Description
This delicious BBQ pulled chicken recipe is perfect for a quick and flavorful meal, cooked entirely on the stovetop in just 30 minutes. Tender chicken breasts or thighs are simmered in a rich, tangy BBQ sauce with aromatic onions and garlic, resulting in juicy, shreddable meat ideal for sandwiches or served over rice. Simple ingredients and easy steps make it a fantastic option for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Sauce
- 2 lbs Chicken Breasts or Thighs (Thighs add extra juiciness)
- 1 cup BBQ Sauce (Choose your favorite type)
- 1 cup Chicken Broth (Essential for moisture)
- 2 tbsp Brown Sugar (Optional, to taste)
Vegetables and Aromatics
- 1 medium Onion (Diced)
- 2 cloves Garlic (Minced)
Cooking Fats and Seasonings
- 2 tbsp Olive Oil or Butter
- Salt (to taste)
- Black Pepper (to taste)
Garnish (Optional)
- Fresh Parsley or Cilantro
Instructions
- Prepare the Aromatics: Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Chicken: Place the chicken breasts or thighs in the skillet with the onions and garlic. Season with salt and black pepper. Pour in 1 cup of chicken broth and cover the pan. Let the chicken simmer gently for about 15 minutes, or until cooked through and tender.
- Shred the Chicken: Remove the cooked chicken from the skillet and shred it using two forks. Return the shredded chicken to the pan.
- Add Sauce and Sweetener: Stir in 1 cup of your favorite BBQ sauce and 2 tablespoons of brown sugar (if using) into the skillet with the chicken and aromatics. Mix thoroughly to combine all flavors.
- Simmer and Reduce: Allow the mixture to simmer uncovered for another 10-12 minutes over medium-low heat, stirring occasionally. This will help the BBQ sauce thicken and coat the pulled chicken beautifully.
- Garnish and Serve: Taste and adjust seasoning with more salt and pepper if needed. Sprinkle with freshly chopped parsley or cilantro for a pop of color and fresh flavor. Serve hot on sandwich buns or your preferred side.
Notes
- Using chicken thighs will result in juicier pulled chicken compared to breasts.
- Adjust the sweetness by adding or omitting the brown sugar according to your taste preference.
- Leftover pulled chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a spicier version, add a pinch of cayenne pepper or chili flakes during cooking.
- Serve with coleslaw or pickles in the sandwich for extra crunch.
