Buffalo Chicken Flatbread
Spicy shredded chicken, a gooey mozzarella–cheddar blend, and a cool drizzle of ranch or blue cheese baked on crisp flatbreads. Fast, bold, and perfect for game day, quick dinners, or party appetizers.
Ingredients
Main Ingredients
- 2 flatbreads naan or prepared flatbread
- 1 cup cooked shredded chicken leftover or rotisserie
- 0.25 cup buffalo sauce adjust to taste
- 1 cup mozzarella cheese shredded
- 0.25 cup cheddar cheese shredded
- 2 tbsp ranch or blue cheese dressing for drizzling after baking
- 2 tbsp green onions sliced; or parsley for garnish
Optional Toppings
- 0.25 cup red onion thinly sliced
- 2 tbsp turkey bacon bits cooked and crumbled
- 1 tbsp extra buffalo sauce for finishing drizzle
- 2 tbsp celery diced, for crunch
- 1 tbsp jalapeños finely diced, optional
Instructions
- Preheat: Heat oven to 400°F (200°C). Line a baking sheet with parchment or preheat a pizza stone.
- Mix chicken: Toss shredded chicken with buffalo sauce until coated.
- Assemble: Place flatbreads on the sheet/stone. Divide buffalo chicken over each; top with mozzarella and cheddar.
- Bake: 10–12 minutes, until cheese is bubbly and edges are golden. For extra crispness, bake last 2 minutes directly on the rack.
- Finish & serve: Drizzle with ranch or blue cheese. Garnish with green onions and any optional toppings. Slice and serve hot.
Notes
Tips: Use freshly shredded cheese for best melt; lightly toast flatbreads before topping if you prefer extra crisp. Adjust heat with mild or hot buffalo sauce.
Make-ahead: Prep buffalo chicken up to 3 days ahead. Assemble unbaked flatbreads and refrigerate up to 6 hours or freeze; bake from chilled/frozen (add 2–3 minutes).
Variations: BBQ Buffalo—mix in a little BBQ sauce. Ranch Lover—spread a thin layer of ranch under the chicken. Veggie—use chickpeas or tofu. Extra Creamy—stir a few tablespoons cream cheese or Greek yogurt into the chicken.
Allergen note: Pork- and alcohol-free as written; use gluten-free flatbreads and dairy-free cheeses/dressing if needed.