BBQ Chicken Flatbread (Printable)

Crispy flatbread topped with barbecue sauce, shredded chicken, cheeses, and fresh garnishes for a tasty dinner.

# Ingredient List:

→ 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

# Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and arrange them on the prepared baking sheet.
03 - Toss the cooked chicken with 1/2 cup barbecue sauce until evenly coated.
04 - Spread a thin, even layer of barbecue sauce over each flatbread.
05 - Distribute the sauced chicken evenly on each flatbread, followed by mozzarella and cheddar cheeses.
06 - Scatter red onion slices and, if desired, jalapeño and cherry tomatoes over the cheese.
07 - Bake in the preheated oven for 12 to 15 minutes until the cheese is melted, bubbly, and edges are golden.
08 - Remove from oven, sprinkle with fresh cilantro, drizzle with extra barbecue sauce if desired, slice, and serve immediately.

# Expert Advice:

01 -
  • It's faster than delivery, which means you can actually relax after dinner instead of waiting on your porch.
  • The contrast between crispy edges and melted cheese creates this textural thing that feels way more intentional than it actually is.
  • You can customize each one differently, so everyone at the table feels seen.
02 -
  • Don't use leftover chicken straight from the refrigerator—it'll be cold and tough; warm it gently first or use rotisserie chicken that's still warm.
  • The parchment paper isn't just for easy cleanup; it prevents the bottom from getting soggy and sticking to the pan, which completely changes the texture.
  • Cilantro on top of the hot flatbread wilts just enough to soften but keeps its brightness, whereas cilantro baked in the oven becomes almost invisible.
03 -
  • If your barbecue sauce is thin or very sweet, reduce it in a saucepan over medium heat for a few minutes first to concentrate the flavor and prevent soggy bread.
  • Don't skip the parchment paper; it's the difference between a flatbread and a flatbread that sticks to the pan and tears when you try to serve it.
Go Back