Chicken is definitely the protein that we use most frequently for dinner. I am all about seafood, but my husband doesn’t love it, and we try to limit the amount of red meat that we eat (though we still love it!). I do try to incorporate meals centered around pork, and also vegetarian meals into our diet, but chicken is our go-to! To avoid falling into a rut of the same old boring chicken dishes, I try to create unique recipes that have lots of flavor and exciting twists to keep things anything but dull. This Chipotle Chicken Flatbread is a great way to change up dinnertime. It is loaded with lots of great veggies, just the right amount of spice and tons of flavor!
Products I recommend for this recipe:
If you like this recipe, you may also like my Southwest Chicken Salad. Check it out here.
Chipotle Chicken Flatbread
Ingredients
- 1 sheet puff pastry thawed according to package instructions
- 1 tbsp olive oil
- ½ lb boneless skinless chicken breasts diced into bite-sized pieces
- ¼ tsp salt
- 1/8 tsp black pepper
- ½ tsp garlic powder
- 4 strips bacon chopped
- 1 medium red bell pepper diced
- 1 medium yellow onion diced
- 2-3 chipotles in adobo minced
- ¼ tsp crushed red pepper
- 8 oz pepperjack cheese shredded
- 1 egg
- 1 tbsp water
- 1 medium avocado diced
- 10 salad tomatoes halved
- ¼ cup cilantro chopped
- 6 tbsp chipotle ranch
Instructions
- Preheat the oven to 400°. Heat a large skillet over medium-high heat.
- Season the chicken with the salt, pepper and garlic powder. Add the oil, chicken and bacon to the skillet and cook for 5 minutes. Add the bell pepper and onion and continue to cook until the chicken is cooked through. Add the chipotles and crushed red pepper and sautee for 2 minutes. Remove from heat.
- Tear off a large sheet of parchment paper. Unfold the puff pastry on the parchment paper and roll it out until it is approximately 14in x 10in. Move the puff pastry (keeping it on the parchment paper) to a baking pan.
- In a small bowl, beat together the egg and water. Brush the egg mixture all over the puff pastry. You will not use all of the egg mixture. Discard the remainder.
- Spread the chicken mixture evenly over the puff pastry. Sprinkle the shredded cheese on top. Bake in the preheated oven for 22-25 minutes or until the pastry has "puffed" up and the cheese is bubbly.
- Top the flatbread with the avocado, tomatoes, cilantro and chipotle ranch. Slice into 12 pieces and serve.
The chipotle ranch went so well with all of the other flavors. Will be making this again!
I made this the other day and it was wonderful! My family loved it! Since then, my husband has learned he is allergic to tomatoes. I wondered if you might have any suggestions for a good substitute? I’m thinking of maybe adding some beef or veggie broth for the liquid, and maybe some black beans for substance? Just wondering if I should add some extra seasonings too, and/or if there are some other things you might recommend. Thank you!?
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Love this soup. I use half the flour and it turned out perfectly for our preference. Thanks for the recipe. Everyone at my party loved it and ive made it twice since then. Frozen chicken is perfect for this recipe at four hours on high.
This is one of the best chicken recipes ever. It’s very tasteful and beautiful to play. Thanks for the recipe.
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hanks! My fiancé is an amazing cook but me, not so much! I made this today for dinner so he didn’t have to cook. It was great! Easy enough for this inexperienced cook and tasty enough for his experienced taste buds! I added A super reduced balasmic on top since we use it for Caprese salad and it baked onto The chicken really well. This recipe is a keeper! Any idea for a balsamic Like sauce to go with it?