Pulled Chicken Sandwich

Step 1

Cut the onion in half lengthwise from root to tip, then slice it crosswise into 1/4-inch-thick half-moons, so you get curved layers about the width of a coin.

Step 2

Pat the chicken breasts dry with a paper towel by pressing gently all over, which helps them brown better.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Place both chicken breasts in the hot skillet and cook without moving them for 4 minutes, until the surface turns golden brown.

Step 5

Flip each chicken breast over and cook the second side for 3 minutes more, until it also turns golden brown.

Step 6

Scatter the onion slices around the chicken, then pour in 0.5 cup of chicken broth and 0.75 cup of barbecue sauce, stirring gently to combine.

Step 7

Reduce heat to medium-low, cover the skillet with a lid, and simmer for 10 minutes until the chicken is cooked through and no longer pink inside when you cut the thickest part.

Step 8

Remove the chicken breasts from the skillet and place them on a cutting board, leaving the sauce and onions in the pan.

Step 9

Using two forks (one in each hand), pull the chicken meat apart into shred-sized pieces, breaking it into strands about the width of a pencil.

Step 10

Return the shredded chicken to the skillet and stir it into the sauce and onions until everything is well coated and heated through, about 1 minute.

Step 11

Split the sandwich buns open and place them cut-side up on a plate or work surface.

Step 12

Using a slotted spoon, pile half of the pulled chicken mixture onto the bottom bun of each sandwich, then place the top bun on each one to close it.