BBQ Chicken Flatbread

My neighbor showed up one evening with a bag of flatbreads and a jar of homemade BBQ sauce, insisting we try something she'd been perfecting all week. We stood in my kitchen, tearing into warm, cheesy slices while she explained how she'd accidentally over-baked the first batch and discovered that crispier edges made everything better. That spontaneous dinner turned into my go-to when I need something fast that still feels special. Now I keep flatbreads in the freezer just in case.

I made this for a last-minute game night once, doubling the recipe and cutting the flatbreads into smaller squares. People kept circling back to the kitchen, grabbing another piece, then another. One friend asked if I'd ordered it from the new pizza place downtown. I didn't correct him until the end of the night, and his surprise made me feel like a kitchen magician.

Ingredients

• Grilled chicken breast: Diced or shredded chicken adds protein and soaks up the BBQ sauce beautifully, and rotisserie chicken works just as well when you're short on time.
• Red onion: Slice it thin so it softens in the oven without overwhelming the other flavors, and the natural sweetness balances the tangy sauce.
• Fresh cilantro: Optional but worth it for that bright, herby finish that cuts through the richness.
• Shredded mozzarella cheese: Melts into gooey perfection and holds everything together, plus it gets those irresistible golden bubbles on top.
• BBQ sauce: The star of the show, bringing smoky sweetness, and keep extra on hand for drizzling at the end.
• Thin flatbreads: They crisp up quickly in the oven and provide the perfect sturdy base without feeling too heavy.
• Olive oil: A light brush keeps the flatbread from drying out and helps it turn golden.
• Black pepper: Just a crack or two adds a subtle warmth that rounds out the sweetness.

Instructions

Get the oven ready:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This keeps cleanup simple and prevents sticking.

Prep the flatbreads:

Brush both flatbreads lightly with olive oil and lay them on the prepared sheet. The oil helps them crisp up without turning tough.

Spread the sauce:

Use a spoon to spread BBQ sauce evenly over each flatbread, leaving about half an inch around the edges. That border keeps the sauce from bubbling over and burning.

Layer the cheese:

Sprinkle half the mozzarella over the sauced flatbreads. This first layer melts into the sauce and creates a cheesy foundation.

Add the toppings:

Scatter the grilled chicken and sliced onions evenly over the cheese. Try to distribute them so every bite gets a little bit of everything.

Finish with more cheese:

Top everything with the remaining mozzarella. This second layer gets bubbly and golden in the oven.

Bake until bubbly:

Slide the sheet into the oven and bake for 10 to 12 minutes, watching for melted, bubbling cheese and crisp edges. The flatbread should feel firm when you lift a corner.

Garnish and serve:

Remove from the oven, drizzle with extra BBQ sauce, and sprinkle with fresh cilantro if you have it. Slice into squares or strips and serve hot.

Save

One Sunday afternoon, I made these for my kids and their friends after a soccer game. They devoured every slice in minutes, then asked if we could have flatbread pizza every week. It became our unofficial post-game tradition, and now I can't watch a match without thinking about the smell of BBQ sauce and melted cheese filling the kitchen.

Choosing Your Chicken

Leftover grilled chicken works beautifully here, but I've also used rotisserie chicken from the store when I'm pressed for time. Shred it with two forks or dice it into small pieces so it spreads evenly across the flatbread. If you're starting from raw chicken, season it lightly and grill or pan-sear it until cooked through, then let it rest before cutting. The smaller the pieces, the easier it is to get chicken in every bite.

Customizing Your Flatbread

This recipe is forgiving and loves experimentation. I've added sliced jalapeños for heat, swapped red onion for caramelized onions, and even tried crumbled feta instead of all mozzarella. One time I ran out of BBQ sauce and used a mix of ketchup and hot sauce, and it still turned out great. Use what you have and trust your instincts.

Serving and Storing

These flatbreads are best served hot and fresh, straight from the oven when the cheese is still gooey. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat in a 375°F oven for about five minutes to bring back the crispness, because microwaving will make them soggy.

• Slice into small squares for a party appetizer or larger pieces for a main dish.
• Pair with a simple green salad or coleslaw to balance the richness.
• Serve with extra BBQ sauce and hot sauce on the side for those who like more flavor.

Save

This BBQ chicken flatbread has saved me more dinners than I can count, and it never feels like I'm cutting corners. Keep the ingredients on hand, and you'll always have a reliable crowd-pleaser ready to go.

Recipe Questions & Answers

→ Can I use store-bought rotisserie chicken instead of grilled chicken?

Absolutely. Rotisserie chicken is a convenient substitute that saves time without compromising flavor. Simply shred or dice it and proceed with the instructions as written.

→ How can I add more heat to this flatbread?

Layer thin slices of jalapeños over the chicken before adding the final mozzarella layer. You can also mix a spicy BBQ sauce with your regular sauce or drizzle with hot sauce after baking.

→ What's the best way to achieve a crispy flatbread?

Brush the flatbread lightly with olive oil and bake at 425°F. The key is not overloading with toppings, which allows heat circulation. Bake for 10–12 minutes until the cheese bubbles and the edges brown slightly.

→ Is there a gluten-free option available?

Yes, simply substitute gluten-free flatbread for the regular version. Verify that your BBQ sauce is also gluten-free, as some brands contain gluten. The baking time remains the same.

→ What beverages pair well with this flatbread?

A crisp lager complements the smoky BBQ flavors beautifully, while chilled rosé offers a lighter option. For non-alcoholic choices, try sparkling lemonade or iced tea.

→ Can I prepare this ahead of time?

Assemble the flatbreads completely and refrigerate for up to 2 hours before baking. Add 2–3 minutes to the baking time if baking from cold. This makes it ideal for entertaining.