This buffalo chicken flatbread is so easy, fast, and delicious. It's the perfect quick weeknight meal when you're craving something cheesy that's still substantial. It's great as an appetizer for entertaining too!
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Ingredient Notes and Substitutions
Naan or Flatbread: We get a two pack of naan from the bakery section of our local grocery store. You can also use pre-cooked flatbread or pizza crust.
Cooked chicken: We use rotisserie chicken, but any cooked chicken will do (even canned chicken would work).
Sharp white cheddar cheese: We love the flavor that sharp cheddar cheese adds to this flatbread. Buy a block and grate it yourself for best results.
Shredded mozzarella cheese: The mozzarella mixes well with the cheddar for some extra melting power.
Frank's RedHot Sauce: We put Frank's on almost everything and the ingredients are great. If you want a creamier buffalo sauce, you could swap it out for a creamy buffalo sauce like Sweet Baby Ray's.
Ranch Dressing Mix: Any dry packaged ranch dressing mix works well. We usually use Hidden Valley. Alternatively, you can use bottled ranch dressing or your favorite homemade ranch recipe. Blue cheese dressing would also work well!
Greek yogurt: We mix this in with the ranch dressing mix and milk. You can substitute sour cream if you prefer.
Milk: We use this to thin out the ranch. Use whatever kind of milk you drink and have on hand. Water would work too.
Green onions: We use these for garnish. They're optional but delicious. Pickled jalapeños are great too.
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F. Place the naan or flatbread on a baking sheet.
Step 2: Combine greek yogurt, milk, 1 tablespoon of Frank's, ranch dressing mix in a small mixing bowl. In a separate mixing bowl, combine the chicken and the rest of the Frank's.
Step 3: Top each naan with a generous layer of the ranch dressing, half of the cheese, the chicken, and then the remaining cheese.
Step 4: Bake for 10 minutes, or until the cheese is melted and the crust reaches your desired level of crispiness (it gets REALLY crispy around the 15 minute mark).
Step 5: Top with green onions, drizzle with the remaining ranch, and cut into squares. Enjoy!
Frequently asked questions
Store leftover flatbread in an air-tight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and bake at 400°F until warm or air fry at 400° until warm.
Any cooked chicken will work, so this is great for using up leftovers. We prefer shredded chicken, but chunks would work too. We use a rotisserie chicken.
📖 Recipe
Buffalo Chicken Flatbread
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This buffalo chicken flatbread is so easy, fast, and delicious. It's the perfect quick weeknight meal when you're craving something cheesy that's still substantial. It's great as an appetizer for entertaining too!
Ingredients
2 4.4 ounce baked naan breads or flatbreads (or 1 large one)
½ cup greek yogurt
¼ cup milk
Half of a 1 ounce ranch packet
½ cup plus 1 tablespoon Frank's RedHot Sauce, divided
2 cups shredded cooked chicken
4 ounces grated sharp white cheddar
4 ounces grated mozzarella cheese
Chopped green onions, for garnish
Instructions
- Preheat your oven to 425°F. Place each naan or flatbread on a baking sheet.
- Combine greek yogurt, milk, 1 tablespoon of Frank's, ranch dressing mix in a small mixing bowl. In a separate mixing bowl, combine the chicken and the rest of the Frank's.
- Top each piece of naan with a generous layer of the ranch dressing, half of the cheese, the chicken, and then the remaining cheese.
- Bake for 10 minutes, or until the cheese is melted and the crust reaches your desired level of crispiness (it gets REALLY crispy around the 15 minute mark).
- Top with green onions, drizzle with the remaining ranch, and cut into squares. Enjoy!
Notes
We use rotisserie chicken, but any cooked chicken will do (even canned chicken would work).
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: ¼th of recipe
- Calories: 420
- Sugar: 4.4 g
- Sodium: 1943.4 mg
- Fat: 16.7 g
- Carbohydrates: 26.7 g
- Protein: 37.4 g
- Cholesterol: 104.7 mg
Michael says
Loved this flatbread recipe! It taste amazing and doesn't require that much prep which made it perfect for watching football.