Crispy BBQ Chicken Flatbreads with Double Cheese and Ranch Drizzle

Forget traditional pizza-these crispy flatbreads are the ultimate canvas for bold flavors. Topped with tangy-sweet BBQ chicken, a blend of mozzarella and white cheddar and finished with a cool ranch drizzle, they’re a crowd-pleasing meal that comes together in no time.

Perfect for busy weeknights, this recipe uses simple ingredients and straightforward steps to deliver a satisfying dinner with minimal fuss. The flatbreads toast up golden and crisp, providing the perfect base for the savory toppings.

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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 Vegetable 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. Preheat your oven to 450°F. Lightly oil a baking sheet (or two for 4 servings) and place it on the top rack to heat. Wash and dry the produce. Core, deseed and dice the green pepper into ½-inch pieces.
2. Pat the chicken breast strips dry with paper towels. Heat a large drizzle of vegetable 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 and toast on the top and middle racks, swapping rack 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 cheese. Return to the oven and bake until the cheese is melted, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters. Divide among plates, drizzle with ranch dressing and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the mozzarella and white cheddar with other melting cheeses like provolone, Monterey Jack or a Mexican blend.

Can I make this recipe vegetarian?

Absolutely! Omit the chicken and add extra vegetables like sliced mushrooms, bell peppers or red onions. You can also use plant-based chicken strips.

How do I store leftovers?

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