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BBQ Ranch Chicken Flatbread

Crispy naan topped with BBQ-seasoned shredded chicken, ranch, mozzarella, red onion, and cilantro for a quick flavorful flatbread.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 3 servings

Ingredients

  • 1 naan bread
  • 1-2 tsp olive oil for brushing
  • 1/3 cup BBQ sauce
  • 3/4-1 cup cooked chicken shredded
  • 2 Tbsp ranch dressing plus more for drizzling
  • 1 cup mozzarella cheese shredded
  • 2 Tbsp red onion diced
  • 1/4 cup cilantro chopped

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a bowl, toss the shredded cooked chicken with 2 tablespoons ranch dressing until evenly coated; set aside.
  • Lightly brush both sides of the naan with 1 to 2 teaspoons olive oil and place it on a baking sheet.
  • Bake the oiled naan for about 3 minutes to crisp the surface, then remove from the oven.
  • Spread 1/3 cup BBQ sauce evenly over the pre-baked naan.
  • Distribute the ranch-coated shredded chicken over the sauce, then sprinkle 1 cup shredded mozzarella on top and scatter the diced red onion.
  • Return the flatbread to the oven and bake 7–9 minutes, or until the cheese is melted and the edges are crisp.
  • Remove from the oven, sprinkle with 1/4 cup chopped cilantro, and drizzle additional ranch and BBQ sauce if desired; serve warm.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Measuring Spoons
  • Measuring cup
  • Spatula or spoon
  • Oven

Notes

  • Pre-baking the naan for a few minutes makes the edges crispier.
  • Toss minced garlic with the chicken and ranch for extra flavor if desired.
  • If your chicken is already seasoned, additional garlic may not be necessary.