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Pesto-Ranch Chicken Artichoke Flatbread

Pesto-Ranch Chicken Artichoke Flatbread

Serves 4 Time: 30 minutes Difficulty: Intermediate


  • 4 boneless, skinless, chicken cutlets
  • 2-3 tablespoons Blackstone Chicken & Herb Seasoning
  • ¼ cup ranch dressing
  • 3 tablespoons mayonnaise
  • 3 tablespoons mayonnaise
  • 1 ½ cups artichoke hearts
  • ½ cup black olives, sliced
  • 1/3 cup capers
  • 3 cups mozzarella cheese
  • 4 flat-bread rounds


  1. Season your chicken breasts with a bit of olive oil and the Blackstone Chicken & Herb Seasoning on all sides. Cook on the griddle for 2-3 minutes per side or until the chicken is fully cooked.
  2. Once the chicken is fully cooked, remove it from the griddle, dice, and place into a large mixing bowl.
  3. Add the ranch, mayo, and pesto. Stir to mix evenly.
  4. Add the ¼ of the chicken to each of the flatbreads evenly over the surface. Add some of the artichoke hearts, olives, and capers evenly over each flatbread, and then top with mozzarella cheese.
  5. Turn your griddle down to medium-low heat and place each flatbread onto the griddle and cover with a basting dome to melt the cheese and toast the bottom. 4-5 minutes for a lightly toasted crust and a bit longer for a crispier texture.
  6. Slice and serve hot.

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