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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.

Ingredients

Scale

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

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