This tangy, cheesy BBQ chicken flatbread is my go-to when I want dinner that feels special but comes together in under 30 minutes. The sweet-smoky barbecue sauce, crisp flatbread base, and a double-cheese crown make it a crowd-pleaser for weeknights, informal gatherings, or a game-night snack. If you enjoy bold, saucy toppings, you might also like this twist on a dip in my other recipe: buffalo chicken dip made with cottage cheese.
Why you’ll love this dish
This flatbread hits the sweet spot between speedy and satisfying. It’s quick to assemble, uses mostly pantry-friendly ingredients, and converts leftover cooked chicken into something exciting. Kids tend to love the cheesy melt, while adults appreciate the charred edges and bright cilantro finish. Make it for a busy weeknight dinner, a casual party platter, or as an easy lunch that feels far from boring.
“Bright, saucy, and ready in a flash — a permanent fixture in our weeknight rotation.” — home cook review
The cooking process explained
Overview: You’ll toss cooked chicken with barbecue sauce and aromatics, oil the flatbreads, spread the saucy chicken on top, scatter cheddar and mozzarella, then bake until bubbly. The whole workflow is: mix, assemble, bake, rest, slice.
What to expect as you cook:
- Active assembly time: ~10 minutes.
- Oven time: 10–15 minutes to melt and brown the cheese.
- Total time from start to table: about 20–25 minutes.
What you’ll need
- 1 cup Chicken, cooked (shredded or diced)
- 2 tbsp Cilantro, fresh (chopped)
- 1 Pickled jalapeno, sliced (adjust to heat preference)
- 1/4 cup Red onion, finely chopped
- 1/2 cup BBQ sauce
- 1 tbsp Olive oil or garlic butter (for brushing)
- 2 Flatbreads or naan, store-bought or homemade
- 1/2 cup Cheddar cheese, sharp (shredded)
- 1 cup Mozzarella cheese (shredded; low-moisture works best)
Notes and quick subs:
- No cooked chicken? Use a rotisserie bird or pre-cooked chicken strips and shred them.
- If you prefer milder heat, omit the pickled jalapeno or swap for sweet bell pepper.
- For extra herb lift, add a sprinkle of chopped parsley if you don’t have cilantro.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Place a baking sheet inside so the flatbreads crisp quickly when they go in.
- In a bowl, combine the cooked chicken with the BBQ sauce, chopped cilantro, red onion, and sliced pickled jalapenos. Toss until everything is evenly coated.
- Brush each flatbread or naan lightly with olive oil or garlic butter to create a barrier that prevents sogginess.
- Spread the BBQ chicken mixture evenly over the prepared flatbreads, leaving a small border around the edges.
- Sprinkle the sharp cheddar over the chicken, then follow with the mozzarella for a gooey melt.
- Bake on the preheated baking sheet for about 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
- Remove from the oven, let the flatbreads rest for a couple of minutes, slice, and serve warm.
Best ways to enjoy it
Serve slices straight from the oven with a handful of fresh cilantro on top for brightness. Great pairings:
- A crisp green salad with a lemon vinaigrette to cut the richness.
- Roasted vegetables or an easy slaw for texture contrast.
- For a heartier spread, serve alongside roasted potatoes or a cup of tomato soup.
If you want a creamy contrast on the plate, try dolloping a spoonful of plain yogurt or a light ranch-style dressing. For ideas on alternate flatbread bases, check out this cottage cheese flatbread approach: cottage cheese flatbread recipe.
How to store & freeze
Refrigeration:
- Store leftovers in an airtight container in the fridge for 3–4 days. Slice before storing for easy grab-and-reheat portions.
Reheating: - Oven: 350°F (175°C) for 8–10 minutes on a baking sheet restores crispness.
- Microwave: 60–90 seconds (cheese will be hot quickly but crust will be softer).
Freezing: - Freeze cooled, sliced pieces in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 12–18 minutes, covered with foil for the first half to avoid burning the cheese.
Food safety: - Cool leftovers to refrigerator temperature within two hours of baking and keep at 40°F (4°C) or below.
Tricks for success
- Brush the flatbread: That thin coating of oil or garlic butter keeps the base from becoming soggy under the saucy chicken.
- Low-moisture mozzarella gives a better melt without weeping. If using fresh mozzarella, pat it very dry.
- Preheat the baking sheet: A hot surface makes the flatbread edges crisp fast.
- Even toppings: Spread the chicken in a single layer so every bite gets sauce and texture.
- Let it rest: A 2–3 minute rest lets the cheese set slightly so slices hold together.
Creative twists
- Vegetarian option: Swap the chicken for shredded, seasoned jackfruit or smoked tofu and use the same BBQ mix.
- Spicy-sweet: Add a drizzle of honey or a sprinkle of chili flakes on top after baking.
- Smoky twist: Stir a touch of smoked paprika into the BBQ sauce for an extra smoky note.
- Green goddess: After baking, top with arugula tossed in lemon oil for peppery contrast.
Helpful answers
Q: How long does it take to prep this recipe?
A: Active prep is about 10 minutes if your chicken is already cooked; oven time is 10–15 minutes.
Q: Can I use rotisserie chicken or frozen cooked chicken?
A: Yes—rotisserie is ideal for flavor and speed. If using frozen cooked chicken, thaw fully and pat dry to avoid excess moisture.
Q: Is this freezer-friendly?
A: Yes. Freeze cooled, sliced pieces for up to 2 months. Reheat from frozen in a hot oven for best texture.
Q: Can I make these ahead for a party?
A: Assemble the flatbreads on a baking sheet, cover tightly, and refrigerate for up to 8 hours. Bake just before serving. For longer make-ahead plans, store the toppings separately and assemble right before baking.
Q: How do I keep the flatbread from getting soggy?
A: Brush the base with oil or garlic butter, avoid over-saucing, and use a hot baking surface to crisp the bottom quickly.
Q: Any suggestions for picky eaters?
A: Serve the toppings family-style and let diners build their own slices. Offer a plain cheese-only option for kids.
Conclusion
If you want a fast, flavorful weeknight winner that uses simple ingredients and bakes in minutes, this BBQ chicken flatbread fits the bill. For another quick, well-tested version you can compare techniques with, see the 10-Minute BBQ Chicken Flatbread – Carrots & Cookies.
Print
BBQ Chicken Flatbread
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: None
Description
A tangy, cheesy BBQ chicken flatbread that’s quick to make and perfect for dinner or snacks.
Ingredients
- 1 cup Cooked chicken, shredded or diced
- 2 tbsp Fresh cilantro, chopped
- 1 Pickled jalapeno, sliced
- 1/4 cup Red onion, finely chopped
- 1/2 cup BBQ sauce
- 1 tbsp Olive oil or garlic butter, for brushing
- 2 Flatbreads or naan, store-bought or homemade
- 1/2 cup Sharp cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C) with a baking sheet inside.
- In a bowl, combine cooked chicken, BBQ sauce, chopped cilantro, red onion, and sliced jalapenos; toss to coat.
- Brush flatbreads lightly with olive oil or garlic butter.
- Spread the BBQ chicken mixture over the flatbreads, leaving a small border around the edges.
- Sprinkle cheddar and mozzarella over the chicken.
- Bake for about 10–15 minutes until the cheese is melted and golden.
- Remove from the oven, let rest for a couple of minutes, slice, and serve warm.
Notes
Brush the flatbread to prevent sogginess. Low-moisture mozzarella gives a better melt. Let it rest before slicing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American