Flatbreads with chicken breasts and corn
- Energy Kcal 526
- Carbohydrates g 57.2
- of which sugars g 13.4
- Protein g 40.1
- Fats g 15.2
- of which saturated fat g 4.02
- Fiber g 5.8
- Cholesterol mg 99
- Sodium mg 836
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Golden edges and a colorful mix of toppings make these chicken flatbreads stand out on any kitchen table—they come out looking pretty inviting, with pockets of flavor you can spot right away. Soft, oven-baked texture combines with the heartiness of savory chicken, melted cheese, and sweet corn for that nice blend home cooks want from a good flatbread. Families looking for dinnertime variety often go straight for these since chicken flatbreads bring together the fun of handheld food with flavors everyone likes. A hint of smoky elote sauce adds just enough excitement, while the crisp edges and colorful toppings make this dish nice for pretty much every occasion—laid-back weekends, family gatherings, or even small celebrations. Because this meal runs with the crowd-pleasing flavors of Mexican flatbread, it lands a spot right between pizza night and street corn favorites, with taste that’s soft, a little tangy, and totally DELICIOUS.
Busy families appreciate chicken flatbreads since you get that easy flexibility—a meal you can make your own (serve as a simple appetizer or load it up for a main dish…it always works). What stands out is how easy it is for kids AND adults to love the mix of tender chicken, golden corn, and spicy-sweet elote sauce; pretty satisfying but still fun and familiar. Got pizza fans at home? This dish doubles as barbecue chicken flatbread when you want that extra kick (swap in a BBQ drizzle, or try cheddar for a new twist). Since flatbread recipes work with a big range of sides, everyone finds something on the table—maybe a mixed salad, some fresh fruit, or just more slices of cheesy, golden flatbread. Home cooks seem to notice how these street corn flatbreads always show up fresh, with a slightly crisp bottom and a good stretch of cheese—important for picky eaters who want both soft and crispy in every bite. Feels reliable (usually disappears fast), always turns out great, and fits right in with family meals all week long—pretty easy to see why this one sticks around in busy households looking for quick flatbread recipes, fun meal ideas, and memorable dinner options.
INGREDIENTS
- Chicken breast 1.1 lbs (500 g)
- Black pepper 1 tsp
- White pepper 1 tsp
- Sweet Paprika 1 tsp
- Thyme 1 tsp - dry
- Bay leaves 2 leaves
- Garlic powder 1 tsp
- Onions - dry 1 teaspoon
- Fine salt to taste
- For the sauce
- Canned yellow corn kernels 2 ½ cups (400 g)
- Fresh chili pepper 1
- Greek yogurt ¾ cup (200 ml)
- Lemon juice ½
- Extra virgin olive oil 1 spoonful
- Fine salt to taste
- For the flatbreads
- Flatbread 4 - (approximately 24 cm in diameter)
How to prepare Flatbreads with chicken breasts and corn
To prepare the flatbreads with chicken breasts and corn, start by making the spice mix, combine them all in a blender 1, turn it on and grind everything until you get a homogeneous powder 2; take the chicken breasts, cut them in half and remove the small bones and any fat parts; cut the chicken breasts into 4-5 portions 3
and sprinkle them with the obtained spice mix to cover them as much as possible 4. Heat two tablespoons of oil in a non-stick pan and place the spiced chicken breasts in it 5; brown them well on both sides and continue cooking until the inside is cooked and still tender; set the chicken aside and let it cool slightly.
Now prepare the corn; drain the corn from the preserving liquid and place it in a bowl; add the juice of half a lemon and the chopped chili pepper without the seeds 6.
Soften the Greek yogurt by mixing it with a spoon until it becomes creamy 7. Then heat a non-stick pan over medium heat and warm one flatbread at a time for a few moments on each side, it should remain soft to be able to close it Piadina Romagnola (Romagna-style flat bread) Spread the Greek yogurt on the flatbread with a spatula 8, cut the breasts into many strips and place them in the center of the flatbread,
finally add the corn 10; proceed to close the flatbread, starting from the bottom and folding the flatbread flap over the chicken 11, then close the first side and then the second over the first 12. Proceed in the same way for the other flatbreads and enjoy them while still warm!