Save My neighbor knocked on my door holding a foil-wrapped flatbread still warm from her oven, and the smell of tangy BBQ and melted cheese hit me before she even said hello. She'd just thrown together what she called her lazy weeknight dinner, and one bite convinced me it was anything but lazy. The crispy base, the sweet-savory sauce, the way the onions had softened just enough—it was the kind of simple brilliance I immediately wanted to recreate. I made it the very next evening, and it's been my go-to ever since when I need something fast, satisfying, and universally loved.
I brought these to a game night once, cut into small squares, and they disappeared before halftime. Someone asked if I'd ordered them from a restaurant, which made me laugh because I'd literally assembled them during the pregame show. The trick is that they look and taste impressive but require almost no actual cooking skill. Now whenever friends ask what to bring to a gathering, I tell them about this flatbread, and they always report back with the same surprised delight.
Ingredients
- Grilled chicken breast (1 cup, 150 g, diced or shredded): Rotisserie chicken is your best friend here if you want to skip a step entirely, and the pre-seasoned variety adds even more flavor.
- Red onion (1 small, thinly sliced): The sweetness mellows beautifully in the oven, and thin slices ensure they cook through without staying crunchy.
- Fresh cilantro (2 tablespoons, chopped, optional): This brightens everything at the end, but if you're in the cilantro-tastes-like-soap camp, parsley or even a squeeze of lime works.
- Shredded mozzarella cheese (1 ½ cups, 180 g): Low-moisture mozzarella melts into that perfect stretchy, golden layer without making the flatbread soggy.
- BBQ sauce (½ cup, 120 ml, plus extra for drizzling): Use your favorite brand or homemade, and keep extra on hand because people will want more drizzled on top.
- Large thin flatbreads (2, about 10 x 6 inches each): Look for naan, pocketless pita, or any flatbread that's sturdy enough to hold toppings but thin enough to crisp up quickly.
- Olive oil (1 tablespoon): Brushing the base with oil before baking ensures the bottom gets crispy and golden instead of staying soft.
- Freshly ground black pepper (to taste): A few cracks over the top before baking adds a subtle warmth that balances the sweetness of the sauce.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Having everything hot and ready means the flatbreads will crisp up perfectly in just minutes.
- Prep the flatbreads:
- Brush both flatbreads lightly with olive oil on one side and place them oil-side up on the baking sheet. This step is what gives you that satisfying crunch on the bottom.
- Add the sauce:
- Spread BBQ sauce evenly over each flatbread, leaving about a half-inch border around the edges so it doesn't burn. Think of it like pizza—you want that crust to puff and brown.
- Layer the cheese:
- Sprinkle half the mozzarella directly over the BBQ sauce. This first layer helps anchor the toppings and creates a gooey base.
- Top with chicken and onions:
- Scatter the diced grilled chicken evenly across both flatbreads, then distribute the sliced red onions over the top. Don't overload it—you want every bite to have a little of everything without making it too heavy.
- Finish with more cheese:
- Add the remaining mozzarella over the chicken and onions, which will melt down and bind everything together. This top layer also gets those beautiful golden bubbles.
- Bake until bubbly:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes, watching for melted, bubbly cheese and crisp edges. The smell will tell you when it's ready.
- Add final touches:
- Remove from the oven and immediately drizzle with a little extra BBQ sauce and sprinkle with fresh cilantro if you're using it. The heat from the flatbread will warm the sauce and wilt the herbs just enough.
- Slice and serve:
- Cut each flatbread into quarters or smaller pieces and serve right away while everything is hot and crispy. They're best enjoyed within minutes of leaving the oven.
Save The first time I made these for my kids, my youngest declared them better than takeout pizza, which is the highest compliment in our house. Now they ask for BBQ chicken flatbread at least once a week, and I've started keeping the ingredients on hand because it's easier than arguing. It's become one of those rare recipes that everyone agrees on, and that alone makes it worth the spot in my regular rotation.
Make It Your Own
This recipe is incredibly forgiving and invites you to play around based on what you have or what sounds good. I've added sliced jalapeños when I wanted heat, swapped in caramelized onions when I had them leftover, and even used a smoky gouda instead of mozzarella for a deeper flavor. Sometimes I'll toss on a handful of corn or black beans to bulk it up, and it always works. The BBQ sauce and chicken are the constants, but everything else can shift with your mood or your pantry.
Timing and Storage
These flatbreads are truly best fresh from the oven when the cheese is still stretchy and the edges are crisp, but leftovers can be reheated in a hot oven or toaster oven to bring back some of that crunch. I don't recommend the microwave unless you're okay with a softer texture. If you want to prep ahead, you can assemble the flatbreads completely, cover them tightly, and refrigerate for up to a day before baking. Just add a minute or two to the bake time if they're going in cold.
Serving Suggestions
I usually serve these with a simple green salad dressed in something tangy to balance the richness, or alongside crispy sweet potato fries if I'm feeling indulgent. They're also fantastic cut into small squares as an appetizer with a cold lager or a glass of chilled rosé, which cuts through the sweetness of the BBQ sauce beautifully. For a casual dinner, I'll just slice them into quarters and let everyone grab their own pieces straight from the board.
- Add a handful of baby arugula on top right after baking for a peppery contrast.
- Serve with extra BBQ sauce, ranch, or even a drizzle of hot honey on the side.
- Pair with coleslaw or pickles to add crunch and acidity to each bite.
Save This flatbread has saved me on more busy evenings than I can count, and it never feels like I'm cutting corners. It's proof that something can be quick, easy, and still make everyone at the table happy.
Recipe FAQ
- → Can I prepare the flatbreads in advance?
Yes, you can assemble the flatbreads up to 2 hours ahead. Keep them covered in the refrigerator and bake when ready. Add 1-2 minutes to the baking time if baking from cold.
- → What's the best substitute for grilled chicken?
Rotisserie chicken is an excellent time-saver and delivers similar flavor and tenderness. Simply shred or dice it and use as directed. Cooked pulled chicken also works beautifully.
- → How do I prevent the flatbread from becoming soggy?
Brush the flatbread with olive oil before adding toppings to create a moisture barrier. Avoid over-saucing and ensure your oven is properly preheated so the base crisps up quickly.
- → Can I add vegetables beyond onions?
Absolutely. Sliced jalapeños add heat, bell peppers add sweetness, and corn kernels add texture. Pre-cook any high-moisture vegetables to prevent sogginess.
- → What cheese alternatives work well?
Cheddar provides a sharper flavor, while a blend of mozzarella and gouda adds depth. Ensure your cheese melts well and complements BBQ flavors.
- → Is this naturally gluten-free?
The dish itself contains gluten from traditional flatbread. Substitute with certified gluten-free flatbread to accommodate dietary needs. Always verify your BBQ sauce is gluten-free as well.