BBQ Chicken Flatbread with Mozzarella (Printable)

Crispy flatbread with BBQ sauce, grilled chicken, caramelized onions, and melted mozzarella cheese. Perfect for quick dinners or entertaining.

# What You Need:

→ Proteins

01 - 1 cup grilled chicken breast, diced or shredded

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 2 tablespoons chopped fresh cilantro, optional

→ Dairy

04 - 1½ cups shredded mozzarella cheese

→ Sauces

05 - ½ cup BBQ sauce, plus extra for drizzling

→ Flatbreads

06 - 2 large thin flatbreads, approximately 10 x 6 inches each

→ Oils & Seasoning

07 - 1 tablespoon olive oil
08 - Freshly ground black pepper to taste

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and arrange on the prepared baking sheet.
03 - Spread BBQ sauce evenly over each flatbread, leaving a half-inch border around the edges.
04 - Sprinkle half of the shredded mozzarella cheese over the BBQ sauce on both flatbreads.
05 - Top with diced grilled chicken and scatter sliced red onions evenly across both flatbreads.
06 - Add the remaining mozzarella cheese over the chicken and onion toppings.
07 - Bake for 10 to 12 minutes until the cheese is melted and bubbly and the flatbread edges are crisp.
08 - Remove from oven and drizzle with additional BBQ sauce. Sprinkle with fresh cilantro if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, which means you can skip takeout and still feel like a kitchen hero.
  • The combination of smoky BBQ sauce and melty mozzarella creates that sweet and savory balance that keeps everyone reaching for another slice.
  • You can customize it endlessly with whatever you have on hand, from jalapeños to bell peppers to pineapple if youre brave.
  • It works equally well as a weeknight dinner or sliced into small squares for a party appetizer that vanishes fast.
02 -
  • Dont skip the olive oil on the flatbread because it prevents sogginess and creates that crispy, golden base you want.
  • If you pile on too much BBQ sauce, the flatbread will steam instead of crisp, so spread it thin and save extra for drizzling.
  • Let the flatbread cool for a minute or two before slicing so the cheese sets slightly and you get cleaner cuts.
  • If your onions are too thick, they wont soften enough in the oven, so slice them as thin as you can manage.
03 -
  • Use parchment paper instead of foil because it prevents sticking and makes cleanup a breeze.
  • If you want extra crispy edges, brush the borders of the flatbread with a little melted butter before baking.
  • Let the flatbread rest for a minute after baking so the cheese firms up slightly and you get cleaner slices.
  • Double the recipe and freeze unbaked flatbreads for a quick meal later, just pop them straight into the oven from frozen and add a few extra minutes.
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