Save to Pins My neighbor knocked on the door one Thursday night holding a bottle of wine and zero dinner plans. I opened the fridge, spotted leftover chicken and half a jar of BBQ sauce, and twenty minutes later we were laughing over these flatbreads like I'd been making them for years. The truth is, I winged it completely—and they turned out better than half the recipes I'd actually followed. Sometimes the best meals happen when you stop overthinking and just layer things that make sense together.
I started making these for my kids after they declared traditional pizza night boring. The BBQ sauce was my rebellion, and the red onions were my compromise for vegetables. Now they request it by name, and I've stopped pretending it's a special occasion food. It's become our go-to for movie nights, last-minute guests, and those evenings when I just want something warm and satisfying without the fuss.
Ingredients
- Grilled chicken breast: Diced or shredded, this is your protein base—rotisserie chicken works beautifully if you want to skip the grill entirely.
- Red onion: Thin slices turn sweet and mellow in the oven, adding a slight sharpness that balances the BBQ sauce.
- Fresh cilantro: Optional but worth it for a bright, herby finish that cuts through the richness.
- Shredded mozzarella cheese: The glue that holds everything together, melting into golden, bubbly pockets.
- BBQ sauce: Choose your favorite—smoky, sweet, or spicy—it sets the flavor tone for the whole flatbread.
- Thin flatbreads: Look for ones about 10 by 6 inches, sturdy enough to hold toppings but thin enough to crisp up fast.
- Olive oil: A light brush keeps the base from drying out and adds a subtle richness.
- Black pepper: Freshly ground adds a hint of heat and depth without overwhelming the sweeter flavors.
Instructions
- Prep Your Oven:
- Set it to 425°F and line a baking sheet with parchment paper. This high heat is what gives you those crispy, golden edges.
- Brush the Flatbreads:
- Lay them on the sheet and brush both lightly with olive oil. It's a small step, but it makes the base taste richer and prevents sogginess.
- Spread the BBQ Sauce:
- Use a spoon to spread it evenly, leaving about half an inch around the edges. That border crisps up beautifully and keeps the sauce from bubbling over.
- Layer Half the Cheese:
- Sprinkle half your mozzarella right over the sauce. This bottom layer melts into the flatbread and locks everything in place.
- Add Chicken and Onions:
- Scatter the diced chicken evenly, then lay the onion slices on top. Don't pile it too high or the cheese won't cover properly.
- Top with Remaining Cheese:
- Finish with the rest of the mozzarella, making sure most of the toppings are covered. This creates that gooey, melty top layer everyone fights over.
- Bake Until Bubbly:
- Slide the sheet into the oven and bake for 10 to 12 minutes. Watch for the cheese to turn golden and the edges to crisp—your kitchen will smell incredible.
- Drizzle and Garnish:
- Pull them out, drizzle a little extra BBQ sauce over the top, and scatter cilantro if you're using it. The fresh green against the caramelized cheese looks as good as it tastes.
- Slice and Serve:
- Use a sharp knife or pizza cutter to slice into squares or strips. Serve immediately while the cheese is still stretchy and warm.
Save to Pins One summer evening, I made a double batch of these for a backyard gathering and set them out on a wooden board. People kept drifting back to the table, pulling off another piece, and someone asked if I'd catered it. I didn't have the heart to tell them it took less time than setting up the folding chairs. That night, this flatbread stopped being just dinner—it became the thing I brought when I wanted to look effortless but still impress.
Choosing Your Flatbread
I've tried this recipe with naan, pita, lavash, and even tortillas in a pinch. Naan gives you a thicker, softer bite, while lavash crisps up almost cracker-thin. The key is finding something sturdy enough to hold toppings but thin enough to cook through in twelve minutes. If you're gluten-free, swap in your favorite GF flatbread—it works just as well, though it may need an extra minute in the oven.
Customizing the Toppings
Once you've made this a few times, start experimenting. I've added sliced jalapeños for heat, swapped red onion for caramelized ones, and even thrown on leftover roasted bell peppers. A friend of mine uses smoked gouda instead of mozzarella, and it's fantastic. The BBQ sauce is your anchor—everything else is negotiable. Just keep the toppings light enough that the flatbread stays crispy underneath.
Serving and Pairing
These flatbreads are happiest served straight from the oven, sliced into fingers or squares depending on the occasion. I like to put them on a big cutting board in the center of the table and let people grab their own. They pair beautifully with a simple green salad, coleslaw, or even corn on the cob if you're going full summer barbecue mode.
- A crisp lager or pale ale balances the sweetness of the BBQ sauce perfectly.
- Chilled rosé works surprisingly well if you want something lighter and more refreshing.
- For a non-alcoholic option, try sparkling lemonade or iced tea with a squeeze of lime.
Save to Pins There's something about a meal that comes together this fast and tastes this good—it reminds you that cooking doesn't have to be complicated to feel like a win. Whether it's a Tuesday or a celebration, these flatbreads show up ready to make people happy.
Frequently Asked Questions
- → Can I prepare the flatbread ahead of time?
Yes, assemble the flatbread up to 2 hours before baking. Cover with plastic wrap and refrigerate. Add 1-2 minutes to baking time if cooking from cold.
- → What type of flatbread works best?
Use store-bought naan, pita, or thin flatbread for convenience. Homemade dough also works well. Look for varieties that crisp up in the oven rather than staying too soft.
- → How do I prevent a soggy flatbread?
Brush the flatbread lightly with olive oil before topping, then spread the BBQ sauce sparingly. Add cheese as a barrier between sauce and bread, and bake until the edges brown slightly.
- → Can I make this vegetarian?
Absolutely. Replace grilled chicken with marinated portobello mushrooms, chickpeas, or plant-based chicken. Add extra vegetables like bell peppers or roasted broccoli for heartiness.
- → What wine or beverage pairs well with this?
A crisp lager or chilled rosé complements the BBQ flavors beautifully. Iced tea or ginger ale work as refreshing non-alcoholic options. Avoid heavy reds that can overpower the tangy sauce.
- → Can I freeze leftovers?
Yes, wrapped individual slices freeze for up to 3 months. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Avoid microwaving, which can make the base soggy.