BBQ Chicken Flatbread

BBQ chicken flatbread with a crispy, golden-edged flatbread base topped with smoky BBQ sauce, shredded chicken, red onion, and melty mozzarella. Bake at high heat for quick BBQ chicken pizza style results with bubbly cheese and charred, crisp edges.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 820

Ingredients Equipment Method Notes

Ingredients

Flatbread and toppings

4 flatbreads or naan Use flatbreads or naan sized to fit your sheet pan.
1.5 cup cooked chicken, shredded Shredded and pre-cooked.
0.5 cup BBQ sauce Plus extra for drizzling.
1.5 cup mozzarella cheese, shredded Shredded for faster melting.
0.5 red onion Thinly sliced.
2 tbsp olive oil For brushing the flatbreads.
1 clove garlic clove, minced Freshly minced.
fresh cilantro for garnish Optional but recommended.
ranch dressing for drizzling Optional; use for drizzling after baking.

Equipment

1 sheet pan

Method

Preheat and prep

Preheat the oven to 425°F and place a sheet pan inside to heat up.
Toss the shredded cooked chicken with BBQ sauce until evenly coated.
Brush the flatbreads with olive oil mixed with minced garlic.

Assemble and bake

Spread extra BBQ sauce over each flatbread.
Layer shredded mozzarella evenly over the BBQ sauce.
Top with BBQ chicken and thinly sliced red onion.
Bake for 10–12 minutes until the cheese is melted and the edges are golden and crispy; watch for bubbly, slightly browned cheese.
Garnish with fresh cilantro and finish with a drizzle of ranch dressing.

Notes

For the crispiest charred edges, preheat the sheet pan before baking and use shredded mozzarella that melts quickly. Store leftovers in the refrigerator for up to 3 days; reheat in a 375°F oven for 6–8 minutes to re-crisp. Freezing is not recommended because the flatbread can soften after thawing. For a lighter option, use part-skim mozzarella and reduce BBQ sauce slightly while keeping the chicken coating intact.