Description

Hey there, friend! Come on in — the kitchen’s warm, something seriously delicious is bubbling away, and you’re right on time. If you’ve ever found yourself staring into the fridge, silently praying for a party-worthy snack to assemble itself, or scrambling for a weeknight dinner that doesn’t feel like a chore, then buckle up. Today we’re making something that is my absolute go-to for every occasion: Buffalo Chicken Flatbread Squares.

Ingredients

2 flatbreads or naan
Sturdy, crisp, perfect.
Chef’s Insight: Brush with a touch of olive oil for extra crisp.
1 ½ cups cooked shredded chicken
Rotisserie chicken is the MVP, but any leftover chicken works.
Vegetarian swap: Chickpeas or roasted cauliflower are amazing.
½ cup buffalo sauce
Frank’s RedHot, homemade, or your brand of choice.
1 ½ cups shredded mozzarella or cheddar
Or do a blend! Mozzarella = stretch. Cheddar = flavor punch.
2 tbsp ranch dressing (plus more for drizzling)
Cool. Creamy. Balance.
1 tbsp chopped green onion or parsley
Optional but highly recommended.

Instructions

1. Preheat the Oven

Set to 400°F (200°C).
Chef’s Hack: Preheat a pizza stone inside for a restaurant-style crust.

2. Toss the Buffalo Chicken

In a bowl, mix:

shredded chicken
buffalo sauce
ranch dressing

Coat every shred lovingly. Let it sit a minute.

3. Prep the Base

Lay your flatbreads on a baking sheet.

4. Load ‘Em Up

Spread the buffalo chicken evenly.
Shower with cheese — be generous; this is not the time for restraint.

5. Bake

Bake 10–12 minutes, or until:

cheese is melted and bubbly
edges are crisp
your kitchen smells like a dream

Optional: Broil 30–60 seconds for golden cheese.

6. The Grand Finale

Rest 1 minute.
Drizzle with ranch.
Sprinkle with green onions or parsley.
Slice into squares.
Devour.

Notes

Shred your chicken warm for the best texture.
Make extra buffalo chicken and keep it in the fridge. You’ll thank yourself.
I once put the flatbread straight on the oven rack… without a pan.
The cheese dripped everywhere. The fire alarm screamed. We still laugh about it.