BBQ Chicken Flatbread with Mozzarella

My oven timer went off just as my neighbor knocked on the door, and I pulled out two golden flatbreads bubbling with cheese and caramelized onions. She took one look and asked if I was hosting a party. I wasn't, but within twenty minutes, three more neighbors had wandered over with wine glasses in hand. That's the power of something this simple looking this good.

I started making these on nights when my kids had friends over and I needed something that felt special without the stress. The first time, I watched four teenagers devour both flatbreads in under five minutes, barely pausing to breathe. One of them asked if I'd made the crust from scratch, and I just smiled and said the secret was in the toppings. Sometimes the smartest cooking is knowing what not to make from scratch.

Ingredients

• Grilled chicken breast (1 cup, diced or shredded): This is your protein base, and using pre-grilled or rotisserie chicken saves you from dirtying another pan while adding smoky flavor that plays beautifully with the BBQ sauce.
• Red onion (1 small, thinly sliced): The sharpness mellows in the oven and turns slightly sweet, cutting through the richness of the cheese without overpowering the other flavors.
• Fresh cilantro (2 tablespoons, chopped): This is optional, but it adds a bright, herbaceous finish that makes the flatbread taste more vibrant and intentional.
• Shredded mozzarella cheese (1 ½ cups): Mozzarella melts into those perfect stretchy strands and has a mild flavor that lets the BBQ sauce shine without competing.
• BBQ sauce (½ cup, plus extra for drizzling): Choose a sauce with good tang and a hint of sweetness; it acts as both the base and the flavor anchor for the entire flatbread.
• Large thin flatbreads (2, about 10 x 6 inches each): Look for flatbreads or naan that are sturdy enough to hold toppings but thin enough to crisp up beautifully in a hot oven.
• Olive oil (1 tablespoon): Brushing the flatbread with oil before baking helps it turn golden and crispy on the edges instead of staying soft and chewy.
• Freshly ground black pepper (to taste): A few grinds add a subtle warmth and complexity that enhances the savory elements without making the dish spicy.

Instructions

Preheat your oven:

Set it to 425°F (220°C) and line a baking sheet with parchment paper. This high heat is key to getting a crispy bottom and bubbly cheese without drying out the toppings.

Brush the flatbreads:

Lightly coat both flatbreads with olive oil using a pastry brush or the back of a spoon. This creates a barrier that prevents sogginess and adds a beautiful golden color.

Spread the BBQ sauce:

Use about ¼ cup per flatbread, spreading it evenly but leaving a half-inch border around the edges. The border crisps up like a crust and gives you something to hold onto.

Layer the first round of cheese:

Sprinkle half the mozzarella directly over the BBQ sauce. This bottom layer melts into the sauce and helps glue the toppings in place.

Add chicken and onions:

Distribute the diced chicken evenly, then scatter the onion slices over the top. Try not to pile everything in the center or the edges will cook faster than the middle.

Top with remaining cheese:

Cover everything with the rest of the mozzarella. This top layer gets gloriously bubbly and golden brown in the oven.

Bake until bubbly:

Slide the baking sheet into the oven and bake for 10 to 12 minutes. You'll know it's ready when the cheese is melted, bubbling, and the flatbread edges are crisp and golden.

Finish and garnish:

Pull the flatbreads from the oven, drizzle with extra BBQ sauce, and sprinkle fresh cilantro over the top if you're using it. The heat from the flatbread will release the cilantro's aroma.

Slice and serve:

Use a pizza cutter or sharp knife to slice into squares or wedges. Serve immediately while the cheese is still stretchy and the edges are crackling.

Pin It

One evening, my sister called from her car asking what to bring to a last-minute potluck, and I told her to grab flatbreads, rotisserie chicken, and a bottle of BBQ sauce. She texted me a photo an hour later of an empty platter surrounded by people asking for the recipe. Sometimes the best dishes are the ones you can talk someone through while they're standing in a grocery store aisle.

Choosing Your Flatbread

I've tried this recipe with naan, pita, lavash, and even tortillas in a pinch. Naan gives you the most pillowy, bakery-style result, while thinner flatbreads turn cracker-crisp and almost pizza-like. If you're using pita, split it open so it lies flat, or you'll end up with a puffy pocket that makes the toppings slide around. The key is finding something sturdy enough to support the weight of cheese and chicken without turning soggy under the sauce.

Customizing Your Toppings

This recipe is incredibly forgiving when it comes to swaps and additions. I've added sliced jalapeños for heat, crumbled bacon for smokiness, and even diced bell peppers when I had them sitting in the crisper drawer. One time I ran out of mozzarella and used a blend of cheddar and Monterey Jack, and it tasted like a different dish entirely, tangy and sharp instead of mild and creamy. Fresh corn, black beans, and a squeeze of lime turn it into a Southwestern version that my family requests all summer long.

Storing and Reheating

Leftover flatbread keeps in the fridge for up to three days, though it's rarely lasted that long in my house. I wrap individual slices in foil and reheat them in a 375°F oven for about eight minutes, which brings back the crispness without drying out the chicken. Microwaving works in a pinch, but you'll lose that crackling texture on the bottom. If you're making these ahead for a party, assemble them completely and refrigerate, then bake right before guests arrive so they come out hot and bubbly.

• Store assembled but unbaked flatbreads in the fridge for up to four hours before baking.
• Freeze baked flatbreads wrapped tightly in foil for up to one month and reheat from frozen at 400°F for 15 minutes.
• Always let them cool slightly before slicing to keep the toppings intact and avoid burning your mouth on molten cheese.

Pin It

This flatbread has become my answer to almost every casual gathering, whether it's a weeknight dinner or an impromptu get-together. It's proof that you don't need complicated techniques or hard-to-find ingredients to make something people remember.

Recipe FAQs

→ Can I prepare this ahead of time?

You can assemble the flatbreads up to 2 hours before baking. Cover with plastic wrap and refrigerate. Add 2-3 extra minutes to baking time if baking from cold.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 5-7 minutes until the cheese melts again. Avoid microwaving as it makes the flatbread soggy. Serve immediately after warming.

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken works wonderfully and saves significant prep time. Simply shred or dice the meat and use about 1 cup. The flavor remains delicious.

→ How do I make this spicier?

Add sliced jalapeños, a pinch of cayenne pepper, or use a spicy BBQ sauce. You can also mix hot sauce into your BBQ sauce before spreading on the flatbread.

→ What beverages pair well with this?

Crisp lagers, cold IPAs, and chilled rosé wines complement the smoky and tangy flavors beautifully. Iced lemonade or cold tea are excellent non-alcoholic options.

→ Can I customize the toppings?

Definitely. Consider adding crispy bacon, bell peppers, fresh corn, or caramelized garlic. Keep total toppings moderate to maintain a crispy crust.