Chicken Artichoke Flatbread Recipe

Introduction

Chicken Artichoke Flatbread is a flavorful and satisfying dish, combining tender chicken, creamy spinach artichoke spread, and melted cheeses on a thin, crispy homemade flatbread. Perfect for parties or a cozy dinner, this recipe brings a delightful blend of textures and tastes to your table.

Ingredients

• Bread:
• ¾ cup hot water (110-115°F)
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups flour, plus more for rolling
• ½ teaspoon salt
• 2 Tablespoons olive oil
• Chicken:
• 2-3 chicken breast halves, cut in half horizontally
• Salt and pepper, to taste
• 1 Tablespoon oil
• Spinach Artichoke Spread:
• 1 Tablespoon butter or olive oil
• 2 shallots, minced
• 2-3 garlic cloves, minced
• 2 packages (9 oz each) frozen artichokes, thawed
• 2 packages (8 oz each) cream cheese
• 10 oz frozen spinach, thawed and squeezed dry
• Toppings:
• 1–1 ½ cups mozzarella cheese, finely grated
• 1–1 ½ cups Parmesan cheese, finely grated
• Fresh parsley, minced (optional, for garnish)

Instructions

1. Step 1: In a small bowl, dissolve the yeast and sugar in the hot water. Let it stand for about 5 minutes until the yeast foams.
2. Step 2: In a large bowl or stand mixer, combine flour and salt. Add olive oil and the yeast mixture. Mix with a dough hook on low speed, then increase speed and knead until smooth and elastic, about 5 minutes.
3. Step 3: Cover the dough with plastic wrap and let it rise in a warm place while preparing the other ingredients.
4. Step 4: Cut chicken breast halves in half horizontally. Season both sides with salt and pepper.
5. Step 5: Heat oil in a skillet over medium-high heat. Cook chicken until golden brown on both sides. Cook in batches if needed. Set aside covered, then slice thinly when cool enough to handle.
6. Step 6: Coarsely chop the artichokes. Squeeze all excess liquid from the spinach.
7. Step 7: In a saucepan, melt butter or heat olive oil over medium heat. Add shallots and garlic, season with salt and pepper, and cook about 5 minutes until tender.
8. Step 8: Add artichokes, season again, and cook 3-5 minutes. Stir in cream cheese, reduce heat to medium-low, and cook until melted.
9. Step 9: Add spinach, cook for another minute to heat through, and adjust seasoning if needed. Set aside.
10. Step 10: Preheat oven to 500°F. Place a large rimmed baking sheet inside to heat.
11. Step 11: On a floured surface, roll dough into very thin rectangles, about 8 total flatbreads.
12. Step 12: Remove hot baking sheet from oven and brush generously with olive oil. Place 2 flatbreads on the sheet.
13. Step 13: Spread 1/8 of the spinach artichoke spread on each flatbread, leaving a border. Top with sliced chicken and sprinkle with mozzarella and Parmesan cheeses.
14. Step 14: Bake for 10-15 minutes until cheese is melted and bread is crisp. Repeat with remaining dough and toppings.
15. Step 15: Garnish with extra Parmesan and fresh parsley if desired. Serve hot.

Tips & Variations

• For faster cooking, slice the chicken thinly before cooking instead of after.
• Use fresh spinach instead of frozen; just sauté briefly before adding to the spread.
• To make fewer flatbreads, halve all ingredients except the dough to make 4 instead of 8.
• Leftover plain flatbreads can be brushed with olive oil and sprinkled with salt for tasty crackers.

Storage

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. The spinach artichoke spread can be stored separately and reheated gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought flatbread instead of making my own dough?

Yes, using store-bought flatbread is a convenient shortcut. Just be sure to use thin flatbreads and warm them slightly before adding toppings.

What can I substitute for cream cheese in the spinach artichoke spread?

You can substitute ricotta or mascarpone cheese if you prefer a lighter or more delicate spread, though the texture will be a bit different.

Chicken Artichoke Flatbread Recipe

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★★★★★

4.6 from 146 reviews

This Chicken Artichoke Flatbread recipe features tender, seasoned chicken breast strips atop a paper-thin homemade flatbread, layered with a creamy spinach and artichoke spread, and topped with a blend of mozzarella and Parmesan cheeses. The flatbreads are baked at high heat to achieve a crispy crust with melty, flavorful toppings perfect for parties or casual meals.

• Author: Isla
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 flatbreads 1x
• Category: Flatbread, Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread:

• ¾ cup hot water (110-115°F)
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups all-purpose flour, plus more for rolling
• ½ teaspoon salt
• 2 Tablespoons olive oil

Chicken:

• 2–3 chicken breast halves, cut in half horizontally
• Salt, to taste
• Black pepper, to taste
• 1 Tablespoon oil (for cooking)

Spinach Artichoke Spread:

• 1 Tablespoon butter or olive oil
• 2 shallots, minced
• 2–3 garlic cloves, minced
• 2 packages (9 oz each) frozen artichokes, thawed
• 2 packages (8 oz each) cream cheese
• 10 oz frozen spinach, thawed and squeezed dry
• Salt and black pepper, to taste

Toppings:

• 1 to 1 ½ cups shredded mozzarella cheese
• 1 to 1 ½ cups grated Parmesan cheese
• Fresh parsley, minced, for garnish (optional)

Instructions

1. Prepare Bread Dough: Dissolve the yeast and sugar in the hot water and let it stand until the yeast starts to foam, about 5 minutes. In a large bowl or standing mixer bowl, combine the flour and salt. Attach the dough hook and start mixing. Add the olive oil, then the yeast mixture, mixing initially on low speed. Increase the speed and knead until a smooth, elastic dough forms, about 5 more minutes. Cover the bowl with plastic wrap and set aside in a warm place to rise while preparing the other ingredients.
2. Cook Chicken: Slice each chicken breast half horizontally so they are thinner and cook faster. Season both sides with salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the chicken pieces in batches until golden brown on both sides and cooked through. Remove and cover to keep warm. Once cooled enough to handle, cut the chicken into thin strips.
3. Make Spinach Artichoke Spread: Coarsely chop the thawed artichokes. Thoroughly squeeze all the liquid from the thawed spinach. In a small saucepan, melt butter or heat olive oil over medium heat. Add the minced shallots and garlic, seasoning with salt and pepper, and cook for about 5 minutes until tender and fragrant. Add the chopped artichokes, season again with salt and pepper, and cook for 3 to 5 minutes. Add the cream cheese, reduce the heat to medium-low, and stir until melted and combined. Finally, fold in the spinach and cook just until heated through, about 1 minute. Adjust seasoning with salt and pepper if needed. Remove from heat and set aside.
4. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 500°F. Place a large rimmed baking sheet inside to heat thoroughly.
5. Roll Out Flatbreads: On a floured surface, roll the risen dough out into very thin rectangles, about 8 total pieces. When the oven is preheated, carefully remove the hot baking sheet and lightly coat it with olive oil.
6. Assemble and Bake Flatbreads: Place two flatbreads on the heated baking sheet at a time. Spread about one-eighth of the spinach artichoke spread evenly on each flatbread, leaving a clean edge around the perimeter. Top with evenly distributed strips of cooked chicken, then sprinkle with mozzarella and Parmesan cheeses. Bake in the preheated oven for 10 to 15 minutes, until the flatbreads are crisp and the cheese is bubbly and golden. Remove from oven and repeat with the remaining flatbreads and toppings.
7. Garnish and Serve: Once baked, sprinkle the flatbreads with additional Parmesan cheese and fresh minced parsley if desired. Serve immediately while hot and enjoy!

Notes

• This recipe yields 8 flatbreads, perfect for gatherings or parties.
• If you want fewer flatbreads, halve all ingredients except the dough to make 4 flatbreads.
• The extra 4 flatbreads can be baked separately with olive oil and salt and enjoyed like crispy crackers.
• Ensure the dough is rolled very thin for crispiness and quick baking at high heat.
• Use fresh or good-quality frozen spinach and artichokes for best flavor.
• Adjust seasoning throughout the preparation to suit your taste.

Keywords: chicken artichoke flatbread, spinach artichoke spread, homemade flatbread, baked flatbread recipe, party flatbreads