Description
These Chicken Flatbreads with Caramelized Onions and Blueberry-Balsamic Sauce are a perfect balance of savory, sweet, and tangy. Juicy rotisserie chicken, melty mozzarella, and fresh greens are layered on warm flatbreads, topped with caramelized onions and a bold blueberry-balsamic glaze for a gourmet-style meal at home.
Ingredients
Scale
For the Blueberry-Balsamic Sauce
- 1 cup frozen blueberries
- 1/4 cup brown or turbinado sugar
- 2 tbsp balsamic vinegar
- 1 tbsp minced jalapeño
- 1 tbsp cornstarch
- 1 tbsp water
For the Chicken Flatbreads
- 4 flatbreads (or pita, if preferred)
- 1 1/2 cups shredded rotisserie chicken
- 1/2 cup prepared blueberry glaze, plus more for garnish
- 2 cups fresh greens (arugula or spinach)
- 1 large yellow onion
- 1 tsp olive oil
- Pinch kosher salt
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh blueberries
- Optional garnish: sliced jalapeños or fresh basil
Instructions
- Prepare the blueberry-balsamic sauce: In a small saucepan, combine frozen blueberries, sugar, balsamic vinegar, and minced jalapeño. Bring to a simmer over medium heat.
- Whisk together cornstarch and water, then stir into the sauce. Cook for 2–3 minutes until thickened. Remove from heat and let cool slightly.
- Caramelize the onion: Slice the onion thinly. Heat olive oil in a skillet over medium-low heat. Add onion and a pinch of salt. Cook slowly, stirring occasionally, until golden and caramelized (about 15–20 minutes).
- Assemble the flatbreads: Preheat oven to 375°F (190°C). Place flatbreads on a baking sheet. Spread each with a spoonful of blueberry glaze.
- Top with shredded chicken, caramelized onions, mozzarella cheese, and fresh blueberries.
- Bake for 8–10 minutes, until the cheese is melted and bubbly.
- Remove from oven and top with fresh greens. Drizzle with extra blueberry glaze and garnish with sliced jalapeños or fresh basil if desired.
- Slice and serve warm.
Notes
- You can prepare the blueberry-balsamic glaze ahead of time and store in the fridge for up to 5 days.
- Try goat cheese or blue cheese in place of mozzarella for a tangier flavor.
- Flatbreads can be grilled instead of baked for a smoky touch.
- This recipe works well with leftover grilled or roasted chicken too.
Nutrition
- Serving Size: 1 flatbread
- Calories: 420
- Sugar: 14g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
Keywords: chicken flatbreads, blueberry balsamic sauce, caramelized onions flatbread, gourmet flatbread recipe, arugula chicken flatbread