Let Me Tell You About BBQ Chicken Flatbread (With a Side of Chaos)
Right, so BBQ Chicken Flatbread is one of those dishes I end up making more often than I plan because—well, I usually forget to defrost anything else (classic me). Actually, the first time I made it, it was after a long week when I wanted something that felt like takeout but didn’t cost an arm and a leg. My husband wandered into the kitchen, sniffed the air, and proclaimed it “almost better than pizza night”—and honestly, from him, that’s basically a love poem. If there’s a match on and we need proper snack food, this is what I throw together, usually with some background chaos (usually the cat trying to nick the cheese or my kids playing floor is lava). I mean, who hasn’t burnt themselves a bit trying to get these out of the oven in a rush?
Why You’ll Love This BBQ Chicken Flatbread
I reach for this dish when I want something satisfying but not fussy. My family goes a bit bonkers for it, though the kids have debates about pineapple as a topping (don’t get me started—personally, I’m pro-pineapple but I see why some folks say it’s criminal). Sometimes my mates drop by and this comes out because you can sort of stretch it with more toppings if you’re running low. I used to stress over flatbread being perfectly crispy—now I slap it on the tray and call it rustic.
Grab These Ingredients (No Panic If You’re Missing One or Two)
- 2 flatbreads or naan (Stonefire is solid, but I’ve used pita in a pinch; my nan swore by making them from scratch, but I’m not that motivated honestly)
- About 1 ½ cups cooked chicken, shredded (Rotisserie is my cheat code, but leftover grilled or even poached works fine. Once, I used tofu… wouldn’t do that again.)
- ½ cup BBQ sauce (I go for Sweet Baby Ray’s but use whatever bottle is lurking in your fridge)
- 1 ½ cups shredded mozzarella (Sometimes I do half cheddar if it’s what I have—makes it a bit more oozy)
- ¼ small red onion, thinly sliced (Or white one if that’s all you’ve got. Honestly, even shallots work. Or just skip if onions aren’t your jam)
- A small handful of fresh cilantro (But, parsley works too or skip it. My sister hates cilantro so leave it off hers)
- Optional: sliced jalapeños, bacon bits, or yes—even pineapple (run riot, go wild)
Alright, Let’s Make This BBQ Chicken Flatbread
- Heat your oven to 220°C (that’s 425°F for my American pals). If you’ve got a pizza stone, use it. If not, a regular sheet pan is grand—honestly, sometimes I put foil down just to save on scrubbing later.
- Mix your cooked chicken with about ¼ cup BBQ sauce (I eyeball it; you want it coated but not drowning).
- Plop your flatbreads onto the tray. Spread a thin-ish layer of BBQ sauce on each; too much and it’ll get soggy. This is where I usually sneak a spoonful for myself—don’t judge.
- Tumble the saucy chicken on top. I always try to make it look even and then give up halfway and just spread it roughly.
- Shower on the cheese—cover any bald spots! Then scatter your onions on top. Add anything else (bacon, jalapeños) here.
- Bake for about 10-ish minutes. Keep an eye—sometimes the cheese bubbles like a volcano and it’s glorious. Don’t panic if the edges get a bit charred, that’s ‘flavor’ (right?).
- When it’s out, sprinkle on cilantro or whatever you fancy. Let it cool for a sec—learned the hard way not to shove it into my mouth straight off. And that’s about it!
Notes From My Kitchen (Trial, Error, & Catastrophe)
- Once, I overdid it with the BBQ sauce and it actually soaked through the flatbread. Was basically a BBQ soup. Now I go lighter and save extra sauce for drizzling.
- I think this tastes even better the next day—cold from the fridge? Yes, please. But sometimes the bread goes a bit chewy—can’t win them all.
- If you’re low on chicken, toss in extra onions or even roasted peppers to bulk it up.
Variations I’ve Tried (And One Epic Fail)
- Buffalo ranch version: swap BBQ for buffalo sauce, scatter over blue cheese. My mate swears it’s the only way now.
- Vegetarian: swapped chicken for roasted veggies. Pretty good actually, but mushrooms made it a bit too watery once. Should've roasted them longer, oops.
- Pepperoni: because why not? Tasted like a BBQ-meets-pizza fever dream.
- Tried to use whole wheat pita once—tasted... healthy. Not my cuppa tea but each to their own.
Got No Pizza Stone?
No stress. Sheet pan works fine. If you want crispier flatbread, just pop it straight on the oven rack for the last minute (I once did this and may have dropped half through the gaps; live and learn!). If all else fails, a cast iron skillet gets it pretty crispy too.
How’s This Keep? (Spoiler: Not Long Here!)
If you’ve got any leftovers (unlikely, but hey), they’ll keep in the fridge for a day or two. I think it’s actually better on day two, but my lot usually hoover it up so fast I wouldn’t know for sure. To warm it up, I use the oven instead of a microwave—keeps the base crisp-ish. Or just eat it cold; I won’t judge.
How I Like to Serve It (With A Tiny Family Quirk)
We slice it up like pizza—triangles if we’re feeling civil, but sometimes just hack it into strips and call them ‘BBQ dippers’. It’s killer with a crunchy salad on the side, or honestly, on its own with a cold beer. My youngest started demanding ranch dip, so now apparently it’s tradition.
Pro Tips I Stumbled Into (Or, Mistakes Not to Repeat)
- Don’t pile toppings too high, or else the middle stays a bit soggy and sad. I once tried making a ‘deluxe’ version and ended up with more of a casserole than a flatbread.
- Bake on a lower rack if you want the base crispier—it took me a few tries and some burnt edges to realise this.
- Let it sit for a couple of minutes after it comes out; otherwise, the cheese will slide right off. (Learned that after trying to eat a slice too quickly—cheese burn, ouch!)
Some Questions I Actually Get (And My Honest Answers)
Can I make these ahead?
Sort of! I prep the chicken mix and slice onions in the morning, then just build the flatbreads fresh—anything more and they get weirdly soggy. Maybe you’ll have better luck.
How do I make it gluten-free?
Use GF flatbread or tortillas. Some are a bit chewy but most brands are grand once they’re loaded with toppings.
Could I grill these instead of baking?
Oh, for sure. Toss them on a grill pan or BBQ outside—just keep an eye out, because bottoms burn quick. (Ask me how I know…)
What’s the best cheese?
Honestly, whatever needs using up in your fridge works. Mozzarella melts best. But I’ve used a bit of brie before and it was actually lush.
Final random thought: if you’re like me, you’ll end up eating half the toppings before they hit the flatbread. Happens every time. All part of the experience!
Ingredients
- 2 flatbreads (such as naan or pita)
- 1 cup cooked chicken breast, shredded
- ½ cup barbecue sauce
- 1 cup shredded mozzarella cheese
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2Brush both flatbreads lightly with olive oil and place them on the prepared baking sheet.
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3Toss the shredded chicken with half of the barbecue sauce until evenly coated.
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4Spread the remaining barbecue sauce evenly over the flatbreads, then top with the BBQ chicken, mozzarella cheese, and red onion slices.
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5Bake for 12-15 minutes, or until the cheese is melted and bubbly and the flatbread edges are golden.
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6Remove from the oven and sprinkle with chopped cilantro. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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