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Home » Recipe Index » Quick and Easy

Chicken Artichoke Flatbread

Published: Jan 22, 2014 · Modified: Nov 19, 2024 by Olga · This post may contain affiliate links

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This Chicken Artichoke Flatbread is an irresistible appetizer with crispy flatbread, creamy spinach and artichoke spread, chicken, and Parmesan cheese. Perfect for parties or a crowd-pleasing snack.

Chicken Artichoke Flatbread-1-4If you’re looking for a fun and flavorful appetizer to wow your guests, this Chicken Artichoke Flatbread is the perfect choice! Appetizers are all about setting the mood for the meal to come, and this one does just that. With a crispy flatbread crust, topped with a creamy spinach and artichoke spread, tender chicken, and freshly grated Parmesan, it's a bite-sized treat that everyone will love. Whether you're hosting a casual gathering or a more festive celebration, this flatbread will have everyone coming back for seconds.

This flatbread is crispy, topped with a creamy spinach and artichoke spread, juicy chicken, and freshly grated Parmesan cheese. It’s a showstopper, my friend—so good that it might steal the spotlight from whatever comes next! Trust me, this Chicken Artichoke Flatbread is a crowd-pleaser that will have everyone asking for the recipe.


Ingredients:

Bread:

¾ cup hot water (110-115 degrees Fahrenheit)

1 teaspoon active dry yeast

2 teaspoons sugar

2 cups flour, plus more for rolling out the bread

½ teaspoon salt

2 Tablespoons olive oil

Chicken:

2-3 chicken breast halves, cut in half horizontally

salt, pepper

1 Tablespoon oil

Spinach Artichoke Spread:

1 Tablespoon butter or olive oil

2 shallots, minced

2-3 garlic cloves, minced

2 pkg (9 oz, each) frozen artichokes, thawed

2 pkg (8 0z, each) cream cheese

10 oz frozen spinach, thawed

Toppings:

1 - 1 ½ cups Mozzarella cheese, finely grated

1 - 1 ½ cup Parmesan cheese, finely grated

fresh parsley, minced, to garnish, optional

Chicken Artichoke Flatbread-1-14

How to Make Chicken Artichoke Flatbread

Bread Dough:

Dissolve the yeast and sugar in the hot water and let is stand until the yeast starts to foam, about 5 minutes.

In a large bowl of a standing mixer, combine the flour and salt. Mix with the dough hook attachment. Add the oil and then the yeast mixture, and start mixing on low speed. Chicken Artichoke Flatbread-1-12

Chicken Artichoke Flatbread-1-11Increase the speed and mix until a smooth and elastic dough forms. Knead for at least 5 more minutes. Chicken Artichoke Flatbread-1-10Cover the bowl with plastic wrap and set aside in a warm place to rise while you are prepping the rest of the ingredients.

Chicken:

Cut the chicken breast halves in half horizontally. It will cook much faster that way.

Season the chicken with salt and pepper on both sides. Heat the oil in a skillet on medium high heat and cook the chicken until it's golden brown on both sides. Cook the chicken in batches. Set the chicken aside, covered.

Chicken Artichoke Flatbread-1-15When the chicken is cool enough to handle, cut it into thin strips.

Spinach Artichoke Spread:

Coarsely chop the artichokes. Squeeze out all the liquid out of the spinach.

In a small saucepan, melt 1 Tablespoon butter or olive oil  over medium heat. Add the shallots and garlic. Season with salt and pepper. Cook for about 5 minutes, until tender. Chicken Artichoke Flatbread-1-16Add the artichokes, season with salt and pepper. Cook for 3-5 minutes. Chicken Artichoke Flatbread-1-18Add the cream cheese, reduce heat to medium low, and cook just until the cream cheese melts. Chicken Artichoke Flatbread-1-19Add the spinach and cook for another minute or so, just enough to heat the spinach through. Season with salt and pepper, if it needs it. Set aside.

Chicken Artichoke Flatbread-1-13Assembling and baking the flatbread:

Preheat the oven to 500 degrees. Place a large rimmed baking sheet in the oven to heat up.

On a floured surface, roll out the dough into paper thin rectangles. You should have about 8 flatbreads in total. Chicken Artichoke Flatbread-1-9When the oven has preheated, along with the baking sheet, take the hot baking sheet out of the oven, and generously spread some olive oil on the surface of the sheet.

Place 2 of the flatbreads on top of the baking sheet. Spread ⅛ of the Spinach Artichoke spread on top of the dough, leaving a clean edge all the way around the flatbread. Top with the pieces of chicken and then with the cheese. Chicken Artichoke Flatbread-1-8Bake in the preheated oven for 10-15 minutes.

Repeat with the remaining dough and ingredients.

Top with a smattering of more Parmesan cheese and fresh parsley. Serve hot.

This recipe will give you 8 flatbreads, which is perfect for a party, but if you don't want to make all 8 flatbreads, halve all the ingredients except the dough and make only 4 flatbreads. That's what I did. The other 4 flatbreads I simply baked in the oven, brushed them with olive oil, sprinkled with a bit of salt and we ate them like crackers. Delicious!

Chicken Artichoke Flatbread-1-6

Chicken Artichoke Flatbread-1-2

Chicken Artichoke Flatbread

Olga Klyuchits
This Chicken Artichoke Flatbread is an irresistible appetizer with crispy flatbread, creamy spinach and artichoke spread, chicken, and Parmesan cheese. Perfect for parties or a crowd-pleasing snack.
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 15 minutes mins
Total Time 55 minutes mins
Course Appetizer
Servings 16

Ingredients
  

Bread:

  • ¾ cup hot water 110-115 degrees Fahrenheit
  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar
  • 2 cups flour plus more for rolling out the bread
  • ½ teaspoon salt
  • 2 Tablespoons olive oil

Chicken:

  • 2-3 chicken breast halves cut in half horizontally
  • salt pepper
  • 1 Tablespoon oil

Spinach Artichoke Spread:

  • 1 Tablespoon butter or olive oil
  • 2 shallots minced
  • 2-3 garlic cloves minced
  • 2 pkg 9 oz, each frozen artichokes, thawed
  • 2 pkg 8 0z, each cream cheese
  • 10 oz frozen spinach thawed

Toppings:

  • 1 - 1 ½ cups Mozzarella cheese finely grated
  • 1 - 1 ½ cup Parmesan cheese finely grated
  • fresh parsley minced, to garnish, optional

Instructions
 

Bread dough:

  • Dissolve the yeast and sugar in the hot water and let is stand until the yeast starts to foam, about 5 minutes.
  • In a large bowl of a standing mixer, combine the flour and salt. Mix with the dough hook attachment.
  • Add the oil and then the yeast mixture, and start mixing on low speed. . Increase the speed and mix until a smooth and elastic dough forms. Knead for at least 5 more minutes.
  • Cover the bowl with plastic wrap and set aside in a warm place to rise while you are prepping the rest of the ingredients.

Chicken:

  • Cut the chicken breast halves in half horizontally. It will cook much faster that way.
  • Season the chicken with salt and pepper on both sides.
  • Heat the oil in a skillet on medium high heat and cook the chicken until it's golden brown on both sides. Cook the chicken in batches. Set the chicken aside, covered.
  • When the chicken is cool enough to handle, cut it into thin strips.

Spinach Artichoke Spread:

  • Coarsely chop the artichokes. Squeeze out all the liquid out of the spinach.
  • In a small saucepan, melt 1 Tablespoon butter or olive oil over medium heat. Add the shallots and garlic. Season with salt and pepper. Cook for about 5 minutes, until tender.
  • Add the artichokes, season with salt and pepper. Cook for 3-5 minutes.
  • Add the cream cheese, reduce heat to medium low, and cook just until the cream cheese melts.
  • Add the spinach and cook for another minute or so, just enough to heat the spinach through. Season with salt and pepper, if it needs it. Set aside.

Assembling and baking the flatbread:

  • Preheat the oven to 500 degrees. Place a large rimmed baking sheet in the oven to heat up.
  • On a floured surface, roll out the dough into paper thin rectangles. You should have about 8 flatbreads in total. When the oven has preheated, along with the baking sheet, take the hot baking sheet out of the oven, and generously spread some olive oil on the surface of the sheet.
  • Place 2 of the flatbreads on top of the baking sheet.
  • Spread ⅛ of the Spinach Artichoke spread on top of the dough, leaving a clean edge all the way around the flatbread. Top with the pieces of chicken and then with the cheese. Bake in the preheated oven for 10-15 minutes. Repeat with the remaining dough and the rest of the ingredients.
  • Top with a smattering of more Parmesan cheese and fresh parsley. Serve hot.

Notes

This recipe will give you 8 flatbreads, which is perfect for a party, but if you don't want to make all 8 flatbreads, halve all the ingredients except the dough and make only 4 flatbreads. That's what I did. The other 4 flatbreads I simply baked in the oven, brushed them with olive oil, sprinkled with a bit of salt and we ate them like crackers. Delicious!

 

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Related

More Quick and Easy Made-From-Scratch Recipes

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Comments

  1. Ella says

    June 11, 2022 at 10:10 pm

    This looks delicious!

    Reply
  2. Heather says

    February 15, 2019 at 1:35 pm

    I added a fresh squeezed lemon and used pre made naan bread ... amazing!!

    Reply
    • olgak7 says

      February 18, 2019 at 11:54 am

      I'm glad you enjoyed it, Heather:).

      Reply
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