BBQ Chicken Flatbread
Alright, pal, let me tell you: BBQ Chicken Flatbread is like the secret handshake of my chaotic Tuesday nights. It started as a desperate fridge raid when some mates popped by for the game (someone always forgets to text first, right?). Anyway, I tossed random leftovers onto a naan, and what do you know, it became a household staple. There’s just something about smoky BBQ sauce, gooey cheese, and, well, the pure joy of *not* washing a stack of pans. Oh, and if you ask my brother, he’ll say he invented it. He did not.
So Why Do I Keep Making This?
I make this BBQ Chicken Flatbread when I don’t feel like being chained to the stove but still crave something way better than takeout (or the mysterious freezer surprise). My family goes bonkers for it mostly because it’s cheesy and saucy and, if I’m honest, also because it’s fast. I’ve tried competing with store-bought pizza but honestly? Even my pickiest niece actually asked for seconds (miracle of miracles). Plus, cleaning up is a breeze—unless you drop cheese behind the oven like I did last week. Oops.
What You’ll Need (But You Can Totally Substitute)
- 1-2 pre-made flatbreads or naan (or pita in a pinch—honestly, it’s all carbs, right?)
- 1 cooked chicken breast, shredded or sliced (sometimes I use rotisserie chicken from the shop—no shame)
- About 1/3 cup BBQ sauce (Sweet Baby Ray’s is my go-to, but my grandmother always said “homemade or bust”—she was a bit dramatic about condiments)
- 1 cup shredded mozzarella (or just a *handful* of whatever cheese you have—mild cheddar is a decent stand-in)
- Thinly sliced red onion (I only put this on half, since not everyone’s an onion fan here)
- Fresh cilantro, chopped (optional; parsley works too… or skip it if you hate green stuff)
- Olive oil—a glug
- Salt and pepper, to taste (though, honestly, BBQ sauce handles a lot of the flavor)
How I Usually Throw It Together
- Preheat your oven to 220°C (about 425°F). Or, if you’re like me and forgot to do that first, crank it and let it heat while you assemble. A pizza stone is great here but honestly, any old baking tray works.
- Brush the flatbread lightly with olive oil. It sounds fancy but it just keeps things from going cardboardy. Top tip from my friend Kate who, apparently, knows everything about carbs.
- Spread BBQ sauce right up to the edge. You can go heavy or light—it’s your flatbread! (This is usually where I sneak a little taste. For quality control, you know.)
- Add your chicken, scattering it pretty evenly. Don’t worry about precision; rustic is in. Then cheese, glorious cheese. (If you ask me, more is more, but my wallet says otherwise sometimes.)
- Red onions—toss ‘em on. Or don’t. Totally up to you.
- Pop the whole contraption into the oven for around 8-10 minutes. Watch for bubbly cheese and slightly crispy edges. If it looks too pale, give it a couple extra minutes. Don’t wander too far—the difference between delish and burnt is about one text message, in my experience.
- Once it’s out, scatter over cilantro (or not), salt and pepper, and let it cool a smidge before slicing. Actually, I find it cuts easier with kitchen scissors—learned that the hard way after nearly launching it off the cutting board once.
Notes From the Frontlines (aka My Kitchen)
- If your flatbread puffs up weirdly, I now just prick it with a fork before baking. Used to stress, now it’s part of the charm.
- You can totally grill this on a barbecue in the summer—just watch it doesn’t burn. Learned that last year with some, ahem, overly smoky results.
- If you run low on cheese, a bit of cream cheese dolloped here and there makes a fun change. Not traditional, but who asked?
Variations I’ve Actually Tried
- Pulled pork instead of chicken: massive win.
- Buffalo sauce and blue cheese: good if you like spicy, but my nephew nearly staged a mutiny. Too much heat for him! Go easy.
- Using pita bread: works, but gets crunchier than I expected. Not bad, just different.
- One experiment with vegan cheese… uh, not my favorite. If you find a good plant-based cheese let me know!
What If I Don’t Have…
A pizza stone? Totally fine. Any sturdy baking sheet will do. I’ve even used a cast-iron pan in a pinch (and my mum once used the grill—took a bit of juggling but it worked!).
Keeping Leftovers (If You Somehow Have Them)
Store slices in an airtight container in the fridge for up to two days, I think it tastes even better the next day. Though honestly, in my house, leftovers vanish before lunch. Cold, straight from the fridge? Not too shabby.
Serving: My (Very Casual) Style
I serve BBQ chicken flatbread just cut into strips right on a wooden board. Sometimes with a big bowl of mixed greens alongside (there’s always one person who pretends to be on a diet). If I’m feeling fancy, a bit of pickled jalapeno or even a sprinkle of feta on top. But usually, it’s just a crowd around the board, hands everywhere, and not a crumb left. Oh, speaking of boards, I sometimes use an old breadboard that my dad made back in the ’80s. Makes me a bit sentimental—and it’s surprisingly sturdy for its age.
Tales from Trial & Error: Quick Tips
- Let the flatbread cool for a couple minutes before slicing. I once cut into it right away and all the toppings tried to make a run for it. Lesson learned.
- Don’t try to pile mountains of toppings on a super thin flatbread; it’ll just get soggy. Actually, less is sometimes more (I forget this every so often).
- If you’re using leftover BBQ chicken from a takeout place, taste it before adding extra sauce—sometimes it’s already salty enough.
Some Friendly FAQs (That My Friends Have Actually Asked)
- Can I use pizza dough instead of flatbread?
- Sure you can! It’ll be a bit thicker and more like a BBQ chicken pizza. You might want to bake it a bit longer (or par-bake the base first—learned that from Sally’s Baking Addiction—she knows her doughs).
- Is there a way to make this spicy?
- Yes! Drizzle some hot sauce or scatter sliced jalapenos. Or swap in a smoky chipotle BBQ sauce. I usually keep a bottle of chipotle sauce on hand for just this purpose (I’m a bit of a heat freak).
- Does homemade BBQ sauce work as well?
- Definitely. I tried this Simple BBQ Sauce recipe once and it was lovely, though it took a bit longer. Store-bought is still the weeknight hero, if you ask me.
- What if I don’t like cilantro?
- Skip it, use parsley, or go wild and throw on some chopped chives. Cooking’s all about what *you* like!
I know not everything in this recipe is by the book (I never measure cheese except by enthusiasm), but trust me, it’s forgiving, fun, and a grand way to use up leftovers. Give it a spin and let me know what wild twists you try—always looking for new ideas, even if some are a bit “out there.” Cheers!
Ingredients
- 2 flatbreads (store-bought or homemade)
- 1 cup cooked chicken breast, shredded
- 1/2 cup barbecue sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2Brush the flatbreads lightly with olive oil and place them on the prepared baking sheet.
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3In a small bowl, toss the shredded chicken with half of the barbecue sauce.
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4Spread the remaining barbecue sauce evenly over the flatbreads, then top with mozzarella and cheddar cheeses.
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5Arrange the barbecue chicken and red onion slices over the cheese.
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6Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and the flatbread is crisp. Garnish with chopped cilantro and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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