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BBQ Chicken Flatbread

BBQ chicken flatbread with smoky barbecue sauce, pulled chicken, red onion, and bubbly melted mozzarella on crispy, golden edges. This easy flatbread pizza bakes fast at high heat for a charred-crisp finish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken Flatbread
  • 4 flatbreads or naan Use store-bought flatbreads or naan for the quickest result.
  • 1.5 cup cooked chicken, shredded
  • 0.5 cup BBQ sauce Plus extra for drizzling.
  • 1.5 cup mozzarella cheese, shredded
  • 0.5 medium red onion, thinly sliced About 1/2 of a medium onion.
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1 fresh cilantro for garnish
  • 1 ranch dressing for drizzling

Equipment

  • 1 sheet pan

Method
 

Prepare the oven and chicken
  1. Preheat oven to 425°F and set a sheet pan inside while it heats for crispier edges.
  2. Toss shredded chicken with BBQ sauce until evenly coated so every bite tastes smoky.
Assemble the flatbreads
  1. Brush flatbreads with olive oil mixed with minced garlic, spreading to the edges.
  2. Spread extra BBQ sauce over each flatbread, then layer shredded mozzarella evenly.
  3. Top with BBQ chicken and sliced red onion for an even layer of toppings.
Bake and finish
  1. Bake for 10–12 minutes at 425°F until cheese is melted and edges are golden and crispy with visible browning.
  2. Garnish with fresh cilantro and drizzle ranch over the top to balance the BBQ flavor.

Notes

Pro tip: shred chicken a bit finer so it distributes across the flatbread without big clumps. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan in a 425°F oven until edges crisp again. Freezing is not recommended because naan/flatbreads soften after thawing. For a lighter option, use reduced-fat mozzarella and a thinner, lower-sugar BBQ sauce.