Easy BBQ Chicken Flatbread
Ingredients
- 2 flatbreads or naan (store-bought or homemade)
- 1 cup cooked shredded chicken (rotisserie chicken works best)
- ½ cup BBQ sauce, plus extra for drizzling
- 1 cup shredded mozzarella cheese
- ½ cup shredded sharp cheddar cheese
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon olive oil or garlic butter (optional, for brushing base)
- Optional toppings: pickled jalapeños, bacon bits, crispy fried onions
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Chicken: In a bowl, mix the shredded chicken with ½ cup BBQ sauce until evenly coated.
- Prep the Flatbreads: Place flatbreads on the prepared baking sheet. Brush lightly with olive oil or garlic butter to help crisp the base and add flavor.
- Layer the Base: Spread a thin layer of BBQ sauce over each flatbread (optional, for more flavor).
- Assemble the Flatbreads: Sprinkle half the mozzarella and cheddar cheese evenly over the base. Top with the BBQ chicken, red onion slices, and remaining cheese.
- Bake: Bake in the oven for 10–12 minutes, or until the edges are golden and the cheese is melted and bubbly.
- Finish and Garnish: Remove from the oven and sprinkle with fresh cilantro. Add any additional toppings like jalapeños or a drizzle of BBQ sauce.
- Serve: Slice and serve immediately while hot and melty.
Notes
- Go light on the BBQ sauce spread on the base - too much makes the flatbread soggy.
- Shred your own cheese from a block for the best melt and flavor.
- Add fresh herbs after baking so they stay bright and vibrant.
- Reheat leftovers in the oven at 375°F for 5–7 minutes - not the microwave - to keep the crust crispy.
- To freeze: wrap cooled flatbread tightly in foil and freeze up to 1 month. Reheat from frozen at 400°F for 10–15 minutes.