Tuscan Chicken Flatbread Recipe

Preheat

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat. Line a baking sheet with parchment if not using a stone.

Brush both flatbreads lightly with 1 tablespoon olive oil total (about 1/2 tbs per flatbread) and season the top lightly with coarse salt and black pepper. Set aside on a plate while you prepare the sauce and chicken.

Blanch asparagus

Bring a small pot of salted water to a boil. Add the asparagus pieces and blanch for 2 minutes until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Sauté aromatics

In a medium skillet over medium heat, melt the butter. Add the chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Blend sauce

Add the blanched asparagus to the skillet and toss 1 minute with the aromatics. Transfer the mixture to a blender or food processor. Add the softened cream cheese, half-and-half, lemon juice, grated Parmesan, salt, and black pepper. Puree until smooth and creamy. If the sauce is too thick, add up to 1–2 tablespoons additional cream to reach a spreadable consistency. Taste and adjust seasoning.

Return the sauce to the skillet and warm gently for 1 minute to meld flavors; remove from heat. Keep warm while you grill the chicken and assemble the flatbreads.

Prepare chicken

Slice the chicken breast horizontally to make two thin cutlets or pound to an even thickness (~1/2") so they cook quickly and evenly. Pat dry. Toss the chicken with 1 tablespoon olive oil, dried thyme, garlic powder, salt, and pepper to coat.

Cook chicken

Heat a grill pan or skillet over medium-high heat until hot. Add the chicken and grill 3–4 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into thin strips roughly 1/2" wide.

Assemble flatbreads

Place the prepared flatbreads on a baking sheet or preheated pizza stone. Using a spatula or spoon, spread an even layer (about 3–4 tablespoons) of the creamy asparagus sauce over each flatbread, leaving a 1/2" edge.

Distribute sliced grilled chicken evenly over the sauce on both flatbreads. Scatter the thinly sliced red onion and red bell pepper over the chicken. Sprinkle shredded mozzarella evenly, then scatter fresh thyme leaves over the top. Add a light dusting of grated Parmesan if desired and a pinch of red pepper flakes for heat if using.

Bake

Bake in the preheated oven on the stone or baking sheet for 7–9 minutes, or until the flatbread edges are golden and the cheese is melted and bubbling. Rotate halfway if your oven has hot spots.

Finish & serve

Remove from oven and let cool 2 minutes. Zest a little lemon over the top for brightness if desired. Slice each flatbread into 6–8 wedges. Serve warm, garnished with any remaining thyme sprigs and extra red pepper flakes on the side.