If you are looking for the best way to transform leftover chicken or a rotisserie chicken, these Easy Barbecue Chicken Flatbread Pizzas are the perfect solution. This recipe cuts down on kitchen time by utilizing store-bought flatbreads as a sturdy, quick-baking base. In just 15 minutes, you can assemble a smoky, cheesy weeknight dinner or game-day appetizer that rivals your favorite pizzeria.
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Why You'll Want to Make Easy Barbecue Chicken Flatbread Pizzas
- Zero Dough Prep: By utilizing pre-baked flatbreads, you completely bypass the time-consuming process of mixing, proofing, and rolling out traditional pizza dough.
- Bakes in Under 15 Minutes: Because the crust is already cooked, you only need a quick blast of high heat to melt the cheese and warm the toppings, making it faster than delivery.
- Excellent Use for Leftovers: This recipe is highly efficient for using up leftover barbecue chicken, shredded chicken breast, or a store-bought rotisserie chicken.
- Fully Customizable: The simple assembly method allows for easy modifications, whether you want to swap the cheese blend, adjust the heat level of the BBQ sauce, or add extra toppings to individual portions.
Ingredients - Here's What You'll Need
Steps to Make Easy Barbecue Chicken Flatbread Pizzas
- Preheat oven to 425°F. Chop the chicken into small bite-sized pieces and transfer them to a medium-sized bowl. Then, pour the barbecue sauce over and stir to combine, so all the chicken is well coated.
- Line two half-sheet pans with parchment paper, set one aside. Place two naan flatbreads on one of the prepared pans and brush both sides with olive oil.
- Combine the mozzarella and extra sharp cheddar cheeses. Sprinkle two ounces of the blended cheeses over the top of each flatbread.
- Spoon half a cup of the chicken mixture over the cheese.
- Sprinkle two more ounces of the cheese mixture over the chicken.
- Top with several pieces of sliced red onion.
- Drizzle a little barbecue sauce over the top. Then, bake in a 425°F oven for 12-15 minutes, or until the edges are golden brown and the cheese is bubbling. Make the other two pizzas while the first two are baking, following the above steps.
- Remove the first pan from the oven and bake the second pan. Sprinkle a little chopped cilantro over the pizza.
- Allow to cool for about five minutes, then cut into three or four pieces, and serve warm.
These Easy Barbecue Chicken Flatbread Pizzas prove that you don't need hours in the kitchen to create a flavorful, satisfying meal. Ready in under 20 minutes with minimal cleanup, they are the perfect solution for busy weeknights or casual weekend gatherings. Fire up your oven, clear out that leftover chicken, and enjoy a crispy, smoky flatbread pizza tonight.
Frequently Asked Questions
Naan, pita bread, and store-bought rectangular flatbreads all work exceptionally well. Naan yields a slightly softer, chewier edge with a crisp bottom, while traditional thin flatbreads offer a classic thin-and-crispy crust. Ensure the flatbread is sturdy enough to hold the weight of the chicken and cheese without bending.
No, the chicken must be fully cooked before assembling the flatbreads. Because these pizzas bake in under 15 minutes, the raw chicken will not have enough time to cook safely. I used leftover barbecue chicken. You can also use shredded rotisserie chicken, leftover grilled chicken, or quickly poached chicken breasts.
Bake flatbread pizzas at a high temperature of 425°F. Because the flatbread crust and chicken are already cooked, the goal is to blast the pizza with high heat to quickly melt and brown the cheese while crisping the bottom of the crust without drying out the chicken.
To retain the crisp texture, avoid the microwave. Reheat leftover slices in a 350°F oven or toaster oven for 7 to 10 minutes until the cheese is remelted. Alternatively, you can reheat them in a dry skillet over medium heat, covered with a lid, for 3 to 4 minutes to crisp the bottom.
Recipe Tips and Tricks
- Shred Your Own Cheese: Use freshly shredded low-moisture mozzarella and extra sharp cheddar; pre-bagged cheeses contain anti-caking agents that prevent a smooth melt.
- Prep Ahead, Assemble Later: Chop the onions, shred the chicken, and grate the cheese up to two days in advance, but do not assemble the pizzas until right before baking to prevent the crust from absorbing moisture.
- Classic additions: If you want to jazz up your pizzas, toppings that pair well with the smoky, sweet flavor profile include crisp bacon bits, diced jalapeños for heat, sweet pineapple chunks, or a finishing drizzle of creamy ranch or blue cheese dressing.
- The Layering Order Matters: Spread a layer of cheese, followed by the chicken mixed with barbecue sauce, more cheese, and red onion slices. Placing cheese on top of the crust helps prevent it from getting too soggy from the barbecue sauce. And on top of the chicken acts as a binder, keeping the chicken from drying out and preventing the toppings from sliding off when sliced.
Other Great Leftover Chicken Recipes
- Ultimate Spicy Chicken & Black Bean Nachos
- Cheesy Chipotle Chicken Dip (Easy Rotisserie Chicken Recipe)
- Neiman Marcus-Style Chicken Salad
- Buffalo Chicken Mini Bread Bowls
- Easy Creamy White Chicken Chili with Rotisserie Chicken
- Chicken Bacon Ranch Sliders (Small Batch Recipe)
- Small-Batch Chicken Cordon Bleu Casserole
- Easy Honey Chipotle Chicken Quesadillas
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Easy Barbecue Chicken Flatbread Pizzas
Equipment
- 2 half sheet pans
- Parchment paper
- Kitchen scale
- medium size bowl
- Basting Brush
Ingredients
- 12 oz Cooked Chicken1 shredded or chopped into small pieces
- ½ c Barbecue Sauce plus some additional for drizzling over the top of the pizzas
- 4 Naan Flatbreads 8-inch
- 2 TBS Olive Oil
- 8 oz Mozzarella Cheese shredded
- 8 oz Extra Sharp Cheddar Cheese shredded
- ¼ Red Onion thinly sliced and broken apart
- 1 TBS Fresh Cilantro chopped
Instructions
- Preheat the oven to 425°F. Line two half-sheet pans with parchment paper, set one aside.
- Chop the chicken into small bite-sized pieces, and transfer them to a medium-sized bowl. Then, pour the barbecue sauce over and stir to combine, so all the chicken is well coated.
- Place two naan flatbreads on one of the prepared pans and brush both sides with olive oil.
- Combine the freshly shredded mozzarella and extra-sharp cheddar cheeses. Sprinkle two ounces of the blended cheeses over the top of each flatbread. Then, spoon half a cup of the chicken mixture over the cheese. Sprinkle two more ounces of the cheese mixture over the chicken and top with several pieces of sliced red onion. Drizzle a little barbecue sauce over the top.
- Then, bake in a 425°F oven for 12-15 minutes, or until the edges are golden brown and the cheese is bubbling. Make the other two pizzas while the first two are baking, following the above step.
- Remove the first pan from the oven and bake the second pan. Sprinkle a little chopped cilantro over the pizza. Allow to cool for about five minutes, then cut into three or four pieces, and serve warm.
- Yield 4 pizzas
Tips/Notes
- I used some of my leftover barbecue chicken.
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