Chicken Florentine Flatbread
This Chicken Florentine Flatbread brings together juicy chicken, fresh spinach, ripe tomatoes, and melty cheese on a crisp flatbread base. It’s quick to prepare, full of protein, and bursting with flavor—perfect for a family dinner, light appetizer, or satisfying lunch.
Equipment
- 1 large baking sheet
- Nonstick foil (enough to line baking sheet)
- 1 Large skillet or frying pan
- 1 mixing bowl (medium-sized for butter mixture)
- 1 whisk or fork (for mixing butter and seasoning)
- 1 basting brush (for brushing flatbread)
- 1 sharp knife (for chopping chicken, spinach, tomatoes, basil)
- 1 cutting board
Ingredients
- 2 –3 pieces flatbread or naan
- 2 tablespoons butter melted
- 4 teaspoons Italian seasoning divided
- 2 boneless skinless chicken breasts pounded to ½ inch thickness and diced into bite-sized pieces
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup cherry tomatoes halved (or 1 Roma tomato, thinly sliced)
- ½ cup spinach leaves thinly sliced or chopped
- ¼ cup Parmesan cheese shredded
- ¼ cup mozzarella cheese shredded
- Optional 1 tablespoon fresh basil, chopped
- Optional ¼ cup sun-dried tomatoes, chopped
Instructions
- Prepare the Oven and Baking Sheet: Begin by preheating your oven to 400°F (200°C) so it’s ready when you need it. While the oven is heating, line a large baking sheet with nonstick aluminum foil to prevent sticking and make cleanup easier. Lightly mist the foil with cooking spray, ensuring that the flatbread will bake evenly without burning on the bottom.
- Season and Cook the Chicken: Pat the chicken breasts dry with a paper towel, then pound them gently until they are about ½ inch thick. This step ensures that the chicken cooks quickly and evenly. Sprinkle both sides of the chicken with salt, pepper, garlic powder, and 1 teaspoon of Italian seasoning, pressing the spices in so they adhere well. Heat a large skillet over medium-high heat and drizzle with a small amount of oil or nonstick spray. Place the chicken in the pan and cook for 6–8 minutes total, turning once halfway through, until the meat is golden brown, cooked through, and juices run clear. Once done, transfer the chicken to a cutting board, allow it to rest for 2–3 minutes, then dice into small bite-sized pieces.
- Mix the Butter and Seasoning: In a medium bowl, whisk together the melted butter with 2 teaspoons of Italian seasoning until fully blended. This mixture will infuse the flatbread with rich, herby flavor and help the cheese melt beautifully. Set aside within easy reach, as you’ll be brushing it onto the bread in the next step.
- Prepare the Flatbread Base: Lay the flatbreads (or naan) flat on the prepared baking sheet. Using a pastry brush, evenly coat the surface of each piece with the seasoned butter mixture, making sure to reach all the edges so every bite has flavor. Sprinkle a thin layer of shredded mozzarella cheese over the top of the buttered bread, which will act as a gooey foundation for the toppings.
- Layer the Vegetables and Chicken: Distribute the chopped spinach evenly over the mozzarella layer, followed by the halved cherry tomatoes (or thinly sliced Roma tomato). The vegetables should cover the surface without overcrowding it, leaving space for the cheese to melt through. Add the cooked chicken pieces, scattering them across the flatbread so every slice has a balance of toppings.
- Add the Final Cheese and Herbs: Sprinkle the shredded Parmesan cheese across the top of the flatbreads, adding nutty, salty richness. If you’re including the optional fresh basil or sun-dried tomatoes, now is the perfect time to scatter them over the surface. Finish by sprinkling the remaining 1 teaspoon of Italian seasoning over the top, ensuring that every layer is seasoned to perfection.
- Bake the Flatbreads to Perfection: Transfer the baking sheet to the preheated oven and bake the flatbreads for 6–8 minutes. Keep a close eye on them—the flatbread should turn lightly crisp around the edges, and the cheese should be completely melted, bubbly, and slightly golden in spots.
- Rest, Slice, and Serve: Remove the baking sheet from the oven and allow the flatbreads to cool for 2–3 minutes. This short resting period helps the cheese set slightly, making slicing easier and preventing toppings from sliding off. Use a sharp knife or pizza cutter to slice each flatbread into wedges or squares, depending on your preference. Serve warm and enjoy on its own, or pair with a drizzle of balsamic glaze or a side of ranch for dipping.
Notes
- A drizzle of balsamic glaze over the baked flatbread adds a sweet and tangy finish.
- Ranch dressing or garlic aioli makes an excellent dipping sauce for serving.
- For more vegetables, add sautéed mushrooms, roasted bell peppers, or zucchini.
- Toasted pine nuts or walnuts can be sprinkled on top for extra crunch.
- Whole wheat or multigrain flatbread can be used for a healthier base.
- Leftover rotisserie chicken works perfectly if you want to save time.
- To keep the bread crisp, avoid overloading with toppings.
