Diced BBQ Chicken, mixed cheese, red onion, and BBQ Ranch.

Cook boneless, skinless chicken breasts (or thighs) in a skillet or oven until fully cooked and no longer pink inside. Let cool slightly, then dice into bite-sized pieces.

Cook and Dice the Chicken

Place the diced chicken in a bowl and toss with your favorite BBQ sauce until evenly coated. Set aside.

Mix the Chicken with BBQ Sauce

Thinly slice a red onion into rings or half-moons, depending on your preference.

Slice the Red Onion

Use a blend of shredded cheeses such as mozzarella, cheddar, and Monterey Jack. Combine them in a bowl for use in topping the flatbread.

Prepare Mixed Cheese

Preheat your oven to 400°F (200°C). Place flatbread (or naan) on a baking sheet lined with parchment paper.

Spread a thin layer of BBQ Ranch dressing over the surface of the flatbread as the base sauce.

Sprinkle a generous layer of mixed shredded cheese evenly over the BBQ Ranch.

Add the BBQ-coated diced chicken evenly across the flatbread.

Top with thinly sliced red onions to your desired amount.

Bake the assembled flatbread in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.

Remove from the oven and let cool for 2 minutes. Slice into pieces and optionally drizzle with additional BBQ Ranch before serving.

bbq chicken flatbread

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!