Updated on September 24th, 2025
Football nights or casual dinners get a tasty upgrade with this chicken artichoke flatbread recipe. Creamy spinach and artichoke spread is layered over flatbread, then topped with chicken, mozzarella, and parmesan before baking. Once it’s golden and melty, fresh spinach and more parmesan are sprinkled on top for a finishing touch. It’s simple to make on a weeknight but special enough to share as an appetizer when entertaining.
Why this recipe works
- Layered flavors: The creamy artichoke spread, tender chicken, and melted cheeses combine to create a flatbread that’s rich, balanced, and satisfying.
- Simple steps: From grilling the chicken to baking the flatbread, the process is straightforward while still delivering an impressive dish.
- Restaurant inspired: This recipe captures the flavors of a popular menu item, giving you the chance to enjoy it at home with your own twist.
- Flexible base: Flatbread makes a crisp, sturdy foundation that holds toppings well and gives the recipe a lighter texture than traditional pizza dough.
- Crowd friendly: The flatbread is easy to slice and share, making it ideal for game day spreads, parties, or family meals.
Serving suggestions
- Game day snack: Serve chicken artichoke flatbread cut into smaller squares alongside wings and dips for a complete game day table.
- Dinner option: Pair the flatbread with a green salad or roasted vegetables for a simple, well-rounded meal that feels satisfying.
- Party food: Arrange slices on a large platter and serve with extra parmesan and herbs for gatherings or potlucks.
- Family night: Prepare multiple flatbreads with different toppings so everyone at the table has their favorite version to enjoy.
- Lunch idea: Save leftovers and reheat slices for a quick, flavorful lunch that’s fresh and filling the next day.
Chicken artichoke flatbread recipe
Try this easy chicken artichoke flatbread recipe, a crowd-pleasing appetizer or main dish packed with flavor and perfect for football season.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 2 whole flatbreads
- 2 boneless skinless chicken breasts
- salt and pepper
- Artichoke spread-
- 1 tablespoon butter
- 2 shallots (minced)
- 2 garlic cloves (minced)
- 1 (15 ounces) can artichokes (drained)
- 2 (8 ounce) packages cream cheese
- 10 ounces fresh spinach (chopped)
- 1 1/2 cups mozzarella cheese
- 1 1/2 cups parmesan cheese
Instructions
- Season the chicken breasts on both sides with salt and pepper. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat.
- Grill the chicken breast turning at least once for about 10 minutes per side or until the chicken is fully cooked (the internal temperature has reached 165 Degrees F). When the chicken has cooled enough to handle, slice it into thin strips.
- Chop the canned artichokes. In a small saucepan melt butter over medium heat. Add the shallots and garlic. Season with salt and pepper. Cook for about 5 minutes until tender.
- Add the artichokes and cook for 3-5 minutes. Add the cream cheese and reduce the heat to medium-low. Cook the mixture until the cream cheese melts and can be stirred easily. Add the spinach and cook for another minute just to heat through.
- Preheat the oven to 425 degrees F.
- Top the flatbreads with a layer of the cream cheese spread, followed by even amounts of mozzarella and parmesan cheese and top with the grilled chicken.
- Place into the oven and bake for 8 minutes or until the flatbread is crisp and the cheese has melted. Top with additional parmesan and chopped spinach if desired.
Nutrition
- Serving Size:
- Calories: 418
- Sugar: 3.5 g
- Sodium: 1637.5 mg
- Fat: 26.6 g
- Carbohydrates: 13 g
- Protein: 33.8 g
- Cholesterol: 90.1 mg