Dinner

Skillet Pulled BBQ Chicken Recipe

ByJack Voss December 27, 2025December 27, 2025

Introduction

This Skillet Pulled BBQ Chicken recipe is a quick and flavorful way to enjoy tender, shredded chicken with a smoky, sweet barbecue sauce. Perfect for sandwiches or served on its own, it’s a simple dish that comes together in one pan and is sure to satisfy your cravings.

A pulled chicken sandwich is shown on a silver tray lined with brown parchment paper over a white marbled texture. The sandwich has two soft, light brown buns as the top and bottom layers. Inside, there is a large portion of shredded chicken coated in a reddish-brown sauce, giving it a moist texture. On top of the chicken, several round, bright yellow-green pickles with ridged edges and a few thin white onion slices are placed evenly. Loose onion rings and pickle slices sit beside the sandwich on the parchment paper. In the background, a large orange pan is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Brown Sugar
1/2 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Dry Mustard
1 pound Chicken Breast
1/2 cup Low-Sodium Chicken Stock
1/2 cup Barbecue Sauce

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, ground black pepper, and dry mustard to make the spice mix.
Step 3: Reserve 1 teaspoon of the spice mix and use the rest to generously coat the chicken breast. Place the seasoned chicken in an ovenproof skillet and set aside.
Step 4: To make the sauce, mix the reserved teaspoon of spice mix with the low-sodium chicken stock and barbecue sauce.
Step 5: Pour the sauce over the chicken in the skillet, ensuring the chicken is well coated.
Step 6: Cover the skillet with a lid or foil and bake in the oven for 15 minutes. Remove the cover and bake for an additional 15 minutes.
Step 7: Remove the chicken from the oven and let it cool for 5 minutes.
Step 8: Use two forks to shred the chicken. Let it sit in the sauce for 5–10 minutes to absorb the flavors before serving.

Tips & Variations

For extra smoky flavor, try adding a splash of liquid smoke to the sauce.
Use bone-in chicken thighs for juicier, more flavorful meat—just adjust cooking time accordingly.
Serve pulled chicken with coleslaw for added crunch and freshness in sandwiches.

Storage

Store leftover pulled BBQ chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. You can also freeze the cooked chicken for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A sandwich with soft, light brown top and bottom buns, filled with shredded, saucy chicken that looks tender and juicy. On top of the chicken, there are thin slices of white onion and three round, slightly wrinkled pickle slices with a greenish-yellow color. The sandwich is placed on a white metal tray with worn edges, and the background is a white marbled texture with a few loose onion slices nearby. In the top background, a terra-cotta colored pan is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breast for this recipe?

It’s best to use fully thawed chicken breast to ensure even cooking and proper shredding. If using frozen, thaw it completely before starting the recipe.