1-First Step: Prepare the Chicken Start by preheating your oven to 450 degrees, as this ensures the chicken cooks evenly. Rub the 2 large bone-in chicken breasts with 2 tbsp olive oil and a mix of salt, black pepper, red pepper flakes, sumac, and paprika for that authentic flavor. Place them on a roasting pan with a rack to bake for 20-25 minutes or until they reach an internal temperature of 160 degrees, which keeps the meat juicy.

2-Second Step: Sauté the Vegetables While the chicken cools, heat a saucepan over medium heat and add some olive oil. Toss in the 2 chopped medium onions and 2 chopped hot peppers, sautéing them until they’re softened but still have some shape this takes about 5-7 minutes. Once done, drain them and set aside to prepare for mixing with the chicken.

3-Third Step: Shred and Combine the Filling After the chicken has cooled, shred the meat and skin, then return it to the saucepan with the sautéed onions and peppers. Mix everything together over low heat for a few minutes to blend the flavors, creating that creamy, spiced filling central to this creamy chicken pide.

4-Fourth Step: Prepare the Dough Preheat your oven to 350 degrees now. Divide the proofed pide dough into three pieces and roll each one on a floured surface into an oval about ¼ inch thick. This step is crucial for getting the boat shape just right in your simple chicken pide recipe.

5-Fifth Step: Assemble the Pide Drizzle olive oil over the rolled dough, then spread the 4 oz goat cheese across it, leaving a 1-inch border. Sprinkle on the 4 oz mozzarella, followed by the onion-pepper-chicken mixture, the chopped ½ bunch parsley, and additional spices. Drizzle a bit more olive oil on top for extra richness.

6-Sixth Step: Shape and Bake Brush the dough edges with olive oil, then fold the edges over the filling to form a boat shape. Twist and fold the ends slightly, tucking under any excess dough. Transfer the shaped pide to baking sheets lined with parchment paper and brush the crusts with 1 egg yolk for a golden finish. Bake for 25-30 minutes until the crust is golden and the cheese is melted, then cool on a rack for 10 minutes.

7-Final Step: Serve and Enjoy Once baked, let your creamy chicken pide rest for a bit to set, then slice and serve. This step allows the flavors to meld, making it perfect for sharing. For adaptation, if you’re diet-conscious, you can reduce oil or swap cheeses to fit your needs while keeping the essence of this chicken pide intact.