BBQ Chicken Flatbread (Printable)

Tangy BBQ sauce and shredded chicken atop melty cheese and fresh veggies on warm flatbread.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, shredded or diced

→ Flatbread Base

02 - 2 large flatbreads or naan (8-10 inches each)

→ Sauces

03 - 1/2 cup BBQ sauce (plus extra for drizzling)

→ Dairy

04 - 1 1/2 cups shredded mozzarella cheese
05 - 1/2 cup shredded cheddar cheese

→ Vegetables

06 - 1/3 cup thinly sliced red onion
07 - 1/3 cup sliced fresh jalapeños (optional)

→ Garnishes

08 - 1/4 cup chopped fresh cilantro

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place flatbreads on the prepared baking sheet. Spread each evenly with BBQ sauce, leaving a small border around the edges.
03 - Distribute the shredded chicken evenly over the BBQ sauce on both flatbreads.
04 - Sprinkle mozzarella and cheddar cheeses over the chicken.
05 - Arrange sliced red onions and jalapeños (if using) over the cheese layer.
06 - Bake for 12-15 minutes until cheese is melted and bubbly and edges are golden.
07 - Remove from oven. Drizzle with extra BBQ sauce and sprinkle with chopped cilantro. Slice and serve hot.

# Expert Tips:

01 -
  • It transforms basic grocery store ingredients into something that tastes like it came from a wood fired restaurant
  • The whole thing comes together in under 30 minutes, making it perfect for nights when takeout sounds too heavy but real cooking feels like too much effort
02 -
  • I once skipped the parchment paper and spent 20 minutes scrubbing baked on cheese off my baking sheet, so do not be like me
  • Letting the flatbread cool for just 2 minutes after baking helps everything set so your toppings do not slide off when you slice
03 -
  • If your flatbread feels a little soft, pop it in the oven for 3 minutes before adding toppings so you get that crispy bottom
  • Room temperature cheese melts more evenly, so pull it out of the fridge while you preheat the oven

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