How to make Buffalo Chicken Flatbread
Ingredients
- 4 tablespoons unsalted butter
- ½ cup Frank’s RedHot Sauce
- 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
- 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)
Directions
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.
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.
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.
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.
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!
Why You’ll Love This Buffalo Chicken Flatbread
Buffalo Chicken Flatbread is a fantastic dish that combines spicy flavor with cheesy goodness. It’s a perfect option for a quick meal or a party snack. The combination of tender chicken coated in buffalo sauce and melted cheese on warm naan creates a heavenly taste. Plus, it’s easy to customize with your favorite toppings or extra hot sauce for those who like more heat!
Nutritional Benefits
- Chicken: a good source of lean protein, which supports muscle growth and repair.
- Cheese: provides calcium and protein, essential for bone health and overall nutrition.
- Naan Bread: offers carbohydrates, giving you energy.
- Spices: like garlic and herbs can boost your immune system and add flavor without calories.
Overall, this dish brings together tasty elements while offering nutritional benefits, making it a great choice for a delightful meal.
What to Serve With Buffalo Chicken Flatbread
Consider pairing this flatbread with:
- Fresh Veggies: Carrot and celery sticks with ranch or blue cheese dip.
- Salads: A simple side salad, like Caesar or garden salad, adds crunch and freshness.
- Drinks: A cold soda or a refreshing beer can complement the heat from the buffalo sauce.
These options keep the meal balanced while enhancing the experience with different textures and flavors.
How to Store Buffalo Chicken Flatbread
To store leftover flatbread:
- Allow the flatbreads to cool completely.
- Wrap them in plastic wrap or aluminum foil.
- Place them in an airtight container or a zip-top bag.
Store in the refrigerator for up to 3 days. You can also freeze the flatbreads. Wrap them well and store them in the freezer for up to 3 months. To reheat, place them in the oven at 350℉ for about 10-15 minutes until warmed through.
Tips and Mistakes to Avoid
- Don’t Overcook the Chicken: To keep it juicy, cook just until no longer pink.
- Watch the Oven: Ovens can vary; keep an eye on the flatbreads to avoid burning.
- Adjust Spice Levels: If you’re not into heat, use less hot sauce or put your choice of sauce on the side.
These simple tips will help you achieve the best results.
Variations
You can easily modify this recipe to suit your taste:
- Veggie Version: Substitute chicken with sautéed vegetables like bell peppers, mushrooms, and zucchini for a vegetarian option.
- Different Proteins: Try substituting chicken with turkey, shrimp, or even tofu for a different take.
- Cheese Choices: Experiment with different cheese blends, such as pepper jack for additional spice or feta for a tangy flavor.
The flexibility of the recipe makes it fun to try different twists!
FAQs
1. Can I use regular bread instead of naan?
Yes, you can use any flatbreads or pita bread if naan is not available. Just adjust the cooking time as needed based on the type of bread.
2. How can I make this dish spicy?
Add more hot sauce or sprinkle some crushed red pepper flakes on top before serving for an extra kick.
3. Can I make this ahead of time?
Yes, you can prepare the chicken and buffalo sauce in advance. Keep them refrigerated and assemble the flatbreads just before baking. This makes it easy to serve when you’re ready!
Buffalo Chicken Flatbread is a delicious and adaptable dish that will surely become a favorite for anyone who enjoys a spicy, cheesy treat. Enjoy making and sharing this delightful recipe!
Buffalo Chicken Flatbread
Ingredients
For the buffalo sauce
- 4 tablespoons unsalted butter
- ½ cup Frank's RedHot Sauce
For the chicken
- 2 tablespoons olive oil
- 1 large boneless, skinless chicken breast (about ½ pound, fat trimmed, sliced thin)
- 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
To assemble
- 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 pieces scallions (sliced, for serving)
Instructions
Preparation
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- 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.
Cooking 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.
- 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.
Assembling the flatbreads
- 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.
- 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.
Baking
- Place the baking sheet into the preheated oven and bake for 9-11 minutes or until the cheese is golden brown and bubbly.
Serving
- Remove the flatbreads from the oven. Drizzle each flatbread with ranch dressing or blue cheese dressing, and extra buffalo sauce (if desired), and top with sliced scallions. Serve immediately and enjoy!