This BBQ Chicken Flatbread is a quick, satisfying meal that bursts with flavor in every bite.
Packed with lean protein from chicken and fiber from fresh veggies, it’s a balanced option for busy weeknights.
Topped with melted mozzarella and zesty BBQ sauce, it’s easy to make, freezer-friendly, and perfect for meal prep while keeping calories and saturated fat in check.
Quick & Flavorful BBQ Chicken Flatbread
Equipment
- 1 Large Baking Sheet
- 1 Sharp Knife
- 1 Medium Skillet
Ingredients
Chicken
- 2 large chicken breasts
- 1 tsp olive oil
- ½ tsp dried oregano
- ¼ tsp dried tarragon
- ¼ tsp salt
- 2 flatbreads or naan/lavash
Flatbread Topping
- ½ cup BBQ sauce
- 2 cloves garlic minced
- 1 cup shredded mozzarella
- 1 small red bell pepper chopped
- ¼ cup red onion sliced
- 2 Tbsp fresh cilantro chopped
- 2 Tbsp red pepper flakes optional
- 3 Tbsp grated parmesan optional
Instructions
- Prepare the Chicken: Start by patting your chicken breasts dry with a paper towel to remove any excess moisture—this helps the seasoning stick and ensures even cooking. If your chicken breasts are large, slice them in half horizontally so they cook more evenly and quickly. This small prep step makes a big difference in texture and flavor.
- Season the Chicken: In a small bowl, combine 1 teaspoon olive oil, ½ teaspoon dried oregano, ¼ teaspoon dried tarragon, and ¼ teaspoon salt. Rub this mixture evenly over both sides of the chicken. Make sure every surface is coated for maximum flavor. If you’re using pre-cooked or rotisserie chicken, you can skip this step entirely, saving time while keeping the dish just as tasty.
- Cook the Chicken: Heat a medium skillet over medium-high heat and add a light drizzle of olive oil to prevent sticking. Once the skillet is hot, place the chicken breasts carefully into the pan. Cook each side for 8–10 minutes, or until the internal temperature reaches 165ºF (74ºC). This ensures the chicken is fully cooked but still juicy. After cooking, transfer the chicken to a cutting board and allow it to rest for a few minutes before slicing.Resting helps retain moisture, making every bite tender and flavorful.
- Slice the Chicken: Once the chicken has rested, cut it into bite-sized pieces. Aim for uniform pieces so they cook evenly on the flatbread later. Set them aside while you prepare the other ingredients.
- Preheat the Oven and Prepare Flatbreads: Preheat your oven to 375°F (190°C). Arrange 2 flatbreads or naan on a large baking sheet. This will be your base for the BBQ chicken flatbread. Using a flatbread ensures a crisp yet soft crust that holds all the toppings perfectly.
- Add the BBQ Sauce and Garlic: Generously brush the surface of each flatbread with ½ cup of BBQ sauce. The sauce adds a smoky, tangy flavor that complements the chicken. Sprinkle minced garlic evenly over the top. Garlic enhances the depth of flavor and pairs beautifully with the BBQ sauce.
- Layer Cheese and Chicken: Sprinkle 1 cup of shredded mozzarella over the sauced flatbreads. Mozzarella melts evenly and creates a gooey, satisfying texture. Next, evenly distribute the sliced chicken pieces over the cheese. Make sure each flatbread has a balanced layer of chicken for every bite.
- Add Vegetables: Top the flatbread with 1 small chopped red bell pepper and ¼ cup sliced red onion. These vegetables add crunch, color, and extra nutrients. For a slightly spicy kick, sprinkle 2 tablespoons of red pepper flakes if desired.
- Bake the Flatbreads: Place the baking sheet in the preheated oven on the center rack. Bake for 10–15 minutes, or until the flatbread edges are golden brown and the cheese is melted and bubbling. Keep a close eye during the last few minutes to avoid overcooking, ensuring a perfect balance of crispness and gooey cheese.
- Add Fresh Herbs and Final Touches: Once baked, remove the flatbreads from the oven and allow them to cool for 2–3 minutes. Sprinkle 2 tablespoons of fresh chopped cilantro over the top. For extra flavor, drizzle a little more BBQ sauce on top if desired. Optionally, add 3 tablespoons of grated parmesan for a salty, nutty finish.
- Slice and Serve: Use a pizza cutter or sharp knife to slice the flatbreads into individual portions. Serve immediately while warm, enjoying the combination of tender chicken, melted cheese, and fresh veggies. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in the oven or air fryer to maintain crispness.
Notes
- Use rotisserie or pre-cooked chicken to save 15 minutes without sacrificing flavor.
- Flatbreads like naan or lavash work well as alternatives to store-bought flatbread.
- For extra flavor, marinate the chicken in BBQ sauce for 30 minutes before cooking.
- Adjust red pepper flakes to control the heat; optional for a milder flatbread.
- Leftover flatbread can be reheated in the oven or air fryer to maintain crispness.
- Toppings can be customized—swap mozzarella for cheddar or add other veggies like mushrooms or zucchini.
Chef’s Secrets For Maximum Flavor
To achieve the perfect BBQ chicken flatbread, start with properly seasoned chicken.
Patting the chicken dry and cutting large breasts ensures even cooking and better browning.
Don’t rush the resting step after cooking; it locks in juices for tender, moist bites.
When applying BBQ sauce, use a generous but even layer so every bite has balanced flavor.
Adding fresh herbs like cilantro after baking enhances brightness and prevents the herbs from burning.
For a little extra depth, consider mixing smoked paprika or a dash of cayenne into your seasoning blend.
Serving Suggestions And Pairings
This BBQ Chicken Flatbread pairs beautifully with light, refreshing sides.
A crisp garden salad or coleslaw complements the smoky, cheesy flavors without being heavy.
For a more substantial meal, serve alongside roasted vegetables or sweet potato fries.
Drinks like iced tea, sparkling water with lemon, or a light white wine harmonize with the BBQ notes.
Slice the flatbread into manageable portions for casual weeknight dinners, or serve it as an appetizer for gatherings—perfect for sharing.
Storage Tips For Best Results
To keep your flatbread fresh, store leftovers in an airtight container in the refrigerator for up to four days.
If freezing, wrap portions individually in parchment paper and place them in a freezer-safe bag for up to three months.
When reheating, use an oven or air fryer rather than a microwave to preserve the crispy crust.
If microwaving is your only option, place a damp paper towel over the flatbread to prevent it from drying out.
Always allow refrigerated or frozen flatbread to come to room temperature briefly before reheating for the best texture.
Frequently Asked Questions
1. Can I use leftover chicken?
Absolutely! Leftover roasted or grilled chicken works perfectly. Simply skip the seasoning step and move straight to assembling the flatbread. This is a great way to reduce food waste while saving cooking time.
2. What cheeses work best on this flatbread?
Mozzarella is ideal for its meltiness and mild flavor, but you can also experiment with cheddar, provolone, or even smoked gouda. Mixing cheeses adds a richer flavor and slightly different texture.
3. How can I make it spicier?
Add extra red pepper flakes or a drizzle of hot sauce over the chicken before baking. You can also mix a pinch of cayenne or smoked paprika into the seasoning for a subtle kick.
4. Can I make this recipe vegetarian?
Yes! Swap the chicken for hearty roasted vegetables like mushrooms, zucchini, or eggplant. For added protein, you can include cooked lentils or chickpeas, then follow the same layering and baking steps.
5. What’s the best way to reheat leftovers?
Reheat in an oven or air fryer at 350°F (175°C) for 5–10 minutes until the cheese is melted and crust is crisp. Microwaving works in a pinch, but may make the crust softer. Using parchment paper can prevent sticking and help maintain texture.
