Barbecue Chicken Flatbreads – An Easy Weeknight Dinner You’ll Love
Published Sep 19, 2025
This post contains affiliate links. Please see our disclosure policy.
If you’re craving a meal that’s quick, flavorful, and family-friendly, these Barbecue Chicken Flatbreads check all the boxes. They’re the perfect blend of comfort food and fresh flavors, making them one of our favorite easy weeknight dinners. Even better, this recipe gives you more than just one dish—you’ll walk away with three incredible recipes you can use again and again.
Table of Contents
Why This Recipe Stands Out
What makes this flatbread pizza recipe so special is the variety of homemade elements you can mix and match. First up, the gluten-free flatbreads. You can easily make them from scratch (and they freeze beautifully), or take a shortcut with store-bought flatbreads if you’re short on time. Either way, they create the perfect base for layering on your toppings.
For information on gluten-free sourdough starter and bread, check out our post on 4-Ingredient Sourdough Bread.
Next, the easy homemade barbecue sauce. Forget the bottled stuff—this sauce comes together in just minutes with pantry staples. It’s smoky, tangy, and slightly sweet, making it ideal not only for chicken flatbreads but also for burgers, roasted vegetables, and even grilled shrimp.
Finally, our personal favorite: the marinated red onions. These little gems add a bright, tangy crunch that balances all the rich flavors. Honestly, you will want to keep a jar in the fridge because they’re amazing on sandwiches, grain bowls, tacos—you name it. And so easy to make with just onions, Marukan Rice Vinegar, Olive oil, and dried oregano!
What You’ll Need
Before you get started, here’s a quick overview of what goes into these delicious flatbreads:
- Flatbreads: Make your own chewy, gluten-free flatbreads or grab your favorite store-bought version.
- Shredded chicken: A great way to use up leftovers or grab a rotisserie chicken for convenience.
- Homemade barbecue sauce: Sweet, smoky, and tangy—better than anything you’ll find in a bottle.
- Mozzarella cheese: Melty, gooey goodness to hold it all together (use dairy-free if needed).
- Marinated red onions: The flavor booster that takes these flatbreads to the next level.
- Fresh herbs: A sprinkle of parsley or cilantro for freshness and color.
Perfect for Family Dinners and Gatherings
One of the best things about these barbecue chicken flatbreads is how versatile they are. Hosting a casual get-together? Watching a ball game on TV? Set out the toppings and let everyone build their own flatbread pizza. Need a fast dinner idea? Prep the chicken, barbecue sauce, and onions in advance, then assembly takes just minutes. And if you’re lucky enough to have leftovers, they reheat beautifully for lunch the next day.
Tips for the Best Flatbreads
- Homemade vs. store-bought flatbread: Both work! If you have time, homemade gives you that chewy, bakery-style texture. If not, store-bought is a great shortcut.
- Switch up your toppings: Swap the chicken for pulled pork, grilled veggies, or even jackfruit for a vegetarian flatbread pizza.
- Don’t skip the onions: Trust me, those marinated onions are the secret to making the flavors pop.
Frequently Asked Questions
Can I make this flatbread recipe ahead of time?
Yes! You can prep the flatbreads, barbecue sauce, and marinated onions up to a few days in advance. Store them separately, then assemble and bake when ready.
Do I have to make the flatbreads from scratch?
Not at all. Store-bought flatbreads or naan make a great shortcut when you’re short on time. The homemade version is worth it if you want that fresh, chewy texture, though!
Can I make this vegetarian?
Absolutely. Swap the chicken for jackfruit, roasted chickpeas, or grilled vegetables. The barbecue sauce and marinated onions pair beautifully with plant-based proteins.
What cheese works best for flatbreads?
Mozzarella is a classic, but you can mix in cheddar, gouda, or even a dairy-free cheese if you prefer.
How do I store leftovers?
Keep leftover flatbreads in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.
Is this recipe gluten-free?
Yes! The homemade flatbreads are gluten-free. If you’re using store-bought, just double-check the label.
A Recipe You’ll Make Again and Again
These barbecue chicken flatbreads are more than just another flatbread recipe—they’re a fun, customizable meal you’ll want to add to your weekly rotation. Between the chewy flatbread base, the smoky barbecue chicken, and those zingy onions, every bite is packed with flavor.
So, the next time you’re looking for a quick dinner idea that feels both fresh and satisfying, give these flatbreads a try. Whether it’s a casual weeknight dinner or a fun weekend meal with friends, this recipe delivers every single time.
Gluten-Free Barbecue Chicken Flatbreads
Ingredients
Marinated Red Onions
- 1 red onion, peeled and thinly sliced
- ¾ cup olive oil
- ¼ cup Marukan Organic Rice Vinegar
- 1 tablespoon dried oregano
Flatbreads
- 2 ½ cups all-purpose gluten-free flour blend, plus more for dusting
- ¾ – 1 ½ cups warm water
- ⅔ cup active sourdough starter, (fed your sourdough starter the night before to make sure it is active)
- 1 egg, lightly beaten
- 2 tablespoons olive oil
- 2 teaspoons kosher or fine sea salt
Barbecue Sauce
- 12 ounces tomato sauce
- 3 tablespoons Marukan Organic Rice Vinegar
- ¼ cup maple syrup or brown sugar
- 1 tablespoon gluten-free tamari
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Pinch of cayenne, (optional)
Toppings
- 4 cups shredded cooked chicken
- 2 – 3 cups shredded dairy or dairy-free mozzarella cheese
- Marinated red onions
- ½ cup fresh parsley, chopped
- Extra BBQ sauce for drizzling
Instructions
Barbecue Sauce
- In a small saucepan over medium heat, whisk together all barbecue sauce ingredients. Simmer for 5–10 minutes until slightly thickened. Taste and adjust sweetness or spice as needed. Remove from heat and set aside.
Flatbreads
- In a large mixing bowl, combine the flour, water, sourdough starter, oil, and salt. Mix with a spoon or spatula until the dough comes together. Add the egg and mix. Knead by hand a few times until you have a smooth, soft dough. Add additional flour only if the dough is too sticky to work with. Place to dough in a clean bowl, cover with a towel and place in a warm spot for 2 hours.
- Dust a parchment-lined baking sheet with flour. Divide the dough into 10 equal-sized portions. Form each portion into a ball, tucking the ends underneath. Place on the baking sheet, leaving several inches between each piece. Let rest for 30 minutes.
- Lightly flour a clean work surface and roll each piece of dough into a 6 to 7-inch circle.
- Heat a cast iron skillet over medium-high heat and cook the flatbreads for 2 – 3 minutes per side or until golden in spots. The flatbreads store well for several days in a sealed food storage bag or can be frozen.
Marinated Red Onions
- Place the onions in a jar with a lid. Add the rest of the ingredients and shake well to combine. Let sit at room temperature for 12 hours. Can be stored at room temperature for 2 days or for up to 2 weeks in the refrigerator.
- Preheat oven to 425°F. Place cooked flatbreads on a parchment-lined baking sheet.
- Toss the shredded chicken with most of the barbecue sauce.
- Top each with mozzarella then shredded barbecue chicken. Bake for 8–10 minutes, or until cheese is melted and bubbly.
- Drizzle with extra barbecue sauce, top with marinated onions, and sprinkle with chopped cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
