Save My oven timer went off just as my neighbor knocked on the door, and I panicked—until I pulled out two golden, bubbling flatbreads that filled the kitchen with smoky-sweet BBQ and melted cheese. She stayed for dinner. We devoured both flatbreads standing at the counter, laughing about how something this simple could taste like it came from a wood-fired pizza oven. I've been making these ever since, usually on nights when I want something fast but impressive enough to feel like I actually tried.
I made this for a group of friends during a last-minute game night, and everyone assumed I'd ordered it from somewhere fancy. One friend even asked for the restaurant name. When I told them it was homemade, they didn't believe me until I showed them the baking sheet still sitting on the stove. Now it's the dish they request every time we get together, and I'm happy to oblige because it's easier than explaining how ridiculously simple it is.
Ingredients
- Grilled chicken breast: The smoky, tender protein that anchors the whole flatbread; I usually grab a rotisserie chicken from the store and shred it to save time without sacrificing flavor.
- Red onion: Thin slices add a sweet, slightly sharp bite that cuts through the richness of the cheese and sauce.
- Fresh cilantro: Optional, but a handful of this adds a bright, herby finish that makes the flatbread taste more vibrant and less one-note.
- Shredded mozzarella cheese: Melts into stretchy, gooey perfection and creates those golden bubbles on top that make everyone reach for a second slice.
- BBQ sauce: The tangy, smoky base that ties everything together; I keep extra on hand for drizzling because there's no such thing as too much.
- Thin flatbreads: The crispy, sturdy foundation that holds all the toppings and gets perfectly golden in the oven.
- Olive oil: A light brush keeps the flatbread from drying out and helps it crisp up beautifully at the edges.
- Freshly ground black pepper: Just a pinch adds a subtle warmth that balances the sweetness of the BBQ sauce.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. The high heat is what gives the flatbread that crispy, almost charred edge.
- Prep the base:
- Brush both flatbreads lightly with olive oil and lay them flat on the baking sheet. This step keeps them from getting soggy and adds a subtle richness to every bite.
- Spread the sauce:
- Spoon BBQ sauce evenly over each flatbread, leaving a half-inch border around the edges. That border crisps up beautifully and gives you something to hold onto.
- Add the first cheese layer:
- Sprinkle half the mozzarella over the sauce. This creates a melty barrier that keeps the flatbread from getting too wet.
- Pile on the toppings:
- Scatter the grilled chicken and red onion slices evenly across the cheese. Don't be shy—every bite should have a little bit of everything.
- Finish with more cheese:
- Add the remaining mozzarella on top of the chicken and onions. This top layer gets golden and bubbly in the oven, which is exactly what you want.
- Bake until bubbly:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes, until the cheese is melted and the flatbread edges are crisp and golden. Your kitchen will smell incredible.
- Finish and serve:
- Pull the flatbreads out, drizzle with extra BBQ sauce, and sprinkle with fresh cilantro if you're using it. Slice into pieces and serve while everything is still hot and gooey.
Save The first time I served this at a potluck, someone asked if I'd picked it up from a restaurant on the way over. I took it as the highest compliment. That night, I realized this flatbread wasn't just easy—it was the kind of dish that made me look like I knew what I was doing in the kitchen, even when I was winging it. It's been my secret weapon ever since.
Choosing Your Flatbread
I've tried this with naan, pita, and even tortillas when I was desperate, and they all work as long as they're sturdy enough to hold the toppings. Thinner flatbreads get crispier, which I love, but if you prefer a chewier bite, go for something a little thicker. Just make sure whatever you choose can handle the weight of the cheese and chicken without turning into a floppy mess.
Customizing the Toppings
This recipe is forgiving, so feel free to swap in whatever you have on hand. I've added crumbled bacon, diced bell peppers, and even pineapple when I was feeling adventurous. One night I threw on some pickled jalapeños and a drizzle of ranch, and it became a new favorite version. The BBQ sauce and cheese are the constants—everything else is just an opportunity to get creative.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though in my house they rarely last that long. When I reheat, I skip the microwave and use the oven or a skillet on medium heat so the flatbread stays crispy instead of turning rubbery. A few minutes in a hot pan brings back that fresh-from-the-oven texture, and honestly, sometimes the leftovers taste even better the next day.
- Store in an airtight container in the fridge to keep the flatbread from drying out.
- Reheat in a 375°F oven for about 5 minutes, or until the cheese is melty again.
- If you're meal prepping, assemble the flatbreads but don't bake them—just cover and refrigerate, then bake fresh when you're ready to eat.
Save This flatbread has earned a permanent spot in my weeknight rotation, and I think it will in yours too. It's quick, flexible, and always delivers that perfect combination of crispy, cheesy, and satisfying.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, assemble the flatbreads completely up to 2 hours ahead, then bake when ready. Store covered in the refrigerator until cooking time.
- → What's the best way to prevent a soggy base?
Brush the flatbread with olive oil before adding toppings to create a moisture barrier. Baking at high temperature (425°F) also ensures the base crisps quickly.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken works wonderfully and saves time on grilling. Simply shred or dice and use the same quantity as fresh grilled chicken.
- → How do I make this gluten-free?
Substitute certified gluten-free flatbreads for standard ones. Always verify your BBQ sauce and mozzarella labels for potential gluten-containing additives.
- → What beverages pair well with this dish?
A crisp lager beer complements the smoky BBQ flavors beautifully, while chilled rosé offers a lighter, refreshing option. Iced tea also works well.
- → How many servings does this make?
Two flatbreads yield four servings as a main course. Each flatbread can also be cut into smaller pieces for four appetizer portions at a gathering.