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bbq chicken flatbread

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking, Grilling
  • Cuisine: American
  • Diet: Halal, Kosher
bbq chicken flatbread

Description

This BBQ chicken flatbread combines smoky barbecue sauce, tender chicken, and melted cheeses on a toasted naan base. It’s crisp at the edges yet soft in the center, making it a perfect mix between pizza and easy flatbread. The sauce caramelizes beautifully in the oven, giving the dish a deeply flavorful finish that feels homemade and comforting. Ideal for weeknight dinners, casual gatherings, or quick appetizers.

Ingredients

  • 2 pieces naan flatbread (store-bought or homemade, about 8 inches each)
  • 1 tablespoon olive oil (for brushing the naan)
  • 1/2 teaspoon smoked paprika (optional, for added smoky flavor)
  • 1 cup cooked chicken breast, shredded (use leftovers or rotisserie chicken)
  • 1/2 cup barbecue sauce (plus extra for drizzling)
  • 1 cup shredded mozzarella cheese (low-moisture, part-skim preferred)
  • 1/2 cup shredded smoked gouda (optional for extra melt and flavor)
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons chopped fresh cilantro (for garnish)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven: Set oven to 425°F (220°C) and place a baking sheet or pizza stone inside to preheat for 10 minutes until hot.
  2. Prepare the base: Brush both sides of the naan with olive oil and sprinkle lightly with smoked paprika. This helps the edges crisp while baking.
  3. Toss the chicken: In a small bowl, combine shredded chicken with 1/2 cup barbecue sauce until evenly coated and glossy.
  4. Assemble the flatbread: Spread a thin layer of barbecue sauce (about 1 tablespoon) over each naan. Sprinkle evenly with mozzarella and gouda, then top with sauced chicken pieces.
  5. Add toppings: Arrange sliced red onion evenly over the surface for color and texture. Lightly season with salt and pepper.
  6. Bake the flatbread: Transfer the naans to the hot baking sheet. Bake for 10–12 minutes or until cheese is melted and the edges are golden brown and crisp.
  7. Broil for finish: Turn the oven to broil at 500°F (260°C) and broil 1–2 minutes, watching closely, until small dark spots appear on the cheese surface.
  8. Add garnish: Remove from oven, drizzle lightly with extra barbecue sauce, and sprinkle with fresh cilantro.
  9. Slice and serve: Cut each flatbread into wedges or squares. Serve warm with extra sauce or a side salad if desired.
  10. Visual cue: The flatbread is ready when cheese is bubbling and golden, and the naan bottom feels crisp when lifted.

Notes

  • Substitutions: Use buffalo sauce or pesto instead of barbecue for flavor variety; swap smoked gouda for cheddar or provolone as desired.
  • Make-ahead: Assemble the flatbread up to 4 hours ahead; cover and refrigerate unbaked.
  • Storage: Leftover slices keep in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes until hot and the cheese re-melts.
  • Serving suggestion: Pair with a crisp coleslaw, grilled vegetables, or a green salad for a complete meal.

Nutrition

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Keywords

bbq chicken flatbread, barbecue chicken pizza, easy flatbread dinner, naan pizza recipe, weeknight bbq recipe, chicken flatbread with cheese, smoky bbq flatbread