BBQ Chicken Flatbread (Printer View)

Crispy flatbread with barbecue chicken, melted cheese, and fresh toppings for a quick crowd-pleaser.

# Components:

→ Flatbread

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

→ Topping

03 - 1 cup cooked chicken breast, shredded or diced
04 - 8 tablespoons 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

# Method:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and place on the baking sheet.
03 - In a bowl, toss the cooked chicken with 8 tablespoons barbecue sauce until evenly coated.
04 - Spread a thin layer of barbecue sauce over each flatbread.
05 - Evenly distribute the sauced chicken, mozzarella, and cheddar cheese over each flatbread.
06 - Scatter the red onion slices and, if desired, jalapeño and cherry tomatoes over the cheese layer.
07 - Bake in the preheated oven for 12 to 15 minutes, until cheese is melted and edges are golden.
08 - Remove from oven, sprinkle with fresh cilantro, drizzle with extra barbecue sauce if desired, slice, and serve warm.

# Expert Advice:

01 -
  • It comes together faster than calling for delivery, yet tastes like you spent hours in the kitchen.
  • The combination of melted cheese and tangy barbecue sauce creates a flavor that somehow feels both casual and impressive.
  • It's genuinely forgiving, meaning minor tweaks and substitutions never ruin the result.
02 -
  • Spread the barbecue sauce thin on the flatbread itself, not thick, or the bread stays dense instead of crisping and the flavors become one-note.
  • Pull the flatbreads out the moment the cheese bubbles visibly, because even 2 extra minutes turns the bottom from crispy-tender into tough and cardboard-like.
03 -
  • Make your own barbecue sauce if you have 10 minutes, because homemade tastes sharper and less cloyingly sweet than most bottled versions.
  • If your barbecue sauce is already sweet, balance it with tangy red onion and a tiny squeeze of fresh lime juice drizzled at the end, which adds complexity that makes people pause and ask what they're tasting.
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