BBQ Chicken Flatbread with Mozzarella (Print Version)

Crispy flatbread loaded with BBQ chicken, caramelized onions, and melted mozzarella cheese. A quick and satisfying meal for any occasion.

# What You'll 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 Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both flatbreads lightly with olive oil and place them on the prepared baking sheet.
03 - Spread BBQ sauce evenly over each flatbread, leaving a ½-inch border around the edges.
04 - Sprinkle half the mozzarella over the BBQ sauce.
05 - Top with diced grilled chicken and scatter sliced onions evenly across each flatbread.
06 - Add the remaining mozzarella over the chicken and onions.
07 - Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the flatbread is crisp.
08 - Remove from oven. Drizzle with extra BBQ sauce and sprinkle with fresh cilantro if using.
09 - Slice and serve immediately.

# Additional Tips::

01 -
  • It comes together faster than ordering delivery and tastes like you planned it all week.
  • The crispy edges and gooey center hit that perfect texture contrast that makes everyone reach for seconds.
  • You can clean out your fridge and still end up with something that looks like it belongs on a restaurant menu.
02 -
  • Don't overload the flatbread with toppings or it won't crisp up properly and you'll end up with a soggy middle.
  • Let the flatbreads cool for just a minute before slicing, or the cheese will slide right off in one molten sheet.
03 -
  • Use a pizza cutter to slice the flatbreads quickly and cleanly while they're still warm.
  • If your flatbreads are browning too fast on the edges, tent them loosely with foil for the last few minutes of baking.
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