Pesto Chicken Flatbread Recipe

This Pesto Chicken Flatbread Recipe is unique because it pairs simple ingredients with vibrant colors and fresh aromas, making your kitchen smell incredible while you cook. The flatbread is crisp but soft underneath, topped with juicy chicken and quick-roasted veggies that add pops of sweetness. It’s versatile too—ideal for a cozy dinner or a crowd-pleaser at casual get-togethers. Plus, you don’t need to be a kitchen pro; there’s no complicated dough to roll or lengthy marinating required. I’ll walk you through every step so you can nail it the first time and enjoy every mouthwatering slice together.

Ingredients You’ll Be Working With

Before we dive in, just a quick tip on measurements: I recommend using a kitchen scale for the best accuracy, especially with cheeses and proteins. The full ingredient list with exact amounts is in the printable recipe card below.

• Boneless, skinless chicken breasts: The main protein; lean and quick-cooking. You can swap for thighs if you prefer juicier meat.
• Fresh basil pesto: The flavor star—either store-bought or homemade, both work beautifully.
• Flatbread: Use store-bought for convenience or homemade for an extra touch; choose a sturdy type for hold.
• Shredded mozzarella cheese: Melts flawlessly, creating that stretchy, oozy texture everyone loves.
• Cherry tomatoes: Halved to add juiciness and sweetness that complements the savory toppings.
• Grated Parmesan cheese: Offers a sharp, nutty finish on top of melted mozzarella.
• Olive oil: For cooking the chicken to golden perfection and adding richness to the dish.
• Salt and pepper: Essential seasoning to elevate the chicken and overall flavor.
• Fresh basil leaves (optional): For a fresh green garnish that brightens the final presentation.

You can easily adapt this recipe by swapping chicken for turkey or using vegan cheeses and pesto for a plant-based spin. Cherry tomatoes can be replaced with sun-dried tomatoes for a more intense flavor, too.

Tools You’ll Need

• Skillet or frying pan: To cook chicken evenly and get a nice golden crust.
• Baking sheet: Holds the flatbreads while they bake in the oven; use parchment for easy cleanup.
• Sharp knife: For slicing chicken thinly and prepping tomatoes easily.
• Meat thermometer (optional): Helps ensure chicken is safely cooked to 165°F without drying out.
• Spatula or tongs: For flipping chicken and handling hot flatbread.

How to Make Pesto Chicken Flatbread Recipe

This Pesto Chicken Flatbread Recipe comes together quickly once you have your ingredients prepped, and the oven’s preheated. I always start by seasoning and cooking the chicken first, then layering everything on the flatbreads before popping them in the oven. Follow along, and you’ll have this bubbling, savory dish on your table in under 40 minutes.

1. Preheat and prep: Heat your oven to 400°F (200°C). Pat chicken dry with paper towels to maximize browning, then season both sides with salt and pepper. If you want, add garlic powder or Italian seasoning to boost flavor.
2. Cook the chicken: Warm 2 tablespoons olive oil in a skillet over medium-high heat. Place chicken in the pan and cook about 6-7 minutes per side until golden brown. Check with a meat thermometer—the internal temperature should hit 165°F (75°C). Let it rest 5 minutes before slicing thin strips; resting locks in juices and keeps the chicken tender.
3. Assemble flatbreads: Lay out your flatbreads on a baking sheet. Spread a generous layer of fresh basil pesto over each one; don’t skimp here since it’s the flavor base. Arrange sliced chicken evenly on top, then sprinkle with shredded mozzarella. Distribute halved cherry tomatoes atop the cheese, then finish with a dusting of grated Parmesan.
4. Bake to bubbly perfection: Slide the flatbreads into your preheated oven. Bake 10-12 minutes until cheese has melted and the edges of the flatbread turn golden and crisp. For a show-stopping finish, switch the oven to broil for 1-2 minutes, watching carefully to avoid burning—the cheese should bubble and get just lightly browned.
5. Final touches and serve: Remove the flatbreads carefully and let them cool for a minute. Slice into quarters or halves for sharing. Add fresh basil leaves on top if you have them—they add a bright, herbal note and gorgeous color. Serve warm, maybe with a fresh green salad or your favorite dipping sauce for a complete meal.

How to Serve

Pesto Chicken Flatbread Recipe Flavor Boosters

To brighten and deepen flavors, consider drizzling a little balsamic glaze over the flatbread just before serving. A sprinkle of red pepper flakes adds welcome warmth if you enjoy a mild kick. For an herbaceous zing, scatter chopped fresh parsley or more basil right on top. A dash of lemon zest can also add a delightful citrusy note that complements the pesto beautifully.

Perfect Pairings

This flatbread pairs wonderfully with a crisp green salad tossed in a light vinaigrette, helping cut through the richness. For drinks, a chilled glass of dry white wine like Sauvignon Blanc or a sparkling water with a squeeze of lemon works beautifully. If you want a heartier side, a bowl of tomato soup or a simple grilled vegetable medley complements the meal well.

Presentation Touches

Serve your Pesto Chicken Flatbread Recipe on a rustic wooden board for a casual but elegant vibe. Cut into small triangles for a party platter or leave in quarters for a family meal. Garnishing with fresh basil leaves, edible flowers, or a scattering of flaky sea salt just before serving takes the presentation to the next level. It also makes a special homemade gift when wrapped nicely in parchment and tied with twine!

Variations & Easy Swaps

• Use sun-dried tomato pesto or arugula pesto for a flavor twist.
• Swap mozzarella for a dairy-free cheese blend to make it vegan-friendly.
• Add caramelized onions or sautéed mushrooms for extra umami depth.
• Try grilled shrimp or thinly sliced turkey instead of chicken to change up the protein.
• For crunch, sprinkle toasted pine nuts or walnuts on top after baking.
• Use naan or pita bread if flatbread is not available; adjust baking time as needed.

Make-Ahead, Storage & Reheating

• Make the chicken and pesto a day ahead to simplify assembly on the day of serving.
• Store leftover flatbreads wrapped tightly in foil or an airtight container in the fridge for up to 3 days.
• Reheat in a toaster oven or conventional oven at 350°F (175°C) for about 8-10 minutes to restore crispness.
• Avoid microwaving if possible, as the flatbread can get soggy.

FAQs

• Can I use pre-cooked or rotisserie chicken? Absolutely! Just slice it thin and layer over the pesto before adding cheese and baking.
• What if I don’t have fresh basil pesto? Store-bought pesto works well—choose a good quality jar for best freshness and flavor.
• Can I freeze the flatbread? It’s best to freeze cooked chicken and flatbreads separately, then assemble fresh before baking for best texture.
• How do I make this gluten-free? Use gluten-free flatbreads or naan available at many grocery stores, and double-check pesto ingredients.
• What’s the best way to slice the chicken? Slice against the grain into thin strips to keep it tender and easy to bite.

Pesto Chicken Flatbread Recipe

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A flavorful and quick Pesto Chicken Flatbread featuring tender chicken breasts, fresh basil pesto, and melted mozzarella and Parmesan cheeses, perfect for a satisfying lunch or dinner.

• Author: Diana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Lactose

Ingredients

Chicken and Pesto

• 2 large boneless, skinless chicken breasts
• 1 cup fresh basil pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper, to taste

Flatbread and Toppings

• 4 pieces flatbread (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the flatbreads.
2. Prepare Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Optionally, add garlic powder or Italian seasoning for extra flavor.
3. Cook Chicken: Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for 7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
4. Rest and Slice Chicken: Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
5. Assemble Flatbreads: Lay out the flatbreads on a baking sheet. Spread a generous layer of basil pesto over each flatbread.
6. Add Toppings: Distribute the sliced chicken evenly over the pesto-covered flatbreads. Sprinkle shredded mozzarella cheese over the chicken, then add halved cherry tomatoes, and finish with grated Parmesan cheese.
7. Bake Flatbreads: Place the baking sheet in the preheated oven and bake for 12 minutes until the cheese is melted, bubbly, and the edges are golden brown.
8. Optional Broil: For a crispy top, switch the oven to broil for 2 minutes, watching closely to prevent burning.
9. Cool and Garnish: 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.
10. Serve: Serve the flatbreads warm with a side salad or your favorite dipping sauce.

Notes

• You can substitute chicken breasts with thighs for a juicier texture.
• Use gluten-free flatbread to make this recipe gluten-free.
• Homemade basil pesto enhances freshness but store-bought works perfectly for convenience.
• If you prefer a spicier flavor, add red pepper flakes to the pesto before spreading.
• Resting the chicken before slicing allows juices to redistribute, keeping the meat tender.
• To make this vegetarian, omit the chicken and add roasted vegetables or mushrooms.