BBQ Chicken Flatbread

There's something about the smell of cheese bubbling in the oven that makes people drift toward the kitchen without being asked. Years ago, I threw this together on a random Tuesday using leftover rotisserie chicken and a bottle of barbecue sauce I'd been meaning to use, and my partner called it the best quick dinner we'd made in months. It's stayed in rotation ever since, partly because it's genuinely delicious and partly because it never fails to impress, even when it's just the two of us eating straight from the baking sheet.

My sister made this for her family during a camping trip where the cabin had an oven but not much else, and I watched her kids actually ask for seconds of a vegetable-free dinner for once. The combination of char from the oven and the sweet-savory barbecue sauce somehow makes it feel more special than the sum of its parts, like you've done something clever in the kitchen when really you just assembled good things and let heat do the work.

Ingredients

• Flatbreads or naan (2 large): These are your canvas, and they matter more than you'd think. Store-bought naan works beautifully because it's already soft, but even basic flatbreads from the bakery section get that slight crisp-to-chew contrast when baked.
• Olive oil (1 tablespoon): Just enough to keep the bread from drying out and to help it brown slightly in the oven.
• Cooked chicken breast (1 cup, shredded or diced): Rotisserie chicken is your secret weapon here if you're short on time, and honestly, it's more flavorful than plain boiled chicken.
• Barbecue sauce (1/2 cup plus extra): This is your flavor anchor, so pick one you actually like eating straight from the bottle. Some sauces are sweeter, some smokier, so your choice matters.
• Mozzarella cheese (1 cup shredded): The workhorse cheese that melts smoothly and gets those gorgeous bubbles.
• Cheddar cheese (1/2 cup shredded): Adds a sharper note and helps the overall cheese layer brown more evenly.
• Red onion (1/4 small, thinly sliced): The bite cuts through the richness and prevents the whole thing from feeling heavy.
• Fresh cilantro (1/4 cup, chopped): Added at the end so it stays bright and herbaceous instead of getting lost in the heat.
• Jalapeño (1 small, thinly sliced, optional): If you want heat without overpowering everything else, this is the way.
• Cherry tomatoes (1/2 cup, halved, optional): They add a pop of acidity and color, though they can release liquid if you pile them on too thick.

Instructions

Heat your oven and prep your space:

Set the oven to 425°F and line a baking sheet with parchment paper so cleanup is basically nonexistent. If you don't have parchment, a light brush of oil works too, but parchment is worth keeping around for moments like this.

Brush and position the flatbreads:

Lightly brush both sides of your flatbreads with olive oil, then lay them out on the sheet. This step seems small, but the oil helps them brown and keeps them from tasting dry when you bite into the edges.

Coat your chicken in sauce:

Toss the cooked chicken with 1/2 cup of barbecue sauce in a bowl until every piece is glossy and coated. This way the chicken flavor infuses instead of just sitting on top.

Spread the base layer:

Put a thin, even layer of barbecue sauce directly on each flatbread, like you're painting rather than dumping. Thin is key because you don't want a soggy bottom.

Layer everything strategically:

Distribute the sauced chicken evenly, then sprinkle both cheeses over top so you get a good mix of mozzarella and cheddar in each bite. Don't shy away from the cheese; it's supposed to bubble and get a little golden.

Add your toppings:

Scatter red onion slices and any jalapeño or tomatoes across the surface. Go easy on the tomatoes if you add them, since they release moisture as they cook.

Bake until melted and golden:

Slide the sheet into the oven for 12 to 15 minutes until the cheese is bubbly and the edges of the flatbread are turning golden brown. Watch for the edges more than the cheese; when they're golden, you're done.

Finish and serve:

Pull it out, sprinkle fresh cilantro all over while it's still hot so it wilts slightly, then drizzle with extra barbecue sauce if you want that final tang. Cut into slices and eat while it's warm.

Save to Pinterest

My dad once brought this to a potluck and someone asked for the recipe, which was funny because he'd just told me five minutes before he was going to throw something together. That's when I realized this isn't trying to be restaurant food or anything fancy; it's just honest, good, and it makes people feel cared for in a way that requires almost no effort.

Why This Works as a Quick Dinner

The magic here is that you're using a flatbread that's already cooked as your base, so you're really just warming, melting, and toasting, not actually baking something from scratch. Everything comes together in the oven at the same time, so there's no juggling pans or timing multiple components. If you've got cooked chicken on hand, this is genuinely faster than ordering delivery.

Making It Your Own

This is one of those recipes that genuinely invites improvisation without falling apart. I've made it with caramelized onions instead of raw red onion, with blue cheese mixed in with the mozzarella, with crispy bacon scattered on top, and once with a drizzle of ranch instead of extra barbecue sauce. The core stays solid no matter what you add, which is the hallmark of a recipe that's actually flexible rather than just one specific thing.

Pairing and Serving Ideas

Serve this hot, cut into squares or strips, with a side salad to balance the richness or just eat it straight with your hands if you're in a casual mood. A cold drink helps cut through the sweetness of the barbecue sauce; some people swear by lager, but honestly, iced tea or lemonade works just fine. If you're feeding a crowd, you can double the recipe, and it'll all bake together without any fuss.

• A sharp vinegary slaw on the side adds brightness that keeps the whole plate from feeling heavy.
• Cool any leftovers completely before wrapping, and they'll reheat okay in the oven, though the flatbread won't be quite as crispy the second time.
• Make it a full meal by adding a simple green salad or some roasted vegetables on the side if you feel like being proper about it.

Save to Pinterest

This is the kind of dinner that reminds you cooking doesn't have to be complicated to feel good, and sometimes the best meals are the ones that come together without a lot of fuss and leave everyone satisfied. Make it once, and it'll probably become part of your regular rotation too.

Recipe FAQs

→ What type of flatbread works best?

Large flatbreads or naan provide the perfect sturdy base that crisps well in the oven without becoming soggy.

→ Can I use leftover chicken?

Yes, shredded rotisserie or grilled chicken works wonderfully and adds convenience to preparation.

→ How can I add more heat to this dish?

Include extra jalapeño slices or sprinkle chili flakes over the toppings before baking for extra spice.

→ What cheese combination is recommended?

A mix of mozzarella for meltiness and cheddar for sharpness creates a well-rounded cheesy flavor.

→ Are there good beverage pairings?

This flatbread pairs nicely with a crisp lager or a light-bodied red wine like Pinot Noir to complement the smoky barbecue notes.

→ How should I store leftovers?

Keep any leftovers refrigerated in an airtight container and reheat in the oven to retain crispness.