Pin The smell of caramelized onions and tangy BBQ sauce hit me the moment I opened the oven, and I knew I'd stumbled onto something good. I'd been staring at leftover chicken and a half-empty bottle of sauce, wondering what to do with dinner, when the idea struck. No dough to knead, no waiting for yeast—just flatbreads from the pantry and whatever was in the fridge. Twenty minutes later, I was pulling out two golden, bubbly flatbreads that tasted like something from a pizzeria.
I made this for friends on a Friday night when plans shifted last minute. Everyone showed up hungry, and I was halfway through prepping when I realized I had no pizza dough. I grabbed flatbreads instead, layered on the toppings, and crossed my fingers. When I sliced them up and set the board on the table, they disappeared in minutes. One friend asked if I'd ordered them from somewhere, and I just smiled.
Ingredients
- Grilled chicken breast: The base protein that makes this hearty, and dicing it small ensures every bite has chicken without overwhelming the flatbread.
- Red onion: Adds a sweet sharpness that mellows in the oven and balances the tangy BBQ sauce beautifully.
- Fresh cilantro: Optional, but it brings a bright, herbal note that cuts through the richness right before serving.
- Mozzarella cheese: Melts into gooey, stretchy perfection and holds everything together without overpowering the other flavors.
- BBQ sauce: The soul of the dish, providing tang and sweetness that ties the chicken and cheese into something crave-worthy.
- Thin flatbreads: They crisp up fast in the oven and give you that pizza-like base without any rolling or rising.
- Olive oil: Brushing it on the flatbread before baking creates golden, crispy edges that crunch perfectly.
- Black pepper: Just a little freshly ground pepper adds a subtle warmth that enhances the savory elements.
Instructions
- Preheat and Prep:
- Set your oven to 425°F (220°C) and line a baking sheet with parchment paper so the flatbreads don't stick. This temperature crisps the base while melting the cheese perfectly.
- Brush the Flatbreads:
- Use a pastry brush or the back of a spoon to coat both flatbreads lightly with olive oil. This step creates those crispy, golden edges that make every bite satisfying.
- Spread the BBQ Sauce:
- Spoon the BBQ sauce evenly over each flatbread, leaving a small border so it doesn't bubble over. Think of it like painting a canvas—you want full coverage without drowning the base.
- Layer the Cheese:
- Sprinkle half the mozzarella over the sauce on both flatbreads. This first layer melts into the sauce and helps anchor the toppings.
- Add Chicken and Onions:
- Scatter the diced chicken and sliced red onion evenly across both flatbreads. Distributing them well means every slice gets a little bit of everything.
- Top with More Cheese:
- Add the remaining mozzarella over the toppings to lock everything in place. The cheese on top gets bubbly and golden, creating that irresistible pull-apart texture.
- Bake Until Bubbly:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes, watching for melted, golden cheese and crisp edges. Your kitchen will smell incredible.
- Finish and Garnish:
- Pull the flatbreads from the oven, drizzle with extra BBQ sauce, and sprinkle with fresh cilantro if you like. Let them cool for a minute before slicing so the cheese sets slightly.
- Slice and Serve:
- Use a sharp knife or pizza cutter to slice each flatbread into four pieces. Serve them hot while the cheese is still gooey.
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The best part is watching people reach for a second slice before they've finished the first. There's something about the sweet-tangy BBQ, the stretchy cheese, and the crispy base that makes it impossible to stop at one. It's become my go-to when I want to impress without stressing, and it never fails to deliver.
Making It Your Own
I've swapped grilled chicken for rotisserie chicken on nights when I'm too tired to cook anything from scratch, and it works just as well. You can also add jalapeños if you like heat, or try smoked gouda instead of mozzarella for a deeper flavor. Red bell peppers, corn, or even pineapple can sneak in here, depending on what you're craving. The flatbread is a blank slate, so don't be afraid to experiment.
Serving Suggestions
This flatbread shines as a quick weeknight dinner, but it also works beautifully as a party appetizer when sliced into smaller pieces. I like to serve it with a simple green salad dressed in lemon vinaigrette to balance the richness. A crisp lager or chilled rosé pairs wonderfully, cutting through the sweetness of the BBQ sauce. Leftovers reheat well in a hot oven, keeping the base crispy instead of soggy.
Storage and Reheating
If you have leftovers, let the flatbread cool completely, then wrap it tightly in foil or store it in an airtight container in the fridge for up to two days. When you're ready to eat, reheat slices in a 375°F (190°C) oven for about 5 minutes to bring back the crispy texture. Avoid the microwave unless you don't mind a softer base. You can also freeze assembled but unbaked flatbreads, then bake straight from frozen, adding a few extra minutes to the time.
- Store leftovers in the fridge for up to two days in an airtight container.
- Reheat in the oven, not the microwave, to keep the base crispy.
- Freeze unbaked flatbreads for a make-ahead option that bakes in minutes.
Pin This BBQ chicken flatbread has earned a permanent spot in my weekly rotation because it's fast, flexible, and always a crowd-pleaser. Whether you're feeding a crowd or just yourself on a Tuesday night, it delivers every time.
Recipe Questions & Answers
- → Can I prepare this ahead of time?
Yes, you can assemble the flatbreads up to 2 hours before baking. Cover with plastic wrap and refrigerate. Add 2-3 minutes to baking time if baking directly from the refrigerator.
- → What's the best way to store leftovers?
Store cooled flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes until warmed through and cheese is melty again.
- → Can I make this gluten-free?
Absolutely. Simply use certified gluten-free flatbread and verify your BBQ sauce doesn't contain gluten. Check all ingredient labels, as some sauces may contain hidden gluten.
- → What type of flatbread works best?
Naan, pita, or thin pizza dough all work wonderfully. Choose varieties with a sturdy texture that won't become soggy. Whole wheat flatbread adds nutrition, while traditional white varieties crisp up nicely.
- → How do I prevent the flatbread from getting soggy?
Brush the flatbread with olive oil before adding BBQ sauce to create a moisture barrier. Don't oversaturate with sauce, and ensure the oven is fully preheated to 425°F for even crisping.
- → Can I use different proteins besides chicken?
Yes. Pulled pork, brisket, or even grilled shrimp work wonderfully with BBQ sauce. Adjust cooking time based on protein thickness, ensuring everything heats through before the cheese burns.