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.
If 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
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. 
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 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
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
Hi Olga, what’s the size of the baking sheet you’re using? Also have you tried to bake on two sheets at a time? I’m trying to save baking time. Planning to make these this weekend and appreciate the input.
Hi Elvira,
The baking sheet size is a half sheet pan: Pan exterior dimensions 17.88 x 12.88 x 1.06 inches and interior dimensions 16.5 x 11.38 x 1 inches
I wouldn't recommend baking two sheets at a time, unless you have a convection oven and then rotate the baking sheets halfway through baking, otherwise the flatbreads will cook unevenly.
Looks like I'm having flatbread tonight! I'm wondering about how long the dough rises.
Thanks for this recipe!
Hi Brenda. The dough doesn't need to rise. It's a flatbread, so it's supposed to be flat.
Made this last night for the first time for a party we hosted and everyone RAVED about it! Thanks! It was a little unclear with pan size, size of dough square dimension wise but I winged it and it worked out! Thank you!
It looks yummy! Olga, where did you find frozen artichokes? I live in FL too but only see them fresh or canned. Thanks! 🙂
I found them with the rest of the frozen vegetables. They are actually pretty easy to find in most grocery stores that I looked.
I LOVED this flatbread at Outback, but they took it off the menu. I was a little rude to the waitress, even thought it wasn't her fault. (O.o) But now that I have this...no worries! I think I'll add chopped avocado to it too. YUMMMM!
Avocado sounds like a great addition, Patti:).
Thank you Olga for this great recipe! I really enjoy cooking with your ideas. 🙂 Can I use fresh artichoke for this flatbread?
You're welcome, Maria.
I'm sure you can use fresh artichoke for this recipe. Just make sure to clean it well and get our the hearts so the artichokes are not chewy and fibrous. You will also need to cook it longer. I'm not sure of the exact timing, since I've never used fresh artichokes for this recipe.
My family is not a big fan of spinach so I substituted it with dill and parsley. It was hit! Thanks for a super recipe!
Cooking is made up of a lot of improvising to use the ingredients that your family loves:). Great thinking, Vick! Glad you enjoyed the recipe.
Olga this is the recipe I've been looking for. Being able to make 8 different pizza's at once for a gathering. Great recipe!!
Thanks, Lily.
Can I make the dough ahead of time?
I wouldn't make it too long in advance, because it's a yeast dough. However, if you choose to make it ahead of time, keep it refrigerated.
Me and my husband both enjoyed this recipe today. I have made three of your recipes this week... and all of them pretty successful. I had all the ingredients on hand since I like to make artichoke spinach dip. The only different thing I did was that I left the onion out because my husband is not a fan but I added some jalapeno peppers for little bit of heat. Thanks for great recipe =)
How awesome, Masha! Thanks so much for using my recipes. I love to hear that.
Oh. My. Word. I wish I had this flatbread in front of me... NOW!
Lovely recipe Olga, thank you i wanna make it tonight, but i got one question?
U set up your ovet to 500 and u put a baking sheet in the oven? is the a reason why?
thank you
and also, would it be ok if use fresh spinach?? thank you
Hi Alena,
The reason for placing the roasting dish inside the oven is to preheat it, just like you do when you heat up a skillet before adding food to be cooked. Heating up the baking dish, gives it a head start in cooking and creates a really crisp flatbread very quickly.
You can use fresh spinach, although you should cook it in water or in a skillet until it wilts, cool it off and squeeze out all the moisture, before adding it to the cream cheese. (For best results).
Oh my Gosh!! This recipe looks and sounds so delicious! Wow! Can't wait to try this. Even though I don't like artichokes, I will have to try it with them. Your recipes never disappoint!
Thanks, Milana!
I love trying new ingredients and making my husband try them too:). He's not as adventurous about food as I am, but he's started to like SO many foods that he didn't even try before. It's so funny, because some of his all time favorite food now has ingredients that he didn't like or didn't want to try in the past. Avocado is one of them and artichokes is another. He loved this flatbread and also the fish I made with the artichokes. He still talks about it and loves when I make it:).
This is such a great idea! I don't have any artichokes but already think that roasted garlic, chicken and spinach might not be a bad idea too! Thanks so much!
Thanks, Marina! It's a great combination of flavors. We always order it when we go to Outback Steakhouse, and now we can make it at home any time.
Olya, I really like this recipe. Next time I am hosting its going on the menu 🙂
Thanks, Mom's Dish! Enjoy!