BBQ Chicken Flatbread (Printable version)

Crispy flatbread with BBQ sauce, grilled chicken, caramelized onions, and melted mozzarella cheese. Quick, satisfying, and crowd-pleasing.

# What You'll Need:

→ Proteins

01 - 1 cup grilled chicken breast, diced or shredded

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 2 tablespoons fresh cilantro, chopped

→ Dairy

04 - 1½ cups shredded mozzarella cheese

→ Sauces

05 - ½ cup barbecue sauce, plus extra for drizzling

→ Flatbreads

06 - 2 large thin flatbreads, approximately 10 x 6 inches each

→ Oils and Seasonings

07 - 1 tablespoon olive oil
08 - Freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and place them on the prepared baking sheet.
03 - Spread barbecue sauce evenly over each flatbread, leaving a ½-inch border around the edges.
04 - Sprinkle half the mozzarella cheese over the barbecue sauce.
05 - Top with diced grilled chicken and scatter sliced onions evenly across the surface.
06 - Add the remaining mozzarella cheese over the chicken and onion toppings.
07 - Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the flatbread is crisp.
08 - Remove from oven. Drizzle with additional barbecue sauce and sprinkle with fresh cilantro if desired.
09 - Slice and serve immediately while warm.

# Expert Advice:

01 -
  • It rescues weeknight dinners when you're too tired to think but too hungry to order out.
  • The crispy edges and gooey center hit that perfect pizza-but-not-pizza spot everyone craves.
  • You can double or triple the batch without any extra effort, making it a lifesaver for crowds.
  • It tastes like you spent an hour in the kitchen when you actually spent twelve minutes watching cheese melt.
02 -
  • Don't skip the parchment paper—I once used foil and spent twenty minutes scraping melted cheese off the pan.
  • If your flatbreads are thicker, add two or three extra minutes to the bake time or they'll stay doughy in the middle.
  • Let the flatbreads cool for just a minute before slicing, or the toppings will slide right off in a hot, cheesy mess.
03 -
  • If you're making these for a party, assemble them ahead and keep them in the fridge—just pop them in the oven when guests arrive.
  • Use a pizza stone instead of a baking sheet for an even crispier base, but preheat it in the oven first.
  • Leftover slices reheat beautifully in a hot skillet for a minute on each side, bringing back that crispy texture without drying them out.
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