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–+ servings
Buffalo chicken ranch flatbread topped with melted cheese, grilled chicken, orange buffalo sauce drizzle and fresh herbs

Buffalo Chicken Ranch Butter Flatbread

Buffalo chicken ranch butter flatbread with Cajun-seasoned chicken tossed in buffalo sauce, piled onto flatbread spread with a compound ranch butter made from butter, parsley, parmesan, garlic paste, and ranch seasoning, topped with mozzarella, and broiled until bubbly and browned.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless chicken breast cubed
  • Cajun seasoning generous
  • 1 tsp paprika
  • 1/4 cup buffalo sauce
Ranch Butter
  • 1 stick unsalted butter room temperature
  • 2 tbsp chopped parsley
  • 2 tbsp grated parmesan cheese
  • 2 tsp garlic paste
  • 1.5 tsp ranch seasoning
  • 1 tsp garlic powder
  • Salt and pepper to taste
Bread and Toppings
  • 1 large flatbread, French bread, or sourdough loaf halved
  • 1-1.5 cups shredded mozzarella cheese
  • Fresh parsley for garnish
  • Extra buffalo sauce for drizzle
  • Ranch or blue cheese dressing for dipping

Equipment

  • Skillet
  • Broiler or pizza oven
  • Baking Sheet

Method
 

  1. Cube chicken and season with Cajun seasoning and paprika. Cook in a hot skillet 6-8 minutes until browned. Toss with buffalo sauce and remove from heat.
  2. Combine softened butter, parsley, parmesan, garlic paste, ranch seasoning, garlic powder, salt, and pepper. Mix until smooth.
  3. Halve the flatbread. Spread ranch butter generously over the cut surface.
  4. Layer mozzarella, pile on buffalo chicken, top with more mozzarella.
  5. Broil or pizza oven until cheese is melted, bubbly, and browned at edges.
  6. Garnish with fresh parsley and extra buffalo sauce drizzle. Slice and serve with ranch or blue cheese dressing.

Notes

Ranch butter, not dressing: Compound butter melts into the bread and crisps it from the inside. Ranch dressing would make the bread soggy.
Season before buffalo: Cajun seasoning on the chicken first gives it depth. Buffalo sauce goes on after cooking as a secondary glaze.
Watch the broiler: It goes from perfectly browned to burnt in under a minute. Stay close and pull as soon as edges are charred and bubbly.
Double cheese layer: Mozzarella under and over the chicken. The bottom layer melts into the ranch butter, the top layer browns under the broiler.

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