Save My oven timer went off just as my neighbor knocked on the door, and I opened it holding a spatula with melted cheese still dripping. She took one look at the flatbread on my counter and asked if I was having a party. I wasn't, but that BBQ chicken flatbread looked so good I invited her in on the spot. We ate standing at the kitchen island, pulling slices apart while they were still too hot, laughing about how something this easy should probably be illegal.
I started making this during a particularly busy spring when I needed something that felt like real food but didn't demand much from me. My kids would wander into the kitchen drawn by the smell of melting cheese and caramelized onions, and suddenly dinner became a group effort. One would scatter the chicken, another would hoard the cilantro, and I'd stand back watching them argue over who got the crispiest edge pieces. It became our accidental weeknight ritual, the kind you don't plan but end up protecting.
Ingredients
- Grilled chicken breast (1 cup, diced or shredded): This is your protein base, and using leftovers or rotisserie chicken saves you from turning on the grill.
- Red onion (1 small, thinly sliced): The sharpness mellows in the oven and adds a slight sweetness that plays perfectly against the BBQ sauce.
- Fresh cilantro (2 tablespoons, chopped): Optional but worth it for that bright, herbaceous finish that cuts through the richness.
- Shredded mozzarella cheese (1 ½ cups): Mozzarella melts into those glorious cheese pulls and doesn't overpower the other flavors.
- BBQ sauce (½ cup, plus extra for drizzling): Choose a sauce you actually like eating straight because it's the backbone of the whole dish.
- Large thin flatbreads (2, about 10 x 6 inches each): Thin is key here so the edges crisp up without the middle getting soggy.
- Olive oil (1 tablespoon): Brushing the flatbread with oil before baking gives you that golden, crispy base.
- Freshly ground black pepper (to taste): A few cracks of pepper over the top adds a subtle warmth that balances the sweetness.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This temperature is hot enough to crisp the flatbread without burning the cheese.
- Prep the flatbreads:
- Brush both flatbreads lightly with olive oil and lay them on the prepared baking sheet. The oil helps them turn golden and adds a subtle richness.
- Spread the sauce:
- Spread BBQ sauce evenly over each flatbread, leaving a half inch border around the edges. That border keeps the sauce from bubbling over and gives you a crispy crust to hold onto.
- Add the first cheese layer:
- Sprinkle half the mozzarella over the BBQ sauce. This creates a melty base that helps the toppings stick.
- Layer the toppings:
- Top with diced grilled chicken and scatter sliced onions evenly across the surface. Try to distribute everything so each bite gets a little of everything.
- Finish with more cheese:
- Add the remaining mozzarella over the toppings. This top layer melts into a bubbly, golden blanket that holds everything together.
- Bake until bubbly:
- Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the flatbread edges are crisp. Keep an eye on it in the last few minutes so the cheese doesn't brown too much.
- Garnish and serve:
- Remove from the oven and drizzle with extra BBQ sauce, then sprinkle with fresh cilantro if you're using it. Slice and serve immediately while everything is still hot and gooey.
Save There was an evening last summer when I made these for a few friends who showed up unexpectedly with a six pack and good intentions. We sat on the back porch as the sun went down, tearing into slices and talking about nothing important. Someone said it tasted like the best part of summer, and I didn't correct them even though it was just chicken, cheese, and a bottle of sauce. Sometimes a dish becomes memorable not because it's complicated, but because it was there at the right moment.
Choosing Your Chicken
I've used grilled chicken breasts, rotisserie chicken from the store, even leftover baked thighs, and they all work beautifully here. The key is making sure the chicken is already cooked and relatively dry so it doesn't release moisture and make your flatbread soggy. If you're using rotisserie, pull the meat off the bones and chop it into bite sized pieces. For meal prep lovers, this is a perfect way to use up that extra grilled chicken you made earlier in the week.
Flatbread Varieties and Swaps
I've tested this with naan, pita, lavash, even thin pizza dough, and each brings its own texture to the table. Naan gives you a slightly thicker, chewier bite, while lavash crisps up almost like a cracker. If you're gluten free, there are some great store bought options now that hold up well under the weight of all these toppings. Just make sure whatever you choose is thin enough to crisp in the oven without drying out.
Serving and Pairing Ideas
This flatbread works as a quick weeknight dinner, a party appetizer, or even a late night snack when you're too tired to think. I like to serve it with a simple green salad dressed in lemon vinaigrette to cut through the richness, or alongside some crunchy pickles for contrast. It pairs beautifully with a crisp lager or a chilled rosé, but honestly, it's just as good with a glass of iced tea.
- Slice it into small squares for a party and watch them disappear in minutes.
- Add sliced jalapeños or a drizzle of hot sauce if you want some heat.
- Leftovers reheat surprisingly well in a hot oven for about five minutes.
Save This flatbread has earned its spot in my regular rotation because it never lets me down and always feels like a little celebration. I hope it becomes one of those recipes you reach for when you need something easy, delicious, and just a little bit special.
Kitchen Help
- → Can I prepare this ahead of time?
Yes, you can assemble the flatbread up to 2 hours ahead and refrigerate it covered. Bake directly from the refrigerator, adding 2-3 minutes to the cooking time until cheese is melted and bubbly.
- → What's the best way to keep the flatbread crispy?
Brush the flatbread with olive oil before adding toppings to create a barrier that prevents sogginess. Avoid over-saturating with BBQ sauce, and bake at the full 425°F temperature for a crispy bottom.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken saves significant prep time and delivers excellent flavor. Simply shred or dice it into bite-sized pieces. One medium rotisserie chicken yields enough for this dish with leftovers.
- → How do I make this gluten-free?
Substitute with certified gluten-free flatbread, available at most grocery stores. Verify your BBQ sauce is gluten-free as well, as some contain malt vinegar or other gluten sources.
- → What toppings would complement this dish?
Fresh cilantro adds brightness, while sliced jalapeños introduce heat. Consider adding sautéed bell peppers, crispy bacon bits, or caramelized garlic for extra flavor dimensions.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F for 5-7 minutes to restore crispiness rather than using a microwave.