If you need dinner on the table fast without sacrificing flavor, this BBQ chicken flatbread is an excellent choice. Saucy, cheesy, and ready in under an hour, it uses store-bought naan so there’s no dough to make—just a simple, satisfying meal you can assemble quickly.
Flatbread with BBQ Chicken Bites
As a nutrition coach, I look for meals that are both balanced and delicious. This flatbread delivers with about 44 grams of protein per serving, plus plenty of flavor. The chicken cooks in a skillet with broth and BBQ sauce until glossy and sticky, then goes on warm naan with melted cheese. It’s easy to make for weeknights and also doubles as a crowd-pleasing appetizer when cut into smaller pieces.
Recipe Overview
Key Ingredients
Below are the main ingredients and a few notes. Full measurements are in the recipe card.
Chicken thighs or breasts: Both work. Breasts are leaner, while thighs stay juicier and soak up the marinade well.
Cornstarch: Helps the chicken get a golden sear and thickens the sauce so it clings to the chicken. All-purpose flour or tapioca starch can be substituted.
Soy sauce: Adds savory depth to balance the sweetness of the BBQ sauce. Use low-sodium or coconut aminos if preferred.
BBQ sauce: Used in the marinade and again to finish the chicken—pick a brand you enjoy, since it’s central to the flavor.
Chicken broth: Added to the skillet to help the sauce come together and glaze the chicken. Vegetable broth works too.
Naan: The flatbread base bakes to crispy edges and a soft center—no rolling required.
Mozzarella or cheddar: Mozzarella melts and stretches, while cheddar brings a sharper bite. A mix of both is great.
How To Make BBQ Chicken Flatbread
Step 1: Marinate the chicken
In a bowl, toss bite-sized chicken pieces with cornstarch, soy sauce, 2 tablespoons BBQ sauce, garlic powder, onion powder, and black pepper. Let sit 10–15 minutes while you prep. The cornstarch helps the chicken brown and thickens the sauce later.
Step 2: Cook the chicken
Heat olive oil in a skillet over medium-high. Add the chicken in a single layer and cook 5–6 minutes, stirring occasionally, until lightly golden. Pour in the chicken broth and cook 3–4 minutes more until the sauce reduces and becomes glossy. Stir in the remaining 1/4 cup BBQ sauce, let bubble 1–2 minutes, then remove from heat.
Step 3: Build and bake
Preheat oven to 400°F. Arrange naan on a baking sheet, top with the BBQ chicken, and sprinkle evenly with shredded cheese. Bake 8–10 minutes, until the cheese melts and edges bubble.
Step 4: Add toppings and serve
Top with thinly sliced red onions and chopped fresh cilantro, slice, and serve warm. For extra heat, add sliced jalapeños or a drizzle of hot sauce.
Tips & Swaps
- No naan? Pita works in a pinch—it’s thinner, so watch the bake time.
- Chicken thighs vs. breasts: Thighs are more forgiving and stay juicier; both are fine.
- Cheese: Mozzarella for stretch, cheddar for sharpness—mixing both is excellent.
- BBQ sauce: Use a brand you like; smoky varieties pair especially well with the soy marinade.
- Make it spicy: Add hot sauce or sliced jalapeños before serving.
- Toppings: Get creative—pickled red onions or extra herbs make nice additions.
Make-Ahead & Storage
- Make ahead: Cook the chicken up to 3 days in advance and store in the fridge. Assemble and bake when ready to serve.
- Store: Reheat leftovers in the oven or air fryer at 375°F for a few minutes to keep the naan crispy; avoid the microwave for best texture.
Common Questions
Yes. Shred rotisserie chicken, toss with BBQ sauce and seasonings, and skip the skillet step for a quick shortcut.
Yes—swap the naan for a gluten-free flatbread or crust and use gluten-free soy sauce and BBQ sauce.
The chicken can be cooked ahead and refrigerated for up to 3 days. Assemble and bake when you want to serve; the naan is best fresh from the oven.
Yes. Grill the naan briefly on the grates, add toppings, then finish over indirect heat until the cheese melts.
Avoid freezing assembled flatbreads, as thawing can make the naan soggy. You can freeze the cooked chicken separately and thaw when needed.
You May Also Like
- Honey Garlic Chicken Meal Prep
- Baked BBQ Chicken Breast
- Cottage Cheese Pizza Crust
- Grilled Chimichurri Steak
- Peanut Butter Chicken
- Mahi Mahi Tacos
Thank you for cooking along. If you try this recipe, please leave a comment and rating to let others know how it turned out.
BBQ Chicken Flatbread
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Ingredients
Chicken
- 1 pound boneless skinless chicken breast or thighs, cut into bite-size pieces
- 1 tablespoon cornstarch (or flour/tapioca starch)
- 2 tablespoons soy sauce (low sodium optional)
- 2 tablespoons BBQ sauce for the marinade
- ¼ cup BBQ sauce to finish
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
- 1/3 cup chicken or vegetable broth
Flatbread
- 4 naan or other flatbreads
- 1 cup shredded mozzarella (or cheddar)
Optional Toppings
- ¼ cup thinly sliced red onion
- ¼ cup chopped cilantro
Instructions
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1. In a bowl, toss the chicken with cornstarch, soy sauce, 2 tablespoons BBQ sauce, garlic powder, onion powder, and black pepper. Let marinate 10–15 minutes.
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2. Heat 1 tablespoon olive oil in a skillet over medium-high. Add chicken in a single layer and cook 5–6 minutes until lightly golden.
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3. Stir in 1/3 cup chicken broth and cook 3–4 minutes until glossy and slightly sticky. Add the remaining ¼ cup BBQ sauce, bubble 1–2 minutes, then remove from heat.
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4. Preheat oven to 400°F. Place naan on a baking sheet, divide the chicken among them, and top with shredded cheese.
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5. Bake 8–10 minutes until cheese melts and bubbles. Add optional toppings like red onion and cilantro, then slice and serve warm.
Notes
Cheese: Mozzarella for stretch, cheddar for flavor—try a mix.
BBQ Sauce: Use a brand you like; smoky varieties pair well with soy sauce.
Cornstarch: Don’t skip it—it helps the chicken brown and thickens the sauce.
Spicy option: Add jalapeños or hot sauce.
Storage: Leftovers keep 3 days in the fridge; reheat in oven or air fryer at 375°F for best texture.
Nutrition
Nutrition information is an approximation.