Crispy BBQ Chicken Flatbreads with Ranch and Two Cheeses

Forget pizza night-these crispy flatbreads are about to become your new favorite canvas for bold flavors. We’re piling on tangy-sweet BBQ chicken, a double dose of melty cheese (mozzarella and white cheddar) and a cool drizzle of ranch dressing. The result? A perfectly balanced, utterly satisfying meal that comes together in under 30 minutes.

Whether you’re looking for a quick weeknight dinner or a fun twist on game-day eats, these flatbreads deliver. The golden, crunchy base holds up to all the toppings without getting soggy and the combination of smoky BBQ, creamy ranch and sharp cheddar is simply irresistible. Let’s get cooking!

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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 Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Lightly oil a baking sheet (or two for 4 servings) and place on the top rack to preheat. Wash and dry the green pepper. Core, deseed and dice it into ½-inch pieces.
2. Pat the chicken breast strips dry with paper towels. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and diced green pepper; season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, 4-6 minutes. Stir in the BBQ sauce, then remove the pan from heat.
3. Carefully place the flatbreads onto 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 two preheated sheets; 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, then sprinkle with mozzarella and white cheddar. Return to the oven and bake 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.
5. Note: Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use pre-cooked chicken or rotisserie chicken?

Yes, you can use pre-cooked chicken. Simply shred or dice it and add it to the pan with the green pepper just to warm through, then stir in the BBQ sauce.

What can I use instead of flatbreads?

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

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven or toaster oven to restore crispness.