Description
This BBQ Chicken Flatbreads recipe offers a deliciously smoky and savory twist on traditional flatbreads, featuring tender marinated chicken cooked to perfection and baked with melted mozzarella, fresh veggies, and a tangy BBQ sauce. Perfect for a quick weeknight dinner or casual gathering, these flatbreads are both satisfying and easy to prepare.
Ingredients
Scale
Chicken Marinade
- 1 large boneless, skinless chicken breast (about 300 g / 10½ oz), cut into small bite-sized pieces (or 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
Flatbreads and Toppings
- 4 flatbreads (such as Turkish bread, pizza bases, Lebanese bread, pita bread, naan, or focaccia)
- 60 ml (¼ cup) store-bought BBQ sauce or homemade
- 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
- Marinate the Chicken: Place the bite-sized chicken pieces in a medium bowl. Add olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, salt, and freshly cracked black pepper. Toss the chicken thoroughly with tongs until evenly coated in the marinade.
- Cook the Chicken: Heat a large, deep, heavy-based frying pan over medium–high heat. Add the marinated chicken pieces and cook for approximately 6 minutes, turning until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Preheat the Oven: Preheat your oven to 200°C (400°F) fan-forced, or 220°C (425°F) conventional.
- Prepare the Baking Tray and Flatbreads: Line one or two baking trays with parchment paper. Place the flatbreads on the lined trays evenly spaced.
- Add BBQ Sauce: Spread a thin, even layer of BBQ sauce over each flatbread, ensuring full coverage but not too thick to avoid sogginess.
- Add Cheese and Toppings: Sprinkle shredded mozzarella evenly over each flatbread, followed by the cooked chicken pieces. Distribute the finely sliced red onion and capsicum slices evenly on top.
- Bake the Flatbreads: Place the trays in the preheated oven and bake the flatbreads for 8–10 minutes, or until the cheese is melted, bubbly, and golden, and the edges of the flatbreads are crisp. If using two trays, place one tray on the upper rack and the other on the lower rack, swapping their positions halfway through cooking to ensure even baking.
- Garnish and Serve: Remove the flatbreads from the oven. Sprinkle with freshly chopped coriander (or alternative fresh herbs if preferred). Serve immediately while hot and enjoy.
Notes
- Note 1: Use about 300 g (10½ oz) of chicken breast—either one large breast or two smaller ones. Chicken thighs can be used as an alternative for a juicier texture.
- Note 2: Although Turkish bread was used in the photo, any flatbread such as pizza bases, Lebanese bread, pita, naan, or focaccia works well. For homemade flatbread, try a simple 2 Ingredient Flatbread recipe.
- Note 3: If you or your family dislike coriander (cilantro), substitute with fresh herbs like oregano, thyme, basil, rosemary, or dried herbs as preferred.
- Make Ahead Tips: Cook the chicken in advance and refrigerate for up to 3 days; reheat before assembling. Flatbreads can be assembled and refrigerated covered for up to 24 hours before baking; increase baking time by 4–5 minutes if baking cold from the fridge.
- Leftovers: Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 200°C (400°F) for 12–15 minutes or microwave for a softer texture without crispiness.
Keywords: BBQ chicken flatbreads, BBQ chicken pizza, flatbread recipe, easy dinner, weeknight meal, baked flatbread, mozzarella chicken flatbread