Sheet Pan BBQ Chicken Flatbread

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: flatbreads

Calories: 449kcal

Author: Lauren

These Sheet Pan BBQ Chicken Flatbreads are an easy, family-friendly dinner made with crispy flatbread, BBQ chicken, melty cheese, and fresh toppings. Perfect for a quick weeknight meal, appetizer, or game day recipe.

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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

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

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.

Nutrition