BBQ Chicken Flatbread

BBQ chicken flatbread is a quick, delicious, and crowd-pleasing meal that layers bold barbecue flavor with melty cheese and juicy chicken on a crispy, golden crust. With a combination of tangy sauce, red onions, and a sprinkle of fresh herbs, this flatbread feels like the perfect fusion between pizza and barbecue night. I love how easy it is to throw together using simple ingredients—perfect for busy evenings or casual get-togethers.

Why You’ll Love This Recipe

I love this recipe because it’s fast, customizable, and full of flavor. The BBQ sauce gives the base a sweet-smoky kick, the shredded chicken adds protein, and the red onions bring a nice sharp bite. Melty cheese ties everything together, and I get a restaurant-style flatbread with barely any work. It’s great as a main dish or sliced up as an appetizer for sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flatbread or naan (store-bought or homemade)
cooked shredded chicken (rotisserie chicken works great)
BBQ sauce (your favorite kind)
shredded mozzarella or Monterey Jack cheese
red onion (thinly sliced)
olive oil (for brushing the crust)
salt and pepper (to taste)
fresh cilantro or parsley (for garnish)
optional: crushed red pepper flakes, bacon bits, or ranch drizzle

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I brush the flatbread lightly with olive oil and place it on the baking sheet.

3. I spread a thin layer of BBQ sauce over the surface of the flatbread.

4. I top it with shredded chicken, cheese, and sliced red onions.

5. I season with a little salt and pepper, then bake for 10–12 minutes, or until the cheese is melted and bubbly and the crust is golden.

6. I remove it from the oven, sprinkle with chopped fresh herbs, and slice before serving.

Servings and timing

This recipe makes 2 flatbreads (about 4 servings).
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

Sometimes I add cooked bacon or chopped jalapeños for a smoky-spicy twist. For a veggie version, I swap the chicken for sautéed mushrooms or roasted peppers. I’ve also used ranch or chipotle mayo as a drizzle on top after baking. If I want a crispier base, I toast the flatbread for a few minutes before adding the toppings.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I pop slices in the oven at 350°F (175°C) for about 5–7 minutes or use a toaster oven to bring back the crisp texture. The microwave works too, but the crust will be softer.

FAQs

Can I use pizza dough instead of flatbread?

Yes, I roll it out thin and prebake it for 6–8 minutes before adding toppings to avoid a soggy crust.

What’s the best BBQ sauce to use?

I like a tangy, smoky sauce for contrast with the cheese, but sweet or spicy versions work too. Use whatever I enjoy most.

Can I make this in a skillet or air fryer?

Yes. I use an oven-safe skillet for a crisp base, or an air fryer at 375°F (190°C) for 6–8 minutes depending on the size.

How do I keep the crust from getting soggy?

I make sure not to overload the flatbread with sauce or toppings, and pre-toasting the crust helps keep it crisp.

What cheese melts best for flatbread?

Mozzarella is classic, but I sometimes mix in gouda, cheddar, or fontina for more flavor and creaminess.

Conclusion

BBQ chicken flatbread is one of my favorite ways to turn simple ingredients into something truly satisfying. With just a few steps and loads of flavor, it’s perfect for casual dinners, game nights, or anytime I’m craving something quick and comforting. Whether I stick to the classic version or mix it up with toppings, this flatbread always hits the spot.