Bbq Chicken Flatbread Recipe

Preheat oven

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats. Otherwise use a rimmed baking sheet turned upside down.

Lightly brush both sides of each naan or flatbread with olive oil and sprinkle the salt evenly. This prevents sogginess and helps crisp the crust.

Prepare chicken

If your chicken isn't cooked: poach or roast two boneless breasts (about 10–15 minutes poaching or 20–25 minutes oven-roasting at 400°F), then shred with forks. If already cooked, simply shred. Place shredded chicken in a bowl and toss with 3 tbs barbecue sauce until evenly coated.

Cook and chop bacon: pan-fry bacon until crisp, drain on paper towels, then chop into 1/2-inch pieces. Reserve a few small bits for garnish if desired.

Thinly slice the red onion and roughly chop cilantro. Set aside.

Prepare crema

If using Mexican crema, whisk to loosen. If using sour cream, whisk in up to 1–2 tbs milk (or 1 tsp lime juice + milk) until pourable but still creamy. Season with 1/2 tsp black pepper and taste; add a pinch of salt if desired.

Assemble flatbreads: place prepared flatbreads on a parchment-lined baking sheet or preheated stone. Divide shredded cheddar-jack evenly among the 4 flatbreads, leaving a small rim. Spoon the BBQ-coated shredded chicken evenly over the cheese. Scatter chopped bacon and thin red onion slices on top.

Bake: transfer to the oven and bake 7–10 minutes, until cheese is melted and edges of flatbread are golden and crisp. Watch closely to avoid burning.

Finish and slice: remove from oven. Drizzle crema in a zig-zag or dot pattern over each flatbread (about 2 tbs crema per flatbread). Sprinkle chopped cilantro and any reserved bacon bits. Let rest 1 minute, then slice each flatbread into 4 pieces.