Description
This Juicy BBQ Pulled Chicken recipe delivers tender, flavorful chicken simmered in smoky-sweet BBQ sauce right on the stovetop in under an hour. Perfect for a quick, satisfying meal, it uses simple ingredients and requires minimal prep.
Ingredients
Scale
Chicken
- 2 pounds Chicken Breasts or Thighs (Boneless thighs add richness.)
Sauce & Seasoning
- 1 cup BBQ Sauce (Choose a smoky sweet version.)
- 1 cup Chicken Broth (Consider low-sodium for a healthier choice.)
- 2 tablespoons Brown Sugar (Optional to balance tanginess.)
- 1 teaspoon Salt (Adjust based on broth and sauce.)
- 1 teaspoon Black Pepper (Freshly ground yields best flavor.)
Aromatics & Fat
- 1 medium Onion (Can use shallots for milder flavor.)
- 3 cloves Garlic (Fresh is best, powdered can substitute.)
- 2 tablespoons Olive Oil or Butter (Butter gives a richer taste.)
Garnish
- Fresh Parsley or Cilantro (Green onions are a great substitute.)
Instructions
- Prepare the Chicken: Pat the chicken dry thoroughly using paper towels to ensure better searing, then season evenly on both sides with salt and freshly ground black pepper.
- Heat the Skillet: Place a skillet over medium-high heat and let it preheat for 2 to 3 minutes to get it hot enough for searing the chicken properly.
- Add Fat to Skillet: Add olive oil or butter to the hot skillet and allow it to melt and coat the bottom evenly, providing flavor and preventing the chicken from sticking.
- Sear the Chicken: Place the chicken pieces in the skillet and sear each side for 3 to 4 minutes until they’re nicely golden brown, locking in juices and flavor.
- Set Chicken Aside: Transfer the seared chicken onto a plate and set aside temporarily while preparing the sauce in the same skillet.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet, stirring frequently for 2 to 3 minutes until they become fragrant and softened but not browned.
- Deglaze the Pan: Pour in the chicken broth and scrape the skillet’s bottom with a wooden spoon to dissolve all the flavorful browned bits from searing the chicken.
- Add BBQ Sauce and Brown Sugar: Stir in the BBQ sauce and, if using, brown sugar, then bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
- Simmer Chicken: Return the seared chicken to the skillet, cover with a lid, and reduce the heat to low. Let the chicken simmer gently for 20 to 25 minutes until fully cooked and tender.
- Shred the Chicken: Remove the chicken from the skillet and shred it into bite-sized pieces using two forks, making sure the meat is juicy and tender.
- Finish Cooking: Return the shredded chicken to the skillet with the sauce and cook uncovered for another 5 minutes, allowing the sauce to thicken and coat the chicken evenly.
- Garnish and Serve: Sprinkle freshly chopped parsley or cilantro over the pulled chicken, or alternatively green onions, to add fresh flavor and color before serving.
Notes
- For richer flavor, use boneless chicken thighs instead of breasts.
- Adjust salt according to the sodium content in your broth and BBQ sauce to avoid oversalting.
- Brown sugar is optional, but it adds a nice balance to the tangy BBQ sauce.
- Use fresh garlic whenever possible for the best aroma and taste.
- The shredded chicken can be used in sandwiches, tacos, or served over rice.
