Grilled spinach and artichoke flatbread with chicken and sriracha

Grilled Spinach and Artichoke Flatbread With Chicken and Sriracha

This spinach and artichoke dip with grilled chicken atop a flatbread is crazy-pants good! Kick it up with a Sriracha drizzle and it hits every note.

This dish was created for SABER  Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

Flat breads came on to the scene a couple of years ago where I live and they quickly began stealing the show, and I know why!  They are easy to make and so very versatile.  You can choose to make a flat bread with or without yeast and with just about any combinations of toppings imaginable.

Flat breads can be as delicious as pizza. I think for the most-part that they are more creative alleviate the worries of having the perfect pan or stone on which to cook a pizza as well as perfecting their circular shape and crust. Know what I mean?

My son is 13 and for the last few months he has been on a roll with trying new foods and finding new favorites. Gone are the days of steak, potatoes, pasta and chicken fingers. Now he’s into…everything.

One of his favorite meals happens to be a breakfast pizza that I/we make with multiple cheeses, asparagus, ham or bacon and fried eggs. I am the center of his universe when I produce one of those (and I love that)!

Grilled Spinach & Aritchoke Flat Bread with Chicken & Sriracha

Since I have been teaching Connor to use the grill, I decided that he and I would whip up a Grilled Spinach and Artichoke Flatbread With Chicken and Sriracha for dinner. I decided to try grilling the dough for a delicious smokey flavor. Not only did it come out delicious…It was way quicker than cooking the dough the traditional way in the oven.

Grilled Flatbread

This recipe is great because 1) You get a deliciously different idea for a flatbread that can either be used as an entrée or cut up in smaller sections and served as an appetizer and 2) You can save half of the spinach and artichoke dip and use it as a traditional dip…so it’s a 2-fer!

You can make the dip a day ahead and simply reheat via a pot on the stove and then keep it warm in a small crock pot. I have been making this dip for two decades! It is a party favorite and many ask for the recipe.

This Spinach & Artichoke Dip mingling with simple grilled chicken breasts atop a beautiful crust is crazy-pants good! When you kick it up a notch with a Sriracha drizzle it hits every note! My son tore-it-up…and so did the rest of us!

Confession: I almost never make my own pizza dough. I figure my local pizza place is excellent at making the dough, since that is what they do and for $2.50 per disc, no mess, no stress and no wait time? That is so worth it to me…Little do they know that I would happily pay double!

Grilled Chicken

Now, how can your kids help? 

No matter the age, getting your kids into the kitchen is something we should all strive to do more of. From finding and organizing the ingredients to setting them all up – “Mise En Place.”

They can easily help with the spinach and artichoke dip – measuring, chopping and mixing. For the dough, let them oil up their hands and gently rub it overtop both sides and season it. They can also season the chicken. If they are old enough and responsible enough, show them how to ready the grill – oil it, turn it on, preheat – and let them use tongs to place the chicken breasts on, then flip them when ready. When it comes to grilling especially, it’s all about respect for your surroundings and the grill itself.

In no time you will have a little chef that you never knew how you did without! And they will be more confident, try new things and be on their way to mastering a life skill we all need to have.

Grilled Flatbread with Spinach & Artichoke Dip, Chicken & Sriracha


  • 2 boneless chicken breasts
  • Salt & Pepper
  • 1 disc of pizza or flatbread dough, homemade or store-bought
  • 1/2 Tablespoon olive or grapeseed oil
  • Spinach & Artichoke Dip
  • 3 scallions, thinly sliced
  • Sriracha


  • Oil your grill and preheat to medium-high heat.
  • Salt and pepper your chicken breasts and grill until done. Approximately 3-4 minutes per side, depending on the size of the breasts. If you use a thermometer, grill until reaching an internal temperature of 450° to prevent them from drying out.
  • Once the chicken is done, pull from the grill and let it rest.
  • While the chicken is grilling, shape your dough into an oval or rectangular shape. Using your fingertips, coat both sides lightly with the oil, then season with salt and pepper. Place the prepared dough onto a baking sheet.
  • Lower your grill heat to medium, carefully flip your dough onto the grill, close the lid and allow it to cook 3-4 minutes. Take a peek. Lift with a spatula and check for grill marks and a crispy crust. If you have that, gently flip it over. If not, allow it to grill another minute or two.
  • Once you flip the dough, close the lid and turn off the grill. Allow the residual heat to do the rest. In 2-3 minutes, it should be perfect!
  • Remove the bread/crust from the grill and smear it liberally with the Spinach & Artichoke Dip.
  • Slice the chicken and place in dip atop the crust. Season with salt and pepper.
  • Scatter the scallions over-top, drizzle with Sriracha, cut into portions, serve, and enjoy!

Grilled Spinach & Artichoke Dip Flat Bread With Chicken & Sriracha

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