Pin It There's something about flatbread pizza that makes me feel like I'm cheating at dinner in the best way possible. Years ago, I'd watch my neighbor throw together whatever he had on hand on Friday nights, and his BBQ chicken flatbread became legendary in our little cookout circle. The genius part? You can have it on the table in 25 minutes without feeling like you've sacrificed quality or flavor.
I remember bringing this to a potluck during a sweltering August afternoon, worried it would arrive a soggy mess. Instead, I cut it into neat rectangles, and my friend Sarah took one bite and immediately asked if I'd been holding out on her. The cilantro on top caught everyone's attention first—it felt like I'd actually put in effort when really I'd just grabbed what was growing on my windowsill.
Ingredients
- Flatbreads or naan: These are your foundation, and choosing quality ones makes a real difference—store-bought is perfectly fine, but don't grab the thinnest ones or they'll burn before the cheese melts.
- Olive oil: Just a light brush creates that subtle golden crust without making things greasy.
- Cooked chicken breast: Rotisserie chicken from the grocery store saves tremendous time and honestly tastes better than chicken you boiled at home.
- Barbecue sauce: This is where personality happens—some people swear by smoky, others want sweet heat, so use what makes your mouth happy.
- Mozzarella and cheddar cheese blend: The mozzarella gets you that melt, the cheddar brings flavor that doesn't disappear under the BBQ sauce.
- Red onion: Thinly sliced red onion adds a crisp bite and slight sweetness that the heat softens just enough.
- Fresh cilantro: Add this after baking so it stays bright and doesn't turn into flavorless green wisps.
- Jalapeño and cherry tomatoes: Optional, but the jalapeño brings heat and the tomatoes add small bursts of acidity that balance richness.
Instructions
- Get your oven hot and ready:
- Preheat to 425°F and line your baking sheet with parchment paper so cleanup is effortless and nothing sticks.
- Oil and place your flatbreads:
- Brush each one lightly with olive oil—you want just enough to catch color, not so much that it pools at the edges.
- Marry the chicken with sauce:
- Toss your cooked chicken with half a cup of BBQ sauce in a bowl, making sure every piece gets coated.
- Build your base:
- Spread a thin layer of barbecue sauce directly on each flatbread, then layer the sauced chicken on top.
- Cheese layers:
- Sprinkle mozzarella first, then cheddar on top—this way the mozzarella doesn't get lost under the cheddar's stronger flavor.
- Add your fresh toppings:
- Scatter red onion slices across the cheese, and if you're using jalapeño and tomatoes, distribute them now so they cook evenly.
- Bake until golden:
- Slide it into the oven for 12 to 15 minutes, watching for the cheese to bubble at the edges and the flatbread to turn golden brown at the corners.
- Finish with fresh herbs and heat:
- Pull it out, sprinkle cilantro while it's still hot so it wilts slightly, and drizzle extra barbecue sauce if you like things extra saucy.
- Slice and serve:
- Cut into triangles or rectangles and get it to the table while it's still warm and the cheese is pulling apart in strings.
Pin It What I love most is watching people's faces when they realize how restaurant-quality this tastes after such a short time in the kitchen. It's become the recipe I make when I want to feed people without stress, the kind of dish that sits at the intersection of easy and impressive.
Why Rotisserie Chicken Changes Everything
Using rotisserie chicken isn't a shortcut—it's actually the smarter choice. Store-bought rotisserie chickens come seasoned and juicy, and tossing them with BBQ sauce means you're layering flavors instead of starting from scratch. I stopped overthinking this years ago and now I buy rotisserie chicken specifically for flatbreads, grain bowls, and quick tacos.
Making This Spicy or Smoky
The beauty of this recipe is how easily it adapts to what you're craving. If you want heat, add sliced jalapeños or a pinch of chili flakes, or choose a spicier barbecue sauce from the start. If you prefer smoke and depth, look for a sauce with smoked paprika or bourbon notes, and the flatbread will carry those flavors beautifully.
Wine and Drink Pairings
I learned the hard way that heavy red wines disappear next to BBQ sauce, but light-bodied wines and crisp beers are perfect companions. A cold lager cuts through the richness of the cheese, while a Pinot Noir with its slight earthiness complements the smoky sweetness without fighting for attention.
- A crisp lager or pilsner is the no-fail choice if you're serving beer.
- Pinot Noir brings enough acidity to balance without overwhelming the sweet-savory sauce.
- For non-alcoholic, sparkling water with citrus keeps your palate fresh between bites.
Pin It This is the kind of recipe that makes you look like you spent your afternoon cooking when really you spent 25 minutes thinking about something else entirely. That's the whole point.
Recipe FAQs
- → Can I use leftover chicken for this dish?
Absolutely. Leftover or rotisserie chicken works perfectly and saves prep time.
- → What cheeses are best for the topping?
Mozzarella and cheddar offer a nice balance of meltiness and sharpness that complements the BBQ sauce.
- → How can I make it spicier?
Add thin jalapeño slices or a pinch of chili flakes before baking to boost heat.
- → Can I substitute the flatbread with naan?
Naan or similar flatbreads work well as a sturdy base for the toppings.
- → What drink pairs well with this dish?
Try a crisp lager or a light-bodied red like Pinot Noir to complement the smoky flavors.