Crispy BBQ Chicken and Bacon Flatbreads with Ranch Drizzle

Forget takeout-these loaded flatbreads are ready in just 20 minutes and packed with smoky, savory flavor. Crispy flatbreads are topped with shredded mozzarella, saucy BBQ chicken and crispy bacon, then baked until the cheese is melty and golden. A drizzle of creamy buttermilk ranch dressing adds the perfect tangy finish.

This recipe is a fantastic weeknight dinner solution that comes together in no time. The combination of sweet BBQ sauce, salty bacon and cool ranch is irresistible. Serve them as a main dish or cut into smaller pieces for a crowd-pleasing appetizer.

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position. Wash and dry all produce.
2. Heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop the bacon. Carefully discard all but a thin layer of bacon fat from the pan (reserve for cooking).
3. While the bacon cooks, halve, peel and thinly slice the onion. Peel and mince the garlic.
4. Open the package of chopped chicken and drain any excess liquid. Heat the pan with reserved bacon fat over medium-low heat (add a drizzle of oil if needed). Add the chicken and onion in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Add the garlic and cook until fragrant, 1 minute. Remove from heat and stir in the BBQ sauce and 2-3 tablespoons of water until the chicken is coated.
5. Meanwhile, place the flatbreads on a baking sheet. Toast on the top rack until golden, 3-4 minutes.
6. Sprinkle the toasted flatbreads evenly with mozzarella cheese. Top with the BBQ chicken mixture and chopped bacon.
7. Return the baking sheet to the top rack and bake until the cheese is melted, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters.
8. Divide the flatbreads between plates. Drizzle with buttermilk ranch dressing. Serve any remaining dressing on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone, Monterey Jack or a blend of Italian cheeses for a different flavor.

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 until crispy.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads and ensure your BBQ sauce and ranch dressing are certified gluten-free.