BBQ Chicken Flatbread
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This BBQ chicken flatbread is a fast and flavorful flatbread pizza layered with tangy BBQ chicken, melty cheese, and fresh veggies. It’s perfect for busy weeknights and ready in less than 30 minutes!
BBQ Chicken Flatbread Pizza
This BBQ chicken flatbread is the kind of easy dinner you throw together when you’re craving something cheesy and satisfying but don’t want to spend all night in the kitchen.
It’s layered with saucy chicken, gooey mozzarella, crisp red onion, and sweet bell peppers on top of a golden toasted flatbread. We love this light meal in the summer in rotation with mini Caprese pizzas but it’s also great year-round!
Why You’ll Love This Recipe
- Ready in under 25 minutes, perfect for a 30-minute meal.
- Easy to customize with your favorite toppings and serve as an appetizer, weeknight meal or casual weekend lunch.
Ingredient Notes
Find the full printable recipe below.
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- Flatbread: Lavash, naan, pita, or a pre-made pizza crust all work.
- Cooked chicken: Shredded chicken. I like to use leftover chicken or rotisserie chicken works great, too.
- BBQ sauce: Choose your favorite brand. I love Stubbs Smokey Mesquite.
- Mozzarella cheese: Often I use a mix of mozzarella and cheddar for extra flavor.
- Red onion: Thinly sliced for bite and color.
- Red bell pepper: Optional, but adds a pop of sweetness and color.
- Fresh parsley or cilantro: For garnish and I love the fresh taste it adds.
How to Make BBQ Chicken Flatbread
Start by preheating your oven to 390°F and place the flatbreads on a parchment-lined baking sheet. If you’re using a packaged pizza crust, check the label for special instructions, but most flatbreads or naan will crisp up beautifully at this temp.
While the oven heats, in a mixing bowl toss shredded chicken with a few Tablespoons of your favorite BBQ sauce. Let sit for a few minutes to really soak up all that sweet and smoky flavor. This step makes the chicken extra juicy and coated in sauce, so you don’t end up with dry bites.
Spread about a tablespoon of BBQ sauce over each flatbread to create a saucy base. Now pile on the toppings. Start with the BBQ chicken, then sprinkle a generous handful of shredded cheese over the top. Add thinly sliced red onions and bell peppers for crunch and color.
Bake the flatbreads for 10 to 12 minutes, or until cheese is bubbly and starting to turn golden. The edges should be crispy, and the onions slightly caramelized. Let everything cool for a couple of minutes before sprinkling with fresh herbs.
Tips and Variations
- Use store-bought rotisserie chicken to make this super easy.
- If you’re a sauce lover, feel free to be a little more generous with the BBQ, just don’t overload it or the crust won’t crisp.
- If you like a creamy finish, a dollop of sour cream or Greek yogurt on the side is a great touch.
- A quick squeeze of lime over the flatbread right before serving will add brightness and balance the sweet BBQ flavor.
- Swap mozzarella for pepper jack if you want an extra kick
- Add pineapple for a sweet and smoky twist
Serving Suggestions
- Cut into squares and serve as a party appetizer
- Pair with a crisp salad for a full dinner
- Serve with corn on the cob or coleslaw for a BBQ-style plate
More Easy Recipes
BBQ Chicken Flatbread
Ingredients
- 2 flatbreads , lavash, naan, pita or pre-made pizza crust
- 1 1/2 cups cooked chicken , shredded
- 3-5 Tablespoons BBQ sauce
- 1 cup mozzarella cheese , or mix of cheddar and mozzarella
- 1 small red onion , thinly sliced
- 1 small red bell pepper , thinly sliced
- 1-2 Tablespoons parsley , or cilantro
Instructions
- Preheat the oven: Set your oven to 390°F (200°C). If you're using a store-bought pizza crust, check the package for specific baking instructions.
- Prep the base: Lay the flatbreads on a baking sheet lined with parchment paper for easy cleanup.
- Mix the chicken: In a bowl, toss about 1 ½ cups of shredded cooked chicken with 3 tablespoons of BBQ sauce. Let it sit for about 5 minutes so the flavor soaks in.
- Add the sauce: Spread 1 tablespoon of BBQ sauce on each flatbread. You can add a little extra if you like it saucy!
- Layer the toppings: Top each flatbread with the BBQ chicken, then sprinkle with about 1 cup of shredded mozzarella (or a mix of mozzarella and cheddar). Add thin slices of red onion and sweet pepper if using.
- Bake: Bake the flatbreads for 10–12 minutes, or until the cheese is melted and starting to brown, and the edges are nice and crispy.
- Finish and serve: Let the flatbreads cool for a couple of minutes, then sprinkle with chopped fresh cilantro or parsley. Serve with a dollop of sour cream or Greek yogurt and a squeeze of lime, if you like.
Notes
FAQs
Any brand you love! We like Stubbs or Guy Fieri’s Flavortown Smokin’ Hickory.
Yes, try roasted chickpeas, mushrooms, or grilled tofu as a swap for chicken.
Keep in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer. Avoid freezing, flatbread gets soggy.
