BBQ Chicken Flatbread (Printable)

Crispy flatbread layered with smoky barbecue sauce, tender chicken, melted cheese, and fresh herbs.

# What You'll 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 Steps:

01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Lightly brush olive oil on both flatbreads and place them on the baking sheet.
03 - Combine cooked chicken with 1/2 cup barbecue sauce in a bowl to evenly coat.
04 - Spread a thin layer of barbecue sauce over each flatbread surface.
05 - Distribute the sauced chicken evenly, then sprinkle mozzarella and cheddar cheeses over the flatbreads.
06 - Scatter thin slices of red onion and, if using, jalapeño and cherry tomatoes atop the cheese layer.
07 - Place the baking sheet in the oven and cook for 12 to 15 minutes until cheese melts and edges turn golden brown.
08 - Remove from oven, sprinkle with fresh cilantro, drizzle additional barbecue sauce as desired, then slice and serve warm.

# Expert Tips:

01 -
  • Ready in 25 minutes, no kneading dough or waiting for yeast to proof.
  • Uses pantry staples and leftovers you probably already have, so dinner happens without a grocery run.
  • The cheese gets so wonderfully melty while the flatbread stays just crispy enough to slice cleanly.
02 -
  • Don't oversaturate the flatbread with sauce at the start, or it becomes soggy instead of crispy.
  • Let the oven preheat fully, because a hot baking sheet gives you better crisping on the bottom and edges.
03 -
  • Shred the chicken by hand or with two forks rather than a food processor, so you get tender, uneven pieces that soak up sauce instead of turning mushy.
  • If your barbecue sauce is thin and runny, cook it down in a small pan for a minute or two before using, so it clings to the flatbread instead of pooling at the edges.
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