I’m settling in at my childhood home throughout the holiday season, living (as I call it) Full House style. We’ve got 4 adults, 2 kids and 3 dogs under one roof! It’s fun, crazy and there’s always something going on.
I was really excited to get to cook for my family. I’ve tried out some new recipes and some old. My fried shrimp tacos were a big hit for a Sunday at home watching football with the family and my sister has enjoyed taking advantage of my killer grilled cheese skills at lunch time.
It was about time for a new blog post and I was thinking about how conscious I have to be to make enough food. I’m used to cooking for my husband and myself. Granted, we usually have leftovers, but now every meal I make is for 4-6 people. I can’t skimp on anyone and I can’t go overboard every night like when I have dinner parties.
One of the easiest ways to make sure everyone gets fed is individual pizzas and flatbreads. Pizzas are usually round, with sauce and lots of cheese. Flatbreads are usually rectangular, have lighter toppings and aren’t covered in melted cheese. So I’m dubbing this recipe a flatbread. I just snuck the cheese into the sauce instead… sneaky!
- 2 13oz Pillsbury pizza doughs
- 3 boneless skinless chicken breasts
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp dried rosemary
- 3 Tbsp olive oil
- 1 lemon, juiced & zested
- 3 Tbsp butter
- 1 Tbsp minced garlic
- 1 cups heavy cream
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary (or 1 tsp dried)
- 3/4 cup grated parmesan
- 1/2 red onion, quartered & thinly sliced
- 2 cups fresh spinach, roughly chopped
- 1/4 cup fresh basil, finely chopped
- salt & pepper to season
- Preheat the oven to 400 degree. Cut the pizza doughs in half so you have 4 equal rectangular bases and put them onto prepared baking sheets. Prebake the dough for 6 minutes and set aside.
- Meanwhile, cut the chicken breasts in half and season with onion powder, garlic powder, dried rosemary and a pinch of salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 6-8 minutes, flipping occasionally until it begins to brown. Pour the lemon juice over the chicken and cook for an additionally minute or two before removing from heat. Chop the chicken into bite size pieces and set aside. (It’s OK if it looks slightly underdone on this inside, it will be going into the oven.)
- Melt the butter in the same pan as the chicken, scrapping up the browned bits. Add the minced garlic and sauté for about a minute. Pour the cream into a sauce pan, add the melted butter and garlic along with rosemary and thyme. Bring to a low boil, then reduce the heat to simmer for 5 minutes, stirring often. Stir in the parmesan cheese and increase to medium low heat, stirring until the cheese is well incorporated and the sauce is smooth.
- Assemble the flatbreads starting with the alfredo sauce. Spoon the sauce over the dough, starting in the center and spreading it almost to the edges. Divide the red onion and chicken equally over the flatbreads, finishing with the spinach on top.
- Bake for 8-10 minutes at 400 degrees until the edges are brown and dough is cooked through. Sprinkle with lemon zest and fresh basil before serving.
Shortcut central right here, right now. Buy the Pillsbury pizza dough in a tube. Do it. Two of them make four perfectly sized entrees. The taste and texture is great too. You are making an alfredo sauce from scratch, it makes up for the store bought dough.
…Unless you don’t really want to make the sauce either. In which case, a jar of garlic alfredo sauce can be simmered with the fresh herbs if you want to make this an even easier recipe.
I would say go ahead and grab a rotisserie chicken while you’re at it, but then I don’t really have a recipe.
But just saying, this is pretty easy for a week night dinner if you use a couple shortcuts…
Making everything from scratch actually doesn’t even take that long, and I do recommend it if you have the time. The sauce and the chicken are the best parts of the dish. My brother in law was using bits of crust to soak up every bit of sauce left on his plate. I really enjoyed that the richness of the alfredo was balanced by the fragrant rosemary and the lemon. Every once in a while, you would get this bright lemon flavor that was unexpectedly fresh.
My family loved it. I loved it. It was a lot of fun to make too. I can’t wait to try out some different variations on it. Let me know if you try it out, or what your favorite kind of homemade flatbreads or pizzas are!