BBQ Chicken Flatbread

BBQ chicken on flatbread with cilantro and seasoning.

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4.91 from 11 votes

Easy BBQ chicken flatbread is flavor loaded, quick and super filling for an easy weekday meal.

Prep Time10

Cook Time30

Course: lunch, Main Course

Cuisine: American

Diet: Low Fat

Servings:

Author: Bailey

Equipment

Cooking Sheet
sharp knives

Ingredients

Chicken

2 large chicken breasts *see notes for rotisserie
1 tsp olive oil
½ tsp dried oregano
¼ tsp dried tarragon
¼ tsp salt
2 flatbreads *see notes

BBQ Chicken Flatbread

½ cup bbq sauce
2 garlic cloves, minced
1 cup mozzarella
1 small red bell pepper, chopped
¼ cup red onion, sliced
2 Tbsp cilantro, chopped
2 Tbsp red pepper flakes *optional
3 Tbsp parmesan for topping *optional

Instructions

If you are making your own chicken, start with patting the chicken dry and cutting any large breasts in half (to help ensure an even and quicker cook). Mix all seasonings together in a small bowl. Sprinkle them on both sides of the chicken.
*If making your own bbq sauce, get that cooked while the chicken is cooking.
Add chicken to a hot, oiled skillet on medium high heat. Cook the chicken on medium heat for about 8-10 minutes each side. Chicken should be 165º internally. Once it's done, let it rest and cool a bit. Cut into bite sized pieces and set aside.
Preheat oven to 375° Add the flatbread or naan to a large cooking sheet. Brush the flatbread generously with barbecue sauce. Add minced garlic. Next, add the mozzarella followed by the chicken, onions, chopped peppers. Cook on the center rack in the oven for 10-15 minutes or until the bread is browned and cheese is melted and bubbling.
Pull out of the oven, let it cool for a few minutes and add chopped cilantro and a few more drizzles of bbq sauce. Slice with a pizza cutter and enjoy.

Notes

*if using already cooked chicken or rotisserie skip the seasonings and move on to the flatbread section of the recipe. Using already cooked chicken will cut 15 minutes off the recipe.

*naan or lavish bread will also work.

Store leftovers in an airtight container in the fridge for up to 4 days, reheat in the oven, air fryer or microwave. Freeze in an airtight bag for up to 3 months.

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