Buffalo Chicken Flatbread
This buffalo chicken flatbread is everything you love about buffalo wings in an easy pizza-style dinner. Made with rotisserie chicken, melty mozzarella, and bold buffalo sauce, it’s ready in 25 minutes.
Servings: 4 servings
Calories: 754kcal
Ingredients
For the Flatbread:
- 2 cups rotisserie chicken shredded or chopped
- ⅓ cup buffalo sauce plus more for drizzling
- 1 tablespoon olive oil
- 4 naan or flatbreads
- 1 ½ cups mozzarella cheese shredded
- ¼ cup red onion thinly sliced
- 2 tablespoons green onions chopped
- 2 tablespoons cilantro chopped
Optional Drizzle:
- ranch dressing or blue cheese dressing
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium bowl, toss the shredded rotisserie chicken with the buffalo sauce until evenly coated.
- Brush each naan or flatbread lightly with olive oil and arrange them on the prepared baking sheet.
- Sprinkle the mozzarella cheese evenly over each flatbread, then distribute the buffalo chicken on top and scatter the red onion slices over the chicken.
- Bake for 12 to 15 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
- Remove from the oven and drizzle with additional buffalo sauce if desired, then garnish with chopped green onions and cilantro.
- Slice and serve warm with ranch or blue cheese dressing on the side, along with carrots and celery if desired.
Notes
- Use rotisserie chicken to save time. It’s tender, flavorful, and ready to go right into the buffalo sauce.
- Warm the naan slightly before topping if it’s been refrigerated. This helps it crisp evenly in the oven.
- Don’t overload the flatbread. A light layer of toppings keeps the crust from getting soggy and helps it bake evenly.
- For extra crisp edges, place the flatbreads directly on the oven rack for the last 2 minutes of baking.
- Want more heat? Add a pinch of crushed red pepper flakes or drizzle extra buffalo sauce before serving.
- Let the flatbreads rest for a minute after baking. This helps the cheese set slightly and makes slicing easier.
- Add freshness at the end. Green onions and cilantro balance the spicy, cheesy flavors perfectly.
- Make the buffalo chicken ahead of time. Store it in the fridge for up to 2 days, then assemble and bake when ready.
- Reheat leftovers in the oven or air fryer to bring back the crisp texture. Avoid the microwave to prevent sogginess.
- Serve with ranch or blue cheese dressing and a side of celery and carrots for that classic buffalo pairing.
Nutrition
Calories: 754kcal | Carbohydrates: 61g | Protein: 52g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 157mg | Sodium: 2135mg | Potassium: 56mg | Fiber: 2g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 295mg | Iron: 0.3mg