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Raw ingredients for BBQ Chicken Flatbread including mozzarella, cheddar, red onion, cilantro, barbecue sauce, and flatbread crust.

Ultimate Crispy BBQ Chicken Flatbread Recipe

This easy BBQ Chicken Flatbread features a crispy golden-brown crust, glossy dark mahogany barbecue sauce, bubbly melted mozzarella and cheddar, and juicy glazed chicken. Perfect for a quick, restaurant-quality dinner!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken Flatbread Ingredients
  • 1 large rectangular flatbread 10-12 oz / 280-340g, store-bought or homemade
  • 1 tbsp olive oil 15ml, for brushing the crust edges
  • 1 breast boneless skinless chicken breast About 8 oz / 225g
  • 1 tbsp olive oil 15ml, for searing chicken
  • 0.5 tsp kosher salt 3g
  • 0.25 tsp black pepper 1g
  • 0.5 cup barbecue sauce 120ml, dark and glossy mahogany style (divided use)
  • 1 cup low-moisture mozzarella cheese 112g, shredded
  • 0.5 cup sharp cheddar cheese 56g, shredded
  • 0.25 small red onion About 1/4 cup / 40g, sliced into thin translucent half-moons
  • 2 tbsp fresh cilantro leaves 5g, finely chopped

Equipment

  • 1 Heavy-Duty Baking Sheet or Pizza Stone Essential for a crispy golden-brown base.
  • 1 Cast Iron Skillet For achieving a hard sear on the chicken.
  • 1 Pastry Brush To coat the edges with olive oil.

Method
 

Making the Flatbread
  1. Pat the chicken breast dry. Season with kosher salt and black pepper. Heat 1 tbsp (15ml) olive oil in a cast iron skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until a deep golden-brown crust forms and it reaches 165°F (74°C). Rest for 5 minutes, then dice into bite-sized chunks.
  2. Transfer the warm, diced chicken into a bowl. Pour in 2 tbsp (30ml) of the barbecue sauce and toss vigorously until perfectly coated in a sticky mahogany glaze.
  3. Preheat the oven to 425°F (220°C). Place the rectangular flatbread on parchment paper. Brush the outer 1/2-inch border with the remaining 1 tbsp (15ml) olive oil. Spread the rest of the barbecue sauce evenly over the center.
  4. Scatter the shredded low-moisture mozzarella evenly across the sauce. Follow immediately with an even layer of the shredded sharp cheddar cheese.
  5. Distribute the BBQ-glazed chicken chunks over the cheese. Bake on a pizza stone or baking sheet for 8-10 minutes, until the crust edges are slightly charred and the cheese is bubbly with golden-brown toasted spots.
  6. Remove from the oven and let rest on a wooden cutting board for 2-3 minutes. Scatter the thin half-moon slices of raw red onion and finely chopped fresh cilantro leaves over the top. Slice into even squares and serve.

Notes

Tip 1: Use room temperature flatbread for a more even, crispy bake.
Tip 2: Soak the sliced red onions in ice water for 10 minutes to mellow their bite before garnishing.