Description
A crispy, cheesy BBQ Chicken Flatbread made with tender chicken, smoky barbecue sauce, melty cheese, and fresh toppings for an easy dinner or appetizer.
Ingredients
Scale
- 2 flatbreads or naan
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup barbecue sauce, plus more for drizzling if needed
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded smoked gouda or Monterey Jack
- 1/4 red onion, thinly sliced
- 2 tablespoons chopped cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Cooked crumbled bacon, optional
- Sliced jalapeños, optional
- Thinly sliced green onions, optional
- Ranch drizzle, optional
- Corn kernels, optional
Instructions
- Preheat the oven to 425 F and place a baking sheet or pizza stone inside to heat.
- Toss the cooked chicken with barbecue sauce, garlic powder, and black pepper.
- Brush the flatbreads lightly with olive oil on both sides.
- Spread a thin layer of barbecue sauce over each flatbread.
- Sprinkle the mozzarella and smoked gouda evenly over the sauce.
- Scatter the chicken over the cheese.
- Add the red onion and any optional toppings in an even layer.
- Bake for 8 to 12 minutes until the cheese bubbles and the edges are crisp.
- Let the flatbreads rest for 2 minutes after baking.
- Finish with chopped cilantro and an optional drizzle of barbecue sauce or ranch.
- Slice and serve immediately.
Notes
Use a hot oven and preheated pan for a crisper crust. Keep the barbecue sauce layer thin to avoid sogginess. Do not overload the flatbread with too many toppings. Store leftovers in the refrigerator for up to 3 days and reheat in the oven at 375 F.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American