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This chicken flatbread pizza is a delicious fusion of Thai-inspired flavors, featuring a savory peanut sauce drizzled over moist chicken, crunchy carrots, fresh scallions and cilantro, and melted mozzarella on a crispy naan crust.
Two Thai chicken flatbread pizzas on a distressed white wooden surface, surrounded by lime wedges and chopped cilantro, with a pizza cutter on the side. One flatbread is cut into wedges for serving, the other whole.

Table of Contents

This Thai-inspired flatbread recipe is a unique spin on pizza night. Layers of bite-sized pieces of sautéed chicken, shredded carrots, green onions, cilantro, mozzarella cheese plus an easy peanut sauce served on top of store-bought naan flatbreads make a satisfying, quick-to-fix dinner.

Notes From the MGC Kitchen

Our inspiration for this easy flatbread pizza came from California Pizza Kitchen’s iconic Thai Chicken Pizza. Going back to the mid-2000s, CPK was the first place we’d ever tried pizzas that embraced a variety of world cuisines. It was a refreshing change that inspired us to develop this recipe and several other unique flatbread recipes for the blog. They’re a perfect choice for a quick weeknight dinner.

A labeled, overhead view of the ingredients needed to make Thai chicken flatbread, in prep bowls including cubes of chicken, naan flatbreads, matchstick carrots, scallions, garlic, cilantro, and shredded mozzarella cheese.

Key Ingredients

Here’s an overview of the essential ingredients for this recipe, along with shopping tips, and possible substitutions. The complete ingredient list is in the recipe card below.

Flatbread Ingredients:

  • NAAN FLATBREADS: Naan is an East Indian bread that’s traditionally baked in a tandoori oven. There are a number of brands available in your supermarket that work really well as the base for this flatbread recipe, and you can use either plain or roasted garlic flavor (we prefer the latter). We’ve used both Stonefire and Whole Foods brands with success.
  • CHICKEN THIGHS: Though you can certainly use other cuts of chicken, we prefer boneless, skinless chicken thighs because they won’t dry out easily. Instead, their higher fat content ensures they remain juicy and moist when baked on a flatbread.
  • GARLIC
  • MOZZARELLA: Grating your own cheese will always yield a more gooey, melty result, but when you’re short on time, you can purchase pre-shredded mozzarella.
  • SHREDDED CARROT: If you’re looking to save a little prep time, you can buy pre-shredded carrots in the produce section of most supermarkets.
  • SCALLIONS
  • CILANTRO

Sauce Ingredients:

  • PEANUT BUTTER: Our preference is for a smooth peanut butter without added sugar, but you can use whatever peanut butter you have on hand.
  • LIME JUICE
  • SUGAR
  • SOY SAUCE
  • SRIRACHA
A labeled, overhead view of the ingredients needed to make the peanut sauce for Thai chicken flatbread, in prep bowls including, sugar, soy sauce, lime juice, peanut butter, and sriracha hot sauce.

How to Make Thai Chicken Flatbread Pizza

Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.

PRE-BAKE THE NAAN: Preheat the oven and brush both sides of each naan with a little olive oil. Arrange them on 2 rimmed baking sheets and bake for about six minutes. Set aside.

SAUTÉ THE CHICKEN: Sauté the chicken in oil over medium-high heat until lightly browned, about 3 to 4 minutes. Add the garlic and cook 1 to 2 minutes longer. Season to taste with salt and pepper and remove from the heat. Drain the excess fat and juices from the chicken and set it aside.

MAKE THE SAUCE: Combine the peanut butter, lime juice, sugar, soy sauce and sriracha in a small bowl. Add water in small increments until the sauce has the consistency of thick syrup, and set aside.

A preparation photo showing two chicken flatbreads assembled and ready to be baked atop a baking sheet lined with parchment paper, and with a bowl of peanut sauce on the side.

TOP THE NAAN: Distribute about 1/2 cup of the mozzarella between the 4 flatbreads. Top each with a portion of chicken, then the shredded carrot, scallions and cilantro. Drizzle with the peanut sauce, and top with the remaining cheese.

BAKE AND SERVE: Bake until the flatbreads are crisp and the cheese is melted and bubbly, about 5 or 6 minutes. Let cool for a couple of minutes, then cut into pieces and serve.

Frequently Asked Questions About Flatbread Pizza with Chicken

Can I use something besides naan?

Of course. You could use your favorite homemade pizza dough, or for other store-bought options, you can use pre-made flatbreads or pizza dough. Both are typically found in the refrigerated section at the market.

What is the difference between flatbread and pizza crust?

The main difference is yeast. Flatbread is a broad term that describes thin, unleavened (or lightly leavened) breads. They can be made from different types of flour.

Pizza crust is a yeast-based dough, and it’s usually thicker and crispier than other flatbreads.

How do I make a flatbread pizza crispy?

The first step to a crispy, delicious flatbread pizza is to pre-bake the crust for a few minutes before you add the toppings. A thinner flatbread will also yield crispier results.

How do I reheat flatbread pizza?

If you want to keep your crust crispy, reheat your flatbread pizza in the oven. Preheat to 350°F and place the flatbread on heavy-duty aluminum foil on the middle rack and bake for about 8 to 10 minutes. You can also use a baking sheet or pizza stone for even crispier results.

Avoid using the microwave, as it will make the crust softer and likely soggy.

Two chicken flatbread pizzas on a white wooden surface, baked and ready to be cut for serving with fresh lime wedges as garnish.

Discover More Flatbread Recipes

Two naan flatbread pizzas topped with chicken and Thai-style ingredients, sliced and ready to serve next to a rust colored linen napkin and wedges of fresh lime.
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Two chicken flatbread pizzas on a white wooden surface, baked and ready to be cut for serving with fresh lime wedges as garnish.
4.50 from 2 votes

Thai Chicken Flatbread

By Lynne Webb
This chicken flatbread pizza is a delicious fusion of Thai-inspired flavors, featuring a savory peanut sauce drizzled over moist chicken, crunchy carrots, fresh scallions and cilantro, and melted mozzarella on a crispy naan crust.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4 servings
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Ingredients

  • 4 naan flatbreads
  • 3/4 lb boneless skinless chicken thighs, cut into 1/2-inch cubes
  • 1 tablespoon vegetable oil, or coconut oil
  • 2 cloves garlic, very finely chopped
  • Salt and freshly ground black pepper
  • 1-1/2 cups finely shredded mozzarella cheese
  • 3/4 cup coarsely shredded carrot, 1 to 2 medium
  • 3 to 4 scallions, sliced
  • 1/2 cup loosely packed fresh cilantro, leaves only, roughly chopped

For the Sauce:

  • 2 tablespoons peanut butter
  • Juice of 1 lime, about 2 tablespoons
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce, see notes
  • 1/2 to 1 teaspoon sriracha, or other hot sauce
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Instructions 

  • Preheat the oven to 400°F. Brush both sides of each naan flatbread with a little olive oil and arrange them on 2 sheet pans. Pre-bake the naan for 6 minutes, remove them from the oven, and set aside.
  • While the naan bakes, heat the vegetable oil in a large pan over medium-high heat. Add the chicken and sauté until lightly browned, 3 to 4 minutes. Add the garlic and continue cooking until the chicken is cooked through, 1 to 2 minutes longer. Season to taste with salt and pepper and remove from the heat. Drain the excess fat and juices and set aside.
  • Prepare the sauce by combining the peanut butter, lime juice, sugar, soy sauce and sriracha in a small bowl. Add water in 1 tablespoon increments until the mixture reaches the consistency of thick syrup and set aside.
  • Distribute about 1/2 cup of the cheese between the 4 flatbreads, then top each with a portion of chicken. Top with shredded carrot, scallions and cilantro, then drizzle with the peanut sauce. Finish by topping with the remaining cheese.
  • Bake for 5 to 6 minutes, or until the cheese is melted and bubbly. Serve immediately.
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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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4.50 from 2 votes (1 rating without comment)

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4 Comments

  1. Thai chicken lavosh is excellent! I have made it for years.Sometimes I add those crispy white noodles to top it – the kind that you throw into a pan with hot oil and they expand. Gives it a really nice crunch5 stars

    Reply

    1. Thanks Jane – glad you enjoyed it. We think it’s a good choice for an easy dinner – a little different too!

      Reply