BBQ Chicken Flatbread with Mozzarella

My neighbor knocked on the door one Saturday with a container of leftover grilled chicken and asked if I had any ideas. I grabbed flatbread from the freezer, BBQ sauce from the pantry, and twenty minutes later we were sitting on the porch with crispy, cheesy slices that tasted like we'd planned it all week. Sometimes the best recipes aren't the ones you hunt down—they're the ones that happen because you're hungry and someone shows up with chicken.

I started making this for my kids on nights when homework dragged late and nobody had the energy for a full meal. The smell of melting cheese and caramelized onions would pull them out of their rooms, and we'd eat standing at the counter, laughing about whose slice had more chicken. It became our reset button—a way to end a long day on a good note.

Ingredients

• Grilled chicken breast: This is where leftovers shine—rotisserie works beautifully too, and shredding it instead of dicing gives you more coverage across the flatbread.
• Red onion: Slice it thin so it softens in the oven without overpowering the BBQ sweetness, and don't skip it—the slight bite balances everything.
• Mozzarella cheese: Use the pre-shredded kind if you're in a hurry, but hand-shredded melts smoother and doesn't clump as much.
• BBQ sauce: Pick one you'd actually dip fries in—the flavor comes through bold, so mediocre sauce makes a mediocre flatbread.
• Flatbreads: Look for the thinnest ones you can find so they crisp up instead of turning soft and floppy under all the toppings.
• Olive oil: Brushing it on the base before baking gives you that golden, crackling edge that makes each bite feel intentional.
• Fresh cilantro: Totally optional, but a handful at the end wakes up the whole dish and makes it look like you tried harder than you did.
• Black pepper: A few grinds over the top before baking adds a whisper of heat that plays nicely with the sweetness.

Instructions

Prep the Oven:

Set it to 425°F and line your baking sheet with parchment so nothing sticks and cleanup stays easy. If your oven runs cool, bump it up five degrees.

Brush the Bases:

Lay the flatbreads on the sheet and brush them lightly with olive oil—this step is what turns them crispy instead of chewy. Don't soak them, just a thin coat.

Sauce It Up:

Spread BBQ sauce evenly across each flatbread, stopping about half an inch from the edges so it doesn't burn. Use the back of a spoon to get it smooth.

Layer the Cheese:

Sprinkle half your mozzarella right over the sauce—it acts like glue for the toppings and keeps everything from sliding off.

Add the Chicken and Onion:

Scatter the chicken evenly, then layer the onion slices on top. Try not to pile it all in the center or you'll end up with soggy middles.

Finish with More Cheese:

Add the rest of the mozzarella over everything—this top layer gets bubbly and golden and holds it all together.

Bake Until Bubbly:

Slide the sheet into the oven and bake for 10 to 12 minutes, watching for melted cheese and crisp edges. If the cheese browns too fast, drop the heat a notch.

Garnish and Slice:

Pull it out, drizzle a little extra BBQ sauce across the top, scatter cilantro if you're using it, then slice into squares or strips. Serve it hot.

Save

One night I made this for a friend who'd just moved into a new apartment with no furniture yet. We sat on the floor with paper towels and ate straight off the baking sheet, laughing about how fancy we weren't. She still texts me photos every time she makes it now, usually with some ridiculous topping experiment I never would've thought of.

Choosing Your Chicken

If you're using rotisserie chicken, pull it apart with your hands instead of chopping it—the irregular shreds catch more sauce and sit flatter on the flatbread. Leftover grilled chicken works great too, especially if it's been sitting in the fridge with a little marinade still clinging to it. I've even used plain baked chicken breast in a pinch, and as long as the BBQ sauce is good, nobody notices the difference.

Getting the Crisp Right

The secret to a crispy flatbread is heat and space—don't crowd the toppings, and make sure your oven is fully preheated before the sheet goes in. If your flatbreads are on the thicker side, prebake them naked for three minutes before adding anything so they firm up first. I learned this the hard way after serving what I can only describe as a warm, floppy napkin covered in cheese.

Serving and Pairing Ideas

This flatbread works as a quick dinner with a side salad, but it's also perfect sliced small for parties or game nights. I've brought it to potlucks on a wooden board, still warm, and watched it disappear in minutes. It pairs beautifully with a cold lager or a fruity rosé, and if you're feeding kids, lemonade or iced tea does the job just as well.

• Add sliced jalapeños or red pepper flakes if you want a little heat to cut through the sweetness.
• Try swapping BBQ sauce for pesto and using grilled veggies for a completely different flavor profile.
• Serve with a small bowl of extra BBQ sauce on the side for anyone who wants to dip their crusts.

Save

This flatbread has become my go-to when I need something that feels special but doesn't ask much of me. It's proof that dinner doesn't have to be complicated to be exactly what you need.

Recipe FAQs

→ Can I prepare the flatbread ahead of time?

Yes, you can assemble the flatbread up to 2 hours before baking. Cover loosely with plastic wrap and refrigerate. Add a few extra minutes to baking time if cooking from cold.

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

Preheat your oven thoroughly to 425°F and use parchment paper to prevent moisture buildup. Brush the flatbread lightly with olive oil before topping, and avoid overloading with sauce, which can make it soggy.

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie chicken is a convenient shortcut that saves preparation time while delivering excellent flavor and tenderness. Shred or dice it to your preferred size.

→ How do I make this gluten-free?

Simply swap regular flatbread for gluten-free alternatives available at most grocery stores. Verify that your BBQ sauce doesn't contain hidden gluten, as some brands may include it as a thickener.

→ What toppings pair well with this flatbread?

Beyond the classic combination, consider jalapeños for spice, caramelized garlic for depth, fresh cilantro or arugula for brightness, or crispy bacon for added richness. Experiment to find your signature version.

→ How should I slice and serve this?

Allow the flatbread to cool for 2-3 minutes after removing from the oven. Use a sharp chef's knife or pizza cutter to slice into portions. Serve immediately while the cheese is still gooey and the crust is warm.