Thai Chicken Flatbread

thai chicken flatbread

My mom loaves Thai food. She will drive exceedingly long distances to her favorite restaurant about once a week, just to eat dinner there. All the servers know her, as does the valet driver, because parking is hard to find once you get there. By the time we arrive, we are famished from the day and the traffic, and more than ready for some grub!

As a family, we err on the side of over ordering, and are usually left with an ungodly amount of food to wrap up and take home with us. Truthfully, we should stop at appetizers, but two or three entrées are too good to pass up, so…we always end up with a lot. It’s not a bad thing, because the leftovers are easy to reheat and eat, especially the skewered chicken and a very lovely peanut butter based satay sauce.

I made this flatbread pizza for us out of leftovers from our last dinner there. We used the satay sauce as the “base,” cut up some grilled chicken, and then I scattered on some cheese, scallions, cilantro, and fresh chili peppers. It turned out so well that I had to share it online. Because this flatbread recipe has a lot of bold flavors and some spicy heat, we cool it down using a little dairy, fresh cilantro, carrot, and lime juice. It’s all about balance.

Satay sauce is easy to make on your own, but it’s easy to find commercially, as well, so use whatever works best for you. Sometimes we throw some raw thinly sliced cabbage (red or white) over the flatbread after it bakes, for added crunch and vegetable intake. Crushed peanuts wouldn’t be a bad thing either. In fact, there’s no wrong way to make this delicious flatbread! And you don’t have to valet your car, either, you can just stay at home, (with a glass of riesling.)

-Amy at Flatout

Thai Chicken Flatbread


  • 1 Flatout Artisanal Pizza crust
  • 6 ounces chicken breast meat, cooked, cubed or shredded
  • 1/3 cup peanut satay sauce
  • 1 cup shredded mozzarella cheese
  • 2 scallions, chopped on the bias, into the greens
  • 3-4 sprigs of fresh cilantro
  • Lime wedge
  • 1/2 jalapeño pepper, seeded and chopped (optional)
  • 5-6 carrot ribbons, made with a vegetable peeler


Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven. Spread peanut sauce on the flatbread, then scatter half of the mozzarella cheese over the sauce. Next, arrange chicken, jalapeño, and cover with the rest of the cheese. Top with scallions. Bake at 375°F for four minutes. Remove from oven, top with the cilantro, carrot ribbons, and a squirt of lime juice.

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