Description

This BBQ Chicken Flatbread is a deliciously cheesy and crispy meal perfect for quick dinners or casual gatherings. Featuring tender chicken seasoned with oregano and tarragon, smothered in tangy barbecue sauce, melted mozzarella, and fresh veggies on a crisp flatbread base, this recipe is easy to prepare and bursting with flavor. Whether using homemade or rotisserie chicken, the flatbread is baked to bubbly perfection and topped with fresh cilantro and optional spicy red pepper flakes for a hint of heat.

Ingredients

Scale

Chicken

2 large chicken breasts (see notes for rotisserie option)
1 tsp olive oil
½ tsp dried oregano
¼ tsp dried tarragon
¼ tsp salt
2 flatbreads (see notes)

BBQ Chicken Flatbread

½ cup barbecue sauce
2 garlic cloves, minced
1 cup shredded mozzarella cheese
1 small red bell pepper, chopped
¼ cup red onion, sliced
2 Tbsp chopped cilantro
2 Tbsp red pepper flakes (optional)
3 Tbsp grated parmesan cheese (optional, for topping)

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Instructions

Prepare the chicken seasoning: Pat the chicken breasts dry and cut in half if large to promote even cooking. Mix dried oregano, dried tarragon, and salt in a small bowl and sprinkle evenly on both sides of the chicken.
Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook on medium heat for 8-10 minutes per side until the internal temperature reaches 165°F (74°C). Remove chicken, let rest briefly, then cut into bite-sized pieces.
Preheat oven and prepare flatbreads: Preheat the oven to 375°F (190°C). Place flatbreads or naan on a large baking sheet. Brush each flatbread generously with barbecue sauce, then sprinkle minced garlic evenly over the sauce.
Assemble flatbread toppings: Sprinkle shredded mozzarella over the flatbreads, then evenly distribute the cooked chicken pieces, sliced red onions, and chopped red bell pepper on top.
Bake the flatbread: Bake the prepared flatbreads on the center rack for 10-15 minutes, until the bread is browned and crisp, and the cheese is melted and bubbly.
Finish and serve: Remove from the oven and allow to cool for a few minutes. Garnish with chopped cilantro, additional BBQ sauce drizzles, and optional red pepper flakes or parmesan. Slice with a pizza cutter and serve warm.

Notes

If using pre-cooked or rotisserie chicken, skip seasoning and cooking the chicken; proceed directly to assembling the flatbread, which saves about 15 minutes.
Naan or Lavash bread can be substituted for flatbread.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in oven, air fryer, or microwave.
Freeze leftovers in an airtight bag for up to 3 months.