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BBQ Chicken Flatbread

BBQ chicken flatbread with a smoky, cheesy melt: crispy flatbread, BBQ sauce layers, pulled chicken, red onion, and golden mozzarella. Baked hot at 425°F for 10–12 minutes so the edges char lightly and get crisp.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Flatbread base
  • 4 flatbreads or naan Use flatbread or naan that bakes quickly and stays thin for crisp edges.
Chicken and sauce
  • 1.5 cup cooked chicken, shredded Shred cooked chicken (store-bought rotisserie works) for easy layering.
  • 0.5 cup BBQ sauce Reserve a bit for drizzling after baking.
Cheese and toppings
  • 1.5 cup mozzarella cheese, shredded Shred fresh or use pre-shredded; even coverage helps melt everywhere.
  • 0.5 red onion, thinly sliced Use thin slices so they soften but still stay visible.
Oil and aromatics
  • 2 tbsp olive oil Helps the flatbread crisp and adds garlicky flavor.
  • 1 garlic clove, minced Minced so it distributes through the olive oil.
Finishing
  • Fresh cilantro for garnish Optional but recommended for freshness and color on top.
  • Ranch dressing for drizzling Drizzle lightly right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and chicken
  1. Preheat the oven to 425°F and set a sheet pan inside to heat while you prep the toppings.
  2. Toss the shredded cooked chicken with 1/2 cup BBQ sauce until evenly coated so every bite has sauce coverage.
Assemble the flatbreads
  1. Mix olive oil with the minced garlic, then brush each flatbread with the garlicky oil.
  2. Spread extra BBQ sauce over each flatbread, keeping an even layer for a smoky base.
  3. Layer the shredded mozzarella evenly over the BBQ sauce so it melts and bubbles across the surface.
  4. Top each flatbread with the BBQ chicken and scatter the thinly sliced red onion over the top.
Bake and finish
  1. Bake for 10–12 minutes at 425°F until the cheese is melted and the edges are golden and crispy.
  2. Garnish with fresh cilantro and drizzle with ranch right after baking for a creamy, tangy finish.

Notes

Pro tip: let the sheet pan preheat with the oven—this helps the flatbread edges char and crisp faster. Store leftovers in the fridge up to 3 days; reheat at 400°F for 3–5 minutes to re-crisp. Freeze yes: freeze assembled flatbreads before baking, then bake from frozen at 425°F for about 14–18 minutes. For a lighter option, swap half the mozzarella with reduced-fat mozzarella while keeping the BBQ sauce and chicken layering the same.