Crispy BBQ Chicken and Bacon Flatbreads with Ranch Drizzle

Forget takeout-these loaded flatbreads are about to become your new weeknight hero. Crispy oven-toasted flatbreads are piled high with shredded mozzarella, smoky bacon and tender chicken coated in tangy BBQ sauce. A quick trip under the broiler melts the cheese to golden perfection.

The finishing touch? A drizzle of cool, creamy buttermilk ranch dressing that cuts through the richness and ties everything together. Best of all, this entire meal comes together in just 20 minutes, making it ideal for busy evenings when you want something delicious without the fuss.

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (use top and middle for 4 servings) and preheat to 450°F. Wash and dry all produce. Heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally and reducing heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from the pan (you’ll use it later). Once cool, roughly chop the bacon.
2. While the bacon cooks, halve, peel and thinly slice the onion. Peel and mince the garlic.
3. Open the package of chopped chicken and drain any excess liquid. Heat the pan with reserved bacon fat over medium-low heat. (If there isn’t enough fat, add a drizzle of oil.) 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, stirring, until fragrant, about 1 minute. Remove from heat. Stir in the BBQ sauce and a splash of water (2-3 tablespoons for 2 servings; 4-6 for 4) until the chicken is evenly coated.
4. 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 halfway.) Evenly sprinkle the flatbreads with mozzarella, then top with the BBQ chicken mixture and chopped bacon. 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. Divide among plates, drizzle with ranch dressing and serve with any remaining dressing on the side.

Recipe Tips

FAQ

Can I use pre-cooked chicken or rotisserie chicken?

Yes, you can use pre-cooked chicken. Simply shred or chop it and add it to the pan with the onion and garlic, then stir in the BBQ sauce and heat through.

Can I make these flatbreads ahead of time?

These are best enjoyed fresh out of the oven. However, you can prep the toppings (cook bacon, sauté chicken and onion) in advance and assemble just before baking.

What can I use instead of flatbreads?

You can substitute naan, pita bread or even pre-baked pizza crusts. Adjust baking time as needed.