BBQ Chicken Flatbread with Mozzarella

My oven was acting up one Thursday night, and I had friends coming over in an hour. I grabbed two flatbreads from the pantry, some leftover chicken from lunch, and whatever else looked promising in the fridge. What came out of that oven surprised all of us: crispy edges, gooey cheese, and that sweet-tangy BBQ flavor that made everyone reach for seconds. Sometimes the best recipes are born from desperation and a ticking clock.

I started making these flatbreads on repeat after that first accidental success. My neighbor smelled them baking one Saturday afternoon and knocked on the door to ask what was in my oven. I handed her a slice still warm, and she stood there on my porch eating it without saying a word. The next week she brought over her own version with jalapeños, and we ended up having an impromptu flatbread party in my kitchen.

Ingredients

• Grilled chicken breast: Leftover rotisserie chicken works beautifully here and saves you from firing up the grill, just shred it with your fingers for the best texture.
• Red onion: Slice it as thin as you can manage, the thinner slices soften and caramelize slightly in the oven without overpowering the other flavors.
• Fresh cilantro: This is completely optional, but it adds a bright herby note that cuts through the richness of the cheese and sauce.
• Shredded mozzarella cheese: Low-moisture mozzarella melts without making the flatbread soggy, and it gets those perfect golden bubbles on top.
• BBQ sauce: Use your favorite brand or homemade, sweeter sauces work well but smoky ones add depth.
• Thin flatbreads: Look for ones that are sturdy but not too thick, naan or pita work in a pinch if you can find them flat.
• Olive oil: Brushing the flatbread with oil before topping helps it crisp up and adds a subtle richness.
• Black pepper: A few grinds over the top before baking brings out all the other flavors without making it spicy.

Instructions

Get the oven ready:

Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat is what makes the edges crispy while keeping the center tender.

Brush the flatbreads:

Lay your flatbreads on the baking sheet and brush them lightly with olive oil using a pastry brush or your fingers. This step makes all the difference for that golden, crispy base.

Spread the BBQ sauce:

Spoon the BBQ sauce onto each flatbread and spread it evenly, leaving about half an inch around the edges bare. That border will puff up and brown beautifully in the oven.

Add the first layer of cheese:

Sprinkle half your mozzarella over the sauce, creating a sticky layer that helps hold everything else in place. Do not skip this step or your toppings will slide around.

Layer the chicken and onions:

Scatter the diced chicken evenly across both flatbreads, then distribute the sliced onions on top. Try to spread things out so every bite gets a little of everything.

Top with remaining cheese:

Finish with the rest of the mozzarella, covering the chicken and onions. This top layer will melt into all the nooks and get those irresistible browned spots.

Bake until bubbly:

Slide the baking sheet into the oven and bake for 10 to 12 minutes, watching for melted cheese and crispy edges. Your kitchen will smell amazing about halfway through.

Finish and garnish:

Pull the flatbreads out and drizzle a little extra BBQ sauce over the top, then sprinkle with cilantro if you like. Let them cool for just a minute before slicing so the cheese sets slightly.

Slice and serve:

Use a pizza cutter or sharp knife to cut each flatbread into four pieces. Serve them hot while the cheese is still stretchy and gooey.

Pin It

One evening I made these for my sister who had just moved into her first apartment. She sat on her kitchen floor with a slice in each hand, and told me this was the first meal that made her new place feel like home. Food has a way of doing that, turning four walls into something warmer.

Customizing Your Flatbread

The beauty of this recipe is how forgiving it is when you want to experiment. I have swapped in gouda for a smokier flavor, added pickled jalapeños for heat, and even tried pineapple when I was feeling adventurous. My brother likes his with extra onions caramelized in a pan first, which adds a deeper sweetness. You can also use turkey, pulled pork, or even keep it vegetarian by skipping the chicken and adding roasted peppers or mushrooms.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, though they rarely last that long in my house. I wrap each piece in foil and reheat them in a 375°F oven for about 8 minutes, which brings back that crispy texture without drying out the toppings. Microwaving works in a pinch, but the flatbread turns a little chewy. If you are planning ahead, you can assemble the flatbreads and freeze them before baking, then pop them straight into the oven from frozen and add a few extra minutes to the baking time.

Serving Suggestions

These flatbreads shine as a weeknight dinner when you pair them with a simple green salad or some roasted vegetables on the side. They also make fantastic party food, I cut them into smaller squares and watch them disappear within minutes. A cold lager or a glass of chilled rosé complements the tangy BBQ and creamy cheese perfectly. For a casual gathering, set out different toppings and let everyone build their own before you slide them all into the oven together.

• Serve with a side of coleslaw for crunch and freshness.
• Offer extra BBQ sauce and hot sauce on the side for people to customize their slices.
• Pair with sweet potato fries or a crisp cucumber salad to round out the meal.

Pin It

This flatbread has become my go-to whenever I need something quick, satisfying, and just a little bit special. I hope it finds a spot in your weekly rotation too.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred or dice it and use the same amount called for in the ingredients. It works perfectly and keeps the total preparation time minimal.

→ How do I make this gluten-free?

Swap the regular flatbread for gluten-free flatbread, available at most grocery stores. Verify that your BBQ sauce is also gluten-free by checking the label, as some brands may contain hidden gluten.

→ What can I add for extra heat?

Sliced jalapeños work wonderfully for a spicy kick. Add them during step 5 along with the onions. You can also drizzle with sriracha or use a spicy BBQ sauce for additional heat.

→ Why did my flatbread become soggy?

Leave a ½-inch border of sauce to prevent excess moisture. Ensure the oven is preheated to 425°F and bake for the full 10-12 minutes so the bottom crisps up properly. Don't apply sauce too thickly.

→ What wine pairs well with this dish?

A crisp lager beer or chilled rosé wine complements the tangy BBQ sauce and melted cheese beautifully. The acidity cuts through the richness while enhancing the smoky, sweet flavors.