Spicy Buffalo Chicken Flatbread with Creamy Ranch Drizzle

There’s something magical about the combination of spicy buffalo chicken and cool, creamy ranch. When you pile that duo onto a crispy flatbread with a quick homemade tomato sauce and fresh mozzarella, you get a meal that’s both comforting and exciting.

This recipe comes together in under 30 minutes, making it perfect for busy weeknights. The flatbreads bake up golden and crunchy, while the chicken stays juicy and packed with flavor. Drizzle on the buffalo sauce and ranch dressing for a finishing touch that takes every bite over the top.

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Ingredients

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

4 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a baking sheet on the top rack. Wash and dry all produce. Core, seed and dice the green peppers. Dice the tomatoes. Pat chicken dry with paper towels. In a medium bowl, toss chicken with celery salt, 1 tablespoon ranch spice and a pinch of salt and pepper.
2. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add chicken and green peppers. Cook, stirring occasionally, until chicken is cooked through and peppers are crisp-tender, about 5 minutes. Season with salt and pepper, then transfer to a plate.
3. Reduce heat to medium. Add diced tomatoes and 3 tablespoons water to the same pan. Cook until tomatoes soften and become slightly saucy, about 2 minutes. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
4. Carefully remove the hot baking sheet from the oven. Drizzle with olive oil and place flatbreads on top. Spoon the tomato sauce evenly over each flatbread. Top with the chicken-pepper mixture and then mozzarella cheese. Return to the oven and bake until flatbreads are crispy and cheese is melted, 8-10 minutes.
5. While flatbreads bake, make the sauces. For the buffalo sauce: combine 2 tablespoons butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in honey, hot sauce and sriracha. For the ranch dressing: in another small bowl, mix 2 teaspoons ranch spice with sour cream. Add water 1 teaspoon at a time until it reaches a drizzling consistency. Season with salt.
6. Remove flatbreads from the oven. Transfer to a cutting board and slice. Drizzle with buffalo sauce and ranch dressing or serve ranch on the side for dipping. Serve immediately.

Recipe Tips

FAQ

Can I use pre-cooked chicken?

Yes, you can use leftover or rotisserie chicken. Just skip the initial cooking step and add the chicken with the peppers to warm through.

What can I substitute for flatbreads?

Naan, pita bread or even pre-baked pizza crusts work well as substitutes.

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 to maintain crispiness.