Quick & Flavorful BBQ Chicken Flatbread
A simple, protein-rich BBQ Chicken Flatbread loaded with fresh veggies and melted cheese. Quick to make, fiber-packed, and perfect for weeknight dinners or meal prep.
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.
