I’m so excited to share my Honey Sriracha Chicken Flatbread with you! This is the kind of recipe that feels fun, bold, and a little bit addictive. You get sweetness from the honey, heat from the sriracha, melty cheese, chewy flatbread, and a crunchy peanut topping that makes every bite pop with texture.
Level: Easy
Total Time: About 1 hour
Prep Time: About 20 minutes
Cook Time: About 40 minutes
Yield: 2 to 4 servings
Course: Main Course
Cuisine: American
The first time I made this flatbread, I remember being surprised by how well the sweet and spicy flavors worked together. The honey softens the heat of the sriracha, the roasted tomatoes bring a burst of juiciness, and the caramelized shallots add a gentle sweetness that ties everything together.
If you’ve never made flatbread at home, don’t worry. This one is very simple because it uses a no-yeast dough. Everything comes together in a skillet, which makes the crust chewy on the edges and soft in the center. I’ll break each part down so even beginners feel confident.
This recipe is perfect for a cozy dinner, a fun lunch, or even a casual appetizer to share. Every piece is loaded with flavor, and once you try it, you’ll understand why it’s such a favorite.
How to Make Honey Sriracha Chicken Flatbread
This recipe layers simple ingredients to create a bold, balanced flatbread:
• You’ll roast cherry tomatoes until they burst and become sweet.
• You’ll cook chicken pieces with paprika, garlic powder, pepper, and a touch of honey and sriracha.
• You’ll caramelize sliced shallots so they turn soft and golden.
• You’ll mix a quick flatbread dough with flour, baking powder, herbs, and olive oil.
• You’ll build the flatbread in a hot skillet with Gruyere cheese, the toppings, and a drizzle of honey and sriracha.
• You’ll bake it until everything melts into a bubbly, golden crust.
Each step is straightforward, and I’ll explain it like I’m standing next to you in the kitchen.
Ingredients
Toppings
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons honey
• 2 tablespoons sriracha
• 2 shallots, thinly sliced
• 6 ounces Gruyere cheese, freshly grated
• 3 tablespoons chopped peanuts, for topping
• Fresh cilantro, for topping
Flatbread Dough
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 cup water
• 1/3 cup olive oil, plus more for brushing
Directions
- Roast the Tomatoes
• Heat your oven to 375°F.
• Place the cherry tomatoes on a foil-lined sheet.
• Drizzle with 1/2 tablespoon olive oil and sprinkle with salt and pepper.
• Roast for about 20 minutes, or until they burst and become soft. - Cook the Chicken
• Warm a large skillet over medium heat.
• Season the chicken with paprika, garlic powder, salt, and pepper.
• Add 1 tablespoon olive oil to the skillet.
• Add the chicken and cook for 5 to 6 minutes, stirring once or twice, until golden.
• Add 1 tablespoon honey and 1 tablespoon sriracha to the skillet and cook for 1 minute.
• Transfer the chicken to a plate. - Caramelize the Shallots
• Lower the skillet heat.
• Add the remaining olive oil.
• Add the sliced shallots and a sprinkle of salt.
• Drizzle with 1 tablespoon honey.
• Cook while stirring until the shallots become golden and soft.
• Transfer to a bowl. - Make the Flatbread Dough
• In a bowl, combine flour, baking powder, salt, basil, oregano, and garlic powder.
• Add the water and the olive oil.
• Stir until it forms a shaggy dough.
• Use your hands to bring it together and knead lightly.
• Roll it into a circle that fits your skillet. - Cook the Flatbread Base
• Heat a large oven-safe skillet over medium-high heat.
• Brush the skillet lightly with olive oil.
• Place the dough in the skillet.
• Cook for 2 to 3 minutes until bubbles appear.
• Brush the top with olive oil.
• Flip the dough using tongs. - Assemble the Flatbread
• Reduce heat to medium.
• Sprinkle half of the Gruyere cheese on the flatbread.
• Add the roasted tomatoes, chicken, and caramelized shallots.
• Add the rest of the cheese.
• Drizzle with the remaining honey and sriracha. - Bake
• Place the entire skillet in the oven.
• Bake for about 15 minutes until the cheese is bubbling and golden. - Finish and Serve
• Top with chopped peanuts and fresh cilantro.
• Add extra sriracha if you like more heat.
• Slice and serve warm.
Process Details
• Roasting the Tomatoes: This softens them and concentrates their natural sweetness.
• Cooking the Chicken: The quick sear adds browning, and the honey-sriracha glaze gives it sticky flavor.
• Caramelizing the Shallots: The honey helps them turn golden and soft without burning.
• Flatbread Dough: The baking powder gives lift, and the herbs add flavor without extra toppings.
• Skillet Cooking: Starting the dough in a hot skillet creates bubbles and a chewy base.
• Final Baking: The oven melts the cheese evenly and finishes the crust.
Tips for Success
• Roll the dough evenly so it cooks uniformly.
• Let the tomatoes roast fully so they become soft and juicy.
• Watch the shallots closely because they can brown quickly.
• Use freshly grated Gruyere for the best melting texture.
• Add toppings evenly so every slice has a good mix of flavor.
Serving Ideas
• Serve with a simple green salad to balance the richness.
• Slice into small squares for a party appetizer.
• Pair with a light soup like tomato or vegetable soup.
• Add extra cilantro or peanuts for more texture.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to keep the crust crisp.
• Freezing: The flatbread can be frozen, but the fresh cilantro should be added after reheating for best texture.
Nutrition Info (Approximate per Serving)
Because exact nutritional values depend on portion size and ingredient brands, this estimate is based on common averages.
• Calories: ~550
• Protein: ~32 g
• Carbohydrates: ~48 g
• Fat: ~26 g
• Fiber: ~3 g
• Sugar: ~10 g
• Sodium: ~950 mg
This Honey Sriracha Chicken Flatbread brings together sweet roasted tomatoes, tender chicken, golden caramelized shallots, melty Gruyere, and a warm drizzle of honey and sriracha. The no-yeast flatbread is simple to make and turns into a soft but slightly crisp base that holds everything perfectly.
I hope you enjoy making and eating this recipe as much as I do. It is a fun way to bring bold, sweet-spicy flavor to your kitchen and one of those dishes you’ll want to make again.
