Buffalo Chicken Flatbread for One

Ingredients

Scroll down to the buffalo chicken flatbread recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.

• Olive oil: Use it to sautee vegetables, if you want
• Onion: sauteed onions are delicious on buffalo chicken flatbread
• Flatbread: Use what you have on hand/access too. Premade or homemade Single Serving Pizza Dough, flatbread, pita, naan all work.
• Ranch/Blue Cheese Dressing: Again use what you prefer or have on hand. Both are creamy and pair nicely with buffalo sauce. This can be your pizza sauce, or you can use your hot sauce. Either works.
• Chicken breast: Quickly cook up some chicken, or for even easier assembly, use precooked/leftover chicken.
• Hot sauce: I just drizzle hot sauce on top to make it buffalo. Buffalo sauce usually is as simple as hot sauce + butter, but many recipes add vinegar or garlic/onion powder, etc. Choose a tasty hot sauce and call it good for ease.
• Vegetables: Sauteed vegetables are tasty on this pizza. But no need to add them. It's up to you.
• Mozzarella, cheddar cheese: I like a combination of mozzarella and cheddar cheese with the sauce and hot sauce. Bleu cheese + cheddar or mozzarella is delicious on buffalo chicken flatbread.

Instructions

Scroll down to the buffalo chicken flatbread recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.

1. Spoon ranch or blue cheese dressing on flatbread. Drizzle hot sauce on chopped chicken, toss until it's coated. Distribute on flatbread.

(optional) Sautee sliced onions before cooking flatbread. Place small saucepan over medium-low heat, pour olive oil into pan, then add sliced yellow onions. Cook 5-10 minutes.

2. Add thinly sliced vegetables if desired. Sprinkle mozzarella cheese and shredded cheddar cheese.

3. Bake at 425 degrees for 7-10 minutes, or until cheese is browned and bubbly. Remove and slice. Drizzle ranch (or BBQ Ranch!) or bleu cheese over your buffalo chicken flatbread. Enjoy.

Storage/Reheating Tips

Store leftover buffalo chicken flatbread in an airtight container for about a week. Reheat in microwave, broil in the oven, Air Fryer, or toaster oven for crispy edges.

Substitutions/Tips

• Use precooked or homemade pizza dough if you don't have flatbread.
• Use rotisserie or other precooked chicken.
• Use Franks RedHot hot sauce or other hot sauce.
• Empty your fridge and add whatever vegetables you have on hand (squash, onions, bell pepper, corn, etc) to add to this buffalo chicken flatbread.
• Other great add-ins: crumbled blue cheese, red pepper flakes, sliced green onion, or cilantro

Other good pizza/flatbread recipes

• Single Serving Pizza
• Pear, Arugula, and Prosciutto Flatbread
• Fig & Prosciutto Pizza
• Chicken Bacon Ranch Flatbread
• Peach Caprese Pizza

Repurpose flatbread

• Serve buffalo chicken flatbread toppings as a salad or wrap: add buffalo chicken, cheese, and vegetables over lettuce
• Enjoy as a salad, or wrap in tortilla for a wrap. The ranch or blue cheese will be great over it.

What to do with leftover ingredients

When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.

• Chicken: Instant Pot Chicken Fried Rice, Chicken Bacon Sheetpan Dinner, or Chicken and Broccoli.
• Hot sauce: Add to Shrimp & Steak Fajitas.
• Cheese: Add to Fajitas, Brisket Grilled Cheese, Frozen Breakfast Sandwiches, or Vegetarian Burrito Bowl.
• Vegetables: Zucchini and Feta Salad, Whole Wheat Zucchini Bread, Chicken Bacon Ranch Flatbread.

Want time saving tips to make recipes like this buffalo chicken flatbread delivered to your inbox? Click here to download my Cooking for One Time Saving Tips.

Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started.