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BBQ Chicken Flatbreads Recipe

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★★★★★

4.8 from 67 reviews

This BBQ Chicken Flatbreads recipe is a deliciously easy meal combining juicy, spiced chicken with melted mozzarella, tangy BBQ sauce, and fresh veggies on crispy flatbread. Perfect for a quick lunch or dinner, these flatbreads bring together smoky paprika-seasoned chicken cooked on the stovetop and baked flatbreads for a satisfying, family-friendly dish.

Ingredients

Scale

For the Chicken:

  • 1 large boneless, skinless chicken breast, cut into small bite-sized pieces (about 300 g / 10½ oz, or substitute with chicken thighs)
  • 1 tbsp olive oil
  • 1 tsp sweet paprika
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper

For the Flatbreads:

  • 4 flatbreads (such as Turkish bread, pizza bases, Lebanese bread, pita, naan or focaccia)
  • 60 ml (¼ cup) store-bought or homemade BBQ sauce
  • 150 g (1 cup) shredded mozzarella cheese
  • 1 small red onion, finely sliced
  • 1 small capsicum (bell pepper), finely sliced
  • 1 tbsp freshly chopped coriander (cilantro), to garnish (optional)

Instructions

  1. Marinate the chicken: Place the bite-sized chicken pieces in a medium bowl. Add olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, sea salt flakes, and freshly cracked black pepper. Toss thoroughly with tongs until the chicken is evenly coated in the spices and oil.
  2. Cook the chicken: Heat a large, deep, heavy-based frying pan over medium–high heat. Add the marinated chicken pieces and cook for about 6 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from the pan and set aside on a plate.
  3. Preheat the oven: Set the oven to 200°C (400°F) fan-forced or 220°C (425°F) conventional. Prepare for baking by lining a baking tray with parchment paper. Use two trays if necessary for the flatbreads.
  4. Prepare the flatbreads: Place the flatbreads on the lined baking tray(s). Spread a thin, even layer of BBQ sauce over each flatbread, ensuring good coverage but not too thick.
  5. Add toppings: Evenly sprinkle shredded mozzarella cheese over the sauced flatbreads. Then arrange the cooked chicken pieces, finely sliced red onion, and capsicum over the cheese layer.
  6. Bake the flatbreads: Place the baking tray(s) in the preheated oven and bake for 8–10 minutes until the cheese has melted completely, is bubbly, and the flatbread edges turn golden and crispy. If using two trays, position one at the top and one at the bottom of the oven, swapping halfway through baking for even heat distribution.
  7. Serve: Remove the flatbreads from the oven and sprinkle with freshly chopped coriander or your choice of fresh herbs if preferred. Serve immediately while hot.

Notes

  • Note 1: Use about 300 g (10½ oz) of chicken breast, either one large or two smaller breasts. Chicken thighs can be substituted for a juicier option.
  • Note 2: Turkish bread sliced into large pieces works beautifully, but any flatbread, pizza base, Lebanese bread, pita, naan, or focaccia can be used. For homemade flatbread, try a simple 2-ingredient flatbread recipe.
  • Note 3: If coriander isn’t your preference, substitute with fresh herbs like oregano, thyme, basil, or rosemary – fresh or dried.
  • Make Ahead: Cooked chicken can be stored in the fridge for up to 3 days and reheated before assembly. Flatbreads can be preassembled and refrigerated up to 24 hours before baking; add 4–5 extra minutes to baking time when cooking from chilled.
  • Leftovers: Store any leftover flatbreads in an airtight container in the fridge for up to 2 days. Reheat in a 200°C (400°F) oven for 12–15 minutes or microwave, noting microwaving will soften the bread but remains tasty.

Keywords: BBQ Chicken Flatbreads, BBQ flatbread recipe, easy chicken flatbread, baked flatbread, quick dinner, smoky chicken, mozzarella flatbread

Find it online: https://busyrecipe.com/bbq-chicken-flatbreads-recipe/