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Honey Sriracha Chicken Flatbread

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  • 1 pint cherry tomatoes
  • 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


  • 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


  • Preheat the oven to 375 degrees F. Line a baking sheet with foil and place the cherry tomatoes on the sheet. Drizzle with 1/2 tablespoon olive oil and sprinkle with salt and pepper. Roast for 20 minutes, or until the tomatoes are bursting.
  • While the tomatoes are roasting, heat a large skillet over medium heat. Season the chicken with the salt, pepper, paprika and garlic powder. Add 1 tablespoon of olive oil to the skillet. Once hot, add the chicken and cook until golden on all sides, about 5 to 6 minutes, tossing once or twice during cook time. Drizzle with 1 tablespoon honey and 1 tablespoon of the sriracha and cook for 1 minute. Transfer the chicken to a plate. Reduce the heat to low.
  • Add the remaining olive oil to the skillet. Place the shallots with a sprinkle of salt into the skillet and drizzle with 1 tablespoon honey. Cook, stirring often, until the shallots are caramely and golden. Transfer them to a bowl.
  • In a bowl, combine the flour, baking powder, salt, basil, oregano and garlic powder, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface. Roll and press the dough into the size of your skillet. I use a 12-inch skillet – if you use one significantly small, this recipe can make 2 flatbreads.
  • Heat a large oven-safe skillet over medium-high heat. Brush the skillet with olive oil then gently and carefully place the dough into the skillet. Cook until bubbles begin to form, about 2 to 3 minutes. Brush the top of the dough with olive oil then flip it over with kitchen tongs. Reduce the heat to medium. Sprinkle half of the cheese over the dough. Place the roasted tomatoes, chicken and shallots all over the top. Add the other half of the cheese. Drizzle with the honey and the sriracha.
  • Place the skillet in the oven and cook for 15 minutes, just until the cheese is bubbly and golden. Top with the fresh cilantro, peanuts and extra sriracha if you wish! You can slice the flatbread in the skillet or slide it out onto a cutting board.



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