Buffalo Chicken Flatbread

A spicy, tangy, and creamy twist on flatbread, this Buffalo Chicken Flatbread comes together in just about 30 minutes. Perfect as a party appetizer or a simple weeknight dinner, it’s topped with buffalo sauce, tender chicken, mozzarella, and drizzled with blue cheese dressing. The addition of green onions brings a bright, fresh finish.

Why You’ll Love This Recipe

I love how this recipe hits all the right notes: bold buffalo flavor, melty cheese, and a hint of cool creaminess from the blue cheese dressing. It’s quick to make, versatile for gatherings or easy dinners, and always a crowd-pleaser. Plus, it’s easy for me to customize it to my taste with extra sauce or cheese.

Ingredients

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 flatbreads (14.5‑ounce equivalent)
2 teaspoons light olive oil
1/2 cup buffalo wing sauce (plus more if desired)
1 1/2 cups diced cooked chicken (about 3/4 pound)
1 cup shredded mozzarella cheese
1/3 cup blue cheese dressing
1/3 cup sliced green onions (about 3 green onions)

Directions

1. I preheat the oven to 425 °F.

2. I place the flatbreads on a parchment‑lined baking sheet and brush the edges with olive oil.

3. I bake the flatbreads for 5 minutes, until they’re warmed through and starting to crisp.

4. I remove them from the oven and spread the buffalo sauce evenly on top.

5. I top with diced chicken and shredded mozzarella, then drizzle on the blue cheese dressing.

6. I bake again for 12–15 minutes, until the edges are lightly browned. To get a golden top, I broil on high for the last 1–2 minutes.

7. I take the flatbreads out of the oven, sprinkle on the green onions, and add extra buffalo sauce or blue cheese if I want more flavor or visual appeal.

8. I slice into small squares for appetizers or larger wedges for dinner.

Servings and timing

Makes about 5 servings.
Total time: 30 minutes (10 minutes prep + 20 minutes cook).

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place one flatbread on a baking sheet in a 350 °F oven for 8–10 minutes, or until the cheese is melted and the crust is crisp again. I can also reheat individual slices in the toaster oven for a few minutes.

FAQs

What can I use instead of blue cheese dressing?

I sometimes swap in ranch dressing as a milder alternative that still adds creaminess and flavor.

Can I make this ahead of time?

Yes—I can prepare everything up to step 5, then refrigerate the assembled flatbreads (on the sheet pan covered with plastic wrap) for a few hours before baking.

What type of flatbread works best?

I find that a thin, naan‑style flatbread crisps nicely, but any store‑bought rectangular or round flatbread works well.

How spicy is this?

It has a moderate kick from the buffalo sauce. I control the heat by adjusting how much sauce I add, and I can cool it down with extra blue cheese or a side of ranch or cucumber slices.

Can I use homemade chicken?

Absolutely. I’ve used leftover rotisserie chicken or grilled chicken that I dice myself with great results.

Conclusion

I love how this Buffalo Chicken Flatbread delivers on flavor and convenience in one delicious package. Whether I’m feeding friends at a game night or making a fuss-free family dinner, it always hits the spot. It’s tasty, customizable, and ready in no time—definitely a recipe I’ll return to again and again.