Easy Buffalo Chicken Flatbread

Buffalo chicken flatbread topped with shredded chicken, melted cheese, and sliced green onions on a cutting board.

Easy Buffalo Chicken Flatbread

This easy buffalo chicken flatbread is topped with ranch, melted cheese, and a bold buffalo chicken mixture for a quick and satisfying meal. It is perfect for busy weeknights, game day, or a simple lunch.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 2 servings

Course: Main Course

Cuisine: American

Calories: 790

Ingredients Equipment Method Notes

Ingredients

2 naan flatbreads or store-bought flatbreads
2 cup cooked shredded chicken
1/3 cup buffalo sauce
1/2 cup ranch dressing plus more for drizzling if desired
1 1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 cup thinly sliced red onion
1/4 cup chopped green onions
1 tbsp olive oil
chopped fresh parsley or cilantro optional, for garnish

Equipment

mixing bowl
baking sheet
parchment paper
pastry brush
oven
knife or pizza cutter

Method

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, toss the shredded chicken with the buffalo sauce until evenly coated.
Place the flatbreads on the prepared baking sheet. Brush the edges lightly with olive oil if desired.
Spread ranch dressing evenly over each flatbread, leaving a small border around the edges.
Top with the buffalo chicken, then sprinkle on the mozzarella, cheddar, red onion, and green onions.
Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Remove from the oven and let cool for 2 minutes. Slice into pieces, garnish with parsley or cilantro if using, and drizzle with extra ranch if desired.

Notes

You can use naan, pita, or any sturdy flatbread. For extra heat, add more buffalo sauce or a pinch of cayenne. If you prefer, swap the ranch for blue cheese dressing.