Strawberry Balsamic Chicken Flatbread

Finding a quick dinner that feels special enough for both busy weeknights and casual entertaining can be tough. After all, most weeknight meals are either too plain for guests or too complicated when you’re already exhausted from a long day, and things get even trickier when you’re trying to please picky eaters.

Luckily, this balsamic chicken flatbread checks all the boxes: it’s flavorful yet simple, comes together in under 30 minutes, and works perfectly whether you’re feeding the family or having friends over for a relaxed dinner.

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What Kind of Naan Bread Should I Use?

You can use store-bought or homemade naan for this flatbread, and both will give you great results. If you’re shopping for naan, look for ones that are about 6-8 inches in diameter – they’re the perfect size for individual flatbreads. Don’t worry if you can’t find naan at your grocery store, as lavash, pita bread, or even pre-made pizza crusts work just as well. For the best texture, choose naan that feels soft and pliable rather than dry or cracked, since it will crisp up nicely in the oven while still maintaining a tender bite.

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Options for Substitutions

This flatbread recipe is pretty forgiving when it comes to swapping ingredients:

• Naan bread: If you can’t find naan, pita bread, tortillas, or even pizza dough work great. Just adjust cooking time – thinner breads like tortillas will need less time in the oven.
• Burrata or Mozzarella: Fresh mozzarella, goat cheese, or ricotta all make tasty substitutes. If using goat cheese, you’ll need less since it has a stronger flavor.
• Cooked chicken breast: Rotisserie chicken is a time-saver, or you can use leftover grilled chicken, turkey, or even skip the meat entirely for a vegetarian version.
• Pecan halves: Walnuts, pine nuts, or toasted almonds work just as well. If you’re nut-free, try toasted pumpkin seeds for that same crunch.
• Fresh strawberries: Sliced pears, figs, or even dried cranberries can replace strawberries. Just make sure to slice firm fruits thinly so they cook evenly.
• Balsamic vinegar: Regular balsamic works fine, but if you only have white balsamic or red wine vinegar, add a pinch of brown sugar to mimic that sweet-tangy flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making balsamic chicken flatbread is not reducing the balsamic vinegar properly – you want it to simmer until it’s thick and syrupy, which usually takes about 10-15 minutes, or it will make your flatbread soggy instead of adding that sweet, tangy flavor.

Another common error is overloading the naan with toppings, which prevents it from getting crispy and can make it difficult to eat – stick to thin, even layers and save some ingredients like the arugula and basil to add fresh after baking.

Don’t forget to brush the flatbread with olive oil before adding toppings, and watch your oven closely since naan can go from perfectly golden to burnt in just a minute or two.

For the best results, add delicate ingredients like the burrata cheese and fresh strawberries during the last few minutes of baking so they warm through without overcooking.

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What to Serve With Balsamic Chicken Flatbread?

This flatbread is pretty filling on its own, but I love serving it with a simple mixed greens salad dressed with a light vinaigrette to balance out all those rich flavors. The peppery arugula and sweet strawberries on the flatbread pair really well with crisp lettuce, cucumber, and maybe some cherry tomatoes on the side. If you want something a bit heartier, roasted vegetables like zucchini, bell peppers, or asparagus make great companions since they won’t compete with the balsamic and burrata. For a casual dinner party, I often cut the flatbread into smaller pieces and serve it as an appetizer alongside some olives, fresh fruit, and a cheese board.

Storage Instructions

Keep Fresh: This flatbread is best enjoyed fresh and warm, but you can store leftovers in the fridge for up to 2 days. Wrap it loosely in foil or keep it in an airtight container. The arugula and strawberries might get a bit wilted, but it’ll still taste great!

Make Ahead: You can prep most of the components ahead of time to make dinner easier. Cook the chicken and caramelize the shallots up to 2 days in advance, then just assemble and bake when you’re ready. I like to slice the strawberries and wash the arugula earlier in the day too.

Warm Up: To bring leftover flatbread back to life, pop it in a 350°F oven for about 5-7 minutes until the cheese gets melty again. Skip the microwave since it can make the crust soggy. Add fresh arugula and basil after warming for the best flavor and texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 50-60 g
• Fat: 75-90 g
• Carbohydrates: 140-160 g

Ingredients

For the flatbread and toppings:

• 2 naan, lavash, or similar flatbread pizza bases
• 1 tbsp olive oil
• 2 shallots, diced or sliced
• Sea salt, to taste
• 5 oz fresh burrata or mozzarella, sliced
• 1 cooked chicken breast, chopped or sliced
• 3/4 cup pecan halves
• 1 cup fresh strawberries, halved

For the balsamic glaze and shallots:

• 1/2 cup balsamic vinegar
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar

Optional garnish:

• Arugula, as needed
• Fresh basil leaves, as needed

Step 1: Prepare the Flatbread Base

• 2 naan, lavash, or similar flatbread pizza bases
• 1 tbsp olive oil

Preheat your oven to 400°F (200°C).

Place the 2 flatbread pizza bases on a baking sheet and brush each one with 1 tablespoon of olive oil to coat the surface evenly.

Step 2: Make the Balsamic Reduction

• 1/2 cup balsamic vinegar

Pour 1/2 cup of balsamic vinegar into a small saucepan and set it over medium heat.

Bring it to a boil, then reduce the heat to low and let it simmer until the vinegar has reduced by about 1/3 and coats the back of a spoon, forming a thick glaze.

Remove from heat and set aside to cool and thicken.

I like to make extra balsamic glaze and keep it in the fridge for salads throughout the week!

Step 3: Saute and Deglaze the Shallots

• 1 tbsp olive oil
• 2 shallots, diced or sliced
• sea salt, to taste
• 2 tbsp balsamic vinegar

Heat the remaining 1 tablespoon of olive oil in a skillet over medium-low heat.

Add the diced or sliced shallots and sauté for 4-5 minutes until they are lightly browned.

Sprinkle with a pinch of sea salt.

Remove the skillet from the heat, drizzle in the 2 tablespoons of balsamic vinegar, and toss to deglaze the pan, letting the shallots absorb the flavor.

Step 4: Assemble the Flatbread Toppings

• 5 oz fresh burrata or mozzarella, sliced
• caramelized shallots from Step 3
• 1 cooked chicken breast, chopped or sliced
• 3/4 cup pecan halves
• 1 cup fresh strawberries, halved
• sea salt, to taste

Arrange the sliced burrata or mozzarella cheese evenly over each prepared flatbread.

Top with the caramelized and balsamic-glazed shallots (from Step 3), followed by the chopped or sliced cooked chicken breast, pecan halves, halved fresh strawberries, and another light sprinkle of sea salt.

Step 5: Bake and Finish with Fresh Toppings

• balsamic reduction from Step 2
• arugula, as needed
• fresh basil leaves, as needed

Bake the assembled flatbreads in the preheated oven for 10-12 minutes, or until the cheese has melted and the edges are golden.

Remove from the oven and drizzle with the balsamic reduction (from Step 2).

Top with fresh arugula and basil leaves as desired.

For a more vibrant finish, I like to add a generous handful of arugula just before serving.

Strawberry Balsamic Chicken Flatbread

Delicious Strawberry Balsamic Chicken Flatbread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 1525 kcal

Ingredients

  

For the flatbread and toppings:

• 2 naan, lavash, or similar flatbread pizza bases
• 1 tbsp olive oil
• 2 shallots, diced or sliced
• sea salt, to taste
• 5 oz fresh burrata or mozzarella, sliced
• 1 cooked chicken breast, chopped or sliced
• 3/4 cup pecan halves
• 1 cup fresh strawberries, halved

For the balsamic glaze and shallots:

• 1/2 cup balsamic vinegar
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar

Optional garnish:

• arugula, as needed
• fresh basil leaves, as needed

Instructions

 

• Preheat your oven to 400°F (200°C). Place the 2 flatbread pizza bases on a baking sheet and brush each one with 1 tablespoon of olive oil to coat the surface evenly.
• Pour 1/2 cup of balsamic vinegar into a small saucepan and set it over medium heat. Bring it to a boil, then reduce the heat to low and let it simmer until the vinegar has reduced by about 1/3 and coats the back of a spoon, forming a thick glaze. Remove from heat and set aside to cool and thicken. I like to make extra balsamic glaze and keep it in the fridge for salads throughout the week!
• Heat the remaining 1 tablespoon of olive oil in a skillet over medium-low heat. Add the diced or sliced shallots and sauté for 4-5 minutes until they are lightly browned. Sprinkle with a pinch of sea salt. Remove the skillet from the heat, drizzle in the 2 tablespoons of balsamic vinegar, and toss to deglaze the pan, letting the shallots absorb the flavor.
• Arrange the sliced burrata or mozzarella cheese evenly over each prepared flatbread. Top with the caramelized and balsamic-glazed shallots (from Step 3), followed by the chopped or sliced cooked chicken breast, pecan halves, halved fresh strawberries, and another light sprinkle of sea salt.
• Bake the assembled flatbreads in the preheated oven for 10-12 minutes, or until the cheese has melted and the edges are golden. Remove from the oven and drizzle with the balsamic reduction (from Step 2). Top with fresh arugula and basil leaves as desired. For a more vibrant finish, I like to add a generous handful of arugula just before serving.