Buffalo Chicken Flatbread is full of fun and flavor. The Husband and Son order buffalo chicken flatbread when out on the town watching sports in South Jersey sports bars and the like. So, I decided to try to whip some up at home. Annnnd, they approve big time.
My recipe features the buffalo chicken, blue cheese, mozzarella, scallions and jalapeno for a kick. You can totally omit the jalapeno if you do not like a spicy vibe.
I hope your family loves this dish. It is great for parties or when you have a Happy Hour style dinner. (We do that quite a bit in mi casa).
Buffalo Chicken Flatbread
Course: AppetizersCuisine: AmericanDifficulty: Easy16
servings15
minutes20
minutesThis recipe is for 2 12-inch-by-6-inch rectangle flatbreads.
Ingredients
2-3 lbs. boneless chicken breasts, cut into strips (You will have leftover chicken that can be used in salads or sandwiches for the week)
2 Tbsp. cajun seasoning
2 tsp. garlic powder
1/4 tsp. fresh black pepper
(If Cajun seasoning is salt-free, add 1/4 tsp. salt) My Cajun seasoning has salt included so I do not add more
2 Tbsp. unsalted butter, divided
2 Tbsp. olive oil, plus more for brushing the flatbreads
1 12 oz. bottle favorite Buffalo wing sauce
1 8-oz package shredded mozzarella cheese
1 5-oz. package blue cheese crumbles
1 15.5 oz. bottle favorite blue cheese dressing
4 tsp. fresh jalapeno, minced (optional but recommended)
3 scallions, finely chopped
2 12-inch-by-6-inch flatbreads, such as Stonefire brand, defrosted
Directions
- For the chicken
- In a large mixing bowl, stir together the Cajun seasoning, garlic powder, black pepper and salt if using. Toss chicken strips in the seasoning mixture until evenly coated.
- In a large pan over medium heat, add 1 Tbsp. butter and 1 Tbsp. olive oil. Once bubbly, add half the chicken to the pan. Brown chicken on all sides (about 6-7 minutes total.) Remove cooked chicken to a plate and repeat with remaining chicken. Do not overcrowd the pan. I usually get the chicken cooked in 2 batches total.
- Once cool enough to handle, take out about 3/4 lb. of chicken tenders and dice. This should yield about 1 1/2 to 2 cups of diced chicken. (You may use more or less on your flatbreads as you desire. This recipe will yield extra chicken for later use.)
- Place diced chicken into a mixing bowl and toss with about 1/4 cup of buffalo wing sauce. You may use more if desired. Chicken should be coated but not drenched.
- To prepare the flatbreads
- Preheat the oven to 425 degrees Fahrenheit.
- Place each flatbraed on a baking sheet.
- Using a pastry brush, brush each flatbread with a Tbsp olive oil.
- Using a pastry brush, brush each flatbread with 2 Tbsp. buffalo wing sauce.
- Top each flatbread evenly with mozzarella cheese. I use about 3/4 cup per flatbread.
- Top each flatbread evenly with prepared diced chicken.
- Top each flatbread evenly with chopped jalapeno.
- Place flatbreads in oven and bake for 9-10 minutes, or according to package instructions. If baking both at the same time on two separate baking sheets, you may rotate the sheets halfway through baking.
- Remove from oven.
- Immediately drizzle with blue cheese dressing (about 2 Tbsp). Top with blue cheese crumbles and chopped scallions. Serve with more buffalo sauce and/or blue cheese dressing, if desired.
