Pesto Chicken Flatbread (A Delicious and Easy)

Why You’ll Love This Recipe

This recipe is a weeknight hero it’s quick, flavorful, and customizable. The fresh basil pesto infuses the chicken with herbaceous, garlicky notes, while the flatbread base bakes up crisp and golden. With gooey mozzarella, sweet cherry tomatoes, and a sprinkle of Parmesan, every bite is rich yet fresh. It works as a light dinner, an appetizer, or a party snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Fresh basil pesto (store-bought or homemade)
• Flatbread (store-bought or homemade)
• Shredded mozzarella cheese
• Cherry tomatoes, halved
• Grated Parmesan cheese
• Olive oil
• Salt and pepper
• Fresh basil leaves (optional, for garnish)

Directions

1. Cook the chicken: Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for about 6–8 minutes per side, until fully cooked (165 °F internally). Let rest, then slice thinly.
2. Assemble the flatbreads: Preheat oven to 400 °F (200 °C). Place flatbreads on a baking sheet. Brush lightly with olive oil. Spread pesto evenly over each flatbread.
3. Add toppings: Layer sliced chicken over pesto. Sprinkle with mozzarella, scatter cherry tomato halves, and top with Parmesan.
4. Bake: Transfer to the oven and bake for 8–10 minutes, until cheese is melted and bubbly and edges are lightly crisp.
5. Garnish and serve: Top with fresh basil leaves, slice, and serve warm.

Servings and timing

• Servings: 4 servings
• Prep time: ~10 minutes
• Cook time: ~20 minutes
• Total time: ~30 minutes

Variations

• Caprese style: Add fresh mozzarella and a drizzle of balsamic glaze after baking.
• Veggie boost: Include roasted bell peppers, zucchini, or spinach.
• Spicy kick: Sprinkle with crushed red pepper flakes before serving.
• Cheese swap: Use provolone or fontina instead of mozzarella for a different melt and flavor.

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a 375 °F oven for 5–7 minutes or until warmed through and crisp again. Avoid microwaving to prevent soggy bread.

FAQs

1. Can I use rotisserie chicken instead of cooking chicken breasts?

Yes shred rotisserie chicken and toss it with pesto before assembling.

2. Can I grill the flatbread instead of baking?

Absolutely grill over medium heat until cheese melts and bread crisps.

3. Can I make this vegetarian?

Yes omit the chicken and add extra vegetables like mushrooms, peppers, or eggplant.

4. What type of flatbread works best?

Naan, pita, or any sturdy store-bought or homemade flatbread will work.

5. Can I make this ahead of time?

You can prep the chicken and toppings ahead, but assemble and bake just before serving for best texture.

6. Is store-bought pesto okay?

Yes choose a good-quality pesto for best flavor, or make your own for extra freshness.

7. Can I freeze the flatbreads?

Freeze fully assembled (unbaked) flatbreads, then bake straight from frozen, adding a few extra minutes to cooking time.

8. How do I prevent soggy flatbread?

Brush bread lightly with olive oil before adding pesto it creates a barrier and keeps the crust crisp.

9. Can I use whole wheat flatbread?

Yes it adds a nutty flavor and more fiber.

10. What sides go well with this?

Pair with a green salad, roasted veggies, or a light soup.

Conclusion

This Pesto Chicken Flatbread delivers a perfect balance of freshness, richness, and crunch in just 30 minutes. Whether you serve it as a quick dinner, an elegant appetizer, or a party snack, it’s bound to become a go-to favorite thanks to its simplicity and bold flavors.

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