Description
This BBQ Chicken Flatbreads recipe features tender, marinated chicken cooked to perfection and topped with smoky BBQ sauce, melted mozzarella, fresh red onions, and capsicum on crispy flatbread. Perfectly baked until bubbly and golden, these flatbreads make a delicious and satisfying meal that’s quick to prepare and easy to customize with your favorite toppings.
Ingredients
Scale
Chicken Marinade
- 1 large boneless, skinless chicken breast, cut into small bite-sized pieces (about 300g, or chicken thighs as an alternative)
- 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 cut in halves and then halved horizontally, or any flatbread like pizza bases, 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; can substitute with oregano, thyme, basil, or rosemary)
Instructions
- Marinate the chicken: In a medium bowl, combine the chicken pieces with olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, sea salt flakes, and black pepper. Toss well with tongs until the chicken is evenly coated and infused with the spices.
- Cook the chicken: Heat a large, deep, heavy-based frying pan over medium-high heat. Add the marinated chicken and cook for about 6 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Remove from heat and set aside on a plate.
- Preheat the oven: Set your oven to 200°C (400°F) fan-forced or 220°C (425°F) conventional and prepare for baking.
- Prepare flatbreads: Line a baking tray with parchment paper. Place the flatbreads on the lined tray. Spread a thin, even layer of BBQ sauce over each flatbread, creating the base layer for your toppings.
- Assemble toppings: Evenly sprinkle shredded mozzarella over the BBQ sauce. Then, distribute the cooked chicken pieces, thinly sliced red onions, and capsicum slices over each flatbread.
- Bake: Place the baking tray(s) in the oven and bake for 8–10 minutes or until the mozzarella is melted and bubbly and the flatbread edges turn golden and crispy. If using two trays, rotate their positions halfway through cooking to ensure even baking.
- Serve: Remove from the oven, garnish each flatbread with freshly chopped coriander or your chosen herb, and serve immediately while hot and delicious.
Notes
- You need about 300 g (10½ oz) of chicken breast; one large breast or two smaller breasts work equally well.
- Any flatbread works for this recipe, including Turkish bread, pizza bases, Lebanese bread, pita, naan, or focaccia. For homemade options, try a simple 2 Ingredient Flatbread recipe.
- If coriander isn’t suitable for your taste, substitute with fresh oregano, thyme, basil, rosemary, or even dried herbs.
- Make Ahead: The cooked chicken can be stored in the refrigerator for up to 3 days and reheated before assembling.
- Assemble flatbreads up to 24 hours in advance, covered and refrigerated; increase baking time by 4–5 minutes if baking from cold.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven at 200°C (400°F) for 12–15 minutes or microwave for softer texture.
Keywords: BBQ chicken flatbread, easy flatbread recipe, baked flatbread, chicken pizza flatbread, quick dinner, smoky chicken flatbread