BBQ Chicken Flatbread with Mozzarella

My neighbor showed up one Tuesday evening with leftover chicken and a bottle of smoky BBQ sauce, asking if I had anything to do with them. I pulled out two flatbreads from the freezer, some cheese, and half a red onion. Twenty minutes later, we were standing over the counter tearing into crispy, saucy slices that tasted better than anything we'd planned. That's how this recipe was born—out of hunger, convenience, and a little improvisation.

I made this for a group of friends during a game night, and it disappeared before halftime. Everyone kept asking for the recipe, convinced I'd spent hours on it. The truth is, I assembled everything during a commercial break and pulled it out of the oven just as the second quarter started. It felt good to serve something that looked impressive but required almost no effort.

Ingredients

• Grilled chicken breast (1 cup, diced or shredded): Rotisserie chicken works beautifully here and saves you from firing up the grill.
• Red onion (1 small, thinly sliced): The sweetness balances the tangy BBQ sauce, and slicing it thin keeps it from overpowering the flatbread.
• Fresh cilantro (2 tablespoons, chopped): Optional, but it adds a bright, herby finish that cuts through the richness.
• Shredded mozzarella cheese (1 ½ cups): Melts into gooey, golden perfection and holds everything together without being too heavy.
• BBQ sauce (½ cup, plus extra): Choose a sauce you actually like eating straight—it's the backbone of the flavor here.
• Thin flatbreads (2 large): Look for ones that are sturdy enough to hold toppings but thin enough to crisp up in the oven.
• Olive oil (1 tablespoon): Brushing it on the flatbread before baking helps it turn golden and prevents sogginess.
• Freshly ground black pepper: A few cracks over the top before baking adds a subtle warmth.

Instructions

Prep the oven and pan:

Preheat your oven to 425°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Brush the flatbreads:

Lay both flatbreads on the sheet and brush them lightly with olive oil. This step creates a crispy base that won't get soggy under the sauce.

Spread the BBQ sauce:

Use a spoon or spatula to spread BBQ sauce evenly over each flatbread, leaving a small border around the edges. Don't overdo it—too much sauce makes everything slide off.

Layer the cheese and toppings:

Sprinkle half the mozzarella over the sauce, then add the chicken and sliced onions. Finish with the remaining cheese so it melts over everything and holds it in place.

Bake until bubbly:

Slide the baking sheet into the oven and bake for 10 to 12 minutes, or until the cheese is melted and the edges are golden and crisp. Keep an eye on it toward the end so it doesn't burn.

Finish and serve:

Pull it out, drizzle a little extra BBQ sauce over the top, and scatter cilantro if you're using it. Slice into pieces and serve while it's still hot.

Pin It

The first time I served this to my sister, she took one bite and said it tasted like summer barbecues without the hassle of lighting a grill. She was right. It carries that smoky, sweet, tangy flavor we all love, but you can make it any night of the week without stepping outside. That's when I realized this wasn't just a shortcut—it was a keeper.

Choosing Your Flatbread

I've tried this with naan, pita, and even tortillas in a pinch. Naan gives you a softer, chewier base, while pita crisps up fast and holds toppings well. Tortillas work if you want something ultra-thin and cracker-like, but they can burn quickly, so watch the oven. Whatever you use, make sure it's not too thick, or it won't crisp properly underneath all that cheese and sauce.

Making It Your Own

This recipe is forgiving and loves improvisation. I've added sliced jalapeños when I wanted heat, swapped mozzarella for smoked gouda when I had it on hand, and even used leftover pork instead of chicken. A handful of corn or black beans can bulk it up, and a drizzle of ranch or hot honey at the end changes the whole vibe. If you're feeding kids, go light on the onions and add a little extra cheese—they'll never complain.

Serving and Storing

I like to slice this into squares or strips depending on the crowd. Squares feel more casual for a party, while strips are easier to grab and dip. Leftovers reheat surprisingly well in a hot oven or toaster oven—just avoid the microwave, or the flatbread turns rubbery. If you want to prep ahead, you can assemble everything except the final cheese layer, cover it, and refrigerate for a few hours before baking.

• Reheat leftovers at 400°F for 5 to 7 minutes to restore crispness.
• Serve with a side salad or pickles to balance the richness.
• Double the recipe if you're feeding more than four people—it goes fast.

Pin It

This flatbread has become my go-to when I want something satisfying without the fuss. It reminds me that good food doesn't have to be complicated—it just has to taste like you meant it.

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 minutes to baking time if baking from cold.

→ What's the best way to reheat leftovers?

Reheat in a 375°F oven for 5-7 minutes until the cheese melts and the crust warms through. Avoid microwaving to maintain crispness.

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken works wonderfully and saves preparation time. Simply shred or dice and use as directed.

→ How can I make this spicier?

Add sliced jalapeños before baking, mix sriracha into the BBQ sauce, or sprinkle red pepper flakes over the finished flatbread.

→ Is there a gluten-free option?

Yes, substitute gluten-free flatbreads available at most grocery stores. Check all sauce and ingredient labels for potential gluten cross-contamination.

→ What other cheeses pair well with this?

Try smoked gouda, sharp cheddar, or a blend with provolone for added depth. Reduce mozzarella if using a stronger-flavored cheese.