BBQ Chicken Flatbread
This 20 minute BBQ Chicken Flatbread is super easy to make and uses just a few ingredients, but packs major flavor! Serve as an ultra fast lunch or dinner, or slice into bite-sized pieces for an appetizer absolutely everyone will devour.
Best BBQ Chicken Flatbread Pizza
Today I’m sharing the most delicious and fun ultra-quick meal: BBQ chicken flatbread-style pizzas. These are incredibly easy to make, have amazing flavor, a great mix of textures, and even pack in a bit of protein and veggies, too. I’ve been making them for fast but exciting work-from-home lunches, but they’re also a hit with everyone for dinner or for game day snacks. You can’t go wrong.
Why You’ll Love Them, Too
- Six ingredients. Short lists make happy shoppers, and happy cooks, too.
- Twenty minutes, start to finish. You can easily assemble these flatbreads in about 10 minutes, with minimal prep or hassle. Kick back for about 10 minutes while they bake, then enjoy.
- Megawatt flavor. Sweet-tangy BBQ sauce, tender grilled chicken, crisp peppers, sweet onion, and a finishing touch of red pepper flakes and green onions add up to the most irresistible mix.
Eat these flatbreads on their own for a super tasty quick meal, or add a simple salad to round out plates with some greens. I also love to make smaller, “two-bite”-sized slices, to serve as a snack or appetizer at game watch parties, kids’ events, or any other casual gathering. These and BLT flatbreads always go fast!
I’ve heard that Panera used to have a BBQ chicken flatbread that was super popular, but sadly left the menu of many if not all stores. Some do have a BBQ chicken ranch sandwich, but that doesn’t sound the same to me. 🙂 Not to worry. If you’re looking for a Panera copycat BBQ chicken flatbread, try this recipe and let me know how it goes. I hope it satisfies!
Related: 3 Ingredient Crockpot BBQ Meatballs
Ingredient & Substitution Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Flatbread-style crusts. Any type of flatbread will do; if you’re looking for a specific product recommendation, I buy the Lavash style flatbread sold at Trader Joe’s. This bread has a nice flavor and is very thin, yet still sturdy enough to hold the weight of these toppings. It also gets nice and crisp with just a few minutes in the oven.
- BBQ sauce. Use your favorite — you will definitely taste it, so go sweet, smoky, spicy, whatever you like!
- Shredded mozzarella cheese. Mild and melty, mozzarella is a dreamy pairing for the big flavors of BBQ sauce and chicken here. Other good options are cheddar, Monterey Jack, or a Colby Jack mix.
- Diced grilled chicken. This shortcut is well worth it, in my opinion. At many grocery stores, you can buy pre-grilled chicken breasts that have good flavor and are so great to keep in the fridge for salads, wraps, and easy meals like this one. Rotisserie chicken is also a great option, and can be either diced into bite-sized pieces or shredded, whichever you prefer.
- Bell pepper. One small one, any color. Depending on how much pepper you like, you might be able to use less, about 1/2 of a large pepper.
- Sweet onion. Just a few slices add the perfect touch of sweetness and tang. Substitute a red onion or shallot, or leave it off if onion is just not your thing.
- Sliced green onions and red pepper flakes. Optional finishing touches that look pretty and add, respectively, crunch and heat.
Can I use naan or another type of bread?
Absolutely! Naan pizza is a special kind of delicious, and really any type of flat-ish bread will achieve the same effect of a tasty semi-homemade pizza. Just keep in mind that the puffier the bread, the more filling and, well, bready, the final flatbread will be.
What if I start with uncooked chicken breasts?
If you’re starting with raw chicken, either boneless breasts or boneless thighs, this can still be quick and easy. Simply season the chicken on both sides with a generous sprinkle of kosher salt and fresh-ground black pepper, and grill or pan-fry on the stovetop just until cooked through to 165 degrees F at the thickest part. Let cool briefly, then dice and proceed.
How To Make It
This is pretty straightforward, but here’s the overview! Find a traditional overview with full times and amounts in the print-friendly recipe card below.
Preheat your oven to 425 degrees F and set your flatbread(s) on large rimmed baking sheets. Depending on the size of your flatbread and of your pan, you may be able to use just one pan, but if you need two, don’t stress. Clean up isn’t too bad, and it’s important that the flatbreads don’t overlap.
Spoon and swirl a thin, even layer of BBQ sauce over each flatbread. Save a little bit of sauce to drizzle on top after baking.
Add first a sprinkle of cheese, followed by the chicken, bell pepper, and sweet onion. You can be flexible with the amounts here, depending on your style and preferences!
Bake for roughly 10 minutes. The cheese ought to be melted and bubbling in spots, and the exposed flatbread edges should be golden brown and nice and crisp.
Drizzle the baked flatbreads with extra BBQ sauce and sprinkle on green onions and/or red pepper flakes, if desired. Slice and dig in!
Tips, Tricks, & Variations
- Don’t add too much cheese. For flatbread and other homemade pizzas, an easy way to go wrong is to overload the cheese. You want a thin, even layer, with some space to see the sauce between the shreds. As it melts in the oven, it will fill in to perfection. Excess cheese can lead to a soggy, weighed-down crust.
- Swap out the type of cheese to suit your tastes. My go-to is mozzarella, but cheddar, Manchego, Colby Jack, or even a Mexican blend would be tasty. You can also use a combo of two cheeses, or add a sprinkle of Parmesan for a little extra tang. You can’t go wrong!
- Add more veggies. Craving more veggie action? Add a small handful of baby spinach chopped into small pieces, extra bell pepper, jalapeno, cherry tomatoes, corn kernels, or whatever else you’ve got in the fridge.
- This recipe makes 2 BBQ chicken flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
Storage & Reheating
You may or may not expect a flatbread to reheat well, but I’m pleased to report this one does!
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
- To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
Related Recipes
Craving more of this delicious flavor? Crockpot BBQ chicken is an easy way to get the fix and is delicious so many ways, especially piled into sandwiches or stuffed into baked sweet potatoes.
Can’t get enough pizza? Simple pesto flatbreads and pepperoni pizza flatbreads are terrific, Naan pizza is a favorite semi-homemade option around here, and we always love to go all out with a classic, unbeatable pizza margherita.
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BBQ Chicken Flatbread
Ingredients
- 2 flatbread crusts
- 1 cup BBQ sauce
- 2 cups shredded mozzarella cheese
- 1 and 1/2 cups diced grilled chicken
- 1 small bell pepper any color, diced
- 1/4 cup sweet onion thinly-sliced
- sliced green onions and red pepper flakes optional garnish
Instructions
- Preheat the oven to 425 degrees F. Set flatbreads on a large rimmed baking sheet.2 flatbread crusts
- Spoon and swirl BBQ sauce over each flatbread. Only use as much as you need to get a thin, even layer, and reserve at least 1-2 Tablespoons to drizzle on top after baking.1 cup BBQ sauce
- Sprinkle the cheese over the BBQ sauce, then sprinkle the diced chicken, bell pepper, and sliced sweet onion on top, as well.2 cups shredded mozzarella cheese, 1 and 1/2 cups diced grilled chicken, 1 small bell pepper, 1/4 cup sweet onion
- Transfer to the oven and bake for 9-12 minutes, until the cheese is melted and bubbling in spots, and the exposed flatbread edges are brown and crisp.
- Remove flatbreads from the oven. Drizzle with extra BBQ sauce and sprinkle with green onions and/or red pepper flakes, if desired. Slice and enjoy!sliced green onions and red pepper flakes
Notes
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- This recipe makes 2 BBQ chicken flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
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- To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
