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This BBQ Ranch Chicken Flatbread brings together the smoky sweetness of barbecue and tangy ranch in a quick meal that's perfect for busy weeknights or casual entertaining. I created this recipe when looking for a way to use leftover rotisserie chicken, and it's become one of our family's most requested dinners.
My teenagers originally turned their noses up at this "not real pizza" dish, but now they specifically ask for it before their sports games. The combination of flavors satisfies everyone's cravings without the fuss of making traditional pizza dough.
Ingredients
- Flatbread or naan: Provides the perfect sturdy base that gets crispy around the edges
- Cooked shredded chicken: Works best when still moist and tender
- BBQ sauce: Creates that sweet and smoky foundation
- Ranch dressing: Adds a creamy tanginess that balances the BBQ perfectly
- Mozzarella cheese: Melts beautifully for that essential cheese pull
- Corn kernels: Bring unexpected sweetness and texture
- Green onions: Provide a fresh pop of color and mild onion flavor
- Olive oil: Helps create a crispier crust when brushed on the edges
Step-by-Step Instructions
- Preheat Your Oven:
- Set your oven to 400°F and allow it to fully preheat while you prepare the toppings. Position a rack in the middle of the oven for even cooking.
- Prepare The BBQ Chicken:
- Combine your shredded chicken with BBQ sauce in a bowl, making sure every piece is well coated. For extra flavor, warm this mixture slightly in the microwave for 30 seconds to help the sauce penetrate the chicken.
- Prepare The Flatbreads:
- Arrange your flatbreads on a large baking sheet and brush the edges with olive oil. This creates a gorgeous golden crust. If your flatbreads are refrigerated, let them sit at room temperature for 10 minutes before topping.
- Add The Base Layer:
- Spread ranch dressing evenly across each flatbread, leaving about half an inch around the edges. The ranch acts as both a sauce and flavor enhancer for the other ingredients.
- Add The Toppings:
- Distribute the BBQ chicken mixture evenly over each flatbread, then scatter corn kernels across the surface. Cover everything with an even layer of shredded mozzarella cheese, making sure to reach all the way to the edges.
- Bake To Perfection:
- Bake for 10 to 12 minutes, watching carefully during the last few minutes. The flatbreads are done when the cheese is completely melted and starting to bubble, with edges turning golden brown.
- Finish And Serve:
- Remove from the oven and immediately sprinkle with sliced green onions. Let cool for 1 to 2 minutes before slicing with a pizza cutter or sharp knife into manageable pieces.
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The corn might seem like an unusual pizza topping, but it was a happy accident when I ran out of traditional toppings one night. Its sweet burst complements the savory chicken so perfectly that it's now non-negotiable in our house version.
Make-Ahead Options
This flatbread can be assembled up to 8 hours before baking. Simply prepare everything as directed, but instead of baking, cover with plastic wrap and refrigerate. When ready to serve, add an extra minute or two to the baking time. The flavors actually develop nicely when the ingredients have time to meld together.
Ingredient Substitutions
The beauty of this recipe lies in its flexibility. No flatbread? Use pita, tortillas, or even a pre-baked pizza crust. For a lighter version, Greek yogurt can replace half the ranch dressing. Rotisserie chicken works wonderfully, but grilled chicken breast, leftover turkey, or even chickpeas for a vegetarian option are excellent substitutes. Pepper jack cheese creates a spicier version that pairs beautifully with the sweet BBQ sauce.
Serving Suggestions
These flatbreads make a complete meal on their own, but they shine even brighter alongside a simple green salad with vinaigrette. For entertaining, cut into small squares and serve as appetizers. My family enjoys them with a drizzle of hot honey for an extra dimension of flavor. On hot summer evenings, they pair wonderfully with a cold pasta salad or fresh fruit for a no-fuss dinner.
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This quick and flavorful recipe is sure to become a family favorite, combining convenience and deliciousness in every bite!
Frequently Asked Questions
- → Can I use a different type of bread?
Yes, you can substitute flatbread with naan, pita, or even a thin pizza crust for similar results.
- → What’s the best way to cook the chicken for this dish?
Shredded rotisserie chicken works great for convenience, but you can also cook and shred chicken breasts or thighs for a homemade touch.
- → Can I make this vegetarian?
Absolutely! Replace the chicken with roasted vegetables, like zucchini, mushrooms, or bell peppers, while keeping the BBQ and ranch flavors.
- → What other toppings can I add besides corn?
You can add sliced jalapeños, diced tomatoes, or even crispy bacon bits to elevate the flavor profile.
- → Can I prepare this in advance?
Yes, you can assemble the flatbreads ahead of time and refrigerate them. Simply bake when ready to serve.