BBQ Chicken Flatbread with Mozzarella

My neighbor knocked on my door one Thursday evening holding a baking sheet with something that smelled like summer and smoke. She'd thrown together flatbreads with leftover chicken and whatever was in her fridge, and honestly, I couldn't stop eating them. The next week I tried my own version, and now it's my go-to when I want something that feels special but doesn't ask much of me. It's one of those recipes that tricks people into thinking you spent way more time than you did.

I made these for a book club meeting once, cutting them into small squares and piling them on a wooden board. Nobody talked about the book for the first twenty minutes. Someone asked if I'd taken a cooking class, and I just laughed because I'd assembled the whole thing during a phone call with my sister. It's become my secret weapon for gatherings where I want to look effortlessly capable.

Ingredients

• Grilled chicken breast: The smoky flavor does half the work here, but rotisserie chicken from the store works just as well and no one will know the difference.
• Red onion: Slice it thin so it softens in the oven without overpowering the sweetness of the BBQ sauce.
• Fresh cilantro: I skip it half the time, but when I remember to add it, the bright herby note makes everything feel more alive.
• Mozzarella cheese: Use the pre-shredded kind if you're in a hurry, but block mozzarella melts smoother and doesn't clump as much.
• BBQ sauce: Pick one with a balance of tang and sweetness, and keep extra nearby because people love drizzling more on top.
• Flatbreads: Look for thin ones that crisp up fast, naan works too if that's what you have on hand.
• Olive oil: Brushing it on the base keeps the flatbread from getting soggy and adds a little richness.
• Black pepper: A few cracks over the top before baking brings out the savory notes hiding under all that sweetness.

Instructions

Get the oven ready:

Preheat to 425°F and line your baking sheet with parchment so nothing sticks and cleanup stays easy. This temperature is hot enough to crisp the bread without drying out the chicken.

Prep the base:

Brush both flatbreads lightly with olive oil and lay them flat on the sheet. The oil creates a barrier that keeps the sauce from soaking through.

Spread the sauce:

Use a spoon to spread BBQ sauce evenly, leaving a small border so it doesn't bubble over the edges. Don't be shy, you want every bite to have that tangy sweetness.

Layer the cheese:

Sprinkle half the mozzarella directly over the sauce to create a melty foundation. This first layer helps hold everything together.

Add the toppings:

Scatter the chicken and onion slices evenly across both flatbreads. Try to distribute them so every slice gets a little bit of everything.

Finish with more cheese:

Top with the remaining mozzarella, covering the chicken and onions. This layer will brown and bubble beautifully in the oven.

Bake until bubbly:

Slide the sheet into the oven and bake for 10 to 12 minutes, watching for golden edges and melted cheese. The flatbread should feel crisp when you tap it with a spatula.

Garnish and serve:

Drizzle extra BBQ sauce over the top and sprinkle with cilantro if you're using it. Slice into squares or wedges and serve while it's still hot and stretchy.

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The first time I served these at a casual dinner, my friend's kid asked if we could have them every week. His mom gave me a look that was half grateful, half exhausted, because apparently he's picky about everything. I wrote down the recipe on a napkin for her, and now she texts me photos every time she makes them. It's funny how food can become a little thread between people like that.

Choosing Your Chicken

I've used leftover grilled chicken, rotisserie chicken from the deli, and even pan-seared chicken thighs when that's what I had. The rotisserie route is honestly the easiest because it's already seasoned and tender, and you can shred it with your hands while you're chatting or listening to music. If you're grilling your own, a little char on the edges adds a smoky depth that plays beautifully with the BBQ sauce. Just make sure the chicken is fully cooked before it goes on the flatbread, because the oven time is really just for crisping and melting.

Customizing Your Flatbread

This recipe is forgiving enough to handle all kinds of tweaks depending on what's in your fridge or who you're feeding. I've added sliced jalapeños when I wanted heat, swapped red onion for caramelized onions when I had extra time, and even thrown on some corn kernels for a little sweetness and crunch. If someone doesn't like cilantro, parsley or green onions work just as well for that fresh finish. You could also experiment with different cheeses like smoked gouda or pepper jack if you want to shift the flavor profile a bit.

Serving and Pairing Ideas

These flatbreads work as a main dish for two or as an appetizer for four, depending on how hungry everyone is and what else you're serving. I like to cut them into small squares when I'm serving a crowd, or into wide wedges when it's just dinner at home. They pair really well with a simple green salad dressed in lemon vinaigrette or a handful of pickles on the side to cut through the richness.

• Serve with a cold lager or a fruity rosé to balance the tangy BBQ sweetness.
• Leftovers reheat surprisingly well in a hot skillet for a minute or two on each side.
• If you're meal prepping, assemble the flatbreads but don't bake them until you're ready to eat.

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This recipe has saved me on busy weeknights and impressed friends on lazy weekends, and I think that's the best kind of dish to have in your back pocket. I hope it becomes one of those easy favorites in your kitchen too.

Frequently Asked Questions

→ Can I prepare these ahead of time?

Yes, you can assemble the flatbreads up to 2 hours ahead. Cover with plastic wrap and refrigerate. Add 2-3 minutes to baking time if cooking from cold.

→ What's the best way to keep the flatbread crispy?

Brush the flatbread with olive oil before adding toppings and avoid over-saucing. Don't let the assembled flatbread sit wet for too long before baking, and use a preheated oven for even crispness.

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken is an excellent time-saver and adds great flavor. Simply shred it into bite-sized pieces and warm briefly before assembling.

→ What type of flatbread works best?

Look for thin, crispy flatbreads like naan, pita, or pizza-style flatbread. Avoid thick, bread-like varieties which may become too chewy. Gluten-free flatbreads work well for dietary needs.

→ How do I customize this for different tastes?

Add jalapeños or hot sauce for heat, caramelized garlic for depth, fresh herbs like basil or arugula, or swap mozzarella for sharp cheddar. Experiment with different BBQ sauce styles.

→ What wine pairs well with this dish?

The tangy BBQ flavors pair beautifully with crisp lagers or light beers, chilled rosé, or even a Riesling. For non-alcoholic options, try sparkling lemonade or ginger ale.