This BBQ Chicken French Bread Pizza is a perfect choice for a busy weeknight or your next game day — packed with flavor and ready in under 30 minutes.
I usually exercise restraint when cooking for the blog: I decide beforehand whether I’ll eat the finished dish or save it for later. For this pizza, the intent was to save it. That plan didn’t last long — it was simply too tempting and I dug in immediately. No regrets.
This recipe is fast and easy because it uses a loaf of French bread instead of a traditional pizza crust. Choose a fresh loaf with some give when squeezed — not an extra-hard, crusty baguette. Yes, I admit it: I give the bread a little squeeze to check it.
Slice the loaf lengthwise and place the two halves on a foil-lined baking sheet.
For the sauce, combine 1/2 cup jarred marinara with 1/4 cup BBQ sauce and set aside. Use your favorite BBQ sauce — the blend of marinara and BBQ creates a tangy, slightly sweet base that complements the chicken and cheese.
Chop two boneless, skinless chicken breasts into small, bite-sized pieces. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat and cook the chicken until nearly done. Season as it cooks with about 1 teaspoon Lawry’s Seasoned Salt (or your preferred all-purpose seasoning) and fresh ground pepper to taste.
Stir in 3 tablespoons BBQ sauce, reduce heat to medium and simmer for 3–4 minutes until the chicken is cooked through and the sauce has thickened. Remove from heat and set aside.
Thinly slice about 1/2 cup red onion.
Grate or shred the cheese: use an 8-ounce ball of fresh mozzarella (shredded) and about 1/2 cup shredded cheddar for a melty, flavorful topping.
Spread the marinara/BBQ sauce mixture evenly over each half of the French bread.
Top each half with the prepared chicken, then scatter the thinly sliced red onions over the top. Cover with the shredded mozzarella and cheddar.
Bake in a preheated 425°F (220°C) oven for about 10 to 12 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle with 2 tablespoons chopped cilantro, if desired — cilantro pairs nicely but can be added to individual servings for those who prefer more or less.
Let the pizza rest a few minutes before slicing. This helps the cheese settle and makes slicing easier.
BBQ Chicken French Bread Pizza
Ingredients
- 2 tablespoons vegetable oil
- 1 loaf French bread
- 2 boneless, skinless chicken breasts, cut into small pieces
- 1 teaspoon Lawry’s Seasoned Salt (or preferred seasoning)
- Fresh ground pepper, to taste
- 1/4 cup plus 3 tablespoons BBQ sauce, divided
- 1/2 cup marinara sauce
- 1/2 cup thinly sliced red onion
- 8 ounces fresh mozzarella, shredded
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro (optional)
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with foil.
- Heat oil in a large skillet over medium-high heat. Sauté the chopped chicken until nearly cooked; season with seasoned salt and pepper. Stir in 3 tablespoons BBQ sauce, reduce heat to medium, and simmer 3–4 minutes until chicken is cooked through and sauce thickens. Remove from heat.
- In a small bowl combine the remaining 1/4 cup BBQ sauce with the 1/2 cup marinara. Split the French bread in half and place on the prepared sheet. Spread the sauce mixture on each half, then divide the chicken evenly over the bread and top with sliced red onions. Sprinkle with shredded mozzarella and cheddar.
- Bake 10–12 minutes, until cheese is melted and bubbly. Remove from oven, sprinkle with chopped cilantro if desired, let rest 5 minutes, then slice and serve.
Nutrition (per serving)
Calories: 726 | Carbohydrates: 83 g | Protein: 43 g | Fat: 24 g | Sodium: 2115 mg
Nutrition information is an estimate calculated from generic ingredients and may vary. Check product labels for precise values.
Adapted from Allrecipes.
