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bbq chicken flatbread cut into serving size strips.
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BBQ Chicken Flatbread

Saucy BBQ chicken on top of warm naan with melted cheese. This flatbread is ready in 40 minutes and works for a weeknight dinner or a fun appetizer when you're feeding a crowd.
Prep Time10 minutes
Cook Time20 minutes
Marinate10 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: American
Diet: Halal
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

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).
    marinating chicken in a bowl.
  • 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.
    adding broth over cooked bbq chicken in a skillet.
  • 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).
    adding shredded cheese over the bbq chicken over the naan.
  • 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.
    melted cheese over the bbq chicken naan.
  • Slice and serve warm.
    slicing the bbq chicken flatbread.

Notes

Chicken: Thighs will stay juicier than breasts and are more forgiving if they cook a little longer. Both work great though.
Cheese: Mozzarella gives you the stretchy pull, cheddar adds a sharper flavor. A mix of both would be a great idea.
BBQ Sauce: Use whatever brand you love. There are some low sugar options out there that you can use. A smoky variety pairs really well with the soy sauce in the marinade.
Don't skip the cornstarch: It helps the chicken get golden in the pan and thickens up the sauce so it clings to everything instead of running off.
Make it spicy: Add sliced jalapeños or a drizzle of hot sauce on top before serving.
No naan? Pita bread works as a substitute. It is thinner so keep an eye on it in the oven.
Storage: Leftovers keep in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F to keep the naan from getting soggy.
Make ahead: The chicken can be cooked ahead of time and stored separately. Just assemble and bake when you are ready to eat.

Nutrition

Serving: 1Naan with chicken | Calories: 667kcal | Carbohydrates: 72g | Protein: 44g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 2083mg | Potassium: 524mg | Fiber: 2g | Sugar: 11g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 314mg | Iron: 1mg