This BBQ Chicken Flatbread combines smoky barbecue sauce, tender chicken, and melty cheese on a crispy crust. It’s incredibly simple to throw together, perfect for busy weeknights or casual gatherings. You’ll love how this BBQ Chicken Flatbread comes together in under 30 minutes for a satisfying meal without the fuss.
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Why You’ll Love This BBQ Chicken Flatbread
- Quick & flexible: Using pre-cooked chicken and ready-made flatbread means dinner is ready fast.
- Perfect flavor balance: Smoky BBQ, rich cheese, and fresh toppings create a harmonious bite.
- Gourmet yet approachable: Simple layering yields a wood-fired look without the fuss.
- Crowd-pleasing for all: Familiar yet interesting, it’s a hit with kids and adults alike.
Ingredients & Tools
- 2 large flatbreads or naan breads (about 10-12 inches each)
- 1 cup cooked and shredded chicken breast
- 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 fresh cilantro, chopped
- 1/4 cup corn kernels (canned or thawed frozen)
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and black pepper to taste
Tools: A baking sheet, parchment paper, a small bowl, and a basting brush.
Notes: Rotisserie chicken is a great shortcut. Pick a BBQ sauce you love—its flavor shines here. Corn adds sweet pop; smoked paprika adds depth.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Before You Start: Tips & Ingredient Notes
- Your flatbread choice matters. Look for thick, sturdy naan or flatbreads that can hold the toppings without getting soggy. Pita bread can work in a pinch, but it might not be as robust.
- Don’t skip pre-mixing the chicken and sauce. Tossing the shredded chicken with the BBQ sauce before it goes on the flatbread ensures every single bite is packed with flavor, rather than just having a layer of sauce on top.
- Get your oven seriously hot. A high temperature—around 425°F (220°C)—is key to getting a crispy, golden-brown crust and perfectly melted cheese without overcooking the delicate toppings.
- Fresh herbs are non-negotiable. Cilantro adds a vital fresh, bright finish that cuts through the richness. If you’re not a cilantro person, fresh parsley or even a few slices of fresh jalapeño would be a great swap.
How to Make BBQ Chicken Flatbread
Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper—this isn’t just for easy cleanup; it also helps the bottom of the flatbread crisp up evenly without burning. Place your two flatbreads on the prepared sheet and lightly brush the edges with the olive oil. This little step will give you those wonderfully golden, slightly crispy borders that are just… chef’s kiss.
Step 2: In a small bowl, combine the shredded chicken with the 1/2 cup of BBQ sauce and the smoked paprika (if using). Mix it really well until every strand of chicken is coated in that glossy, smoky sauce. This is where the magic starts. Taste a tiny bit and season with a pinch of salt and pepper if you think it needs it—remember, the cheese will add saltiness too.
Step 3: Now for the assembly! Sprinkle about half of the shredded mozzarella cheese evenly over the two flatbreads, leaving a small border around the edge for that classic crust. Then, distribute the saucy chicken mixture over the cheese. Top with the remaining mozzarella and scatter the corn kernels over everything. The cheese underneath acts as a barrier to prevent the flatbread from getting soggy, while the cheese on top gets all bubbly and beautiful.
Step 4: Carefully slide the baking sheet into the preheated oven. Bake for 10-12 minutes, but keep an eye on it. You’re looking for the cheese to be completely melted and bubbly with some golden spots, and the edges of the flatbread to be a deep golden brown. If you have an oven with hot spots, you might want to rotate the pan halfway through.
Step 5: Once out of the oven, let the flatbreads rest on the pan for just a minute—this helps the cheese set a little so it doesn’t all slide off when you cut it. Then, transfer them to a cutting board. Scatter the thinly sliced red onion and fresh cilantro over the top. For a final flourish, drizzle a little extra BBQ sauce in zig-zags over everything. Slice and serve immediately while it’s still gloriously hot and crispy.
Storage & Freshness Guide
- Fridge: Cool completely, store 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 until crispy and hot.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a fresh, crisp contrast to the rich, smoky flatbread.
- Cooling cucumber salad — Thinly sliced cucumbers in a light vinegar dressing with dill cuts through the BBQ sauce’s sweetness and cleanses the palate beautifully between bites.
- Creamy coleslaw — A classic, creamy coleslaw brings a crunchy, cool element that just feels right alongside anything with BBQ flavors.
Drinks
- A crisp lager or pale ale — The carbonation and slight bitterness of a cold beer are fantastic at cutting through the richness of the cheese and smoky sauce.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory-sweet notes of the dish.
- Iced black tea — A slightly tannic, unsweetened iced tea provides a clean, crisp finish that doesn’t compete with the bold flavors on the flatbread.
Something Sweet
- Grilled peach halves with honey — The warm, caramelized sweetness of a grilled peach is a stunningly simple and elegant way to end the meal on a high note.
- Simple vanilla bean ice cream — You can’t go wrong. The cool, creamy vanilla is the perfect companion to the smoky, savory notes you’ve just enjoyed.
- Lemon sorbet — A scoop of bright, tart lemon sorbet is like a palate-cleansing fireworks display—it’s light, refreshing, and the perfect finale.
Top Mistakes to Avoid
- Overloading the flatbread with toppings. It’s tempting to pile it high, but too much weight will make the center soggy and prevent the crust from crisping up. A little goes a long way.
- Using raw chicken directly on the flatbread. The cooking time isn’t long enough to safely cook raw chicken through. Always use pre-cooked chicken for this recipe.
- Adding fresh herbs before baking. Delicate herbs like cilantro will wilt and turn black in the oven’s high heat. They should always be a fresh garnish added after baking for maximum flavor and visual appeal.
- Not preheating the oven sufficiently. A properly hot oven is non-
Bbq Chicken Flatbread
Make this easy BBQ Chicken Flatbread in under 30 minutes! Smoky BBQ sauce, tender chicken, and melty cheese on a crispy crust. Get the simple recipe here!
Ingredients
For the flatbreads:
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2 large flatbreads or naan breads (about 10-12 inches each)
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1 tablespoon olive oil
For the topping:
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1 cup cooked and shredded chicken breast
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1/2 cup your favorite BBQ sauce (plus more for drizzling)
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1/4 teaspoon smoked paprika (optional, for extra smokiness)
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Salt and black pepper (to taste)
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1 1/2 cups shredded mozzarella cheese
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1/4 cup corn kernels (canned or thawed frozen)
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1/4 cup thinly sliced red onion
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2 tablespoons fresh cilantro (chopped)
Instructions
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Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place your two flatbreads on the prepared sheet and lightly brush the edges with the olive oil.01
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In a small bowl, combine the shredded chicken with the 1/2 cup of BBQ sauce and the smoked paprika (if using). Mix it really well until every strand of chicken is coated. Taste a tiny bit and season with a pinch of salt and pepper if you think it needs it.02
-
Sprinkle about half of the shredded mozzarella cheese evenly over the two flatbreads, leaving a small border around the edge. Then, distribute the saucy chicken mixture over the cheese. Top with the remaining mozzarella and scatter the corn kernels over everything.03
-
Carefully slide the baking sheet into the preheated oven. Bake for 10-12 minutes. You’re looking for the cheese to be completely melted and bubbly with some golden spots, and the edges of the flatbread to be a deep golden brown.04
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Once out of the oven, let the flatbreads rest on the pan for just a minute. Then, transfer them to a cutting board. Scatter the thinly sliced red onion and fresh cilantro over the top. For a final flourish, drizzle a little extra BBQ sauce in zig-zags over everything. Slice and serve immediately.05
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