BBQ Chicken Flatbread Delight (Print View)

Crispy flatbread topped with sauced chicken, melted cheeses, and fresh garnishes for a simple flavorful meal.

# Components:

→ Flatbread

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

→ Topping

03 - 1 cup cooked chicken breast, shredded or diced
04 - ½ cup barbecue sauce plus extra for drizzling
05 - 1 cup shredded mozzarella cheese
06 - ½ cup shredded cheddar cheese
07 - ¼ small red onion, thinly sliced
08 - ¼ cup fresh cilantro, chopped

→ Optional Garnishes

09 - 1 small jalapeño, thinly sliced
10 - ½ cup cherry tomatoes, halved

# Preparation Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Lightly brush both flatbreads with olive oil and place on the prepared baking sheet.
03 - In a bowl, toss cooked chicken breast with ½ cup barbecue sauce until well coated.
04 - Spread a thin layer of barbecue sauce over each flatbread evenly.
05 - Distribute the sauced chicken evenly over each flatbread, then sprinkle with mozzarella and cheddar cheese.
06 - Scatter thinly sliced red onion, jalapeño, and cherry tomatoes (if using) over the cheese layer.
07 - Bake in the preheated oven for 12 to 15 minutes until cheese is melted, bubbly, and edges are golden brown.
08 - Remove from oven, sprinkle with chopped cilantro, drizzle with extra barbecue sauce, slice, and serve hot.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can go from "what's for dinner" to eating in the time it takes to preheat the oven.
  • Tastes like restaurant-quality pizza night without the fuss or the delivery fee.
  • Built-in flexibility lets you use whatever chicken you have on hand, making it a genuine pantry rescuer.
02 -
  • Don't skip the oil on the flatbread itself—I learned this the hard way when my bottom was pale and sad while the cheese was doing cartwheels on top.
  • Pre-cooking your chicken or buying rotisserie is non-negotiable unless you want this to take 45 minutes instead of 25.
  • That thin layer of sauce philosophy matters more than you think; thick sauce makes soggy, thin sauce means every bite has flavor without the textural disaster.
03 -
  • Parchment paper is your friend here—it keeps cleanup quick and lets the bottoms get crispy without any sticking drama.
  • Don't overthink the cheese ratio; you want enough to get bubbly and golden but not so much that it's greasy once it cools even slightly.
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