BBQ Chicken Flatbread (Printable)

Crispy flatbread with tangy barbecue sauce, juicy chicken, melted cheese, and fresh garnishes.

# What You Need:

→ Flatbread

01 - 2 large flatbreads or naan
02 - 1 tablespoon olive oil

→ Topping

03 - 1 cup cooked chicken breast, shredded or diced
04 - 1/2 cup barbecue sauce, plus extra for drizzling
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup shredded cheddar cheese
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh cilantro, chopped

→ Optional Garnishes

09 - 1 small jalapeño, thinly sliced
10 - 1/2 cup cherry tomatoes, halved

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and arrange them on the prepared baking sheet.
03 - In a mixing bowl, combine cooked chicken with 1/2 cup barbecue sauce until evenly coated.
04 - Spread a thin layer of barbecue sauce over each flatbread.
05 - Distribute the barbecue-coated chicken evenly over the flatbreads. Sprinkle mozzarella and cheddar cheese on top.
06 - Scatter sliced red onion and, if desired, jalapeño and cherry tomatoes evenly over the cheese.
07 - Bake in the preheated oven for 12 to 15 minutes until the cheese melts, bubbles, and edges begin to brown.
08 - Remove from oven, sprinkle with fresh cilantro, drizzle with extra barbecue sauce if preferred, slice, and serve immediately.

# Expert Hints:

01 -
  • It's genuinely faster than ordering delivery, and tastes better than most takeout versions.
  • Works with whatever protein you have on hand—rotisserie chicken, grilled leftovers, even store-bought pulled chicken in a pinch.
  • The toppings list feels luxurious but nobody needs to know you assembled it in under ten minutes.
02 -
  • Overcrowding your toppings leads to a soggy center and uneven baking—less is more with flatbreads.
  • Using room-temperature or warm chicken instead of cold changes everything; it bakes more evenly and absorbs the flavors better.
  • Watch your oven like a hawk those last few minutes—the difference between perfect and burnt is often just 90 seconds.
03 -
  • Slice your flatbread into strips before serving—it makes it easier to eat and looks more intentional on the plate.
  • If you're feeding a crowd, assemble everything the day before and refrigerate, then pop it straight into a hot oven right before serving.
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