Save My daughter once announced she was done with pizza night, and I panicked until I remembered the leftover chicken in the fridge and a bottle of smoky BBQ sauce. I brushed oil on flatbreads, spread that tangy sauce, piled on chicken and onions, then watched the cheese bubble into golden pools. When she took her first bite, she grinned and said this was better than any pizza. Sometimes the best recipes come from a little desperation and a lot of hope.
I made this for a backyard gathering last summer, and I remember standing by the grill with a cold drink while the flatbreads crisped in the oven. People kept wandering into the kitchen, drawn by the smell of caramelizing onions and bubbling cheese. By the time I brought the platter outside, half the slices were gone before I even set it down. One friend asked for the recipe three times that night, and I finally just texted her a photo of the ingredients.
Ingredients
- Grilled chicken breast: Diced or shredded chicken gives you that tender, smoky bite, and if youre short on time, rotisserie chicken from the store works just as well without anyone knowing the difference.
- Red onion: Thinly sliced red onion adds a sharp sweetness that mellows beautifully in the oven, and I always slice mine as thin as I can for the best texture.
- Fresh cilantro: This is optional, but a handful of chopped cilantro brightens everything up with a fresh, herby punch that cuts through the richness.
- Shredded mozzarella cheese: Mozzarella melts into gooey, stretchy perfection, and I like to use a mix of pre-shredded for convenience and hand-shredded for better melt.
- BBQ sauce: Choose a sauce you actually enjoy eating straight from the bottle because its flavor will shine through, and keep extra on hand for drizzling at the end.
- Thin flatbreads: Look for flatbreads that are sturdy but not too thick so they crisp up nicely without getting soggy under all those toppings.
- Olive oil: A light brush of olive oil on the flatbread before baking helps it turn golden and crispy on the edges.
- Black pepper: Freshly ground black pepper adds a subtle heat and depth that balances the sweetness of the BBQ sauce.
Instructions
- Preheat and prep:
- Set your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat will crisp the flatbread and bubble the cheese in just minutes.
- Brush with oil:
- Lightly brush both flatbreads with olive oil and lay them on the baking sheet. This step ensures the base gets golden and crispy instead of soggy.
- Spread the sauce:
- Spread BBQ sauce evenly over each flatbread, leaving a small border around the edges. Dont overdo it or the flatbread will get too wet.
- Add first cheese layer:
- Sprinkle half the mozzarella over the sauce to create a melty foundation. This helps the toppings stick and adds extra gooeyness.
- Top with chicken and onions:
- Scatter the diced grilled chicken and thinly sliced onions evenly across both flatbreads. Make sure every bite gets a little bit of everything.
- Finish with more cheese:
- Add the remaining mozzarella over the top so it melts into every crevice. This double layer of cheese is what makes it irresistible.
- Bake until bubbly:
- Bake for 10 to 12 minutes, watching for the cheese to turn golden and bubbly and the edges to crisp. Your kitchen will smell amazing.
- Garnish and serve:
- Remove from the oven, drizzle with extra BBQ sauce, and sprinkle with fresh cilantro if you like. Slice into pieces and serve while its still hot and melty.
Save One evening, my husband came home late and tired, and I pulled one of these out of the oven just as he walked in. He stood in the doorway, inhaling the smell of BBQ and melted cheese, and said it was the best thing hed seen all day. We ate on the couch, talking about nothing important, and I realized that sometimes the simplest meals are the ones that feel the most like home.
Choosing Your Chicken
Grilled chicken works beautifully because it brings a smoky depth, but rotisserie chicken from the store is my secret shortcut when Im too tired to fire up the grill. You can also use leftover baked chicken, shredded slow cooker chicken, or even pan-seared chicken thighs if you want a richer flavor. Just make sure the chicken is already cooked and seasoned before you add it to the flatbread. I usually dice mine into small pieces so every bite gets a little protein, but shredding it works just as well if you prefer that texture.
Customizing Your Toppings
This flatbread is a blank canvas, and Ive tried everything from sliced bell peppers to crumbled bacon to pineapple chunks when I want something a little tropical. Jalapeños add a spicy kick that plays nicely with the sweet BBQ sauce, and thinly sliced mushrooms bring an earthy richness. If youre feeding kids, you can keep one flatbread simple with just cheese and chicken and load up the other with all your favorite extras. I once added roasted corn and black beans for a Southwestern twist, and it disappeared faster than the original version.
Serving and Pairing Ideas
I usually slice these into squares or wedges depending on the occasion, and they work just as well as a main dish with a side salad as they do as party finger food. A crisp lager or chilled rosé cuts through the richness of the cheese and complements the smoky BBQ flavor. If youre serving this for a crowd, set out extra BBQ sauce, hot sauce, and ranch dressing so people can customize their slices.
- Serve with a simple arugula salad dressed in lemon and olive oil for a fresh contrast.
- Pair with sweet potato fries or roasted vegetables if you want to make it a full meal.
- Offer a variety of sauces on the side so everyone can add their own finishing touch.
Save Every time I make this, I remember how good it feels to pull together something delicious without spending hours in the kitchen. I hope it becomes one of those recipes you reach for on busy nights when you want something that tastes special but doesnt ask too much of you.
Recipe FAQ
- → Can I prepare the flatbreads ahead of time?
Yes, you can assemble the flatbreads up to 2 hours before baking. Cover them with plastic wrap and refrigerate. Add an extra 2-3 minutes to baking time if cooking from cold.
- → What type of flatbread works best?
Large thin flatbreads (10x6 inches) provide the crispiest base. Naan, pita, or even thin pizza dough work well. Avoid thick breads as they won't crisp properly in the 12-minute baking window.
- → How do I prevent a soggy flatbread?
Don't oversaturate with BBQ sauce—use the recommended ½ cup spread evenly. Brush the flatbread with olive oil first to create a moisture barrier, and ensure your oven reaches 425°F for proper crisping.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken saves significant prep time and yields tender, flavorful results. Shred or dice 1½ cups from the breast meat and use directly on the flatbread.
- → What are good topping variations?
Try jalapeños for spice, caramelized bell peppers, crispy bacon, corn, or blue cheese crumbles. Fresh cilantro or scallions add brightness after baking. Experiment with different BBQ sauce varieties for flavor changes.
- → Is this suitable for gluten-free diets?
Yes, substitute gluten-free flatbread available at most grocery stores. Check your BBQ sauce label for gluten-containing ingredients, as some brands add wheat-based thickeners. Most mainstream brands are naturally gluten-free.