This Buffalo Chicken Flatbread is the perfect combination of spicy, cheesy, and crispy. Loaded with buffalo-sauced chicken, gooey melted cheese, and a drizzle of ranch or blue cheese dressing, it’s a quick and easy meal that’s great for lunch, dinner, or even as a game-day appetizer.
Why You’ll Love This Recipe
- Spicy, cheesy, and full of bold flavors
- Ready in under 30 minutes for a quick meal
- Perfect for game days, gatherings, or weeknight dinners
- Easy to customize with different toppings
- Uses store-bought flatbread for convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pre-made flatbread (naan, pita, or thin pizza crust)
- Cooked chicken breast, shredded or diced
- Buffalo sauce
- Mozzarella cheese, shredded
- Cheddar cheese, shredded
- Red onion, thinly sliced
- Ranch or blue cheese dressing
- Fresh cilantro or green onions for garnish
- Crumbled blue cheese (optional)
Directions
- Preheat the Oven: Set to 400°F (200°C).
- Prepare the Chicken: In a bowl, mix the cooked shredded chicken with buffalo sauce until fully coated.
- Assemble the Flatbread: Place flatbread on a baking sheet. Sprinkle mozzarella and cheddar cheese evenly over the top. Add the buffalo chicken and sliced red onion.
- Bake: Bake for 10-12 minutes until the cheese is melted and bubbly.
- Garnish & Serve: Drizzle with ranch or blue cheese dressing and sprinkle with cilantro or green onions. Add crumbled blue cheese if desired. Slice and enjoy!
Servings and Timing
- Servings: 2-4
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-25 minutes
Variations
- Spicy Kick: Add sliced jalapeños or extra hot sauce.
- Low-Carb Option: Use a cauliflower crust or keto-friendly flatbread.
- Extra Crispy: Bake the flatbread for 5 minutes before adding toppings.
- Dairy-Free Version: Use dairy-free cheese and dressing alternatives.
- Different Protein: Try shredded rotisserie chicken, turkey, or grilled shrimp.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Bake at 375°F for 5-7 minutes or heat in a skillet until warm.
- Freezing: Freeze assembled (unbaked) flatbread for up to 2 months. Bake from frozen, adding a few extra minutes.
FAQs
Can I use store-bought buffalo sauce?
Yes! Frank’s RedHot is a great choice, or make your own by mixing hot sauce with melted butter.
What type of flatbread works best?
Naan, pita, or thin-crust pizza bases work well.
Can I make this ahead of time?
Yes! Assemble everything in advance and bake just before serving.
Is this recipe gluten-free?
Use gluten-free flatbread or a cauliflower crust.
Can I add more veggies?
Absolutely! Bell peppers, tomatoes, or spinach make great additions.
What’s the best cheese for buffalo chicken flatbread?
Mozzarella melts well, while cheddar adds a nice sharpness. Blue cheese is also a classic pairing.
How do I make it extra crispy?
Pre-bake the flatbread for 5 minutes before adding toppings.
Can I grill this instead of baking?
Yes! Grill over medium heat for about 5 minutes, covered, until the cheese melts.
Can I make this keto-friendly?
Use a keto-friendly flatbread and sugar-free buffalo sauce.
What’s a good dipping sauce?
Ranch, blue cheese, or extra buffalo sauce are great choices.
Conclusion
Buffalo Chicken Flatbread is a quick, easy, and delicious meal packed with bold flavors. Whether you’re making it for a weeknight dinner, a party, or game day, this cheesy, spicy flatbread is sure to be a hit. Try it today and enjoy a crispy, flavorful bite every time!
PrintBuffalo Chicken Flatbread
This flatbread is loaded with buffalo-sauced shredded chicken, melted cheese, and finished with a drizzle of ranch or blue cheese dressing. It’s crispy, flavorful, and ready in just 20 minutes—perfect for a quick dinner or game-day snack!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 flatbreads (4 servings) 1x
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Ingredients
For the Flatbread:
- 2 store-bought flatbreads (naan, pita, or thin pizza crust)
- 1 tablespoon olive oil (for brushing)
For the Buffalo Chicken:
- 1 ½ cups cooked shredded chicken (rotisserie works great!)
- ¼ cup buffalo sauce (Frank’s RedHot recommended)
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Toppings:
- 1 cup shredded mozzarella cheese
- ¼ cup crumbled blue cheese (optional)
- ¼ red onion, thinly sliced
- ¼ cup chopped celery (for crunch)
- 1 tablespoon chopped fresh parsley or green onions
For Drizzling:
- ¼ cup ranch or blue cheese dressing
- Extra buffalo sauce (optional)
Instructions
-
Preheat the Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Prepare the Buffalo Chicken:
- In a bowl, toss shredded chicken with buffalo sauce, melted butter, garlic powder, and onion powder until well coated.
-
Assemble the Flatbread:
- Place the flatbreads on the baking sheet and brush lightly with olive oil.
- Sprinkle a light layer of mozzarella cheese on each flatbread.
- Evenly distribute the buffalo chicken over the cheese.
- Add red onion slices and blue cheese crumbles (if using).
-
Bake:
- Bake for 10-12 minutes, or until the cheese is melted and bubbly.
-
Finish & Serve:
- Remove from the oven and sprinkle with chopped celery and fresh parsley or green onions.
- Drizzle with ranch or blue cheese dressing and extra buffalo sauce if desired.
- Slice and serve immediately!
Notes
- Make It Extra Crispy: Bake the flatbread for 2-3 minutes before adding toppings.
- Low-Carb Option: Use a keto flatbread or cauliflower crust.
- Customize It: Add sautéed mushrooms, bell peppers, or extra cheese!