Chicken Spring Vegetable Flatbread Recipe

This Simple Flatbread is Loaded with Bright Spring Flavors

by Lori Rice
PHOTO: chicken-spring-vegetable-flatbread

This simple flatbread recipe is loaded with bright spring flavors. It’s ideal for using leftover chicken whether it’s shredded chicken thighs from the grill or chopped breast from a roasted whole chicken. Mozzarella cheese is used here, but Monterey jack and Swiss are other good options. You’ll need a 1-pound ball of pizza dough, either store-bought or homemade.

Premade flatbread or pizza crust can be used, but adjust baking time according to package directions.

Servings: 4 as a meal, 8 to 10 as an appetizer


  • ½ cup prepared crème fraiche
  • 2 scallions, chopped, white and green portions separated
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • 1 garlic clove, minced
  • ¼ teaspoon fine sea salt
  • 1 pound pizza dough
  • 8 ounces low-moisture mozzarella, shredded (about 2 cups)
  • 2 cups shredded or chopped cooked chicken
  • 10 thin sprigs of asparagus, trimmed and chopped
  • 1 cup chopped spinach
  • 4 small radishes, diced, for serving
  • fresh parsley for garnish
  • butter or cooking oil for baking sheets

Flatbread Recipe Preparation

Preheat the oven to 450°F. Grease two baking sheets or a large round pizza pan with butter or cooking oil.

Add the crème fraiche to a small bowl. Add 1 tablespoon of the green portion of the scallions, the tarragon, parsley, garlic and salt. Stir until all ingredients are combined, and set aside.

Divide the pizza dough into two. Roll or stretch each piece into an oval about 8 by 11 inches. Place each on a prepared baking sheet or both on a large pizza pan. Spread an equal amount of the crème fraiche with the herbs over each oval of dough, covering it evenly and all the way to the edges.

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Reserve ¼ of the cheese and divide the rest over each flatbread. Scatter 1 cup of chicken over each of the flatbreads. Top with an equal amount of asparagus, spinach and the remaining green and white portions of the scallions. Divide the reserved cheese, and sprinkle over each flatbread.

Bake for 13 to 15 minutes, until the crust is browned and the cheese is melted. Remove from the oven, sprinkle each flatbread with diced radishes and garnish with parsley. Slice into rectangles and serve.

This chicken spring vegetable flatbread recipe originally appeared in the March/April issue of ChickensClick here to subscribe.

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