This Grilled Chicken Flatbread is a savory, satisfying recipe built on the perfect foundation—crispy naan or flatbread. I love how juicy chunks of seasoned chicken are layered over a creamy roasted garlic sauce, then topped with mozzarella, roasted red peppers, and fresh basil. It’s quick enough for a weeknight dinner but impressive enough to serve to guests.

Why You’ll Love This Recipe

I keep coming back to this flatbread because it’s a comfort food dream. First off, it’s a smart shortcut when I don’t want to mess with pizza dough—naan works beautifully. The roasted garlic sauce adds depth, the grilled chicken brings that smoky, tender bite, and the melted cheese pulls it all together. Whether I’m cooking for family or just want something better than delivery, this flatbread always hits the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken
2 boneless skinless chicken breasts, cut into ½” cubes
1 tsp Italian seasonings
½ tsp kosher salt
¼ tsp black pepper
1 Tbsp unsalted butter

For the Sauce
2 Tbsp unsalted butter
½ Tbsp olive oil
½ large red onion, sliced into ¼” strips
1 tsp minced garlic
½ tsp Italian seasonings
¼ cup all-purpose flour
1 cup low-sodium chicken stock
½ cup whole or 2% milk
5-6 cloves roasted garlic, finely chopped
¼ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese
⅓ cup heavy cream

For the Flatbreads
1 Tbsp olive oil
4 naan breads or flatbreads
1 cup shredded mozzarella
½ cup roasted red peppers, drained
fresh basil, chopped

Directions

Prepare the Chicken
I start by tossing the cubed chicken with Italian seasonings, salt, and pepper in a medium bowl. Then I melt butter in a large skillet over medium-high heat, add the chicken, and cook for about 8–10 minutes until it’s fully cooked. Once done, I set it aside.

Make the Roasted Garlic Sauce
Using the same skillet, I melt more butter with a splash of olive oil over medium-low heat. I add the red onion, garlic, and Italian seasonings and sauté for a few minutes until the onions soften. Then I remove them and set them aside.

Next, I melt the remaining butter, stir in the flour, and cook it for a couple of minutes to make a roux. Then I whisk in chicken stock, milk, chopped roasted garlic, salt, and pepper. I let that simmer, stirring frequently, for about 8–10 minutes until it thickens slightly. After that, I add Parmesan cheese and cream and stir until smooth. Finally, I return the onions to the skillet and let the sauce simmer a few more minutes.

Assemble the Flatbreads
While the sauce finishes, I brush the naan with olive oil and grill them for 1–2 minutes per side until they’re warm and slightly crisp. I spread a generous layer of the sauce over each flatbread, then top them with the cooked chicken, shredded mozzarella, roasted red peppers, and a sprinkle of fresh basil.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I like switching up this recipe depending on what I have in the fridge. Sometimes I use grilled steak or leftover rotisserie chicken. For a vegetarian version, I skip the meat and load up with mushrooms, zucchini, and spinach. I’ve even swapped out the roasted garlic sauce for pesto or marinara on busy nights—it’s flexible and always delicious.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I prefer using the oven or air fryer at 350°F for about 5–7 minutes. It brings the crispness back to the flatbread better than the microwave.

FAQs

What kind of flatbread should I use?

I usually go with store-bought naan, but any pre-baked flatbread works. Even pita can make a good base if that’s what I have on hand.

Can I make the garlic sauce in advance?

Yes, I often make the roasted garlic sauce a day ahead. It keeps well in the fridge and reheats beautifully on the stove.

What’s the best way to roast garlic?

I cut the top off a garlic bulb, drizzle it with olive oil, wrap it in foil, and roast it at 400°F for about 35–40 minutes. It comes out soft, sweet, and perfect for this sauce.

Can I use pre-cooked chicken?

Absolutely. I’ve used leftover grilled chicken or rotisserie chicken when short on time. Just warm it slightly before adding it to the flatbread.

Is this recipe spicy?

No, it’s more savory and creamy than spicy. If I want some heat, I add crushed red pepper flakes or a few jalapeño slices.

Conclusion

This Grilled Chicken Flatbread is the kind of recipe I lean on when I want something fast, satisfying, and seriously flavorful. The roasted garlic sauce adds a rich, gourmet touch, and the naan makes it easy to throw together any night of the week. Whether it’s pizza night or I just want to shake up my dinner routine, this one always delivers.