BBQ Chicken Flatbread (Printable)

Crispy flatbread layered with tangy barbecue, chicken, cheeses, and fresh toppings ready in under 30 minutes.

# 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 - 120 ml 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

# Cooking Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Lightly brush both flatbreads with olive oil and arrange them on the prepared baking sheet.
03 - In a bowl, mix the cooked chicken with 1/2 cup barbecue sauce until evenly coated.
04 - Spread a thin layer of barbecue sauce over each flatbread.
05 - Distribute the sauced chicken evenly over the flatbreads, then top with mozzarella and cheddar cheeses.
06 - Sprinkle red onion slices, and if desired, jalapeño and cherry tomatoes over the cheese layer.
07 - Bake in the oven for 12 to 15 minutes until cheese is melted and bubbly and edges turn golden brown.
08 - Remove from oven, sprinkle with chopped cilantro, drizzle extra barbecue sauce if desired, slice, and serve warm.

# Expert Tips:

01 -
  • Ready in 25 minutes total, which means you can go from zero to feeding four people faster than ordering delivery.
  • The combination of melty cheese, tangy sauce, and tender chicken creates layers of flavor that feel indulgent without any fussiness.
  • Endlessly customizable depending on what's in your fridge or what heat level your crowd prefers.
02 -
  • Parchment paper is not optional here—it keeps the bottoms from sticking and burning, and cleanup is literally a nonissue.
  • If your barbecue sauce is thin or watery, the flatbread will steam instead of crisp, so thicker sauces work better; test yours before committing all the toppings.
  • Cold chicken will cook through fine, but room-temperature chicken spreads more evenly and distributes the sauce more naturally.
03 -
  • Crispy flatbreads come from starting them on a preheated sheet rather than adding them cold; the oil and heat connection matters.
  • If your crowd likes heat, add jalapeño slices and a small pinch of chili flakes; the baking mellows both slightly, so don't be shy.
  • Leftover flatbreads, if they somehow happen, reheat beautifully in a 350°F oven for five minutes, cheese and all.
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