Save It My neighbor brought over a wood-fired pizza oven last summer, and I spent three weekends convinced I'd master Neapolitan dough. By week four, I'd pivoted to flatbreads—faster, forgiving, and honestly more fun when you've got friends lingering on the patio waiting to eat. This BBQ chicken version came together one Friday when I had rotisserie chicken, a nearly-empty bottle of sauce, and exactly twenty minutes before everyone arrived. It became the unofficial official appetizer.
I made these for my sister's book club and watched someone eat three pieces before even sitting down, then immediately ask for the recipe. That moment—standing in the kitchen while everyone crowded around the cooling flatbreads—reminded me why I love cooking for people. Food that brings folks together doesn't need to be complicated.
Ingredients
- Grilled chicken breast, 1 cup diced or shredded: The backbone here—pre-cooked means you're just warming it through, and shredding instead of dicing gives the sauce something to grip onto.
- Red onion, 1 small thinly sliced: Raw onion sounds weird on warm flatbread, but the sharpness cuts through all that richness and keeps things balanced.
- Mozzarella cheese, 1½ cups shredded: Low-moisture mozzarella melts faster and crisps better than fresh; grab the bag from the refrigerated section, not the deli counter.
- BBQ sauce, ½ cup plus extra for drizzling: Your favorite brand works—I lean toward smokier styles, but sweet works too if that's what's in your cabinet.
- Large thin flatbreads, 2 pieces about 10 x 6 inches: These cook faster than thick ones and crisp up beautifully; store-bought is perfectly fine.
- Olive oil, 1 tablespoon: Just enough to prevent sticking and help the crust brown lightly.
- Fresh cilantro, 2 tablespoons chopped (optional): Sounds fancy but tastes like a bright finish—skip it if herbs aren't your thing.
- Freshly ground black pepper: A small pinch at the end brings everything into focus.
Instructions
- Heat your oven and prep the stage:
- Set the oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays simple. You want everything ready to go because once you start layering, you're moving fast.
- Oil and place the flatbreads:
- Brush each flatbread lightly with olive oil on both sides, then lay them flat on your prepared sheet. The oil helps them crisp without burning.
- Spread the sauce:
- Spoon BBQ sauce across each flatbread, leaving a ½-inch border so the edges stay chewy instead of soggy. You're aiming for even coverage but not drowning it.
- First cheese layer:
- Scatter half your mozzarella over the sauce, covering most of the surface. This cheese layer acts as a barrier between the sauce and the flatbread.
- Top with chicken and onions:
- Distribute your cooked chicken evenly, then scatter the sliced red onions across everything. If you've got hot spots, spread the toppings so no inch is overloaded.
- Final cheese layer:
- Use the remaining mozzarella to blanket the whole thing. This top layer turns golden and bubbly, sealing in all the flavors.
- Bake until golden and crisp:
- Slide into the oven for 10–12 minutes—you're watching for the cheese to bubble at the edges and the crust to turn light golden brown. Every oven runs a little different, so start checking around the 10-minute mark.
- Finish and serve:
- Pull it out, drizzle with a little extra BBQ sauce if you're feeling generous, scatter cilantro if you're using it, slice into squares or rectangles, and serve immediately while everything's still warm.
Save It My dad, who eats the same five meals on rotation, tried one of these and spent dinner negotiating whether we could make them twice a month. That's when I realized this isn't fancy or trendy—it's just good food that somehow tastes intentional but feels effortless to make.
Why This Works Better Than You Think
Flatbread lives in this sweet spot where it cooks fast enough to keep toppings from getting heavy, but sturdy enough to hold up to wet ingredients like BBQ sauce. The two-cheese-layer approach means the bottom doesn't get soggy while the top gets all those crispy, caramelized edges. And starting with already-cooked chicken means there's zero worry about undercooking anything—you're just heating through and melting cheese, which even on a stressful day feels manageable.
Building Flavor Without Overthinking It
The beauty of this recipe is that it's all about balance you can actually taste. The sweet and smoky BBQ sauce needs the sharp bite of raw onion, and both need mozzarella's mild richness to keep things from getting chaotic. None of these ingredients compete—they just make each other better. It's the kind of dish where you realize that simple ingredients layered with intention beat complicated techniques every single time.
Make It Yours
I've seen people add jalapeños for heat, crispy bacon crumbles for smokiness, even a drizzle of ranch after baking because, hey, that's how they wanted it. The structure stays the same, but your toppings can shift based on what's in your fridge or what mood you're in. That flexibility is partly why I make these so often—they never feel like a repeat.
- Rotisserie chicken from the grocery store saves you time and tastes just as good as anything grilled at home.
- If your sauce is thin and runny, don't add more volume—spread what you have further so the flatbread doesn't turn into a puddle.
- Slice these into smaller pieces if you're serving as appetizers, or leave them whole if dinner is the plan.
Save It These flatbreads remind me that the best meals aren't the ones with five-star plating or a grocery list three pages long. They're the ones people actually want to eat, and the ones you feel good about making again.
Common Questions About Recipes
- → What type of chicken works best for this dish?
Grilled chicken breast diced or shredded offers tender, smoky flavor, but rotisserie chicken is a convenient substitute.
- → How can I make the flatbread crispier?
Brushing the flatbread lightly with olive oil before baking and ensuring the oven is preheated to 425°F helps achieve a crispy texture.
- → Can I add some heat to this flatbread?
Yes, adding sliced jalapeños before baking adds a spicy kick that complements the BBQ flavors well.
- → What cheese is best for melting on flatbread?
Mozzarella cheese melts beautifully, creating a gooey layer that balances the tangy sauce and savory chicken.
- → Are there gluten-free options for flatbread?
Gluten-free flatbreads can be used as a substitute to accommodate dietary needs while maintaining the dish’s texture.
- → What sides pair well with this flatbread?
A crisp lager or chilled rosé wine pairs nicely, as do fresh salads or roasted vegetables to complement the flavors.