You know that moment when you pull a warm, smoky flatbread out of the oven and the smell makes your kitchen feel like a weekend tailgate party? Well, that’s exactly what this BBQ Chicken Flatbread does! It reminds me of those lazy summer afternoons when we’d throw leftover grilled chicken on a flatbread, slather on tangy barbecue sauce, and get a little creative with toppings. The crispy edges, juicy chicken bites, and melty cheese all come together in such a quick and satisfying way—it’s basically dinner magic. Get ready for a recipe that’s super easy, comes together in no time, and tastes like a crowd-pleaser every single time.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients
For the Main Dish:
2 large flatbreads (about 8–10 inches each)
2 cups cooked chicken, shredded or chopped (rotisserie chicken works great!)
1 cup barbecue sauce, plus extra for drizzling
1 cup shredded mozzarella cheese
½ cup shredded sharp cheddar cheese
¼ cup red onion, thinly sliced
2 tbsp fresh cilantro, chopped (optional)
1 tbsp olive oil
Salt and pepper, to taste
How I Make It
Step 1:
First, preheat your oven to 425°F so it’s nice and hot—this helps get the flatbread crispy. In a bowl, toss the shredded chicken with about 1 cup of your favorite barbecue sauce until it’s well coated and juicy.
Step 2:
Lay your flatbreads on a baking sheet and brush the edges lightly with olive oil—this keeps them from drying out and gives you a golden crust. Spread the barbecue chicken evenly over each flatbread, leaving a small border.
Step 3:
Sprinkle a mix of mozzarella and cheddar cheese over the chicken. Layer on thin slices of red onion for that little bite of sharpness. Add salt and pepper sparingly, since the barbecue sauce is already flavorful.
Step 4:
Pop the flatbreads in the oven and bake for about 10–12 minutes, or until the cheese is melted, bubbly, and golden in spots, and the flatbread edges are crisp.
Step 5:
Remove from the oven, then immediately sprinkle with fresh cilantro to add a bright note. If you’re feeling saucy, drizzle a little extra barbecue sauce on top.
Step 6:
Slice your flatbreads up and dig in while it’s warm and gooey. Trust me, that mix of smoky, cheesy, tangy flavors is irresistible!
Variations & Tips
Swap out mozzarella for smoked gouda or Monterey jack for a different smoky twist.
Add jalapeño slices before baking for a little heat.
Use naan or pita bread if you don’t have flatbreads handy—the cooking time may vary slightly.
For extra crunch, sprinkle chopped pecans or toasted corn after baking.
If you want more veggies, throw on some diced bell peppers or corn kernels.
Leftover chicken? Great! This recipe shines with whatever cooked chicken you have on hand.
How I Like to Serve It
This flatbread is perfect for casual dinners or game day snacks. I love pairing it with a simple green salad tossed in a lemon vinaigrette to balance all the richness. If you’re serving it for a crowd, cut into smaller pieces to create a fun party platter. It’s equally great warmed up the next day (though freshly baked is where the magic really happens).
Notes
Store leftovers tightly wrapped in the fridge for up to 2 days.
Reheat in a toaster oven or under the broiler for a few minutes to bring back that fresh-from-the-oven crispiness.
Closing: This BBQ Chicken Flatbread always hits the spot because it’s quick, flavor-packed, and brings a little smoky joy to any weeknight dinner.
