Crispy BBQ Chicken Flatbreads with Ranch Drizzle

Forget pizza night-these crispy flatbreads are about to become your new favorite weeknight dinner. Topped with tangy-sweet BBQ chicken, a blend of mozzarella and white cheddar and finished with a cool ranch dressing drizzle, they’re everything you crave in one bite.

The secret? Preheating the baking sheet gives the flatbreads an extra-crispy, golden crust. While the chicken and peppers cook up in minutes, you’ll toast the flatbreads until perfectly crunchy. Then it’s just a quick melt under the broiler, slice and serve. Dinner doesn’t get much easier-or more delicious!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

1.5 ounce Ranch DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place a lightly oiled baking sheet on the top rack (for 4 servings, use 2 sheets on top and middle racks) and preheat the oven to 450°F. Wash and dry the produce. Core, deseed and dice the green pepper into ½-inch pieces.
2. Pat the chicken dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Add the chicken and green pepper; season with salt and pepper. Cook, stirring, until the chicken is browned and cooked through, 4-6 minutes. Stir in the BBQ sauce, then remove from heat.
3. Carefully place the flatbreads on the preheated baking sheet. Drizzle both sides of each flatbread with olive oil and season with salt and pepper. (For 4 servings, divide flatbreads between 2 sheets and toast on top and middle racks, swapping positions halfway through.) Toast on the top rack until golden brown and crisp, 3-4 minutes.
4. Evenly top the toasted flatbreads with the BBQ chicken mixture, mozzarella and cheddar. Return to the oven until the cheese melts, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters. Divide between plates, drizzle with ranch dressing and serve. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover or rotisserie chicken. Just skip the cooking step and stir the chicken with the BBQ sauce and sautéed peppers.

What if I don't have flatbreads?

You can substitute with naan, pita bread or even a pre-made pizza crust. Adjust toasting time as needed.

Can I make this dairy-free?

Absolutely! Use dairy-free mozzarella and cheddar alternatives and a dairy-free ranch dressing.