Smoky Mustard Chicken Flatbreads with Gouda and Caramelized Onion

These smoky mustard chicken flatbreads are a perfect weeknight dinner that comes together in under 30 minutes. Crispy flatbreads are topped with a tangy smoky mustard sauce, tender seasoned chicken, sweet caramelized onions and a blend of melted smoked Gouda and mozzarella cheese. Fresh scallion greens add a bright finish, making every bite a balance of savory, smoky and cheesy goodness.

This recipe is easy to customize-add your favorite hot sauce or chili flakes for extra heat. Serve as a main dish or cut into smaller pieces for a crowd-pleasing appetizer.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 cup Smoked Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, peel and thinly slice onion. Trim and thinly slice scallions, separating whites from greens.
2. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with Fry Seasoning, salt and pepper. Cook, stirring occasionally, until beginning to brown, 2-4 minutes. Add onion and scallion whites; cook, stirring occasionally, until onion has softened and chicken is cooked through, 2-4 minutes more. Season with salt and pepper.
3. Meanwhile, place flatbreads, dimpled sides down, on a baking sheet. Brush or rub each flatbread with a drizzle of olive oil; lightly season with salt and pepper. Toast on top rack until golden brown, 3-5 minutes. Once toasted, remove sheet from oven. Carefully flip flatbreads so dimpled sides are up; spread evenly with smoky mustard. Sprinkle with smoked Gouda and mozzarella. Top with chicken mixture. Return to top rack; bake until cheese melts and flatbreads are crispy, 3-4 minutes.
4. Garnish flatbreads with scallion greens. Slice into pieces as desired. Divide between plates and serve. Tip: Finish with your favorite hot sauce or chili flakes for extra heat.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute smoked Gouda with another smoked cheese like provolone or cheddar and mozzarella with any melting cheese.

Can I make this ahead?

The flatbreads are best enjoyed fresh, but you can prep the chicken and onion mixture ahead and assemble just before baking.

What if I don't have fry seasoning?

You can use a blend of paprika, garlic powder, onion powder, salt and pepper as a substitute.