This BBQ Chicken Flatbread combines smoky barbecue sauce, tender chicken, and melted cheese on a crispy crust. It’s a quick, customizable meal perfect for busy nights or casual gatherings. The sweet, tangy, and savory flavors make this BBQ Chicken Flatbread a guaranteed crowd-pleaser.
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Why You’ll Love This BBQ Chicken Flatbread
- Quick & Easy: Ready in under 30 minutes with minimal effort.
- Unbeatable Flavor: Sweet, smoky, and tangy BBQ sauce with juicy chicken and melted cheese.
- Versatile Base: Easily customize with your favorite proteins, veggies, or sauces.
- Any Occasion: Perfect for weeknights, game day, or feeding friends.
Ingredients & Tools
- 1 large (about 12-inch) pre-baked flatbread or naan bread
- 1 cup cooked chicken, shredded or diced
- 1/2 cup your favorite BBQ sauce, plus more for drizzling
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro
- 1/4 cup corn kernels (canned or frozen, thawed)
- 1 jalapeño, thinly sliced (optional, for heat)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Tools: Baking sheet, parchment paper, small bowl, pastry brush
Notes: A little goes a long way with these ingredients—using a high-quality BBQ sauce you genuinely love is key, as its flavor will shine through. The pre-cooked flatbread is the real time-saver here, giving you that crisp, pizza-like base without any dough-making fuss.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 42 g |
| Fiber: | 2 g |
Serves: 2-3 | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your flatbread. Look for a thick, sturdy pre-baked flatbread or naan. A thin one might become too crisp or even burn, while a thicker base provides a chewy-crisp texture that holds the toppings beautifully.
- The chicken situation. Using pre-cooked chicken is the ultimate shortcut here. A rotisserie chicken works wonderfully, but leftover grilled or baked chicken is perfect too. Just make sure it’s seasoned well.
- BBQ sauce is the star. Don’t be shy about using a sauce you’re obsessed with. Whether you like it smoky, sweet, or spicy, the sauce defines the character of the whole flatbread. You can even mix a little hot sauce into it if you want an extra kick.
- Don’t skip the pre-bake. Lightly baking the flatbread with a brush of oil before adding toppings is the secret to an extra-crispy, non-soggy crust. It creates a protective barrier that keeps the sauce from seeping in too quickly.
How to Make BBQ Chicken Flatbread
Step 1: Preheat your oven to 400°F (200°C). Place a piece of parchment paper on a large baking sheet and put your flatbread on top. Using a pastry brush, lightly coat the entire surface of the flatbread with the olive oil. This little step adds flavor and helps the crust get golden and super crispy. You’ll notice it makes a big difference in the final texture.
Step 2: In a small bowl, toss the cooked chicken with the 1/2 cup of BBQ sauce until it’s evenly and generously coated. You want every piece of chicken to be glistening with that saucy goodness. This ensures that the BBQ flavor is distributed throughout the flatbread and not just sitting on top.
Step 3: Now for the assembly! Sprinkle about half of the shredded mozzarella cheese directly onto the oiled flatbread. This first layer of cheese acts like a delicious glue, helping to anchor the chicken and other toppings so they don’t slide off when you take a bite.
Step 4: Evenly distribute the saucy BBQ chicken over the first layer of cheese. Then, scatter the corn kernels, red onion, and jalapeño slices (if using) over the chicken. The colors should start looking really vibrant and appetizing at this point.
Step 5: Top everything with the remaining mozzarella cheese. Don’t hold back—the cheese will melt and bubble, creating that beautiful, gooey blanket that brings all the elements together. For an extra flavor boost, you can sprinkle the garlic powder and a pinch of salt and pepper over the top.
Step 6: Carefully transfer the baking sheet to the preheated oven. Bake for 12 to 15 minutes, but keep a close eye on it after the 10-minute mark. You’re looking for the cheese to be completely melted and bubbly with some golden-brown spots, and the edges of the flatbread should be a deep, crispy golden color.
Step 7: Once out of the oven, let the flatbread rest on the baking sheet for 2-3 minutes. This brief resting period allows the cheese to set slightly, making it much easier to slice. Immediately after slicing, garnish with the fresh chopped cilantro and an extra drizzle of BBQ sauce for a final hit of flavor and a gorgeous presentation.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap slices tightly and freeze for up to 1 month.
- Reviving: Reheat in a 375°F oven or toaster oven for 5–7 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic greens cut through the richness of the flatbread perfectly, balancing the meal.
- Cool, creamy coleslaw — Its crunch and creaminess provide a wonderful textural and temperature contrast to the warm, cheesy flatbread.
- Oven-baked sweet potato fries — They share the same cooking temperature and their natural sweetness is a fantastic companion to the smoky BBQ flavors.
Drinks
- A crisp, cold lager or pale ale — The beer’s carbonation and slight bitterness cleanse the palate between each rich, flavorful bite.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds.
- Iced black tea with a hint of peach — The subtle sweetness and tannins in the tea complement the smokiness of the dish without overpowering it.
Something Sweet
- Warm chocolate chip cookie skillet — Gooey, warm chocolate and a scoop of vanilla ice cream is the ultimate decadent finish after the savory flatbread.
- Lemon sorbet — Its bright, clean, and citrusy flavor is a palate-cleansing dream that feels light and satisfying.
- Grilled pineapple rings — A little caramelization from the grill enhances the pineapple’s sweetness, echoing the sweet notes in the BBQ sauce.
Top Mistakes to Avoid
- Overloading the flatbread with toppings. It’s tempting to pile everything on, but too much weight can make the center soggy and prevent the crust from crisping up. A thin, even layer is the goal.
- Using a low-quality or overly thin flatbread. A flimsy base simply can’t support the toppings and will likely tear or become unpleasantly hard. A sturdy, pre-baked flatbread is your best friend here.
- Skipping the pre-bake with oil. I’ve messed this up before too, thinking it was an extra step. But that light coating of oil is what creates a barrier against sogginess and gives you that perfect crispy texture.
- Not letting it rest before slicing. Cutting into it straight from the oven sends molten cheese and toppings sliding everywhere. A two-minute wait makes for much cleaner slices.
Expert Tips
- Tip: For an extra flavor dimension, mix a teaspoon of smoked paprika into your BBQ sauce before coating the chicken. It deepens the smoky profile and makes the whole flatbread taste like it came straight from a grill.
- Tip: If you have one, use a pizza stone preheated in the oven. It transfers heat directly to the flatbread base, resulting in an unbelievably crisp and professional-looking crust.
- Tip: Get creative with your cheeses! While mozzarella is classic, try a blend with some sharp cheddar for more bite, or a sprinkle of gouda for a buttery, smoky note.
- Tip: For a crispier bottom crust, you can place the flatbread directly on the oven rack for the last 2-3 minutes of baking. Just be very careful when removing it!
FAQs
Can I make this BBQ Chicken Flatbread ahead of time?
You can prep the components ahead to save time! Cook and shred the chicken, slice the onions and jalapeños, and mix the chicken with the BBQ sauce. Store everything separately in airtight containers in the fridge for up to two days. When you’re ready to eat, just assemble and bake—the flatbread itself is best baked fresh.
What’s the best way to reheat leftovers?
The oven or a toaster oven is your best bet to maintain the crispy texture. Reheat at 375°F (190°C) for 5-7 minutes. The microwave will work in a pinch, but it will make the crust soft and chewy. If you must use a microwave, do it for just 30-45 seconds to warm the toppings without totally sacrificing the base.
Can I use a different protein instead of chicken?
Absolutely! Pulled pork is a fantastic substitute that leans into the BBQ theme. Cooked and crumbled sausage or even thinly sliced steak would also be delicious. For a vegetarian version, try using canned black beans (rinsed and drained) or chickpeas tossed in the BBQ sauce.
My flatbread got soggy. What happened?
This usually happens for one of two reasons: either the flatbread was overloaded with wet toppings, or you skipped the step of brushing it with oil before adding the sauce and cheese. The oil creates a crucial moisture barrier. Next time, use a lighter hand with the sauce and don’t skip that pre-bake oil brush.
How can I make this recipe spicier?
There are a few easy ways to turn up the heat! Use a spicy BBQ sauce as your base. Don’t remove the seeds from the jalapeño—that’s where most of the heat lives. You can also add a pinch of red pepper flakes to the cheese layer or drizzle the finished flatbread with a spicy crema or sriracha.
Bbq Chicken Flatbread
Make this easy BBQ Chicken Flatbread in under 30 minutes! It's loaded with smoky BBQ sauce, tender chicken, and melted cheese. Get the simple recipe now!
Ingredients
For the flatbread:
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1 large pre-baked flatbread or naan bread (about 12-inch)
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1 cup cooked chicken (shredded or diced)
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1/2 cup your favorite BBQ sauce (plus more for drizzling)
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1 1/2 cups shredded mozzarella cheese
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1/4 cup thinly sliced red onion
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2 tablespoons chopped fresh cilantro
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1/4 cup corn kernels (canned or frozen, thawed)
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1 jalapeño (thinly sliced, optional for heat)
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1 tablespoon olive oil
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1/2 teaspoon garlic powder
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Salt and black pepper (to taste)
Instructions
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Preheat your oven to 400°F (200°C). Place a piece of parchment paper on a large baking sheet and put your flatbread on top. Using a pastry brush, lightly coat the entire surface of the flatbread with the olive oil.01
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In a small bowl, toss the cooked chicken with the 1/2 cup of BBQ sauce until it's evenly and generously coated.02
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Sprinkle about half of the shredded mozzarella cheese directly onto the oiled flatbread.03
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Evenly distribute the saucy BBQ chicken over the first layer of cheese. Then, scatter the corn kernels, red onion, and jalapeño slices (if using) over the chicken.04
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Top everything with the remaining mozzarella cheese. For an extra flavor boost, you can sprinkle the garlic powder and a pinch of salt and pepper over the top.05
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Carefully transfer the baking sheet to the preheated oven. Bake for 12 to 15 minutes, but keep a close eye on it after the 10-minute mark. You’re looking for the cheese to be completely melted and bubbly with some golden-brown spots, and the edges of the flatbread should be a deep, crispy golden color.06
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Once out of the oven, let the flatbread rest on the baking sheet for 2-3 minutes. Immediately after slicing, garnish with the fresh chopped cilantro and an extra drizzle of BBQ sauce for a final hit of flavor and a gorgeous presentation.07
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