Flatbreads with paprika chicken and red peppers

Name: Flatbreads with paprika chicken and red peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: Cracker 12; Chicken breast 3.5 oz; Red peppers 2.5 oz; Sweet Paprika 0.9 tsp; Thyme 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es fr br nl

Calories per serving

Lactose Free

Energy Kcal 67
Carbohydrates g 8.5
of which sugars g 0.8
Protein g 3
Fats g 2.4
of which saturated fat g 0.41
Fiber g 0.5
Cholesterol mg 5
Sodium mg 189

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Makes: 12
Cost: Low

PRESENTATION

Flatbreads with paprika chicken and red peppers bring a little bit of Tuscany right to your table, using classic schiacciata as the base. And here's the thing: this is the type of flatbread recipe you’ll find people enjoying at gatherings or sharing during relaxed afternoons in Central Italy. The schiacciata has that slightly crispy, olive-oil-rich texture that stands out from other breads. Really good stuff. Load it up with juicy paprika chicken and sautéed peppers, and the whole thing becomes way more than just a snack.

There’s a lot of fun playing around with the paprika here—some folks like it sweet, others go for hot or smoked—so every bite can get a little spicy or even a bit smoky. Fresh thyme gives a quick hit of herbal flavor, and the red peppers add that tender, almost sweet pop that just works really well with the chicken. Schacciate isn’t just a bread; it’s kind of a Tuscan favorite that shows up at bakeries and cafes, and people love stuffing it with all sorts of good things.

With this red pepper flatbread, it’s basically a mini version of ‘pollo ai peperoni’—a chicken and pepper dish from the region—but easier to pick up and eat. The combination is super quick, making it a go-to when you need something moist and satisfying without too much work. You can switch things up by tossing in olives or mixing up the types of peppers, and it still keeps that Mediterranean vibe everyone loves. And you know what? The whole dish has a homemade feel, but you’re getting a pretty modern twist thanks to the paprika and the mix of flavors.

Whether you serve this easy chicken flatbread at a party or just for a quick meal, it’s got that golden, savory edge that makes people come back for seconds. Seriously good. Around Tuscany, this kind of food feels both traditional and fresh, with every bite giving you a taste of something a little bit classic, a bit new. Plus, the versatility of the dish means you can adapt it to different tastes—making it a favorite for any occasion. For sure.

How to prepare Flatbreads with paprika chicken and red peppers

To prepare the flatbreads with paprika chicken and red peppers, start with the peppers. Wash them under cold running water, then remove the cap and cut them in half. Take the amount needed for the recipe, remove the seeds, and first cut them into strips 1, then into thin sticks about 1.5 inches long each. Gather them in a bowl. Meanwhile, take the chicken breast, remove the fattier parts if necessary, and cut it into strips 2, then divide them further 3.

Then cut the pieces into small chunks just over half an inch 4. In a pan, heat a little oil and add the chicken pieces 5. Brown them for a moment, stirring to sear on all sides. Then salt to taste.

Add the sweet paprika (or hot, if you prefer) to the chicken 7 and then the pepper pieces that you set aside 8. Stir and cook over medium heat for 15 minutes 9, stirring the ingredients often and, if needed, adding a bit of water to aid cooking.

When cooking is complete, crumble the fresh thyme leaves by hand into the pan 10 and turn off the heat. Let the paprika chicken with peppers cool slightly, then start assembling your flatbreads: use a teaspoon to fill each flatbread 11 and, if you like, you can add a few more thyme leaves 12. Serve your flatbreads with paprika chicken and red peppers as a tasty finger food!

Storage

The flatbreads with paprika chicken and red peppers should be enjoyed freshly made.
You can store them after assembling in the refrigerator for up to 1 day, covered with plastic wrap.
Freezing is not recommended.