BBQ Chicken Flatbread Recipe

This BBQ Chicken Flatbread recipe is basically the Outback Steakhouse version but faster, cheaper, and way more “I’m just doing my best tonight.” Juicy spiced chicken, gooey cheese, smoky BBQ sauce — all baked on crispy flatbread. It’s quick, cozy, and no one’s gonna complain.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: smoky, cheesy, sweet-savory
• Great for: midweek dinner, fridge cleanup, low-effort impressive meals

Why I Like This Recipe

Not gonna lie, this came outta pure laziness. Had chicken. Had some sad-looking flatbreads. A lonely red onion. Tossed it together with whatever BBQ sauce I could find in the fridge door and boom — better than takeout. Like actually. Even my roommate was like “yo… what IS this??”

Ingredients

Chicken:

• 1 large chicken breast (or 2 small), chopped
• 1 tbsp olive oil
• 1 tsp sweet paprika
• ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

Flatbreads:

• 4 flatbreads (store-bought naan, pita, whatever)
• ¼ cup BBQ sauce
• 1 cup shredded mozzarella
• 1 small red onion, thinly sliced
• 1 small bell pepper, thinly sliced
• Fresh cilantro (optional — or skip it if it tastes like soap to you)

How To Make BBQ Chicken Flatbread

1. Season & sear: Toss chicken in all those spices + oil. Cook it up in a pan till browned and cooked through. 6-ish mins.
2. Heat the oven: 400°F fan (or 425°F regular). Line a baking tray so it doesn’t stick.
3. Build your flatbreads: Spread a little BBQ sauce. Add cheese. Chicken. Onion. Bell pepper.
4. Bake: 8–10 mins. Cheese should bubble. Edges should crisp. Don’t overdo it.
5. Serve: Sprinkle cilantro (or don’t). Slice it up and eat it hot. Maybe with ranch. Maybe not.

Tips for Success

• Don’t go wild with sauce or it’ll make the bread soggy. Thin layer = perfect.
• Any flatbread works. Naan, pita, even Turkish bread — if it’s flat, it’ll bake.
• Cook chicken ahead of time to save a step on weeknights.
• Swap cilantro for parsley or basil if you hate it (no judgment).

Storage and Reheating

• Fridge: Leftovers? Wrap them up. Eat within 2 days.
• Oven: 350°F for 10 mins — crisps back up real nice.
• Microwave: If you must. Just know it goes soft. Still edible tho.

Frequently Asked Questions

• Can I use leftover chicken?
  Yep. Just warm it up a little and maybe give it a lil seasoning.
• What kind of BBQ sauce works best?
  Whatever’s in the fridge. Sweet Baby Ray’s? Great. Spicy chipotle one? Also great.
• Can I make it vegetarian?
  Sure. Skip the chicken, pile on some roasted veggies, still bomb.
• Can I use shredded rotisserie chicken?
  Absolutely. Makes it even easier.
• Can I freeze these?
  Eh. Technically yes, but they’re better fresh or reheated from fridge.

Common Mistakes and How to Dodge Them

• Raw chicken on raw flatbread – nope. Cook the chicken first.
• Too much BBQ sauce – sounds fun until your crust is mushy.
• Not enough cheese – don’t skimp. This isn’t a diet flatbread.
• Crowding the oven – if you’re baking two trays, swap ’em halfway.
• Overbaking – 10 mins max. It goes from perfect to burnt edge real quick.

Nutrition Facts (Per Serving)

• Calories: 420 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 640mg
• Potassium: 400mg
• Carbohydrates: 34g
• Fiber: 2g
• Sugars: 8g
• Protein: 28g