BBQ Chicken Flatbread for Easy Weeknight Dinner
BBQ chicken flatbread is a fast weeknight dinner with chewy, crisp-edged bread, smoky-sweet barbecue sauce, juicy chicken, and melted cheese—more assembly than cooking, and ready faster than delivery.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Basting brush (optional)
- Cutting board
- Knife or pizza wheel
- Spatula
Ingredients
- 2 store-bought flatbreads or naan about 8–9 in / 20–23 cm each
- 1 cup cooked chicken shredded or chopped (rotisserie or leftover grilled); (140 g)
- 1/2 cup barbecue sauce divided (120 ml), plus more to taste
- 1 cup shredded low-moisture mozzarella cheese (100 g)
- 1/2 cup shredded sharp cheddar cheese (50 g)
- 1/4 small red onion very thinly sliced
- 1 tbsp olive oil to help crisp and brown the flatbreads
- 2 tbsp fresh cilantro leaves roughly chopped (or sliced green onions)
- 1-2 tbsp ranch dressing or plain Greek yogurt optional, for drizzling
- 1 small jalapeño thinly sliced (optional; omit for milder flatbread)
- 1 pinch kosher salt only if needed
Instructions
- Set a rack in the middle of the oven and preheat to 425°F / 220°C. Line a baking sheet with parchment for easy cleanup, or lightly oil it to help the bottoms crisp.
- If you’re using cold rotisserie chicken, pull it into bite-sized shreds with your fingers or two forks (about blueberry-size pieces).
- Add the shredded chicken to a bowl with 1/4 cup (60 ml) of the barbecue sauce and stir until lightly coated.
- Place the flatbreads on the baking sheet and brush or rub each with a very thin layer of olive oil, especially around the edges.
- Spoon the remaining 1/4 cup (60 ml) barbecue sauce onto the flatbreads, dividing evenly, and spread almost to the edges (leave a slim border).
- Mix the mozzarella and cheddar, then sprinkle about half of the cheese mixture evenly over both flatbreads.
- Scatter the sauced chicken evenly over the cheese in a single layer.
- Top with thin red onion slices and optional jalapeño.
- Bake 10–14 minutes, rotating the pan halfway, until the cheese is melted with golden spots and the edges are crisp.
- Transfer to a cutting board and let rest 2–3 minutes so the cheese sets slightly before cutting.
- Garnish with chopped cilantro (or green onions). Drizzle with ranch dressing or plain Greek yogurt if using.
- Slice into wedges or strips with a knife or pizza wheel and serve hot, with extra barbecue sauce or ranch on the side if desired.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 34gFat: 22gSaturated Fat: 9gCholesterol: 85mgSodium: 1250mgPotassium: 420mgFiber: 2gSugar: 14gVitamin A: 450IUVitamin C: 6mgCalcium: 320mgIron: 3.2mg
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