Grilled Chicken Flatbread – Easy Olive Garden Copycat

This Grilled Chicken Flatbread is a super simple take on the one from Olive Garden — creamy Alfredo sauce, juicy chicken, and roasted red peppers all layered on warm, crispy flatbread. It’s quick (about 25 mins start to finish), budget-friendly, and kinda perfect when you want something good without committing to a full dinner situation.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: Creamy, smoky, cheesy
• Great for: Lazy dinners, low-effort lunches, late-night bites

Why I Like This Recipe

Didn’t even mean to make this. I was standing in front of the fridge, tired, staring at leftover grilled chicken and some flatbread I forgot I bought — and boom. Threw on some jar Alfredo, roasted a pepper real quick, and ended up with this magic. I’ve made it three times since. Takes no brain power, tastes like I actually tried.

Ingredients

• 12 oz flatbread (2–3 pieces depending on size)
• ½ lb chicken breast
• 1 cup Alfredo sauce (store-bought’s fine)
• 1 red bell pepper, grilled or roasted
• ¼ cup shredded mozzarella
• ¼ cup chopped fresh basil
• 1 garlic clove
• Salt & pepper
• A little oil (for cooking)

How To Make Grilled Chicken Flatbread

1. Cook your chicken: Salt, pepper, and a little oil in a pan over medium-low. Give it 6–7 minutes per side. Rest it — seriously — then slice it thin.
2. Roast the pepper: Broil it or char it right on the stove flame (carefully). Once the skin’s blackened, stick it in a paper bag or cover with a bowl for 15–20 minutes. Peel, slice, done.
3. Prep the flatbread: Preheat your oven to 175°C (350°F). Rub a cut garlic clove all over one side of each flatbread. Smells amazing already.
4. Assemble: Layer on the Alfredo, chicken, half the peppers, mozzarella. Not too thick with the sauce or it’ll go soggy — just enough to coat.
5. Bake it: Into the oven for about 6–8 minutes. You’ll know it’s ready when the cheese starts to bubble and the edges crisp up a bit.
6. Finish & serve: Top with the rest of the peppers and a generous sprinkle of fresh basil. Slice it however you like — I go triangles because ✨aesthetic✨.

Tips for Success

• Warm your flatbread before topping if it feels stiff
• Rest the chicken after cooking or it’ll leak juices everywhere
• Don’t skip the garlic rub — it lowkey makes the whole thing
• Use a thin layer of Alfredo. Trust me on this
• Fresh basil at the end = the “oh wow” moment

Storage and Reheating

• Fridge: Cool completely, wrap in foil or an airtight container. Lasts up to 3 days.
• Reheat: Oven at 175°C (350°F) for about 5–7 minutes. Or air fryer — 3–4 minutes for a nice crisp edge. Microwave? Meh. It works, but you’ll lose the crunch.

Frequently Asked Questions

• Can I use store-bought Alfredo sauce?
  Yup. Homemade is great, but jar stuff works perfectly here.
• What kind of flatbread should I use?
  Whatever’s soft and flexible. Store-bought is fine — naan, pita, or even lavash all work.
• Can I swap out the chicken?
  Totally. Rotisserie, grilled thighs, even leftover turkey. Whatever’s hanging around.
• How do I roast peppers without a grill?
  Broiler or open gas flame with tongs. When it looks burnt, you’re on the right track.
• Is this good for meal prep?
  Kinda. It’s best fresh, but you can prep the toppings and build when you’re ready.

Common Mistakes and How to Dodge Them

• Using too much sauce: Flatbread ain’t pizza dough. Too much Alfredo makes it soggy and sad. Go thin.
• Skipping the garlic rub: One clove, a few seconds — it adds so much flavor. You’ll miss it if it’s not there.
• Overcooking the chicken: Medium-low heat, and don’t rush it. Dry chicken ruins the whole vibe.
• Forgetting to rest the chicken: Let it sit 5–10 minutes after cooking. Keeps it juicy and easy to slice.
• Using cold ingredients: Let stuff come to room temp before assembling — helps it cook evenly and crisp up better.

Nutrition Facts (Per Serving)

• Calories: 441 kcal
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 82mg
• Sodium: 984mg
• Potassium: 374mg
• Total Carbohydrate: 51g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 23g

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