BBQ Chicken Flatbread (Printable)

Crispy flatbread with tangy BBQ sauce, tender chicken, caramelized onions, and melted mozzarella cheese for an easy weeknight meal.

# What You Need:

→ Proteins

01 - 1 cup grilled chicken breast, diced or shredded

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 2 tablespoons chopped fresh cilantro, optional

→ Dairy

04 - 1½ cups shredded mozzarella cheese

→ Sauces

05 - ½ cup BBQ sauce, plus extra for drizzling

→ Flatbreads

06 - 2 large thin flatbreads, approximately 10 x 6 inches each

→ Oils & Seasoning

07 - 1 tablespoon olive oil
08 - Freshly ground black pepper to taste

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and place them on the prepared baking sheet.
03 - Spread BBQ sauce evenly over each flatbread, leaving a ½-inch border around the edges.
04 - Sprinkle half the mozzarella cheese over the BBQ sauce layer.
05 - Top with diced grilled chicken and scatter sliced onions evenly across the surface.
06 - Add the remaining mozzarella cheese over the chicken and onion toppings.
07 - Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the flatbread edges are crisp.
08 - Remove from oven. Drizzle with additional BBQ sauce and sprinkle with fresh cilantro if desired.
09 - Slice and serve immediately while warm.

# Expert Advice:

01 -
  • It comes together in under half an hour, even when your fridge feels empty.
  • The tangy BBQ sauce and gooey mozzarella create that sweet and savory balance that keeps everyone reaching for another slice.
  • It works as dinner, a party snack, or that thing you throw together when friends text theyre five minutes away.
02 -
  • Don't skip the olive oil brushing step, it's the difference between a soggy base and a crispy one that holds up to every topping.
  • Layer half the cheese under the toppings and half on top, this prevents the chicken and onions from sliding off when you slice.
  • If your BBQ sauce is very thick, thin it with a teaspoon of water so it spreads smoothly without tearing the flatbread.
03 -
  • If your flatbreads are starting to brown too fast but the cheese isn't melted, tent them loosely with foil for the last few minutes.
  • Let the flatbreads rest for one minute after pulling them from the oven, this makes slicing cleaner and prevents all the toppings from sliding off.
  • Double the recipe and freeze the assembled but unbaked flatbreads, then bake straight from frozen at 400°F for 15 to 18 minutes.
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