Pesto Chicken Flatbread (A Delicious and Easy)
Crispy flatbread topped with pesto-coated chicken, melty mozzarella, juicy cherry tomatoes, and Parmesan ready in 30 minutes for an easy dinner or appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baked
- Cuisine: Italian-Inspired
- Diet: Low Salt
Ingredients
2 boneless, skinless chicken breasts
1/4 cup fresh basil pesto (store-bought or homemade)
2–4 flatbreads (naan, pita, or similar)
1 cup shredded mozzarella cheese
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
2 tablespoons olive oil, divided
Salt and pepper, to taste
Fresh basil leaves (optional, for garnish)
Instructions
- Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 6–8 minutes per side, until cooked through (165°F internal). Let rest, then slice thinly.
- Preheat oven to 400°F (200°C). Place flatbreads on a baking sheet and brush lightly with remaining olive oil. Spread pesto evenly over each flatbread.
- Layer sliced chicken over the pesto. Sprinkle with mozzarella, scatter cherry tomato halves, and top with Parmesan.
- Bake for 8–10 minutes, until cheese is melted and bubbly and flatbread edges are crisp.
- Garnish with fresh basil, slice, and serve warm.
Notes
Use rotisserie chicken for an even quicker prep—toss it with pesto before adding.
Brush flatbread with olive oil before toppings to help keep it crisp.
Make vegetarian by omitting chicken and adding extra vegetables.
For a caprese twist, add fresh mozzarella and a balsamic drizzle after baking.
Nutrition
- Serving Size: 1 flatbread (1/4 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg
