BBQ Chicken Flatbread (Printable Version)

Crispy flatbread with tangy barbecue chicken, melted cheese, and fresh toppings for a quick, delicious meal.

# Ingredient List:

→ Flatbread

01 - 2 large flatbreads or naan
02 - 1 tablespoon olive oil

→ Topping

03 - 1 cup cooked chicken breast, shredded or diced
04 - 1/2 cup barbecue sauce
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

# Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and place them on the baking sheet.
03 - Toss cooked chicken with 1/2 cup barbecue sauce until evenly coated.
04 - Spread a thin layer of barbecue sauce over each flatbread, then evenly distribute the sauced chicken, mozzarella, and cheddar cheese on top.
05 - Scatter red onion slices and optional jalapeño and cherry tomatoes over the cheese.
06 - Bake in the preheated oven for 12 to 15 minutes until cheese is melted and edges are golden.
07 - Remove from oven, sprinkle with fresh cilantro, drizzle with extra barbecue sauce if desired, slice, and serve hot.

# Expert Advice:

01 -
  • Ready in 25 minutes, which means you can go from decision to eating before anyone gets cranky.
  • The crispy-chewy flatbread texture with melty cheese and tangy sauce hits all the cravings at once.
  • It's flexible enough for a weeknight but fancy enough to set out when people drop by unexpectedly.
02 -
  • Don't skip the parchment paper; the bottom can stick and tear if your flatbread edges are thin, and nobody wants that moment of frustration.
  • If you use fresh tomatoes, pat them dry with a paper towel first, otherwise they'll make the whole thing watery and sad.
  • The cheese needs to be fully melted and slightly bubbly to taste its best, so 12 minutes minimum is worth the wait.
03 -
  • If you're using homemade barbecue sauce that's on the thin side, brush it on in layers instead of all at once so it doesn't make the flatbread soggy.
  • Shredding the chicken by hand with two forks makes it texture better than using a food processor, which can turn it mushy.
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