BBQ Chicken Flatbread (Print Version)

Crispy flatbread topped with barbecue sauce, chicken, melted cheese, and fresh toppings for a quick meal.

# 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
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 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and place on the prepared baking sheet.
03 - In a bowl, combine cooked chicken with 1/2 cup barbecue sauce, ensuring it is evenly coated.
04 - Spread a thin layer of barbecue sauce over each flatbread.
05 - Distribute the sauced chicken evenly on each flatbread, then sprinkle mozzarella and cheddar cheese over the top.
06 - Scatter thin slices of red onion and, if desired, jalapeño and cherry tomatoes over the cheese.
07 - Bake in preheated oven for 12 to 15 minutes until cheese is melted, bubbly, and edges are golden.
08 - Remove from oven, sprinkle chopped fresh cilantro, drizzle with extra barbecue sauce if desired, then slice and serve hot.

# Expert Hints:

01 -
  • It's genuinely faster than ordering delivery and tastes like you spent hours on it.
  • You can have everything prepped and on the table in the time it takes to preheat the oven.
  • There's something deeply satisfying about melted cheese and tangy sauce bubbling together on something crispy.
02 -
  • If your flatbread is too soft or thick, it won't crisp on the bottom no matter how long you bake it—thinner is better here.
  • Don't skip the parchment paper; it prevents the bottom from sticking and ensures even browning underneath.
  • Room-temperature chicken tossed in sauce works better than cold because the sauce actually adheres instead of sliding off.
03 -
  • Pre-shred your cheese at home if buying it pre-packaged from the deli—it melts more evenly and doesn't get clumpy like bagged shredded cheese sometimes does.
  • Keep your barbecue sauce at room temperature; cold sauce won't blend as smoothly with the warm chicken and cheese.
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