Buffalo Chicken Flatbreads

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: flatbreads

Calories: 410kcal

Author: Lauren

These Buffalo Chicken Flatbreads are an easy, flavor-packed dinner made with mini naan, shredded chicken, Buffalo sauce, melty cheese, and red onion. Ready in just 20 minutes, they're perfect for busy weeknights, game day, or a quick family meal.

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Ingredients

4 mini naan flatbreads
2 cups shredded chicken (226g)
1/3 cup buffalo sauce (80g)
1 cup shredded mozzarella cheese (112g)
1/2 cup shredded triple cheddar (56g)
1/4 cup thinly sliced red onion (30g) optional
Optional for topping: ranch dressing, thinly sliced green onions, crumbled blue cheese or feta cheese

Instructions

Preheat the oven to 400°F. Line a sheet pan with parchment paper or lightly grease.
In a small bowl, toss the shredded chicken with the buffalo sauce.
Place the naan flatbreads on the prepared sheet pan. Sprinkle each flatbread with a little mozzarella cheese, then top with the buffalo chicken and red onion.
Sprinkle the remaining mozzarella and cheddar cheese over the top.
Bake for 10–12 minutes, or until the cheese is melted and the edges of the flatbreads are golden.
Top with green onions and a drizzle of ranch, blue cheese dressing, or extra buffalo sauce, as desired. Slice and serve warm.

Notes

Store leftover flatbreads in an airtight container in the refrigerator for up to 3-4 days.

To reheat leftover flatbread, bake at 350°F for 5–8 minutes or warm in the air fryer for 3–4 minutes until heated through and crispy again. While you can microwave leftovers, the flatbread won't stay as crisp.

These are best enjoyed fresh but still make excellent leftovers for lunch the next day.

Nutrition