Pioneer Woman Buffalo Chicken French Bread Pizzas

Pioneer Woman buffalo chicken french bread pizzas turn shredded rotisserie chicken, hot sauce and mozzarella into a cheesy, toasty dinner in 45 minutes. Save this easy weeknight chicken dinner for game day, tailgate or family night, because it's a quick sheet pan meal that feeds six.

Toss the chicken in the hot sauce mixture until every shred is coated, so each bite has the same tangy kick. Skip that and the chicken bakes up pale and dry on top of the bread.

Holding back a quarter cup of the buffalo sauce to brush onto the bread seasons the crust itself, so it doesn't taste like plain toast. A crisp celery and romaine salad with blue cheese on the side also cools the heat the way a classic wing platter does.

Pioneer Woman Buffalo Chicken French Bread Pizzas

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

520

kcal

Soft French bread toasts at the edges while tangy buffalo chicken and melted mozzarella bubble on top. A lemony celery and romaine salad with blue cheese brings a cool, crunchy contrast.

Ingredients

• 4 tbsp. salted butter
  

• 2/3 c. Buffalo-style hot sauce (such as Frank's RedHot)
  

• 1/4 tsp. garlic powder
  

• 1/4 tsp. onion powder
  

• 4 c. shredded rotisserie chicken, skin removed
  

• 1 loaf soft French bread, halved lengthwise and cut crosswise into thirds
  

• 2 c. shredded mozzarella cheese
  

• 1/4 small red onion, thinly sliced
  

• Juice of 1 lemon
  

• 1/2 tsp. kosher salt
  

• Black pepper, to taste
  

• Pinch of cayenne pepper
  

• 1/4 c. olive oil
  

• 3 celery stalks, thinly sliced, plus 2 cups celery leaves
  

• 2 c. thinly sliced romaine lettuce
  

• 1 carrot, grated
  

• 3 tbsp. crumbled blue cheese
  

Directions

• Make the buffalo sauce: Preheat the oven to 425°F, then melt 4 tablespoons butter in a small saucepan over medium-high heat. Whisk in 2/3 cup hot sauce, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder, then cook 3 to 4 minutes until it bubbles around the edges.
• Coat the chicken: Combine 4 cups shredded rotisserie chicken with all but 1/4 cup of the hot sauce mixture in a large bowl. Toss until every piece is completely coated.
• Assemble the pizzas: Place the halved loaf of French bread, cut into thirds crosswise, cut-side up on a baking sheet and brush with the remaining 1/4 cup sauce. Sprinkle with half of the 2 cups mozzarella, then top with the chicken, the rest of the cheese and 1/4 small red onion, thinly sliced.
• Bake until melted: Bake for about 15 minutes. The pizzas are ready when the edges of the bread are toasted and the cheese is melted.
• Whisk the dressing: Whisk the juice of 1 lemon, 1/2 teaspoon kosher salt, black pepper to taste and a pinch of cayenne in a medium bowl. Slowly drizzle in 1/4 cup olive oil while whisking constantly.
• Toss the salad: Add 3 thinly sliced celery stalks, 2 cups celery leaves, 2 cups sliced romaine and 1 grated carrot to the dressing and toss. Gently stir in 3 tablespoons crumbled blue cheese, then serve alongside the pizzas.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than rotisserie chicken?

Any cooked, shredded chicken works, so leftover roasted or poached chicken is a good swap. Just make sure it's shredded fairly fine, since the sauce clings better to small pieces.

How do I store leftover buffalo chicken french bread pizzas?

Wrap leftover slices well and keep them in the fridge for up to 3 days. Reheat in a hot oven rather than the microwave, because the oven brings back the toasted edges.

Can I make these ahead of time?

You can make the buffalo sauce and coat the chicken a day ahead and keep it in the fridge. Assemble and bake just before serving so the bread stays crisp instead of soggy.

What if I don't have a baking sheet?

A large cast iron skillet or a 9x13 baking dish can hold the bread if you cut the pieces to fit. Watch the bake time, since a deeper dish may take a few extra minutes to toast the bottom.

What's the most common mistake with this recipe?

Using stale or very crusty bread is the usual problem, because it turns hard instead of toasty. A soft loaf of French bread gives you a tender center and golden edges.