Chicken Bacon Ranch Flatbread
This 20 minute chicken bacon ranch flatbread is an easy dinner recipe that works as a great base for using up other ingredients like vegetables.
Servings 1 person
Equipment
- small baking sheet pan ¼ size
- baking mat or parchment paper (optional)
- Measuring cups, spoons
- cutting board
- knife
- spoon
Ingredients
- 1 medium flatbread pita, naan, or similar flatbread
- ½ cup shredded mozzarella cheese
- ⅓-1/2 cup chopped or shredded cooked chicken breast
- 1 strip cooked bacon crumbled/chopped
- 1-2 Tablespoons prepared ranch dressing
- 1 whole green onion sliced (or cilantro)
- optional add ons: see notes
Instructions
- Preheat oven to 400 degrees F.
- Place flatbread on baking sheet lined with a baking mat or parchment paper (optional, but it'll prevent your flatbread from sticking, make clean-up easier)
- Spoon 1-2 Tablespoons prepared ranch dressing over flatbread. Covering whole flatbread, except about ½ inch for crust.
- Evenly sprinkle ½ cup shredded mozzarella cheese over ranch. Then evenly distribute ⅓-1/2 cup chicken and 1 strip chopped bacon over cheese.
- Bake for 8-10 minutes. Until cheese is bubbling and crust has browned to preference. Remove from oven and top with 1 sliced green onion (you can add the green onion before baking, but I like to add it after) or cilantro.
- Slice and enjoy immediately. Store leftovers in an airtight container for 3-5 days, or until smell changes.
- To reheat: broil for a few minutes (watch closely), cook in toaster oven, or microwave for 45 seconds-1 ½ minutes.
Video
Notes
- Use leftover chicken, rotisserie chicken. Can be chopped or shredded. Either works.
- Use a mix of mozzarella, cheddar, and parmesan cheese if desired.
- This recipe makes between 1-2 servings depending on the size of your flatbread.
- Optional additional toppings: thawed corn kernels, thin sliced red onion, thin sliced zucchini, sliced mushrooms, spinach, tomatoes, green pepper, other vegetables
- Serve as is or with a simple salad.