BBQ Chicken Flatbreads

Why You’ll Love  BBQ Chicken Flatbreads Recipe

• Quick and easy: ready in just about 30 minutes.

• Deliciously versatile: you can customise the toppings and even the bread base.

• Kid‑friendly and family‑approved: familiar flavours yet fun to eat.

• Minimal fuss with only one pan and a baking tray — less cleanup time.

• A fun twist on pizza‑style dishes, giving you something a little different without extra effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• 1 large boneless, skinless chicken breast (about 300 g / ~10½ oz), cut into small bite‑sized pieces

• 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

For the flatbreads:

• 4 flatbreads (or alternative bread base as noted)

• 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)

Directions

1. Pre‑heat the oven to 200 °C (400 °F) fan‑forced (or 220 °C / 425 °F conventional).

2. In a medium bowl, toss the chicken pieces with olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, salt and pepper until evenly coated.

3. Heat a large, deep, heavy‑based frying pan over medium–high heat. Add the chicken and cook for about 6 minutes, or until browned all over and cooked through. Set aside on a plate.

4. Line a baking tray (or two, if needed) with baking‑paper. Place the flatbreads on the prepared tray(s). Spread a thin layer of BBQ sauce over each flatbread.

5. Sprinkle the shredded mozzarella evenly over each flatbread. Top with the cooked chicken, the sliced red onion and the sliced capsicum (bell pepper).

6. Bake in the pre‑heated oven for 8–10 minutes, or until the cheese is melted and bubbly and the bread edges are golden and crisp. If using two trays, place one tray at the top of the oven and one at the bottom, swapping halfway through cooking.

7. Remove from the oven, sprinkle with chopped coriander (if using) and serve immediately.

Servings and timing

• Serves: 4 flatbreads (approximately 4 servings)

• Preparation time: ~10 minutes

• Cooking time: ~20 minutes

• Total time: ~30 minutes

Variations

• Use chicken thighs instead of breast for richer flavour.

• Swap the flatbreads for pita bread, naan, focaccia, or pizza bases.

• Add more toppings: jalapeños, mushrooms, zucchini slices, olives, feta, pepperoni, bacon or pineapple.

• Try a mix of cheeses: half mozzarella and half cheddar, gouda or Swiss.

• For extra spice: add a pinch of cayenne to the BBQ sauce or sprinkle chilli flakes on top when serving.

• Replace fresh coriander with other herbs like basil, oregano, thyme or rosemary if preferred.

Storage/Reheating

• Leftover cooked chicken can be stored in the refrigerator for up to 3 days. Reheat before assembling.

• You can assemble the flatbreads ahead of time and store covered in the fridge for up to 24 hours; when baking from chilled reduce the risk of sogginess by adding ~4‑5 extra minutes cooking time.

• Store any leftover baked flatbreads in an airtight container in the fridge for up to 2 days.

• Reheat in a pre‑heated oven at 180 °C (350 °F) fan‑forced (200 °C / 400 °F conventional) for ~12‑15 minutes, or until warmed through (or microwave for a quicker but softer result).

FAQs

What kind of flatbread can I use?

You can use any kind of flatbread you like — Turkish bread halved horizontally, Lebanese bread, naan, focaccia or even standard pizza bases.

Can I make the chicken ahead of time?

Yes — the chicken can be cooked ahead and stored in the fridge for up to 3 days. Reheat before assembling the flatbreads.

How can I make these spicier?

Add a pinch of cayenne pepper to the BBQ sauce or sprinkle red pepper flakes over the flatbreads when serving. You can also include toppings like jalapeños for extra heat.

What can I use instead of mozzarella?

You can substitute part or all of the mozzarella with cheddar, gouda, Swiss or any melting cheese you prefer for a variation in flavour.

Can I make this dish gluten‑free?

Yes — just use a gluten‑free flatbread or gluten‑free pizza base and check the BBQ sauce is gluten‑free.

How can I serve this differently?

Serve with a side salad or steamed veggies for a complete meal. You might also slice the flatbreads into smaller pieces for a party snack.

Is this recipe freezer‑friendly?

You can freeze cooked chicken separately, but once the flatbreads are topped and baked the texture may change on freezing. For best results, freeze the components separately and assemble just before baking.

What if my oven doesn’t have a fan?

Use the conventional temperature listed (220 °C / 425 °F) and keep an eye on the baking time; you may need a minute or two extra for crispness.

Can I use pre‑cooked leftover chicken?

Absolutely — just heat the leftover chicken before topping the flatbreads or use it cold if you prefer, and then bake as directed.

How crispy will the bread be?

The edges should become golden and crisp after baking for 8‑10 minutes; for extra crispness ensure the baking tray is well‑pre‑heated or consider a slightly longer bake if desired.

Conclusion

If you’re searching for a deliciously easy and flexible meal that brings something a little different to the table, these BBQ Chicken Flatbreads fit the bill. With simple ingredients, minimal prep and big flavour, they’re perfect for busy weeknights, informal dinners with friends or a fun family meal. Customize the toppings, tweak the bread base and enjoy a dish that’s as enjoyable to make as it is to eat.