Thai Chicken Flatbread

This Thai-inspired recipe layers bite-sized pieces of sautéed chicken, shredded carrots, green onions, cilantro, mozzarella cheese and an easy peanut sauce on top of store-bought naan flatbreads to make a satisfying, quick-to-fix dinner.

Thai Chicken Flatbread

Thai Chicken Flatbread

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

A flavorful, Thai-style flatbread made with bite-sized pieces of tender chicken, peanut sauce, carrots, scallions, fresh cilantro and mozzarella cheese.


  • 4 small, store-bought naan flatbreads
  • 3/4 lb boneless, skinless chicken thighs, cut into 1/2-inch cubes
  • 1 tablespoon vegetable (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)


  1. Preheat the oven to 400°F.
  2. Arrange the naan on a baking sheet and pre-bake for 5 minutes. Remove from the oven and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 5 to 6 minutes, or until the cheese is melted and bubbly. Serve immediately.