My husband and I love a good flatbread – what’s better than buttery naan topped with your favorite ingredients? Nothing! My husband and I have been experimenting with lots of topping combinations, but we kept coming back to this BBQ version. The best part? It’s a great way to enjoy summery barbeque flavors without having to bear the cold to man the grill 😉
What You’ll Need
These flatbreads are super simple, and you may already have the ingredients on hand. You’ll need 12 mini naan flatbreads, your favorite barbeque sauce, shredded cheddar cheese, butter, balsamic vinegar, red onions, and cubed boneless skinless chicken breasts, and ranch dressing to finish.
Getting Started
Preheat your broiler. Prepare two baking sheets with foil, and add the naan, flat side up, to the baking sheets. Broil until beginning to turn golden brown (watch carefully, the broiler can quickly burn!), they should start to look like the butter is “melting” out of the bread.
Once the naan has browned, remove from the oven.
Make the Topping
Melt the butter over medium heat until bubbling and foamy, then add the onions and salt & pepper (to taste).
Cook until the onions soften and start to become translucent, about 10-15 minutes.
Add the balsamic vinegar and cook until mostly absorbed, about 5 minutes.
Add the chicken and salt and pepper (to taste), stir until combined. Continue cooking, stirring constantly, until the chicken is cooked through and reaches a minimum internal temperature of 165 degrees, then remove from heat.
Carefully flip the flatbreads and top evenly with barbeque sauce.
Top each flatbread with the chicken and onion mixture, then with cheese.
Broil until cheese is melted and bubbly, about 3-5 minutes, then drizzle with ranch.
Caramelized Onion & BBQ Chicken Flatbreads
Servings: 6
Prep Time: 5 minutes
Cook Time: 30-35 minutes
Ingredients
- 12 mini naan flatbreads
- 2 cups of your favorite barbeque sauce
- 2 red onions, peeled, halved and thinly sliced
- 3 tablespoons butter
- 4 tablespoons balsamic vinegar
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1″ cubes
- salt and pepper (to taste)
- ranch dressing
Instructions
- Preheat your broiler
- Prepare two baking sheets with foil, and add the naan, flat side up, to the baking sheets.
- Broil until beginning to turn golden brown (watch carefully, the broiler can quickly burn!), they should start to look like the butter is “melting” out of the bread.
- Once the naan has browned, remove from the oven.
- Melt the butter over medium heat until bubbling, then add the onions and salt & pepper (to taste).
- Cook until the onions soften and start to become translucent, about 10-15 minutes.
- Add the balsamic vinegar and cook until mostly absorbed, about 5 minutes.
- Add the chicken and salt and pepper (to taste), stir until combined. Continue cooking, stirring constantly, until the chicken is cooked through and reaches a minimum internal temperature of 165 degrees, about 10 minutes.
- Remove from heat.
- Carefully flip the flatbreads and top evenly with barbeque sauce.
- Top each flatbread with the chicken and onion mixture, then with cheese.
- Broil until cheese is melted and bubbly, about 3-5 minutes, then drizzle with ranch.
- Serve immediately.
Basil & Thyme 