When you’re craving something flavorful, quick, and satisfying, this Pesto Chicken Flatbread is the perfect choice. With juicy chicken, fresh basil pesto, and melted cheese, it’s an easy-to-make dish that’s perfect for lunch or dinner. Whether you’re looking for a weeknight meal or a simple appetizer for your next gathering, this recipe delivers a delicious blend of flavors that everyone will love.
Why You’ll Love This Recipe
This Pesto Chicken Flatbread combines the richness of pesto, the juiciness of chicken, and the creaminess of melted mozzarella. It’s the perfect balance of flavors on a crispy flatbread base. With minimal prep and cook time, it’s an excellent dish for busy days, and the ingredients are simple yet packed with flavor. Plus, you can make it even easier with store-bought pesto and flatbreads. It’s quick, easy, and will leave you craving more after every bite.
Ingredients
Here’s what you’ll need to make this delightful flatbread:
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2 large boneless, skinless chicken breasts
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1 cup fresh basil pesto (store-bought or homemade)
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4 pieces of flatbread (store-bought or homemade)
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1 cup shredded mozzarella cheese
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1/2 cup cherry tomatoes, halved
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1/4 cup grated Parmesan cheese
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2 tablespoons olive oil
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Salt and pepper, to taste
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Fresh basil leaves, for garnish (optional)
Tip: You can find the full ingredient measurements in the recipe card below.
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
2. Cook the Chicken
Pat the chicken breasts dry and season both sides with salt and pepper. If you like, you can add garlic powder or Italian seasoning for extra flavor. Heat olive oil in a skillet over medium-high heat, and cook the chicken for 6-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
3. Prepare the Flatbreads
Lay the flatbreads out on a baking sheet. Spread a generous layer of basil pesto on each piece.
4. Assemble the Flatbreads
Distribute the sliced chicken evenly over the pesto-covered flatbreads. Sprinkle shredded mozzarella cheese over the chicken, followed by halved cherry tomatoes. Finally, top with grated Parmesan cheese.
5. Bake the Flatbreads
Bake the flatbreads in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and golden brown around the edges. For an extra crispy top, switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.
6. Garnish and Serve
Carefully remove the flatbreads from the oven and let them cool for a minute. Slice into quarters or halves, and garnish with fresh basil leaves if desired.
Serve your Pesto Chicken Flatbread warm with a side salad or your favorite dipping sauce. Enjoy!
Variations
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Add Veggies: Try adding sautéed spinach, roasted red peppers, or caramelized onions for extra flavor and texture.
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Make It Spicy: Add red pepper flakes or a drizzle of hot sauce for a spicy kick.
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Gluten-Free Option: Use gluten-free flatbreads for a gluten-free version of this recipe.
Storage and Reheating
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Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
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Reheating: Reheat the flatbreads in the oven at 350°F (175°C) for about 5-7 minutes, or until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.
FAQs
Can I use a different type of cheese?
Yes! Feel free to swap mozzarella with provolone, gouda, or any cheese that melts well.
Can I make this ahead of time?
You can prepare the chicken and assemble the flatbreads ahead of time. Store them in the fridge, and bake them when you’re ready to serve.
What can I use instead of basil pesto?
You can substitute basil pesto with sun-dried tomato pesto, roasted red pepper pesto, or even a homemade garlic butter spread.
Can I use store-bought flatbread?
Absolutely! Store-bought flatbread makes this recipe super quick and convenient, but homemade flatbreads can also be used.
Can I make this recipe vegetarian?
Yes! Simply skip the chicken and add extra veggies like mushrooms, zucchini, or bell peppers.
How can I make this recipe dairy-free?
Use dairy-free cheese alternatives like vegan mozzarella and Parmesan.
Can I freeze the leftovers?
Yes! You can freeze the baked flatbreads for up to 1 month. Reheat them in the oven or air fryer when you’re ready to enjoy them.
Can I use a different type of protein?
Absolutely! You can substitute the chicken with turkey, sausage, or even a plant-based protein like tofu or tempeh.
How do I make the pesto from scratch?
To make homemade basil pesto, blend fresh basil, garlic, olive oil, pine nuts, and Parmesan cheese in a food processor until smooth.
Can I make this on a grill?
Yes! You can grill the flatbreads instead of baking them for a smoky flavor. Just place them on a grill for a few minutes on each side, adding the toppings afterward.
Conclusion
This Pesto Chicken Flatbread is a simple yet delicious dish that’s perfect for busy weeknights or casual entertaining. With juicy chicken, fresh basil pesto, and melted cheese all wrapped in a crispy flatbread, it’s sure to become a go-to recipe in your kitchen. Easy to make and customizable, this dish will satisfy all your cravings with minimal effort
Print
Pesto Chicken Flatbread
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
Ingredients
For the Flatbread:
2 large boneless, skinless chicken breasts
4 pieces of flatbread (store-bought or homemade)
1 cup fresh basil pesto (store-bought or homemade)
1 cup shredded mozzarella cheese
½ cup cherry tomatoes, halved
¼ cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
Instructions
-
Preheat the Oven:
Preheat your oven to 400°F (200°C). -
Cook the Chicken:
Pat the chicken breasts dry and season both sides with salt and pepper. Optionally, add garlic powder or Italian seasoning for extra flavor. Heat olive oil in a skillet over medium-high heat, cook the chicken for 6-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove from the skillet and set aside to rest for 5 minutes before slicing into thin strips. -
Prepare the Flatbreads:
Lay the flatbreads out on a baking sheet. Spread a generous layer of basil pesto on each piece of flatbread. -
Assemble the Flatbreads:
Distribute the sliced chicken evenly over the pesto-covered flatbreads. Top with shredded mozzarella cheese, halved cherry tomatoes, and grated Parmesan cheese. -
Bake the Flatbreads:
Bake the flatbreads in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and golden brown around the edges. For an extra crispy top, switch the oven to broil for the last 1-2 minutes, watching closely to avoid burning. -
Garnish and Serve:
Once the cheese is melted and bubbly, remove the flatbreads from the oven. Let them cool for a minute, then slice into quarters or halves. Garnish with fresh basil leaves if desired.
Notes
- Add Veggies: Add sautéed spinach, roasted red peppers, or caramelized onions for extra flavor and texture.
- Make It Spicy: Add red pepper flakes or a drizzle of hot sauce for a spicy kick.
- Gluten-Free Option: Use gluten-free flatbreads for a gluten-free version of this recipe.
- Add Protein: You can substitute chicken with grilled shrimp, turkey, or a plant-based protein like tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish or Light Main
- Method: Baking
- Cuisine: Mediterranean-Inspired