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About This Recipe
If you need a dinner that everyone will actually be excited about, these Sheet Pan BBQ Chicken Flatbreads are hard to beat. They’re loaded with tender BBQ chicken, gooey melted cheese, sweet corn, and just enough red onion for a little bite, then all piled onto crispy mini naan flatbreads.
Using cooked shredded chicken keeps prep to a minimum, making this an ideal recipe for busy weeknights. They’re also easy to customize with different toppings for picky eaters. Serve them with a simple salad or fresh fruit for an easy meal, or slice them into smaller pieces for a crowd-pleasing appetizer or game day snack.
For more flatbread recipes, be sure to also try my Chicken Labneh Flatbreads or Smoked Salmon Flatbread with Herbed Cream Cheese.
Why You’ll Love These BBQ Chicken Flatbreads
- Easy recipe: Ready in about 20 minutes from start to finish.
- Great for leftovers: Great way to use up leftover or rotisserie chicken.
- Customizable: Made with simple ingredients and easily customizable with your favorite toppings.
- Perfect for the whole family: Kid-friendly and perfect for busy weeknights.
- One sheet pan: Bakes entirely on one baking sheet for easy cleanup.
- Mini naan flatbreads: The soft interior and crisp edges of naan bread makes the perfect base, but really any store-bought flatbread works! You can also use pita bread, flatbread, or even lavash if preferred.
- Chicken: Any type of shredded chicken breast works great. Use store-bought rotisserie chicken, leftover chicken, or my Basic Shredded Chicken recipe.
- Barbecue sauce: Use your favorite bbq sauce. Sweet, smoky, spicy, or honey BBQ all work well.
- Cheese: Freshly shredded mozzarella gives you that perfectly melty cheese pull, while cheddar adds extra flavor. Monterey Jack, Colby Jack, Pepper Jack, or a Mexican blend are also great options.
- Red onion: Cut into thin slices. Yellow onion or shallots can also be substituted.
- Corn: Fresh, canned (drained), or frozen (thawed) corn all work well and add a little sweetness that pairs perfectly with the BBQ sauce.
- Optional toppings: A drizzle of extra BBQ sauce, sliced green onions, fresh cilantro, diced jalapeños, pickled red onions, or even a sprinkle of crispy bacon.
- Make it spicy: Add sliced jalapeños, hot honey, or a pinch of crushed red pepper flakes.
- Add bacon: Sprinkle cooked, crumbled bacon over the chicken before baking.
- Use different protein: Try shredded pork, pulled chicken thighs, or leftover smoked brisket.
- Boost the veggies: Add diced red bell pepper, sliced mushrooms, or spinach.
- Lower carb: Use a lower-carb flatbread or pita.
- Gluten-free: Use your favorite gluten-free flatbread or naan.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. In a small bowl, toss the shredded chicken with the BBQ sauce.
2. Place the naan flatbreads on the prepared sheet pan.
3. Sprinkle each flatbread with a little mozzarella cheese, then top with the BBQ chicken, red onion, and corn.
4. Sprinkle the remaining mozzarella cheese and cheddar cheese over top.
5. Bake for 10–12 minutes, or until the cheese is melted and the edges of the flatbreads are golden.
6. Top with green onions and an extra drizzle of BBQ sauce, if desired. Slice and serve warm.
Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days.
To reheat leftover flatbread, bake at 350°F for 5–8 minutes or warm in the air fryer for 3–4 minutes until heated through and crispy again. While you can microwave leftovers, the flatbread won’t stay as crisp.
These are best enjoyed fresh but still make excellent leftovers for lunch the next day.
Helpful Tips
- Shred your own cheese: Freshly shredded cheese melts much better than pre-shredded varieties.
- Don’t overload the flatbreads: Too many toppings can make them soggy instead of crispy.
- Bake directly on parchment: This helps the bottoms crisp up while making cleanup easy.
- Finish after baking: Fresh green onions, cilantro, avocado, or an extra drizzle of BBQ sauce add the best flavor and texture once the flatbreads come out of the oven.
- Serve with a simple side: Pair with a green salad, fresh fruit, coleslaw, or roasted vegetables to round out the meal.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Sheet Pan BBQ Chicken Flatbread
Ingredients
- 4 mini naan flatbreads
- 2 cups shredded chicken breast (240g)
- 1/3 cup BBQ sauce (80g)
- 1 cup shredded mozzarella cheese (112g)
- 1/2 cup shredded cheddar cheese (56g)
- 1/4 cup thinly sliced red onion (30g)
- 1/2 cup corn (71)
- Optional for topping: extra BBQ sauce, thinly sliced green onions
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Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a small bowl, toss the shredded chicken with the BBQ sauce.
- Place the naan flatbreads on the prepared sheet pan. Sprinkle each flatbread with a little mozzarella cheese, then top with the BBQ chicken, red onion, and corn.
- Sprinkle the remaining mozzarella cheese and cheddar cheese over top.
- Bake for 10–12 minutes, or until the cheese is melted and the edges of the flatbreads are golden.
- Top with green onions and an extra drizzle of BBQ sauce, if desired.
- Slice and serve warm.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
