.
  3. While pan is heating, season entire chicken breast (both sides) with 1 tsp sea salt and 1/2 tsp pepper.
  4. Once pan is hot, add chicken and cook on medium heat for 7 minutes until a dark golden brown crust forms. Do not move chicken while cooking.
  5. While chicken is cooking, place all sauce ingredients into a small bowl and whisk to combine. Set aside for now.
  6. Flip chicken and cook another 7-8 minutes or until seared dark golden brown and fully cooked all the way through (do not move it again during this cook time).
  7. Once chicken is cooked, remove from heat and let rest for 3 minutes in the pan. Then shred with forks or a hand mixer.
  8. Add bbq sauce to the pan with shredded chicken and stir to evenly coat. Warm over low-medium heat for 5 minutes. Stirring occasionally.
  9. Optional: Toast buns by warming a tsp of butter in a skillet until melted. Slice buns in half then lay crumb side down into pan. Toast on medium heat until crumb is golden brown. Remove from heat.
  10. Evenly divide shredded BBQ chicken between 2-3 buns. Add pickles if desired and enjoy!

Video

Notes

You can double this recipe as many times as you'd like
Our Favorite Homemade Bun Recipe: https://plumbranchhome.com/sourdough-brioche-buns/
Did you make this recipe? – If you loved it, I’d be so grateful if you left a comment on the blog post. It helps more than you know. You can share a photo on social media, tag @plumbranchhome
 
A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes on Plum Branch Home are created with purpose and cherished in our own home. What you see from PBH is real, made for a reason, tested, and loved!
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