This BBQ Chicken Flatbread delivers smoky, cheesy satisfaction with minimal effort. Perfect for busy nights or casual gatherings, it combines tender chicken, tangy barbecue sauce, and fresh toppings on a crispy base. You’ll love this versatile BBQ Chicken Flatbread for its bold flavors and easy assembly.
If you're looking for the perfect BBQ Chicken Flatbread, you're in the right place. Whether you love Dinner Ideas or want to explore our Burgers collection, we've got you covered.
Why You’ll Love This BBQ Chicken Flatbread
- Quick & fuss-free: With pre-cooked chicken and store-bought flatbread, dinner is minutes away.
- Perfect flavor balance: Sweet, smoky barbecue pairs with sharp onion and fresh cilantro.
- Totally versatile: Swap cheeses, add jalapeños, or toss on extra veggies to customize.
- Great for sharing: Ideal as an appetizer or a satisfying main with a side salad.
Ingredients & Tools
- 2 large flatbreads or naan breads (about 10–12 inches each)
- 1 cup cooked shredded chicken (rotisserie chicken works beautifully here)
- ½ cup your favorite barbecue sauce, plus extra for drizzling
- 1 cup shredded mozzarella cheese
- ½ cup shredded sharp cheddar cheese
- ¼ medium red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: ¼ cup crumbled bacon, pickled jalapeños, or sliced scallions for garnish
Tools: Baking sheet, parchment paper, small mixing bowl, pastry brush
Notes: Using good-quality barbecue sauce makes a difference, and fresh cilantro adds a bright, fresh contrast.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 16 g |
| Carbs: | 42 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your flatbread. You can use store-bought naan, pocketless pita, or even pre-made pizza dough rolled thin. The key is something that will get crisp around the edges but stay tender underneath all those delicious toppings.
- Shredding the chicken. If you’re using rotisserie chicken, make sure to shred it while it’s still slightly warm—it’s much easier that way. You can also use leftover grilled or baked chicken, just season it well before shredding.
- Don’t skip the olive oil brush. Lightly brushing the flatbread with olive oil before adding toppings isn’t just for flavor—it creates a barrier that helps keep the crust from getting soggy once the sauce goes on.
- Cheese blend matters. Using a mix of mozzarella and cheddar gives you the best of both worlds—mozzarella for that classic stretchy melt, and cheddar for a sharper, tangy depth. Pre-shredded bags work fine, but freshly grated cheese melts even more smoothly.
How to Make BBQ Chicken Flatbread
Step 1: Start by preheating your oven to 400°F (200°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 flatbreads on the prepared sheet and lightly brush each one with olive oil, making sure to get all the way to the edges. You’ll notice the oil gives the bread a lovely sheen and helps it turn golden in the oven.
Step 2: In a small bowl, toss the shredded chicken with about half of the barbecue sauce until it’s evenly coated. You want every piece of chicken to have a nice glaze—this ensures that the smoky-sweet flavor carries through in every single bite. If the mixture looks a little dry, feel free to add another tablespoon of sauce. Season lightly with a pinch of salt and black pepper.
Step 3: Now for the fun part—assembling! Spread the remaining barbecue sauce thinly over each oiled flatbread, leaving about a half-inch border around the edges for that classic crust. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the sauce. Then, scatter the saucy chicken and thinly sliced red onion on top. Be generous but don’t overload—you want everything to heat through properly without weighing down the bread.
Step 4: Carefully slide the baking sheet into the preheated oven and bake for 10–12 minutes, or until the cheese is fully melted and bubbly, and the edges of the flatbread are crisp and golden brown. You might see some lovely caramelized spots on the cheese and onion—that’s exactly what you’re looking for! If you prefer an extra-crispy crust, you can broil for the last minute, but watch it closely so it doesn’t burn.
Step 5: Remove the flatbread from the oven and let it rest for just a minute or two—this helps the cheese set slightly so it doesn’t slide off when you slice. Drizzle with a little extra barbecue sauce if you like, then sprinkle generously with fresh chopped cilantro. Slice into wedges or squares, and serve immediately while it’s still wonderfully hot and gooey.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap well and freeze unbaked or baked flatbread for up to 2 months.
- Reviving: Reheat in a 375°F oven or toaster oven until crisp and warm.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic notes from the salad help cut through the richness of the flatbread and make the whole meal feel balanced.
- Cool, creamy coleslaw — The crunch and creaminess of coleslaw is a classic barbecue side that pairs perfectly here, adding texture and a refreshing contrast.
- Oven-baked sweet potato fries — Their natural sweetness echoes the barbecue sauce and adds a fun, dippable element that everyone loves.
Drinks
- A crisp lager or pale ale — The slight bitterness and carbonation cleanse the palate between bites and complement the smoky flavors beautifully.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus keep things feeling light and fresh against the savory, cheesy flatbread.
- Iced black tea with a hint of lemon — Its mild tannins and citrus notes work surprisingly well with barbecue, making each bite feel even more satisfying.
Something Sweet
- Grilled peaches with a drizzle of honey — Warm, caramelized fruit feels like a natural extension of the meal and adds a lovely, light sweetness to finish.
- Classic chocolate chip cookies — Sometimes you just can’t beat a timeless favorite—the rich, buttery cookies are a comforting endnote.
- Vanilla bean ice cream — Simple, creamy, and cooling, it’s the perfect way to round out a meal that’s big on smoky, savory flavor.
Top Mistakes to Avoid
- Overloading with toppings. It’s tempting to pile on extra chicken and cheese, but too much weight can make the flatbread soggy and prevent the crust from crisping properly. A little restraint goes a long way here.
- Using too much barbecue sauce. You want a thin, even layer—if you drown the flatbread in sauce, the bread underneath can turn mushy. The sauce should complement, not overwhelm.
- Skipping the pre-bake oil brush. That light coating of olive oil isn’t just for flavor; it acts as a moisture barrier. Without it, your flatbread might end up unpleasantly soft in the middle.
- Not letting it rest before slicing. I know it’s hard to wait when it smells so good, but giving it a minute or two allows the melted cheese to set slightly so you get clean cuts instead of a cheesy landslide.
Expert Tips
- Tip: For extra flavor, mix a teaspoon of smoked paprika into your shredded chicken along with the barbecue sauce. It deepens the smoky notes and makes the chicken even more irresistible.
- Tip: If you have a pizza stone, preheat it in the oven and bake your flatbread directly on it. The intense, direct heat will give you an incredibly crisp, blistered crust that’s truly next-level.
- Tip: Want to make it ahead? You can prep the sauced chicken and slice the onions up to a day in advance. Store them separately in the fridge, then assemble and bake when you’re ready—dinner in minutes!
- Tip: For a fun twist, try swapping the red onion for quick-pickled onions. Their tangy crunch adds a bright pop that contrasts beautifully with the rich, smoky flavors.
- Tip: If you’re feeding a crowd, bake one flatbread at a time on the middle oven rack. This ensures even heat circulation and prevents the bottom from burning while the top finishes melting.
FAQs
Can I make this BBQ Chicken Flatbread ahead of time?
You can definitely prep components ahead to save time! Shred the chicken, mix it with barbecue sauce, slice the onions, and even grate the cheese a day in advance. Store everything in separate airtight containers in the fridge. But for the best texture, assemble and bake just before serving—that way, the flatbread stays crisp and the cheese perfectly melty.
What’s the best way to reheat leftovers?
Leftover flatbread is best reheated in the oven or toaster oven to maintain that crisp crust. Preheat to 375°F (190°C) and bake for 5–7 minutes, until warmed through. Avoid the microwave if you can—it tends to make the bread chewy and the toppings soggy. If you’re in a hurry, a skillet over medium heat works surprisingly well too!
Can I use a different protein instead of chicken?
Absolutely! Pulled pork or even thinly sliced steak would be fantastic here. For a vegetarian version, try using canned chickpeas (rinsed and patted dry) or sautéed mushrooms tossed in barbecue sauce. The key is to use a protein that’s already cooked and well-seasoned so it blends seamlessly with the other flavors.
My flatbread got soggy in the middle—what happened?
This usually happens if there’s too much sauce or the flatbread wasn’t brushed with oil before topping. Next time, use a lighter hand with the barbecue sauce and make sure you’ve created that protective oil layer. Also, check that your oven is fully preheated—a hot oven ensures quick cooking and a crisp base.
Can I freeze assembled flatbreads before baking?
Yes, but with a caveat. Assemble the flatbreads without the fresh cilantro, then freeze them solid on a baking sheet before wrapping tightly in plastic and foil. Bake from frozen, adding a few extra minutes to the cooking time. The texture might be slightly different, but it’s a great hack for busy nights!
Bbq Chicken Flatbread
Make this easy BBQ Chicken Flatbread with tender chicken, melty cheese, and tangy BBQ sauce on a crispy crust. Ready in 22 minutes! Get the recipe now.
Ingredients
For the flatbread:
-
2 large flatbreads or naan breads (about 10–12 inches each)
-
1 cup cooked shredded chicken (rotisserie chicken works beautifully here)
-
½ cup your favorite barbecue sauce (plus extra for drizzling)
-
1 cup shredded mozzarella cheese
-
½ cup shredded sharp cheddar cheese
-
¼ medium red onion (thinly sliced)
-
2 tbsp fresh cilantro (chopped)
-
1 tbsp olive oil
-
Salt and black pepper (to taste)
-
¼ cup crumbled bacon, pickled jalapeños, or sliced scallions (for garnish)
Instructions
-
Start by preheating your oven to 400°F (200°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 flatbreads on the prepared sheet and lightly brush each one with olive oil, making sure to get all the way to the edges. You’ll notice the oil gives the bread a lovely sheen and helps it turn golden in the oven.01
-
In a small bowl, toss the shredded chicken with about half of the barbecue sauce until it’s evenly coated. You want every piece of chicken to have a nice glaze—this ensures that the smoky-sweet flavor carries through in every single bite. If the mixture looks a little dry, feel free to add another tablespoon of sauce. Season lightly with a pinch of salt and black pepper.02
-
Now for the fun part—assembling! Spread the remaining barbecue sauce thinly over each oiled flatbread, leaving about a half-inch border around the edges for that classic crust. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the sauce. Then, scatter the saucy chicken and thinly sliced red onion on top. Be generous but don’t overload—you want everything to heat through properly without weighing down the bread.03
-
Carefully slide the baking sheet into the preheated oven and bake for 10–12 minutes, or until the cheese is fully melted and bubbly, and the edges of the flatbread are crisp and golden brown. You might see some lovely caramelized spots on the cheese and onion—that’s exactly what you’re looking for! If you prefer an extra-crispy crust, you can broil for the last minute, but watch it closely so it doesn’t burn.04
-
Remove the flatbread from the oven and let it rest for just a minute or two—this helps the cheese set slightly so it doesn’t slide off when you slice. Drizzle with a little extra barbecue sauce if you like, then sprinkle generously with fresh chopped cilantro. Slice into wedges or squares, and serve immediately while it’s still wonderfully hot and gooey.05
Not what you're looking for?
