An effortless blend of smoky grill marks and creamy indulgence, this flatbread is my favorite way to pretend I’m at a high-end bistro without ever leaving my kitchen. A perfect combo of garlicky crust, velvet-smooth Alfredo, charred sweet peppers, and tender chicken that hits every single craving the moment the cheese starts to bubble and brown.
Jump to RecipeGrilled Chicken Flatbread Recipe Ingredients
- 12 oz flatbread (usually 2–3 pieces depending on the brand)
- ½ lb chicken breast
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 red bell pepper (for roasting)
- ¼ cup shredded mozzarella cheese
- ¼ cup fresh basil, chopped
- 1 garlic clove, peeled and halved
- Salt and black pepper, to taste
- 1 tbsp vegetable oil (for the pan)
How To Make Grilled Chicken Flatbread Recipe
- Cook your chicken: Season the chicken breast with salt and pepper. Heat the oil in a skillet over medium-low heat and cook the chicken for 6–7 minutes per side until the internal temperature reaches 165°F. Remove it from the pan and let it rest for at least 5 minutes before slicing it into thin strips.
- Roast the pepper: Place the bell pepper under a broiler or directly over a gas flame until the skin is blackened and blistered. Immediately place it in a paper bag or a bowl covered with plastic wrap for 15–20 minutes to steam. Peel off the charred skin, remove the seeds, and slice into strips.
- Prep the flatbread: Preheat your oven to 175°C (350°F). Take your halved garlic clove and rub the cut side vigorously all over the top surface of each flatbread to infuse it with aroma.
- Assemble the base: Spread a layer of Alfredo sauce over the flatbread. Be careful not to go too thick—you want just enough to coat the bread without making it soggy. Top with the sliced chicken, half of the roasted peppers, and the shredded mozzarella.
- Bake to perfection: Place the flatbreads directly on the oven rack (or a baking sheet for a softer crust) and bake for 6–8 minutes. You are looking for the cheese to be fully melted and the edges of the bread to be crisp and golden.
- Finish and serve: Remove from the oven and top with the remaining roasted peppers and a generous handful of fresh basil. Slice into triangles for that perfect aesthetic and serve immediately.
Recipe Tips
- The Garlic Rub: Rubbing the garlic on the toasted bread is a classic Italian trick; the rough texture of the bread acts like a grater, catching the garlic oils for a punchy flavor that beats garlic powder any day.
- Avoid the Sog: If you are using a very thin flatbread, pre-bake it for 2 minutes before adding the sauce to create a moisture barrier.
- Resting is Essential: If you slice the chicken the second it leaves the pan, all the juice will run out onto the board, leaving your flatbread topping dry and rubbery.
- Pepper Hack: If you’re in a time crunch, high-quality jarred roasted red peppers work beautifully as a substitute for roasting your own.
What To Serve With Grilled Chicken Flatbread
This light yet satisfying meal pairs perfectly with fresh, crisp sides.
- A simple arugula salad with lemon and olive oil
- A chilled glass of Pinot Grigio or a light Rosé
- Creamy tomato basil soup for dipping
- Roasted zucchini fries or a fruit salad
How To Store Grilled Chicken Flatbread
- Refrigerate: Store leftover slices in an airtight container for up to 2 days.
- Reheat: To keep the crust crispy, reheat in a toaster oven or a dry skillet over medium heat. The microwave will make the flatbread soft and chewy.
- Freeze: You can freeze the baked flatbread for up to 1 month. Wrap tightly in foil and reheat directly from frozen in a 375°F oven.
Grilled Chicken Flatbread Nutrition Facts
- Calories: ~320 kcal (per portion)
- Carbohydrates: 28g
- Protein: 22g
- Fat: 14g
- Fiber: 2g
- Sugar: 3g
Nutrition information is estimated and may vary based on the size of the flatbread and the richness of the Alfredo sauce.
FAQs
Absolutely! It’s a great way to save time. Just shred the chicken and toss it with a little black pepper before adding it to the flatbread.
If you want to switch it up, try adding caramelized onions, sliced mushrooms, or even a drizzle of balsamic glaze right before serving for extra “umami.”
The recipe itself depends on the base you choose. You can easily make this gluten-free by using a GF-certified flatbread or cauliflower crust.
Grilled Chicken Flatbread Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy3
servings20
minutes15
minutes320
kcalGrilled Chicken Flatbread Recipe Description: A quick and elegant flatbread featuring garlic-rubbed crust, creamy Alfredo sauce, tender seared chicken, and smoky roasted red peppers.
Ingredients
12 oz flatbread
½ lb chicken breast
1 cup Alfredo sauce
1 red bell pepper
¼ cup mozzarella
¼ cup fresh basil
1 garlic clove
Salt & pepper
Oil
Directions
- Sear seasoned chicken breast for 6-7 minutes per side, rest, and slice thin.
- Roast the red pepper until charred, steam, peel, and slice into strips.
- Rub the flatbread with a cut garlic clove while the oven preheats to 175°C.
- Spread a thin layer of Alfredo sauce and top with chicken, half the peppers, and cheese.
- Bake for 6-8 minutes until the cheese is bubbling and edges are crisp.
- Top with remaining peppers and fresh basil before slicing.
Notes
- Use a “thin crust” Alfredo sauce or reduce a standard one slightly so it doesn’t run off the edges.
- Fresh basil should always be added after baking to preserve its bright color and delicate flavor.
- If you don’t have a broiler, you can sauté the peppers with the onions for a similar (though less smoky) result.
