Balsamic Peach Chicken Flatbread

Quick + Easy Chicken Flatbread with Peaches

Like my Hot Honey Peach Burrata Bowls, this chicken flatbread recipe comes right out of my Sunday plan on Substack! Every month, I share meal plans designed to make dinners easy with healthy recipes that are quick to make, high-protein, and kid-friendly. 

Each Sunday Plan comes with a complete grocery list, prep schedule, and two weeks’ worth of dinner recipes that help you spend less time in the kitchen while still getting nutritious meals on the table. I follow the plans in real life, and they’ve made dinnertime SO easy!

In my most recent plan, I shared these balsamic peach chicken flatbreads, and they were so popular that I knew I had to give the recipe a permanent home on the blog. I’m honestly so excited that readers are loving it as much as I do, because the world really needs to know about this recipe! Using cooked chicken, these flatbreads come together in about 30 minutes and are super fun to prepare. Sweet, savory, spicy, crisp, and creamy, they have everything you could ever want in an a simple summertime dinner. You’re going to love them!

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Why You’ll Love This Recipe

• Quick + Easy – Use cooked chicken, and this meal comes together in about 30 minutes. Just layer the flatbreads, warm them up, and enjoy! 
• Fresh Summer Flavors – With caramelized peaches, creamy cottage cheese, salty Parmesan, sweet and spicy hot honey, and herby chicken, these flatbreads have a whole lot to love. 
• High Protein – Made with whipped cottage cheese and chicken, these flatbreads have 38 grams of protein in a single serving.
• Versatile – Mix and match different toppings to switch up the flavor and make this recipe your own. There’s really no right or wrong! 

RELATED: Peach Mozzarella Salad

Watch How to Make Balsamic Peach Chicken Flatbread

Ingredients

• Peaches – Fresh, ripe peaches become soft and caramelized in the oven, adding sweetness and a soft texture to the flatbreads. For the best results, look for peaches that are fragrant and give just slightly when squeezed. 
• Olive Oil – A bit of olive oil helps the peaches roast and creates a crisp, golden crust on the flatbreads. 
• Cottage Cheese – I use Good Culture Organic 4% cottage cheese. I recommend sticking with full-fat cottage cheese for the best taste and texture. Low-fat will work, but the flavor isn’t quite the same. 
• Lemons – Fresh lemon juice brightens the cottage cheese layer. Then, I like to sprinkle a little bit of lemon zest over the flatbreads to tie everything together. 
• Naan – I use store-bought naan bread as the base of these flatbreads. Pitas work well, too, if you prefer a thinner, crispier flatbread.
• Garlic – Fresh minced garlic adds savory flavor to balance the sweetness of the peaches. Using pre-minced garlic is one of my favorite kitchen hacks to reduce prep time! 
• Chicken – I like to use leftover Instant Pot shredded chicken, but any cooked chicken works. To save time, I sometimes pick up a rotisserie chicken from the grocery store! 
• Pesto – Tossing the chicken with basil pesto adds herby, garlicky flavor without any extra prep. I use my basil spinach pesto or easy kale pesto, but any homemade or store-bought pesto tastes great. 
• Arugula – I like the peppery flavor of arugula, but you can substitute any greens. 
• Parmesan – For a meltier texture, buy a block of Parmesan and grate it yourself. 
• Balsamic Glaze – I use a store-bought glaze to keep things easy.
• Hot Honey – A drizzle of hot honey adds just enough sweet heat to complement the peaches, pesto, and balsamic. Add more or less to taste, depending on your spice preference. 
• Garnishes – Fresh basil leaves and flaky salt provide the perfect finishing touch. 

How to Make This Balsamic Peach Chicken Flatbread Recipe

These flatbreads are pretty foolproof! All you need is a casserole dish, a blender, and a large baking sheet. Here’s how to make the best Balsamic Peach Chicken Flatbread Recipe: 

1. Roast the peaches – Arrange the peaches in a casserole dish, and drizzle them with oil. Roast until tender, turning the peaches once halfway through. 
2. Blend the cottage cheese – While the peaches roast, pulse the cottage cheese and lemon juice in a blender until the mixture is smooth and creamy. 
3. Layer – Place the flatbreads on a large baking sheet, and brush them lightly with olive oil. Divide the whipped cottage cheese, spreading it evenly over the flatbreads. Then, top them with minced garlic and lemon zest. 
4. Add protein – Toss the chicken with pesto. Then, layer arugula, the pesto chicken, and roasted peaches over the flatbreads, followed by a sprinkle of Parmesan. 
5. Bake – Drizzle each chicken flatbread with hot honey and balsamic glaze. Then, bake just until they’re warmed through. Be careful not to let them burn! 
6. Garnish – Finish the flatbreads with chopped basil and a pinch of flaky salt. Enjoy warm! 

Tips

• Use ripe, but still firm peaches. They should give slightly when gently squeezed so they soften as they roast without falling apart. Super ripe peaches become too mushy once baked. 
• Blend the cottage cheese until completely smooth. This smooths the lumpy curds, creating a creamy, ricotta-like spread that evenly coats the flatbread.
• Don’t add too many toppings. Spreading the toppings in an even layer instead of piling them into a heap helps the naan crisp up and prevents it from becoming soggy.
• Bake just until heated through. Overbaking can dry out the toppings and burn the flatbreads. Pull them from the oven as soon as the chicken is heated through! 
• Add the basil after baking. Fresh basil loses its flavor in the oven, so sprinkle it on just before serving.

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Variations 

Swap the protein. Replace the chicken with shredded turkey, grilled shrimp, or sliced grilled steak for a different twist.

Replace the cottage cheese. If you don’t have cottage cheese, whipped ricotta or whipped goat cheese make delicious creamy alternatives.

Change up the greens. Baby spinach, mixed greens, or chopped kale can be used instead of arugula for a milder flavor.

Use mozzarella. Top the flatbreads with fresh mozzarella or shredded mozzarella for a cheesier version that gets extra melty in the oven.

Add crunch. Sprinkle toasted pine nuts, chopped walnuts, or sliced almonds over the finished flatbreads for extra texture.

Skip the heat. Leave out the hot honey if you prefer a sweeter, milder flatbread, or substitute regular honey.

Try a different bread. Use pita, flatbread, lavash, tortillas, or even a pre-baked pizza crust depending on what you have on hand.

Make it extra savory. Add thinly sliced prosciutto after baking for a salty element inspired by peach and prosciutto salads. 

How to Store

These chicken flatbreads are best enjoyed fresh while the naan is crisp and the toppings are warm. If you have leftovers, let them cool completely before transferring them to an airtight container. They will stay fresh in the fridge for up to 3 days.

To serve, reheat leftover flatbreads in the oven or air fryer at 350°F for 5-8 minutes, or until they’re warmed through and the crust is crisp again. You can also microwave individual slices, but the naan will be softer.

I don’t recommend freezing this recipe! The fresh arugula, roasted peaches, and whipped cottage cheese don’t hold their texture well after thawing.

Summer Recipes with Fresh Peaches

• Peach Smoothie
• Coconut Peach Popsicles
• Baked Peach Oats
• Fresh Peach Muffins
• Peaches and Cream Popsicles
• Peaches n’ Cream Overnight Oats

Easy Healthy Chicken Dinner Recipes 

• Chicken Sesame Crunch Bowls
• Shredded Chicken Tostadas Recipe
• Chicken Caesar Smashed Tacos
• Chicken Fajita Tacos
• 20-Minute Mediterranean Chicken Pizzas
• Jerk Chicken Tacos