This post may contain affiliate links. Please read our disclosure policy.
If you need dinner on the table fast without sacrificing flavor, this BBQ chicken flatbread is it. Saucy, cheesy, done in under an hour. It uses naan so there’s zero dough fuss and just an effortless recipe to put together.
Flatbread with BBQ Chicken Bites
As a certified nutrition coach, I am always looking for meals that are balanced enough to feel good about but still actually taste good. With 44 grams of protein per serving, this one checks both boxes.
The chicken cooks right in the skillet with broth and BBQ sauce until it is glossy, sticky, and full of flavor. Then you pile it on naan, top it with cheese, and bake it. Dinner is done and it feels like way less work than it actually is.
It is also one of my go-to appetizers when I have people over. Just cut the naan into smaller pieces before loading them up and you have a crowd pleaser ready in no time.
Recipe Overview
Key Ingredients
below are the key ingredients for this flatbread and some recipe notes. Full measurements are listed further down in the recipe card.
Chicken thighs or breasts: Either works here but I personally love breasts since they are leaner. But thighs are also great since stay juicy and soak up the marinade really well.
Cornstarch: This is the secret to getting that golden sear on the chicken and making the sauce thick and sticky instead of watery. Flour will work too.
Soy sauce: Adds a deep, savory flavor to the marinade that balances out the sweetness of the BBQ sauce perfectly. You can also use low-sodium or coconut aminos.
BBQ sauce: You will use it twice in this recipe, once in the marinade and once at the end to finish the chicken. Use your favorite brand here because it is the star of the show. You can also checkout my homemade bbq sauce recipe.
Chicken broth: This gets added to the skillet to help the sauce come together and coat every piece of chicken. Vegetable broth is also fine.
Naan: The base of everything. It bakes up perfectly in the oven with crispy edges and a soft center. No dough, no rolling, no fuss.
Mozzarella or cheddar: Mozzarella gives you that stretchy, melty pull and cheddar brings a sharper bite. Sometimes, I like using both but either one works great on its own.
How To Make BBQ Chicken Flatbread
Step 1: Marinate the chicken
Toss your chicken pieces with the cornstarch, soy sauce, 2 tbsp of BBQ sauce, garlic powder, onion powder, and black pepper. Let it sit for 10 to 15 minutes while you get everything else together. The cornstarch is key here, it helps the chicken get a little golden and also thickens the sauce later.
✏️ If you want to use flour instead cornstarch you can.
Step 2: Cook the chicken
Heat the olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, stirring occasionally, until lightly golden. Don’t rush this part because you want some color on the chicken before adding the broth.
Pour in the chicken broth and cook for another 3 to 4 minutes until it reduces and gets glossy. Stir in the remaining ¼ cup BBQ sauce, let it bubble for 1 to 2 minutes, then pull it off the heat.
Step 3: Build and Bake
Preheat your oven to 400°F. Lay the naan on a baking sheet, top with the BBQ chicken, and sprinkle generously with shredded cheese. Bake for 8 to 10 minutes until the cheese is melted and starting to bubble at the edges.
Step 4: Add toppings and serve
Add some sliced red onions and chopped fresh cilantro on top, slice, and serve warm.
✏️ If you want to a kick of spice, add in some sliced jalapenos. So good!
Tips & Swaps
- No naan? Pita bread works as a substitute in a pinch, though it’s a little thinner so watch your bake time.
- Chicken thighs vs. breasts: Thighs stay juicier and are more forgiving if you accidentally overcook them. Either works great here.
- Cheese: Mozzarella gives you that classic stretchy pull. Cheddar adds a sharper flavor. A mix of both is honestly the move.
- BBQ sauce: Use whatever brand you love. A smoky one works really well with the soy sauce marinade.
- Make it spicy: A drizzle of hot sauce or some sliced jalapeños on top takes it up a notch.
- Try Different Topping: You can get creative with your toppings. Sometimes i like to add some of my pickled red onions to it too!
Make-Ahead & Storage
- Make ahead: You can cook the chicken ahead of time and store it in the fridge for up to 3 days. When you’re ready to eat, just build the flatbreads and bake.
- Store: Leftovers reheat well in the oven or air fryer at 375°F for a few minutes. Avoid the microwave if you want the naan to stay crispy.
Common Questions
Absolutely. Just shred it, toss it in the BBQ sauce and seasonings, and skip the skillet cooking steps. It is a great shortcut when you are really short on time.
Yes! Just swap the naan for a gluten free flatbread or crust and make sure your soy sauce and BBQ sauce are gluten free certified. Most stores carry both options now.
The chicken can be cooked ahead of time and stored in the fridge for up to 3 days. When you are ready to eat just assemble the flatbreads and bake. I would not recommend baking them ahead of time since the naan is best fresh out of the oven.
Yes! Grill the naan directly on the grates for a minute or two per side first, then add your toppings and finish it on indirect heat until the cheese melts.
I would skip freezing the assembled flatbreads since the naan can get soggy when thawed. You can freeze the cooked chicken on its own though and just thaw it when you are ready to use it.
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 so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
BBQ Chicken Flatbread
Ingredients
Chicken
- 1 pound boneless and skinless chicken breast, or thighs, cut into small bite-sized pieces
- 1 tablespoon cornstarch, flour or tapioca starch works
- 2 tablespoons soy sauce, low sodium works
- ¼ Cup BBQ sauce, or use homemade
- 2 tablespoons BBQ sauce , for marinate
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon olive oil, or avocado oil
- 1/3 cup chicken broth, or vegetable broth
Flatbread:
- 4 naan , or any other flatbread
- 1 cup shredded mozzarella cheese, or cheddar cheese
Optional Toppings
- ¼ cup red onion, thinly sliced
- ¼ cup chopped cilantro
Instructions
- In a bowl, toss the 1 pound boneless and skinless chicken breast (bite-size pieces) with 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons BBQ sauce , and seasonings (½ teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper).
- Let it marinate for 10 to 15 minutes while you prep everything else.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook for about 5-6 minutes, stirring occasionally, until lightly golden.
- Stir in the 1/3 cup chicken broth and cook for 3-4 more minutes until glossy and slightly sticky. Add the remaining ¼ Cup BBQ sauce and stir to combine, bubble for 1-2 minutes, then remove from heat.
- Preheat the oven to 400°F. Place the 4 naan on a baking sheet. Spread with cooked BBQ chicken and sprinkle with 1 cup shredded mozzarella cheese (equally across all 4 of them).
- Bake for 8 to 10 minutes, until cheese is melted and bubbly. Add optional toppings like sliced ¼ cup red onion and ¼ cup chopped cilantro.
- Slice and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
