Save My roommate came home one evening with leftover rotisserie chicken and a craving for something better than reheating it plain. We had some flatbreads in the freezer and a bottle of barbecue sauce, so I threw everything together on a whim. Twenty minutes later, we were pulling a bubbling, golden masterpiece out of the oven, and I realized we'd accidentally created something we'd be making every week from then on.
I made this for a small gathering, and people kept circling back to the kitchen asking if there were more slices. That's when I knew it wasn't just a quick weeknight thing, it was the kind of food that brings people to the table without fanfare or fuss.
Ingredients
- Flatbreads or naan (2 large): These are your foundation, and they toast up beautifully under the broiler heat, getting that perfect golden edge while staying chewy underneath.
- Olive oil (1 tablespoon): Just enough to kiss the flatbread and help it crisp up, nothing more.
- Cooked chicken breast (1 cup, shredded or diced): Use leftover chicken, rotisserie from the store, or even grilled chicken if you have it on hand, the key is that it's already cooked.
- Barbecue sauce (1/2 cup plus extra): Choose one you actually love to eat on its own, because it's the dominant flavor here.
- Mozzarella cheese (1 cup shredded): This is your melter, stretchy and forgiving.
- Cheddar cheese (1/2 cup shredded): The sharper partner that adds depth to the mozzarella's creamy backdrop.
- Red onion (1/4 small, thinly sliced): Slicing it thin lets it soften slightly in the heat while still keeping a little bite and color.
- Fresh cilantro (1/4 cup chopped): This gets sprinkled on at the very end, a bright, fresh finish that cuts through the richness.
- Jalapeño (1 small, thinly sliced, optional): Add this if you want a gentle heat that builds as you eat.
- Cherry tomatoes (1/2 cup halved, optional): They add sweetness and a burst of acidity if you choose to include them.
Instructions
- Heat your oven and prep the pan:
- Get your oven to 425°F and line a baking sheet with parchment paper so cleanup is effortless later. This temperature is hot enough to melt the cheese and crisp the edges without burning anything.
- Oil the flatbreads:
- Brush both flatbreads with a light hand of olive oil and place them on your prepared sheet. The oil will help them toast and brown beautifully.
- Toss the chicken with sauce:
- In a bowl, mix your shredded chicken with barbecue sauce until every piece is coated. This ensures the flavor gets distributed throughout instead of just on the surface.
- Build the base:
- Spread a thin layer of barbecue sauce directly onto each flatbread, as if you're painting a canvas. This creates a flavor anchor before the toppings go on.
- Layer the toppings:
- Add the sauced chicken in an even layer, then top with mozzarella and cheddar, scattering them so no spot is cheese-starved. Follow with the red onion slices and any jalapeños or tomatoes you're using.
- Bake until bubbly:
- Slide the sheet into the oven for 12 to 15 minutes, watching until the cheese is melted and the edges turn golden brown. You'll know it's done when it smells incredible and the cheese is bubbling at the edges.
- Finish and serve:
- Pull it from the oven, let it cool for just a minute, sprinkle fresh cilantro over top, and drizzle with extra barbecue sauce if you're feeling generous. Slice and serve while everything is still hot.
Save There's something about pulling a pizza-like creation out of the oven that feels both impressive and simple, especially when it takes less time than ordering takeout. This flatbread has become my answer to the question, what's for dinner, because it's hard to say no to it.
Why This Works Every Time
The genius of this dish is how it doesn't need perfection. The flatbread forgives slight overbaking, the cheeses meld into each other beautifully, and the barbecue sauce is forgiving enough that you don't have to worry about precise layering. It's the kind of recipe that builds confidence in the kitchen because even if something feels off, the final result tastes intentional and delicious.
Variations to Try
Once you make this the basic way, you'll start riffing on it naturally. Swap the chicken for pulled pork, use a spicy barbecue sauce, try blue cheese crumbles instead of cheddar, or load it with caramelized onions. I've made versions with crispy bacon, roasted jalapeños, and even pineapple when I was feeling adventurous. The flatbread is your canvas.
Serving and Storage Tips
Serve this straight from the oven with cold drinks and maybe a simple side salad to balance the richness. Leftovers can be reheated in a 350°F oven for about 5 minutes, though honestly, it's best enjoyed fresh and warm when the cheese is at its stretchiest.
- Pair it with a cold lager, iced tea, or a light Pinot Noir if you're in the mood for wine.
- Make extra flatbreads so you can cook a second batch without having to clean up between rounds.
- Prep your toppings ahead of time and you can have this on the table in under 30 minutes flat.
Save This flatbread is proof that some of the best meals come from working with what you have rather than sticking rigidly to a plan. Keep making it, keep tweaking it, and it'll become one of those dishes you reach for whenever you want something satisfying without the stress.
Kitchen Guide
- → Can I use rotisserie chicken instead of freshly cooked chicken?
Yes, rotisserie chicken works perfectly and cuts down prep time while keeping the dish flavorful.
- → What flatbreads can I use for this dish?
Large flatbreads, naan, or pita bread are great choices; just brush them lightly with olive oil before topping.
- → How can I make the flatbread spicier?
Add more jalapeño slices or sprinkle chili flakes over the toppings before baking for an extra kick.
- → What cheese blend works best on this flatbread?
A mix of shredded mozzarella and cheddar cheeses creates a perfect balance of meltiness and flavor.
- → What sides pair well with this flatbread?
Crisp lagers, light-bodied red wines like Pinot Noir, or fresh green salads complement the flavors nicely.