BBQ-Ranch Chicken Flatbreads
These BBQ-Ranch Chicken Flatbreads are quick, flavorful, and perfect for busy nights or casual gatherings with smoky BBQ and creamy ranch on crispy flatbread.
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup BBQ sauce choose your favorite brand or homemade
- 1/2 cup ranch dressing
- 4 flatbreads store-bought or homemade
- 1 cup shredded cheese cheddar or mozzarella work best
- 1/2 red onion thinly sliced
- 1/2 cup sliced green bell pepper
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
Prepare the Chicken
- Season chicken breasts lightly with salt and pepper. Heat a skillet over medium heat and cook chicken for 5-7 minutes per side until cooked through (165°F/75°C). Let rest, then slice or shred into bite-sized pieces.
Toss the Chicken in BBQ Sauce
- Place sliced or shredded chicken in a bowl and pour BBQ sauce over it. Mix well to coat every piece generously.
Assemble the Flatbreads
- Preheat oven to 400°F (200°C). Lay flatbreads on a baking sheet lined with parchment paper. Spread ranch dressing evenly over each flatbread. Distribute BBQ-coated chicken evenly over the ranch layer. Sprinkle shredded cheese, then top with red onion and green bell pepper slices.
Bake Until Melty and Crisp
- Bake in the oven for 10-12 minutes until cheese is melted and edges of flatbreads are golden and crispy. Watch carefully to avoid burning.
Garnish and Serve
- Remove flatbreads from oven. Sprinkle with chopped fresh cilantro. Slice into pieces and serve immediately.
Equipment
- Skillet
- Baking Sheet
- Parchment Paper
- Cutting Board
- Mixing Bowl
Notes
- Marinate chicken in olive oil, salt, and pepper for 30 minutes for juicier meat.
- Combine mozzarella and cheddar cheeses for meltiness and flavor.
- Add red pepper flakes before baking for a spicy kick.
- Toast flatbreads briefly before assembling for extra crunch.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or skillet to keep crisp.