Garlic Confit Chicken Flatbread
Crispy flatbread topped with sweet, slow cooked garlic confit, juicy shredded chicken, and melted mozzarella. This easy dinner combines rustic flavor with minimal effort for a meal that feels special any night of the week.
Equipment
- Small heavy bottomed saucepan
- Large skillet
- Baking sheet or pizza stone
- Basting brush
Ingredients
For the Garlic Confit
- 2 heads garlic peeled into individual cloves
- 1.5 cups olive oil extra virgin
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
For the Chicken
- 1 pound chicken breast or thighs boneless, skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil for searing
For the Flatbread
- 4 pieces flatbread or naan
- 1 cup mozzarella cheese shredded
- 0.5 cup ricotta cheese
- 1 teaspoon lemon zest
- 0.25 cup fresh parsley chopped, for garnish
- 0.25 teaspoon red pepper flakes optional
Instructions
- Peel the garlic cloves and place them in a small saucepan with the olive oil, thyme, and rosemary. Warm over low heat and let simmer gently for 35 to 45 minutes, until the cloves are golden and soft enough to mash with a fork. Keep the heat low to avoid browning or burning the garlic.
- While the garlic confit simmers, season the chicken with salt and pepper. Heat olive oil in a large skillet over medium high heat and sear the chicken for 5 to 6 minutes per side, until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes, then shred or slice it into bite sized pieces.
- Preheat the oven to 425°F. If using a pizza stone or baking sheet, place it in the oven to preheat as well.
- Brush each flatbread generously with the reserved garlic confit oil, then mash several soft confit cloves onto the surface, spreading them like a paste.
- Dollop spoonfuls of ricotta across each flatbread, scatter the shredded chicken evenly, then top with shredded mozzarella and a few extra whole confit cloves.
- Place the flatbreads on the preheated baking sheet or stone and bake for 8 to 10 minutes, until the cheese is bubbling and the edges turn deep golden brown.
- Remove from the oven and immediately top with fresh parsley, lemon zest, and a pinch of red pepper flakes if desired. Slice and serve warm.
Notes
Do not rush the garlic confit step, low and slow heat is essential to avoid bitter, scorched garlic. Save leftover garlic infused oil for dressings, roasted vegetables, or pasta. Leftover flatbread keeps in the refrigerator for up to 3 days and reheats best in a 375°F oven for 8 to 10 minutes.