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Close-up of a cheesy chicken flatbreads topped with grilled chicken pieces, red bell peppers, red onions, and fresh parsley on a baking tray

BBQ Chicken Flatbreads

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5 from 3 reviews

These BBQ Chicken Flatbreads are a quick, delicious, and versatile meal that’s perfect for busy weeknights. Topped with tender, juicy chicken, melty cheese and a tangy BBQ sauce, these flatbreads are perfect for any night of the week.

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Scale

CHICKEN

  • 1 large boneless, skinless chicken breast (about 300 g/101/2 oz), cut into small bite-sized pieces (or chicken thighs, see note 1)
  • 1 tbsp olive oil
  • 1 tsp sweet paprika
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt flakes
  • ½ tsp cracked black pepper

FLATBREADS

  • 4 flatbreads (see note 2)
  • ¼ cup (60 ml) store-bought BBQ sauce
  • 1 cup (150 g) shredded mozzarella
  • 1 small red onion, finely sliced
  • 1 small capsicum (bell pepper), finely sliced
  • 1 tbsp freshly chopped coriander (cilantro), to garnish (optional, see note 3)

Instructions

Chicken

  1. Place the chicken in a medium bowl and add the olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, salt and pepper. Toss with tongs until the chicken is evenly coated.
  2. Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken and cook for 6 minutes, or until the chicken is browned all over and cooked through. Set aside on a plate.

Flatbreads

  1. Preheat the oven to 200°C (400°F) fan-forced (220°C/425°F conventional).
  2. Line a baking tray (use two if you need to) with baking (parchment) paper. Place the flatbreads on the lined baking tray. Spread a thin layer of BBQ sauce over each flatbread.
  3. Sprinkle the shredded mozzarella evenly over the flatbreads.
  4. Top with the cooked chicken, red onion slices and capsicum slices.
  5. Bake the flatbreads in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly, and the edges of the flatbreads are golden and crispy. If using two trays, place one tray at the top of the oven and one at the bottom, swapping halfway through cooking.
  6. Sprinkle with coriander (if using), then serve immediately.

Equipment

Notes

Note 1 – You need about 300 g (101/2 oz) of chicken breast, so use either one large breast or two smaller ones.

Note 2 – In the photo I have used Turkish bread, which I cut in half, then halved horizontally to make four large pieces. However, any flatbread would work, as well as pizza bases, Lebanese bread, pita bread, naan or focaccia. In case you want to make your own flatbread, try my 2 Ingredient Flatbread.

Note 3 – If your family is not a fan of coriander (cilantro), replace it with another fresh herb of your choice, such as oregano, thyme, basil or rosemary (or use dried).

MAKE AHEAD

Chicken – The chicken can be cooked ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave before assembling the flatbreads.

Assemble the flatbreads – Assemble the flatbreads and store, refrigerated and covered, for  up to 24 hours prior to baking. Increase the baking time by an additional 4–5 minutes if cooking from refrigerated.

LEFTOVERS

Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 180°C (350°F) fan-forced (200°C/400°F conventional) oven for 12–15 minutes, or until warmed through. Alternatively, you can heat leftovers in the microwave. They will soften, but will be equally delicious.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Mains, Chicken, Quick and Easy
  • Method: Baking
  • Cuisine: American, Australian

Find it online: https://simplehomeedit.com/recipe/bbq-chicken-flatbreads/