Winter evenings call for something warm and festive. You want a meal that feels special but stays simple. These Brie and cranberry flatbreads are the perfect solution for your busy schedule.
They combine creamy cheese with tart holiday flavors. You get a massive protein boost from the chicken too. It is a fancy dinner that is ready in minutes. Let’s get cooking together!
Why This Recipe Is a Winner
This recipe is a lifesaver for holiday entertaining. It uses pre-cooked chicken to save you precious time. You get gourmet flavors without the restaurant price tag. It is filling enough for a full family meal.
The balance of sweet and savory is simply incredible. Your kids will love the sweet cranberry sauce. You will love how easy the cleanup is afterward. It truly is a stress-free winter win.
Simple Method
You do not need to be a chef for this. Just layer your ingredients and let the oven work. The flatbread gets perfectly crisp in just eight minutes. It is a great way to use up leftovers. Even beginners can make this look like a masterpiece.
Simple Ingredients
These ingredients bring out the best of the season’s flavors.
- 2 flatbreads
- 4 oz Brie cheese, sliced
- 1/2 cup cranberry sauce
- 1 cup cooked shredded chicken breast
- 1/4 cup chopped walnuts
- 1 tsp fresh rosemary, minced
- 1 cup fresh arugula
- 1 tbsp balsamic glaze
Step-by-Step
- Preheat oven to 400°F (200°C).
- Place flatbreads on a baking sheet.
- Spread cranberry sauce evenly over each flatbread.
- Distribute shredded chicken breast across the sauce layer.
- Top with slices of Brie cheese and chopped walnuts.
- Sprinkle minced rosemary over the surface.
- Bake for 8 to 10 minutes until the cheese is melted and flatbread edges are crisp.
- Remove from oven and top with fresh arugula and a drizzle of balsamic glaze before serving.
Best Ways to Enjoy It
Serve these flatbreads warm on a large wooden board. They look beautiful for a cozy holiday party. Pair them with a light side salad or soup. The fresh arugula adds a lovely peppery crunch. It is the ultimate comfort food for a snow day.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat them in the oven or air fryer to keep the base crispy. Avoid the microwave as it makes the bread chewy. You can even prep the toppings ahead of time.
Tips for Best Results
- Don’t skip the fresh rosemary for the best aroma.
- Watch the cheese closely so it doesn’t burn.
- Use rotisserie chicken for a faster weeknight meal.
- Toast the walnuts briefly for extra depth of flavor.
- Apply the balsamic glaze right before you eat.
- Swap chicken for turkey to use up holiday leftovers.
Ways to Switch It Up
- Use goat cheese for a sharper, tangier flavor.
- Add sliced pears for extra sweetness and crunch.
- Try a gluten-free flatbread to suit dietary needs.
- Swap walnuts for pecans for a buttery twist.
Common Questions
Can I use leftover turkey?
Yes, turkey is a fantastic substitute for the chicken. It fits the holiday theme perfectly. Just make sure it is shredded or thinly sliced.
How do I make the crust crispier?
Bake the flatbread directly on the oven rack. This allows air to circulate underneath. Just be careful when removing it from the oven.
I hope these flatbreads bring a little extra warmth to your table this season. They are so simple and truly satisfying for the whole family. Happy cooking and enjoy every bite!
— Katie Wood
Ingredients
- 2 flatbread s
- 4 oz Brie cheese, sliced
- 1/2 cup cranberry sauce
- 1 cup cooked shredded chicken breast
- 1/4 cup chopped walnuts
- 1 tsp fresh rosemary, minced
- 1 cup fresh arugula
- 1 tbsp balsamic glaze
Instructions
- Preheat oven to 400°F (200°C).
- Place flatbreads on a baking sheet.
- Spread cranberry sauce evenly over each flatbread.
- Distribute shredded chicken breast across the sauce layer.
- Top with slices of Brie cheese and chopped walnuts.
- Sprinkle minced rosemary over the surface.
- Bake for 8 to 10 minutes until the cheese is melted and flatbread edges are crisp.
- Remove from oven and top with fresh arugula and a drizzle of balsamic glaze before serving.
