Description
Pesto Chicken Flatbread is your weeknight dinner dream—fast, flavorful, and just the right touch of gourmet. Juicy chicken, fragrant basil pesto, melty mozzarella, and golden flatbread come together for a crave-worthy flatbread pizza that’s on the table in under 30 minutes. It’s a crowd-pleaser that feels fancy but couldn’t be easier to make.
Ingredients
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2 large boneless, skinless chicken breasts (approx. 450 g)
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1 cup (240 ml) fresh basil pesto
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4 flatbreads (store‑bought or homemade)
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1 cup (100 g) shredded mozzarella cheese
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½ cup (75 g) cherry tomatoes, halved
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¼ cup (25 g) grated Parmesan cheese
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2 tbsp (30 ml) olive oil
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Salt & pepper, to taste
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Fresh basil leaves, for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C).
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Pat chicken dry and season with salt, pepper, and optional Italian herbs.
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Heat olive oil in a skillet over medium-high heat. Sear chicken for 6–7 minutes per side, until golden and cooked through.
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Let chicken rest 5 minutes, then slice into thin strips.
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Place flatbreads on a baking sheet and spread with basil pesto.
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Top with sliced chicken, mozzarella, cherry tomatoes, and Parmesan.
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Bake 10–12 minutes until cheese melts and edges are golden.
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For extra crispiness, broil 1–2 minutes (watch closely!).
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Let cool slightly, slice, and garnish with fresh basil if desired.
Notes
Use rotisserie chicken as a shortcut.
Brush edges of flatbread with olive oil for a golden finish.
Customize with other cheeses or toppings like olives, mushrooms, or spinach.
To reheat, avoid the microwave—use the oven or toaster oven to keep it crisp.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Plats
- Method: Baking
- Cuisine: Italian-American