BBQ Chicken Flatbreads

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These BBQ chicken flatbreads are sweet, smoky, and cheesy. They’re quick to make, easy to customize, and always a hit on busy weeknights.

Homemade pizza is one of my very favorite things in this world. I often find myself disappointed with the delivery options. Even from the best places, it so often arrives cold, or even, *shudder*, underbaked and doughy :(.

Sometimes it’s this hearty thick crust pizza which we like to load up with pepperoni or salami, and sometimes this super flavorful and veggie-full Mediterranean pizza. And other times we skip the whole “pizza” label altogether and make flatbreads instead.

You can make flatbreads with a variety of different doughs, but they are typically thinner and crispier than pizza. I like to use my favorite pizza dough and just roll it out thinner. If you want it EVEN thinner, you can halve the yeast in the recipe and/or let it rise a little less.

What I love most about flatbreads is how unfussy they are. There’s no pressure to make them perfectly round, no worrying about a mountain of toppings sliding off the crust. You just roll, bake, top, and bake again. In about twenty minutes, you’ve got a golden, bubbly dinner that feels way fancier than it actually is.

These BBQ chicken flatbreads have quickly become a favorite around here because they use ingredients we almost always have on hand. Leftover chicken, a bottle of barbecue sauce, some kind of melty cheese, and maybe some red onions if I’m lucky.

It’s the easiest answer to “what’s for dinner?” when I’m not in the mood to think too hard but still want something cozy and homemade.

Add a quick salad on the side (or don’t), and dinner’s done. No takeout required!

Why You’ll Love These BBQ Chicken Flatbreads

It’s weeknight-friendly. These BBQ chicken flatbreads come together quickly from start to finish and use simple ingredients. Perfect for those nights when you want something homemade but low effort!

Perfect for using up leftovers. If you’ve got some rotisserie chicken sitting in the fridge, this is one of the easiest (and tastiest) ways to turn it into a whole new meal.

Easy to customize. You can throw on jalapeños or pepperoncinis for a spicy kick, pineapple (yum!), or whatever’s hanging around in your fridge. There’s really no wrong way to make these BBQ chicken flatbreads!

Great for family pizza nights. Everyone can make their own version, so it’s a win for both kids and adults. Set out the toppings and let everyone build their own, no complaints at the dinner table!

They’re great for meal prep. Make a few at once, refrigerate, and reheat for quick lunches or easy weeknight dinners.

Ingredient Notes

Pizza Dough

I always use my trusted pizza dough recipe for these BBQ chicken flatbreads, and it never lets me down. It’s quick, foolproof, and gives you the perfect balance between soft and chewy with just the right crisp on the edges.

I like to roll it out a little thinner than I do for pizza, for extra crispiness. If you’re short on time, you can absolutely use store-bought pizza dough or even naan bread or pita bread for a shortcut version.

Semolina Flour

A sprinkle of semolina flour helps keep the dough from sticking to the pan or parchment, and it also gives the crust a nice golden color and light crunch. If you don’t have semolina, a bit of cornmeal or regular flour will work just fine.

Barbecue Sauce

Use your favorite brand or homemade version here. I like one that’s a little smoky and tangy to balance the cheese and chicken. Sweet Baby Ray’s or Stubbs are my usual go-to’s.

You can even mix a bit of hot sauce into the BBQ sauce if you like a little kick.

Mozzarella Cheese

Freshly shredded mozzarella melts beautifully and gives you that gooey, stretchy cheese pull everyone loves. You can also add a sprinkle of cheddar or Monterey Jack for extra flavor.

Chicken

Rotisserie chicken makes this easy recipe even easier, but any leftover cooked chicken will work. You can also just cook some skinless chicken breast with salt and pepper and chop it up if you don’t have anything leftover in your fridge.

Red Onion

Thinly sliced red onions add a nice bite and a bit of sweetness once baked. You can also use white or yellow onions if that’s what you have.

Red Bell Pepper

The bell pepper adds a pop of color and a bit of crunch. It’s completely optional, but I love the extra layer of flavor it brings.

Fresh Cilantro

A handful of chopped cilantro at the end brightens everything up. If you’re not a cilantro fan, try green onions or a little parsley instead.

Step-by-Step Instructions

1. Prepare the pizza dough according to the recipe instructions (or use store bought). Once it has risen, divide it into two equal portions.

1. Preheat your oven to 500°F and line a large baking sheet with parchment paper (see note). Lightly sprinkle the parchment with semolina flour.

1. On a floured surface, roll each piece of dough into roughly 7×10-inch ovals or rectangles. No need for perfection here!

1. Gently transfer them to the prepared baking sheet and bake for 8–12 minutes, until the crust is golden and cooked through. Reduce the oven temperature to 425°F once they’re done.

1. Brush each baked flatbread with barbecue sauce, leaving about a ½-inch border around the edges of the flatbreads.

1. Sprinkle evenly with shredded mozzarella, then add the chicken, red onion, and bell pepper. Drizzle a little extra sauce over the top, about 1–2 tablespoons per flatbread.

1. Return the flatbreads to the oven and bake for another 8–12 minutes, until the cheese is melted and the toppings are hot.

Recipe Variations & Substitutions

Use different proteins. Rotisserie chicken keeps this recipe simple, but you can easily swap it for cooked shredded pork, leftover turkey, or even crispy bacon. For a vegetarian version, try using sautéed mushrooms instead!

Change up the cheese. Mozzarella gives you that classic gooey melt, but you can mix it up with sharp cheddar, Monterey Jack, or even a little smoked Gouda for a richer, deeper flavor.

Add some spice. If you like a little heat, add sliced jalapeños, a drizzle of hot honey, or sprinkle on some crushed red pepper flakes before baking.

Mix up the sauce. Barbecue sauce is classic here, but a spicy chipotle sauce or even buffalo sauce makes a fun twist. You can also mix half barbecue sauce and half ranch or Greek yogurt for something creamy and tangy.

Add more toppings. Bell peppers and onions are great, but don’t stop there. Corn, mushrooms, or even pineapple (if that’s your thing – it is definitely mine!!) taste amazing here, too!

Make it extra smoky. A little smoked paprika sprinkled on top before baking adds a subtle smoky depth that pairs perfectly with the barbecue flavor.

Try a different base. Short on time? Use store-bought pizza dough, naan, pita, or flatbreads for a quick shortcut. Tortillas make a great thin and crispy option, while cauliflower or whole wheat crusts are perfect if you want something lighter.

Storage Instructions

Let any leftover flatbreads cool completely before storing them in an airtight container. They’ll stay fresh in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave for a quick meal or pop them in a 400°F oven for a few minutes to crisp up the crust again.

If you’d like to freeze them, wrap each flatbread tightly in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months.