BBQ Chicken Flatbread

BBQ Chicken Flatbread is a quick, satisfying meal that delivers bold flavor with minimal effort. It features a crispy flatbread base topped with juicy chicken, smoky barbecue sauce, melty cheese, and a sprinkle of red onion and fresh herbs. Whether I’m making it for a weeknight dinner, a quick lunch, or an easy appetizer for guests, it never disappoints.

Why You’ll Love This Recipe

I love how this flatbread brings together sweet, smoky, and savory flavors in each bite. The barbecue sauce gives the base a tangy punch, the chicken adds heartiness, and the cheese ties it all together with a gooey finish. It’s faster than ordering pizza and just as satisfying—especially when I use store-bought flatbreads and leftover chicken. Plus, it’s endlessly customizable and fun to make.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flatbread (store-bought or homemade)

• Cooked chicken breast or rotisserie chicken, shredded or chopped

• BBQ sauce (any favorite brand or homemade)

• Shredded mozzarella or a blend of mozzarella and cheddar

• Red onion, thinly sliced

• Olive oil (for brushing the flatbread)

• Fresh cilantro or parsley (optional, for garnish)

• Crushed red pepper flakes (optional, for heat)

directions

1. I preheat the oven to 425°F (220°C) and place a baking sheet or pizza stone inside to heat.

2. I brush the flatbread lightly with olive oil and place it on a piece of parchment paper.

3. I spread a thin layer of BBQ sauce over the flatbread, leaving a small border around the edges.

4. I top it with shredded chicken, cheese, and thin slices of red onion.

5. I transfer the flatbread to the hot baking sheet and bake for 10–12 minutes, or until the cheese is melted and bubbly and the edges are golden.

6. I remove it from the oven, let it rest for a minute, then sprinkle with fresh cilantro or parsley and crushed red pepper flakes if I want a bit of heat.

7. I slice and serve it hot.

Servings and timing

This recipe makes 2 flatbreads (serves about 2–4 people).
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

• I sometimes add crispy bacon bits or chopped cooked bacon on top for extra richness.

• For a smoky twist, I use smoked gouda instead of mozzarella.

• I’ve also made it with caramelized onions instead of raw for a sweeter, deeper flavor.

• If I want a more veggie-forward version, I add sliced bell peppers or mushrooms.

storage/reheating

I store any leftovers in the fridge in an airtight container for up to 3 days. To reheat, I use the oven at 375°F (190°C) for 8–10 minutes to keep the flatbread crispy. The microwave works too, but the crust will be softer.

FAQs

Can I use naan or pita bread instead of flatbread?

Yes, I often use naan for a thicker, softer base. Pita works well too—it gets nicely crisp around the edges.

What’s the best BBQ sauce to use?

I like a smoky-sweet BBQ sauce, but I’ve also used spicy chipotle or honey BBQ for different flavor profiles. Any favorite will work.

Can I make this flatbread on the grill?

Absolutely. I grill the flatbread over medium heat until the bottom is crisp, then add the toppings and close the lid to melt the cheese.

Can I make this vegetarian?

Yes, I swap the chicken for roasted vegetables or use plant-based chicken alternatives. It’s still delicious with all the other toppings.

How do I keep the flatbread from getting soggy?

I make sure not to overload it with sauce or toppings. Using a preheated baking sheet or stone also helps the crust stay crisp.

Conclusion

BBQ Chicken Flatbread is one of those go-to meals that checks all the boxes: fast, flavorful, customizable, and incredibly satisfying. It’s perfect when I want something fun and easy that still feels like real comfort food. Whether I’m making it for myself, the family, or a casual get-together, this recipe is always a hit.