This Buffalo Chicken Flatbread is perfect for parties, game day, or an easy weeknight dinner. It's ready in about 30 minutes (including cooking the chicken) and can be prepped ahead of time and baked when you're ready to eat.
Recipe Overview
Time: 30 Minutes. Save 15 minutes by using rotisserie chicken.
Ingredients: Chicken breast, buffalo sauce, mozzarella, flatbreads, green onion, blue cheese or ranch dressing, olive oil, and seasoning.
Ease: Pretty Easy. You just have to cook the chicken, assemble the pizza, and bake.
Ingredients & Substitutions
- Chicken Breast - Chicken breast works great for this recipe, but chicken tenderloins or chicken thighs also work if that's what you have on hand.
- Buffalo Sauce - Use your favorite buffalo sauce. I used Frank's medium buffalo sauce. Go with mild or hot, depending on how spicy you like it.
- Mozzarella - Mozzarella works perfectly on this pizza. You could also use Monterey jack or a pizza blend.
- Flatbreads - Stonefire's long, rectangular flatbreads are my go-to for all my flatbread pizzas. They bake up crispy on the edges and soft in the center, perfect for flatbread pizzas.
- Dressing - I like to drizzle blue cheese dressing on top (a habit I picked up while living in Buffalo, NY), but ranch dressing works just as well if you prefer.
- Green Onion - Adds a fresh pop of color and a mild onion flavor that pairs perfectly with the buffalo sauce.
- Seasoning - I used a mix of smoked paprika, garlic powder, onion powder, salt, and pepper for extra flavor, but you can easily swap in your favorite all-purpose or chicken seasoning blend.
Full ingredient list with quantities in the recipe card below
How to Make Buffalo Chicken Flatbread
Cook Chicken
Season and cook the chicken in a skillet until juicy and fully cooked, then toss it in buffalo sauce.
Assemble the Flatbread
Spread buffalo sauce over the flatbreads, add mozzarella, and top with the buffalo chicken.
Bake & Serve
Bake until the cheese is melted and bubbly, then drizzle with dressing, sprinkle with green onions, slice, and enjoy!
Tip
Dice the Chicken - Cut the chicken into small, bite-sized pieces so every bite of flatbread gets a little bit of everything. If you find chicken breasts tricky to cut evenly, chicken tenderloins are a bit easier to dice.
Make Ahead of Time
Fridge: Cook the chicken and assemble the flatbread (steps 2-6), then cover and refrigerate for up to 24 hours. When you're ready to eat, bake at 400F for 11-14 minutes. Top with sliced green onions and dressing before serving.
Freeze: Cook the chicken and assemble the flatbread (steps 2-6). Then, wrap it tightly in foil and freeze for up to 2 months. When ready to bake, place it straight from the freezer into a 400F oven and bake for 15-18 minutes, or until heated through and the cheese is melted. Finish with sliced green onions and dressing.
Common Questions
Yes! Rotisserie chicken is a great shortcut. Just toss about 2 cups of shredded chicken in buffalo sauce before assembling the flatbread.
Absolutely. Use mild buffalo sauce or mix your buffalo sauce with a little ranch or melted butter to tone down the heat.
Store leftover flatbread in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375F until warmed through and crispy again.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Saucy Buffalo Chicken Flatbread
Ingredients
- 1 lb chicken breast cut into very small bite-sized pieces*
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup + 2 tablespoons buffalo sauce divided
- 2 flatbreads I used Stonefire
- 2 cups shredded mozzarella cheese
- 4 green onions sliced (optional)
- ⅓ cup blue cheese or ranch dressing
Instructions
- Preheat your oven to 400F.
- Season the diced chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 7-10 minutes, stirring occasionally, until the chicken is fully cooked through.
- Remove the skillet from heat and toss the cooked chicken with 2 tablespoons of buffalo sauce.
- Place the flatbreads on the prepared baking sheet. Brush each one with a thin layer of the remaining buffalo sauce.
- Sprinkle mozzarella cheese evenly over each flatbread, then top with the buffalo chicken.
- Bake for 10-13 minutes or until the flatbreads are golden brown and the cheese is melted and bubbly.
- Drizzle with blue cheese or ranch dressing, sprinkle with green onions, and slice before serving.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!