BBQ Chicken Flatbread (Printable Version)

Crispy flatbread layered with BBQ sauce, tender chicken, onions, and gooey mozzarella cheese.

# The Ingredients You'll Need:

→ Proteins

01 - 1 cup grilled chicken breast, diced or shredded

→ Vegetables

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

→ Dairy

04 - 1½ cups shredded mozzarella cheese

→ Sauces

05 - ½ cup BBQ sauce, plus extra for drizzling

→ Flatbreads

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

→ Oils & Seasoning

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

# Step-by-Step Instructions:

01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Lightly brush both flatbreads with olive oil and arrange them on the baking sheet.
03 - Spread BBQ sauce evenly over each flatbread, leaving a ½-inch border around the edges.
04 - Sprinkle half of the shredded mozzarella over the sauce, then evenly distribute the grilled chicken and sliced onions. Top with the remaining mozzarella.
05 - Place the baking sheet in the oven and bake for 10 to 12 minutes until the cheese is melted, bubbly, and the flatbread is crisp.
06 - Remove from oven, drizzle with extra BBQ sauce, and garnish with fresh cilantro if desired. Slice into portions and serve immediately.

# Additional Tips::

01 -
  • Ready in under 30 minutes, so you can actually enjoy your guests instead of being tied to the kitchen.
  • The cheese gets bubbly and crisp in all the right ways, and the cold onions add this perfect contrast nobody expects.
  • Works with rotisserie chicken from the store, grilled leftover chicken, or even deli-counter strips—no judgment.
02 -
  • If your flatbread gets soggy instead of crisp, you either added too much sauce or your oven wasn't hot enough—parchment paper helps, but a truly hot oven is what makes the difference.
  • Raw onion on warm flatbread sounds risky, but it's exactly what saves this from tasting like one-note BBQ—the contrast is the whole point.
03 -
  • Use parchment paper every time—it's the difference between a crispy flatbread and one that sticks to the sheet and tears.
  • Low-moisture mozzarella is non-negotiable if you want that bubbly, slightly crispy cheese top; fresh mozzarella will release water and make everything soggy.
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