Crispy BBQ Chicken and Bacon Flatbreads with Ranch Drizzle

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

This recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of sweet BBQ sauce, salty bacon and cool ranch is irresistible. Serve 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

10 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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position (and middle position if baking 4 servings). 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. Discard all but a thin layer of bacon fat from the pan (reserve for later).
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. In the last minute, stir in the garlic and cook until fragrant.
5. Remove the pan from heat. Stir in the BBQ sauce and a splash of water (2-3 tablespoons for 2 servings; 4-6 tablespoons for 4 servings) until the chicken is well coated.
6. Meanwhile, place the flatbreads on a baking sheet. Toast on the top rack until golden, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets and toast on top and middle racks, swapping positions halfway through.)
7. Sprinkle the toasted flatbreads evenly with mozzarella. Top with the BBQ chicken mixture and chopped bacon.
8. Return to the top rack and bake until the cheese melts, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters.
9. Divide the flatbreads between plates. Drizzle with buttermilk ranch dressing and serve with 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. The goal is a good melting cheese.

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 crisp.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads and ensure your BBQ sauce and ranch dressing are gluten-free. Check labels to be safe.