Description

Craving a quick, spicy, and cheesy dish that’s perfect for game day or a weeknight dinner? What if you could whip up a mouthwatering flatbread loaded with zesty buffalo chicken and creamy ranch in under 30 minutes? Say hello to Buffalo Ranch Chicken Flatbread! This savory treat combines crispy naan or flatbread with tangy buffalo-sauced chicken, melty mozzarella, and a ranch dressing base, finished with optional blue cheese and green onions. Ideal for parties, casual gatherings, or a fun family meal, it’s a beginner-friendly recipe that delivers bold flavors.

Ingredients

For the Flatbread

Naan or Flatbreads (2, about 8–10 inches each): Provide a sturdy, slightly chewy base that crisps up beautifully.
Cooked Shredded Chicken (1½ cups): Adds protein and soaks up the buffalo sauce for a hearty topping.
Buffalo Sauce (½ cup): Brings the signature spicy, tangy kick to the chicken.
Ranch Dressing (½ cup): Creates a creamy, cooling base that balances the heat.
Shredded Mozzarella (1 cup): Melts into a gooey, cheesy layer that ties the flavors together.
Blue Cheese Crumbles (½ cup, optional): Add a pungent, tangy contrast for buffalo wing enthusiasts.
Green Onions (2 tbsp, chopped): Provide a fresh, mild crunch for garnish.

Substitutions and Variations

Naan/Flatbread: Use pita bread, pizza dough, or gluten-free flatbread; homemade flatbread (1 cup flour, ½ tsp baking powder, ½ cup yogurt, kneaded and rolled) works well.
Chicken: Substitute with shredded rotisserie chicken, grilled chicken, or cooked ground chicken; use tofu or jackfruit for a vegetarian version.
Buffalo Sauce: Adjust heat with milder hot sauce or mix with 2 tbsp butter for a smoother flavor; use sriracha for a different spicy twist.
Ranch Dressing: Swap with blue cheese dressing for a stronger flavor or Greek yogurt mixed with ranch seasoning for a lighter option.
Mozzarella: Replace with cheddar, Monterey Jack, or a pizza blend; use vegan cheese for a dairy-free version.
Blue Cheese: Omit for a milder flavor or use feta crumbles for a different tangy note.
Green Onions: Substitute with chopped cilantro, parsley, or chives for a fresh garnish.
Vegan Option: Use vegan flatbread, plant-based chicken, vegan buffalo sauce, vegan ranch, and vegan cheese; skip blue cheese or use vegan crumbles.
Gluten-Free: Use gluten-free naan or flatbread and ensure all ingredients (e.g., buffalo sauce, ranch) are gluten-free.

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Instructions

Preheat the Oven:
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray for easy cleanup.
- Tip: Ensure the oven is fully preheated for a crispy flatbread base.
Prepare the Buffalo Chicken:
- In a medium mixing bowl, combine 1½ cups cooked shredded chicken with ½ cup buffalo sauce.
- Toss until the chicken is evenly coated, about 1 minute.
- Tip: Shred chicken finely for even distribution, and adjust buffalo sauce to taste for more or less heat.
Assemble the Flatbreads:
- Place 2 naan or flatbreads on the prepared baking sheet.
- Spread ¼ cup ranch dressing evenly over each flatbread, leaving a ½-inch border for a crust-like edge.
- Divide the buffalo-sauced chicken evenly between the flatbreads, spreading it over the ranch dressing.
- Sprinkle ½ cup shredded mozzarella over each flatbread, ensuring even coverage.
- If using, scatter ¼ cup blue cheese crumbles over each flatbread for extra tang.
- Tip: Spread toppings to the edges for full flavor in every bite, and press lightly to help them adhere.
Bake:
- Bake in the preheated oven for 10–12 minutes, or until the cheese is melted, bubbly, and slightly golden, and the flatbread edges are crisp.
- Check for doneness: the chicken should be warmed through, and the cheese should be fully melted.
- Tip: Rotate the baking sheet halfway through if your oven has hot spots, and watch closely to avoid burning the edges.
Garnish and Serve:
- Remove the flatbreads from the oven and sprinkle 1 tbsp chopped green onions over each.
- Let cool for 2–3 minutes, then slice into wedges or strips using a pizza cutter or sharp knife.
- Serve warm, optionally with extra ranch or buffalo sauce on the side for dipping.
- Tip: Slice into smaller pieces for appetizers or larger wedges for a main dish, and serve immediately for the best texture.