Delicious Pesto Chicken Flatbread

This pesto chicken flatbread has become my weeknight dinner savior when I need something impressive that doesn't require hours in the kitchen. The combination of herby pesto, juicy chicken, and melty cheese creates a restaurant-quality meal that comes together in just minutes.

I first made this flatbread when I had leftover rotisserie chicken and a jar of pesto that needed using up. My family devoured it so quickly that it immediately earned a permanent spot in our dinner rotation. Even my picky niece who "hates green food" will happily eat this pesto-covered creation.

Ingredients

• Boneless skinless chicken breasts provides lean protein and makes this flatbread satisfying as a main dish
• Fresh basil pesto the star ingredient that adds incredible flavor depth without much effort
• Flatbread serves as the perfect crispy base that holds up to the toppings
• Mozzarella cheese creates that irresistible cheese pull when melted
• Cherry tomatoes adds bright acidity and bursts of juicy freshness
• Parmesan cheese provides a salty umami element that elevates the entire dish
• Olive oil helps achieve perfectly golden chicken with wonderful flavor
• Salt and pepper essential for properly seasoning the chicken
• Fresh basil leaves optional but adds a pop of color and fresh flavor

Step-by-Step Instructions

Preheat Oven

Turn your oven to 400°F or 200°C. This temperature ensures crispy edges while allowing the cheese to melt perfectly without burning. Make sure your oven rack is positioned in the center.

Season and Cook Chicken

Pat your chicken breasts completely dry with paper towels this helps achieve better browning. Season generously with salt and pepper on both sides. Heat olive oil in a skillet until shimmering then add the chicken. Cook for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F. The chicken should have a beautiful golden crust.

Rest and Slice Chicken

Remove chicken from the pan and allow it to rest on a cutting board for at least 5 minutes. This crucial step allows the juices to redistribute within the meat. After resting slice the chicken into thin strips against the grain for maximum tenderness.

Prepare Flatbreads

Arrange your flatbreads on a baking sheet. Spread about 1/4 cup of pesto on each flatbread creating an even layer all the way to the edges. The pesto acts as both sauce and flavor base so be generous.

Add Toppings

Distribute the sliced chicken evenly across all flatbreads. Sprinkle the mozzarella cheese over the chicken ensuring good coverage. Scatter halved cherry tomatoes throughout then finish with a dusting of grated Parmesan for extra flavor.

Bake to Perfection

Slide the baking sheet into your preheated oven and bake for 10 to 12 minutes. Watch for the cheese to become fully melted and bubbly with the edges of the flatbread turning golden brown. For extra crispiness you can broil for the final 1 to 2 minutes but watch carefully to prevent burning.

Garnish and Serve

Remove from the oven and let cool just slightly about 1 minute. Tear fresh basil leaves and scatter them over the top for a beautiful presentation and fresh flavor. Slice into portions and serve while still warm.

Bookmark

The first time I served this flatbread at a casual dinner party my friend literally asked for the recipe before she even finished her first slice. The magic is in the quality of the pesto if you can make your own with fresh basil from the garden the flavor is absolutely transformative. During summer months I grow basil specifically for making batches of pesto to freeze for these flatbreads year round.

Make Ahead Options

This flatbread recipe is perfect for meal prep warriors. You can cook the chicken up to 3 days in advance and store it in the refrigerator. When ready to use simply slice it and continue with the recipe. You can even assemble the entire flatbread up to 4 hours before baking just keep it refrigerated until you're ready to pop it in the oven. Add an extra minute or two to the baking time if cooking from cold.

Variations to Try

The basic recipe is fantastic as is but feel free to get creative. Try swapping the chicken for cooked shrimp or keep it vegetarian with roasted vegetables like zucchini and bell peppers. For a different flavor profile substitute sun dried tomato pesto or olive tapenade for the basil pesto. During fall and winter months add sliced apples and a drizzle of honey after baking for a sweet and savory twist that works surprisingly well with the pesto base.

Serving Suggestions

This flatbread works beautifully as a main dish when paired with a simple arugula salad dressed with lemon juice and olive oil. For a more substantial meal serve alongside a cup of tomato soup or roasted vegetable soup. If serving as an appetizer cut into smaller pieces and arrange on a wooden board with olives grape clusters and marinated artichoke hearts for an impressive spread that will have your guests thinking you spent hours preparing.

Pesto Pointers

The quality of your pesto dramatically affects the final result. Store bought versions vary widely in flavor and quality. Look for refrigerated options rather than shelf stable ones for fresher flavor. If making homemade pesto consider toasting your pine nuts first for deeper flavor and add a squeeze of lemon juice to brighten the overall taste. A food processor works best for making pesto but a blender can work in a pinch just add a bit more olive oil to help it blend smoothly.

Recipe Q&A

→ Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using shredded rotisserie chicken is a great time-saving option. Simply spread the pesto on your flatbreads, add the shredded rotisserie chicken, top with cheeses and tomatoes, and bake as directed. This can reduce your prep time by about 15 minutes.

→ What type of flatbread works best for this dish?

You can use any store-bought flatbread, naan, pita bread, or even pre-baked pizza crusts. For a homemade option, simple yogurt-based flatbreads work wonderfully. The key is choosing something sturdy enough to hold the toppings while getting crisp in the oven.

→ Can I make this dish ahead of time?

You can prepare the components ahead of time (cook the chicken, slice tomatoes, etc.), but it's best to assemble and bake just before serving for the crispiest results. If needed, you can assemble up to 2 hours ahead and refrigerate, then add a couple of extra minutes to the baking time.

→ How can I make this dish vegetarian?

For a delicious vegetarian version, simply omit the chicken and add more vegetables. Sautéed mushrooms, artichoke hearts, roasted red peppers, and spinach all pair beautifully with pesto. You could also add sliced fresh mozzarella for extra richness.

→ What sides pair well with pesto chicken flatbread?

A simple arugula salad with lemon vinaigrette makes a perfect light accompaniment. For heartier meals, try roasted vegetables, a cup of tomato soup, or garlic bread. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc complements the pesto flavors wonderfully.

→ Can I freeze the leftover flatbreads?

Yes, you can freeze the baked flatbreads. Allow them to cool completely, then wrap individual portions in plastic wrap followed by foil. Freeze for up to 1 month. Reheat in a 350°F oven for 10-12 minutes until heated through and crisp.