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Cajun Chicken Flatbread makes the perfect fun and easy dinner, appetizer, or football party food. A cajun garlic aioli sauce with all of your favorite toppings.
I LOVE inventing new pizza recipes. Coming up with fun and different sauce ideas and topping ideas. Some of my favorites include:
I've had the idea for a Cajun Chicken Flatbread for a while, it was just a matter of getting the sauce right. I ended up with a sort of cajun-style garlic aioli sauce. I lathered it on the base of the flatbread and drizzled some on top too. WOW.
The whole combination of flavors in this pizza knocked our socks off! I bought my flatbread (but you could make it on my favorite homemade pizza crust). This is the perfect kind of football party food– I can't wait to make it again this weekend!
CONSIDER TRYING THESE POPULAR PIZZA RECIPES:
- Peach Basil Mozzarella Flatbread
- Pesto Chicken Caprese Flatbread
- Loaded Jalepeno Popper Pizza
- Chicken Alfredo Pizza
- Pesto Veggie Pizza
- Garlic Ranch Chicken Pizza
- Barbeque Chicken Pizza
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Cajun Chicken Flatbread
Ingredients
For the cajun aioli sauce:
- 1 cup mayonnaise
- 1 Tablespoon lemon juice
- 2 teaspoons dijon mustard
- 3 cloves garlic, , minced
- 1 1/2 teaspoons herbes de provence
- 2 teaspoons Cajun seasonings
For the pizza:
- 1 large flatbread, (I like the stonefire brand)
- 1 boneless skinless chicken breast
- 1 teaspoon cajun seasoning
- 1 heaping cup shredded mozzarella cheese
- 1 bell pepper, , sliced into thin strips (or 4-5 mini sweet peppers chopped, in different colors)
- 1/2 small onion, , chopped
- 1 avocado, , peeled, seeded, sliced
- fresh cilantro, , chopped (for garnish)
Instructions
- Preheat oven to 425 degrees F.
- Make the sauce by coming all ingredients and stirring until smooth. (The sauce can be made up to 1 week in advance).
- Season the chicken breast on both sides with salt and pepper and 1 tsp of cajun seasoning.
- Grill for several minutes on each side, only flipping once, until cooked through.
- Remove to a plate and allow to rest for 5 minutes, then chop into bite-size pieces.
- Spread a thin layer of sauce over the flatbread.
- Sprinkle with cheese, chopped chicken, bell peppers and onion.
- Bake @425 degrees for 8-10 minutes.
- Remove from oven and top with chopped avocado and cilantro.
- Add remaining aioli sauce to a ziplock bag.
- Cut a tiny piece of the corner off and drizzle a little bit of cajun sauce on top. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I made this but found the aioli was too salty. Used another aioli sauce and it turned out great. Can this be made the day before?
Thanks
Carolyn
Yes! You can make the flatbread a day ahead, but for best results, store the components separately. Prep the chicken, veggies, and aioli and refrigerate. Assemble and bake fresh for the best texture!
-Stacy
I made this after my daughter recommended the recipe. Delicious. I used naan bread because flatbread was not available in my grocery store.
Rave. Due to weather, I had to cook chicken on stovetop. I followed that with peppers and onions in same pan for a bit. Flatbread is not always available to me, but I know this would be great on pizza crust as well. I wouldn’t sweat it if I ran out of avocados either (someone often sneaks mine).
Lauren, do you bake yours directly on the oven rack or in a sheet pan?
Hi Julie,
I bake mine directly on the oven rack so the crust gets crispy on the bottom!
Made these for dinner tonight and they were amazing. I didn’t have (or even know what it was) Herbes de Provence so I just left it out and I thought the sauce was awesome!
oh man, if you have never cooked with Herbs de Provence you are missing out. Next time should try it this this seasoning
I mixed my own herbs due Province using recipe I found on web.
Looks great, I’m making this tonight!