Save My roommate Sarah used to make these flatbreads on Friday nights when we were too tired to cook but wanted something better than takeout. The smell of barbecue chicken would fill our tiny apartment, and somehow it made everything feel okay after a long week.
I made these for a Super Bowl party once, and honestly, people were more excited about these than the actual game. My friend Mike, who claims he hates barbecue sauce, went back for thirds and finally admitted he was wrong about everything.
Ingredients
- Flatbreads: Naan works beautifully here, but any store-bought flatbread will do. Brushing with olive oil first keeps them from getting soggy under all those toppings.
- Chicken: Rotisserie chicken from the grocery store saves so much time. Just shred it with two forks and toss it in sauce.
- Barbecue sauce: Use whatever brand you love, but toss the chicken in half of it before baking for flavor that goes all the way through.
- Cheese blend: Mozzarella gives you that gorgeous melt, while sharp cheddar cuts through the sweetness of the barbecue sauce with a little tang.
- Red onion: Thin slices add a slight crunch and bite that balances everything. If raw onion feels too intense, soak the slices in cold water for 10 minutes first.
- Fresh cilantro: Sprinkle this on right after baking so it stays bright and adds a fresh pop against the rich cheese.
- Jalapeño: Totally optional, but if you like heat, fresh slices are way better than dried flakes.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper. This cleanup step alone makes the whole process feel easier.
- Prep the base:
- Brush both flatbreads with olive oil and place them on the baking sheet. The oil helps the edges crisp up instead of staying soft.
- Sauce the chicken:
- In a bowl, toss your cooked chicken with half the barbecue sauce until every piece is coated. This step is what keeps the chicken from drying out.
- Layer it up:
- Spread a thin layer of barbecue sauce on each flatbread, then add the chicken, mozzarella, and cheddar. The sauce layer underneath makes such a difference.
- Add the fresh stuff:
- Scatter red onion slices over the cheese, and add jalapeño or tomatoes if you are using them. Do not skip the onion, it really makes the dish.
- Bake until bubbly:
- Bake for 12 to 15 minutes until the cheese is melted and the edges are golden. Watch closely in the last few minutes, ovens vary so much.
- Finish it right:
- Sprinkle fresh cilantro over the hot flatbread and drizzle with extra barbecue sauce. Serve immediately while the cheese is still stretchy.
Save Last summer my sister came over and we ate these on the back porch while her kids ran around in the yard. She asked for the recipe, which is basically her way of saying she wants to make it for her own family now.
Making It Your Own
Once you get the basic method down, these flatbreads are incredibly forgiving. Swap the chicken for pulled pork, use gouda instead of cheddar, or add sliced bell peppers if that is what you have in the fridge.
Perfect Pairings
A cold lager cuts through the richness, but a light Pinot Noir works surprisingly well too. On the side, a simple green salad with vinaigrette balances everything out.
Make-Ahead Tips
You can shred the chicken and mix it with barbecue sauce up to two days ahead. The onion can also be sliced and stored in the fridge. When you are ready to bake, just assemble and pop them in the oven.
- Keep the cilantro separate until the very end so it stays fresh
- If making for a party, you can prep multiple flatbreads on two baking sheets and rotate them halfway through
- Leftovers reheat surprisingly well in a toaster oven at 350°F for about 5 minutes
Save There is something about pulling a bubbling flatbread out of the oven that feels like a small victory, no matter how tired you are.
Recipe Help
- → What type of flatbread works best?
Large flatbreads or naan provide a sturdy base that crisps well in the oven without becoming soggy.
- → Can I use leftover chicken?
Yes, shredded rotisserie or grilled chicken works perfectly, making prep faster and easy.
- → How to make it spicier?
Add sliced jalapeños or a pinch of chili flakes to the toppings before baking.
- → What cheeses complement the toppings?
Mozzarella provides meltiness, while cheddar adds sharpness and depth of flavor.
- → Can I prepare this in advance?
You can assemble the flatbread ahead and refrigerate, then bake just before serving for fresh, hot results.