BBQ Chicken Flatbread (Printable Page)

Crispy flatbread layered with tangy barbecue chicken, cheeses, and fresh garnishes for a flavorful meal.

# What You Need:

→ 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, 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

# Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Brush olive oil evenly over both flatbreads and arrange them on the lined baking sheet.
03 - Combine the cooked chicken with 1/2 cup barbecue sauce until thoroughly coated.
04 - Spread a thin layer of barbecue sauce over the surface of each flatbread.
05 - Distribute the barbecue-coated chicken, mozzarella, and cheddar cheese evenly over each flatbread.
06 - Scatter sliced red onion and, if desired, jalapeño and cherry tomatoes on top of the cheese.
07 - Place the flatbreads in the oven and bake for 12 to 15 minutes until cheese is melted, bubbly, and edges are golden brown.
08 - Remove from oven, sprinkle with fresh cilantro, drizzle with additional barbecue sauce as preferred, then slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for weeknight dinners when you're running on fumes.
  • The contrast of crispy flatbread edges against melted cheese and tangy barbecue sauce feels indulgent without requiring real cooking skill.
  • Everyone at the table can customize their own toppings, which somehow makes people eat more vegetables than they normally would.
02 -
  • Don't skip the oil on the flatbread—I learned this the hard way when my first attempt turned into a soggy, sauce-logged disappointment.
  • If your sauce is very thin or runny, use it sparingly on the flatbread itself, or you'll create a moisture problem that prevents crisping; save the extra sauce for drizzling at the end instead.
03 -
  • If you're feeding a crowd, you can assemble these completely before baking and then pop them in the oven when guests arrive—timing is more flexible than you'd think.
  • The secret to never-soggy flatbread is using good parchment paper and keeping your sauce layer intentionally thin on the base; everything else is just being generous.
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