Buffalo chicken flatbread is the kind of meal that feels fun without asking much from you. Crispy flatbread, juicy buffalo chicken, bubbly mozzarella, and a blue cheese drizzle. It's ready in 30 minutes, or just 15 if you use rotisserie chicken.
Buffalo sauce goes on both the flatbread base and the chicken, which is what makes every single bite taste like buffalo chicken instead of just a few bites here and there. It's a small step that makes a big difference.
If you love this kind of pizza, my BBQ Chicken Flatbread follows the same easy method but with completely different flavors.
Ingredients & Substitutions
- Chicken Breast - I dice the chicken breast up into bite-sized pieces before cooking them in a skillet. Chicken tenderloins are a little easier to dice evenly if you find breasts tricky to cut. Chicken thighs also work if that's what you have on hand.
- Buffalo Sauce - Use your favorite. I used Frank's medium buffalo sauce. Go with mild or hot depending on your spice preference.
- Flatbreads - Stonefire's long, rectangular flatbreads are my favorite for all my flatbread pizza recipes. They bake up crispy on the edges and stay soft in the center - exactly what you want here.
- 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.
- 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 Small - Cut the chicken into small, bite-sized pieces so every bite of flatbread gets a little of everything.
Don't Overdo the Buffalo Sauce - Buffalo sauce goes on both the flatbread and the chicken, which is what gives you that buffalo flavor in every bite. But too much sauce will make the flatbread soggy, so stick to the amounts in the recipe.
Use Rotisserie Chicken to Cut the Time in Half - Toss about 2 cups of shredded rotisserie chicken in buffalo sauce and skip the cooking step entirely. Dinner goes from 30 minutes to about 15.
Skip Aluminum Foil on the Pan - Bake the flatbread directly on a nonstick or ceramic pan. Foil can prevent the flatbread from crisping up properly and can cause sticking.
Make Ahead of Time
Fridge: Cook the chicken and assemble the flatbread through step 6, then cover and refrigerate for up to 24 hours. When you're ready to eat, bake at 400F for 11-14 minutes. Add green onions and dressing after baking.
Freeze: Assemble the flatbread through step 6, wrap tightly in foil, and freeze for up to 2 months. Bake straight from frozen at 400F for 15-18 minutes, or until heated through and the cheese is melted. Finish with green onions and dressing.
Common Questions
Can I make this less spicy? Absolutely. Use mild buffalo sauce, or mix your buffalo sauce with a little ranch dressing or melted butter to tone down the heat without losing the flavor.
What other proteins work here? Shredded rotisserie chicken is the easiest swap. You could also use ground chicken or leftover chicken from another recipe - my marinated chicken in the air fryer makes great leftovers for recipes like this.
How do I store leftovers? Store 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. The microwave works in a pinch but the flatbread will lose its crispiness.
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!