BBQ Chicken Flatbread Delight (Printable Version)

Crispy flatbread layered with barbecue sauce, juicy chicken, melted cheese, and fresh toppings for an easy dinner.

# 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 - ½ cup barbecue sauce, plus extra for drizzling
05 - 1 cup shredded mozzarella cheese
06 - ½ cup shredded cheddar cheese
07 - ¼ small red onion, thinly sliced
08 - ¼ cup fresh cilantro, chopped

→ Optional Garnishes

09 - 1 small jalapeño, thinly sliced
10 - ½ cup cherry tomatoes, halved

# Directions:

01 - Set oven temperature to 425°F. Prepare a baking sheet with parchment paper.
02 - Lightly brush both flatbreads with olive oil and place on the baking sheet.
03 - In a bowl, combine cooked chicken with ½ cup barbecue sauce until coated evenly.
04 - Spread a thin layer of barbecue sauce onto each flatbread.
05 - Distribute the sauced chicken, mozzarella, and cheddar cheese evenly over flatbreads.
06 - Scatter red onion slices and optional jalapeño and cherry tomatoes over the cheese layer.
07 - Place the baking sheet in the oven and bake for 12 to 15 minutes until cheese melts and edges turn golden.
08 - Remove from oven, sprinkle with fresh cilantro, drizzle with extra barbecue sauce if desired, slice, and serve hot.

# Expert Tips:

01 -
  • It comes together faster than any pizza delivery, with actual homemade flavor.
  • You can customize every topping based on what's hanging around your fridge.
  • It satisfies both the person craving something hearty and anyone looking for something lighter.
02 -
  • Don't overload the toppings or your flatbread will get soggy in the center—restraint here actually pays off.
  • Use sauce on the chicken before it goes on the flatbread so it stays put instead of sliding around in the oven.
03 -
  • If your flatbread is particularly thin or your oven runs hot, check at the ten-minute mark so the crust doesn't blacken before the cheese finishes melting.
  • Make a double batch and freeze the assembled flatbreads unbaked—pull one out whenever you need dinner in fifteen minutes, no thawing required.
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