BBQ Chicken Flatbread with Mozzarella

The smoky tang of BBQ sauce hitting a hot oven is one of those smells that pulls everyone into the kitchen without a word. I started making these flatbreads on weeknights when I needed something fast but didn't want to compromise on flavor. The first batch came out so crispy and loaded with melty cheese that my neighbor, who'd stopped by to borrow sugar, ended up staying for dinner. Now it's my go-to whenever I want to impress without the stress.

I remember making these for a last-minute game night when I had almost nothing in the fridge except leftover rotisserie chicken and a jar of BBQ sauce. My friends showed up expecting chips and dip, but when I slid these golden, bubbly flatbreads onto the table, the room went quiet for a full minute. One friend looked up and said it tasted like the best part of summer, even though it was February. That's when I knew this recipe was a keeper.

Ingredients

• Grilled chicken breast: Using pre-cooked or rotisserie chicken is a total game changer when you're short on time, and dicing it small helps it crisp up beautifully in the oven.
• Red onion: Slice it as thin as you can so it softens and caramelizes slightly without overpowering the other flavors.
• Mozzarella cheese: The low-moisture kind melts into gooey, golden pools without making the flatbread soggy.
• BBQ sauce: Choose one with a balance of sweet and tangy, and don't be shy with the drizzle at the end.
• Thin flatbreads: Look for sturdy ones that can handle toppings without collapsing, naan or pita work great too.
• Olive oil: Brushing the base with oil creates that crispy, golden crust that makes every bite satisfying.
• Fresh cilantro: It's optional, but a handful at the end adds a bright, fresh contrast to all that richness.
• Black pepper: A few cracks over the top before baking deepens the savory notes.

Instructions

Get the oven ready:

Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. The high heat is what gives the flatbread that restaurant-quality crispness.

Prep the flatbreads:

Brush both flatbreads lightly with olive oil, making sure to cover the edges so they turn golden and crunchy. Lay them flat on the prepared baking sheet.

Spread the BBQ sauce:

Spoon the sauce over each flatbread and spread it evenly, leaving a half-inch border around the edges like a pizza crust. This keeps the edges crisp and gives you something to hold onto.

Layer the cheese and toppings:

Sprinkle half the mozzarella over the sauce, then scatter the diced chicken and sliced onions on top. Finish with the remaining cheese so everything gets locked in and melty.

Bake until bubbly:

Slide the baking sheet into the oven and bake for 10 to 12 minutes, watching for the cheese to bubble and the edges to turn golden brown. The smell will let you know when it's ready.

Finish and serve:

Pull them out, drizzle with extra BBQ sauce, and sprinkle cilantro if you're using it. Slice into wedges and serve while the cheese is still stretchy and warm.

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One evening, I made these for my kids after a long day, and my youngest, who usually picks at everything, ate two whole slices without complaint. He looked up with BBQ sauce on his chin and said it was better than pizza. I didn't correct him, I just smiled and made a mental note to double the batch next time.

Choosing Your Chicken

Rotisserie chicken is my secret weapon for this recipe because it's already seasoned and juicy, but grilled chicken breasts work beautifully if you have leftovers or want to cook them fresh. I've even used leftover smoked chicken, and the extra depth of flavor took the flatbread to another level. Just make sure the chicken is diced or shredded into bite-sized pieces so every slice gets an even amount. Cold chicken straight from the fridge is fine, it'll warm through in the oven.

Customizing Your Toppings

This recipe is incredibly forgiving, so feel free to make it your own based on what's in your fridge. I've added sliced jalapeños for heat, swapped red onion for caramelized onions when I had extra time, and even thrown on some pineapple chunks for a Hawaiian BBQ vibe. Bell peppers, mushrooms, and fresh corn all work beautifully too. Just keep the total amount of toppings reasonable so the flatbread stays crispy and doesn't get weighed down.

Serving and Pairing Ideas

These flatbreads are substantial enough to serve as a main dish with a simple side salad, or you can slice them into smaller pieces for a party appetizer that disappears fast. I love pairing them with a crisp lager or a chilled glass of rosé, both cut through the richness without competing with the BBQ flavor. If you're feeding kids, a cold glass of lemonade or iced tea works just as well.

• Serve with a tangy coleslaw or a fresh arugula salad to balance the richness.
• Cut into small squares for game day snacks or potluck gatherings.
• Wrap leftovers tightly and reheat in a hot oven to bring back the crispness.

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This BBQ chicken flatbread has earned its place in my regular rotation because it delivers big flavor with minimal effort, and it never fails to make people happy. Whether it's a busy weeknight or an impromptu gathering, it's the kind of recipe that makes you look like you tried harder than you did.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, you can assemble the flatbreads up to 2 hours before baking. Cover with plastic wrap and refrigerate. Add 1-2 extra minutes to the baking time if cooking from cold.

→ What's the best way to keep it crispy?

Use thin flatbreads and brush them lightly with olive oil before topping. Avoid overloading with sauce, and bake at 425°F for the recommended time until the cheese bubbles and the edges crisp.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shredded rotisserie chicken works perfectly and saves prep time. Simply dice or shred it and use the same amount as the grilled chicken.

→ How should I store leftovers?

Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

→ What beverages pair well with this?

A crisp lager beer or chilled rosé wine complements the smoky BBQ sauce and melted cheese beautifully. Iced lemonade is also a refreshing non-alcoholic option.

→ Can I make this gluten-free?

Yes, simply swap the regular flatbread for gluten-free flatbread. Check all sauce labels for gluten-containing ingredients and verify your BBQ sauce is certified gluten-free.