This flavorful Thai chicken flatbread has so many delicious ingredients: peanut sauce, carrots, scallions, fresh cilantro and mozzarella cheese.

Thai chicken flatbread on serving tray

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 on top of store-bought naan flatbreads to make a satisfying, quick-to-fix dinner.

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Thai Chicken Flatbread

Thai Chicken Flatbread

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This flavorful Thai chicken flatbread has so many delicious ingredients: peanut sauce, carrots, scallions, fresh cilantro and mozzarella cheese.

Ingredients

  • 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

Instructions

  • Preheat the oven to 400°F.
  • Arrange the naan on a baking sheet and pre-bake for 5 minutes. Remove 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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