Buffalo Chicken Flatbread

This Buffalo Chicken Flatbread is quick, easy-to-make, and so flavorful, it should be on a restaurant menu! Made with fluffy naan bread, homemade buffalo sauce, and ranch-seasoned chicken breast, these homemade flatbread pizzas are versatile and great for both parties and busy weeknight dinners.

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings flatbreads

Calories 907kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Buffalo Sauce

4 tablespoons unsalted butter
½ cup Frank's RedHot Sauce

For the Chicken Breast

2 tablespoons olive oil
1 large (about ½ pound) boneless, skinless chicken breast fat trimmed, sliced thin into bite-sized pieces
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon dried chives
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon black pepper

For the Buffalo Chicken Flatbread

3 large (10-inch diameter) naan bread
1 cup low-moisture, part-skim mozzarella cheese shredded
½ cup cheddar cheese shredded
3 tablespoons ranch dressing or blue cheese dressing for serving
3 scallions sliced, for serving

Instructions

Preheat the Oven: Preheat the oven to 425℉ and line a rimmed baking sheet with parchment paper.
Make the Buffalo Sauce: In a small mixing bowl, melt the butter in the microwave using 30-second increments on HIGH power. Once melted, add the hot sauce and whisk well to combine. Set aside.
4 tablespoons unsalted butter, ½ cup Frank's RedHot Sauce
Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast and cook for 5-7 minutes or until the chicken is no longer pink.
2 tablespoons olive oil, 1 large (about ½ pound) boneless, skinless chicken breast
Season the Chicken: Sprinkle the dried dill, parsley, chives, garlic powder, onion powder, kosher salt, and black pepper over the cooked chicken. Stir and cook for an additional 1-2 minutes. Remove the skillet from the heat.
1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried chives, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
Toss Chicken with Buffalo Sauce: Add 2 tablespoons of the prepared buffalo sauce to the cooked chicken, and toss to combine, making sure the chicken is coated with the sauce.
Assemble the Flatbreads: Place the naan bread on the parchment-lined baking sheet. Spread 2-3 tablespoons of buffalo sauce on each flatbread as the base. Sprinkle the shredded mozzarella and cheddar cheese over the buffalo sauce on each flatbread. Then, evenly distribute the prepared buffalo chicken over the cheeses.
3 large (10-inch diameter) naan bread, 1 cup low-moisture, part-skim mozzarella cheese, ½ cup cheddar cheese
Bake the Flatbreads: Place the baking sheet into the preheated oven and bake for 9-11 minutes or until the cheese is golden brown and bubbly.
Serve: Remove the flatbreads from the oven. Drizzle each flatbread with ranch dressing or blue cheese dressing, extra buffalo sauce (if desired), and sliced scallions. Serve immediately and enjoy!
3 tablespoons ranch dressing or blue cheese dressing, 3 scallions

Notes

Note: If you end up with extra buffalo sauce, it can be stored in the refrigerator for up to 2 weeks.
Quick Tip: Shred your own cheese from a block for the best texture and flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Make Ahead: For frozen, ready-to-bake buffalo chicken flatbread pizzas, assemble the flatbreads with toppings, skip baking, and freeze on a baking sheet until solid. Wrap tightly in plastic wrap and foil and freeze for 2 to 3 months. To bake, preheat oven to 425℉, bake frozen flatbreads for 12-15 minutes until golden brown and bubbly.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.