Whenever I’m in need of a quick dinner that feels special, Pesto Chicken Flatbread is my go-to recipe. The combination of tender chicken, fragrant basil pesto, and gooey cheese makes for a satisfying meal that’s both easy to prepare and full of flavor. Plus, it allows me to indulge in my love for aromatic herbs without spending too much time in the kitchen!

Why You’ll Love This Recipe

Quick and Easy: This dish comes together in just about 30 minutes.
Customizable: You can easily tweak the toppings to fit your tastes.
Flavorful: Fresh basil pesto and melted cheese create a irresistible base for the chicken.

Ingredients

2 large boneless, skinless chicken breasts (about 500g)
1 cup fresh basil pesto (240g) – store-bought or homemade
4 pieces of flatbread (store-bought or homemade)
1 cup shredded mozzarella cheese (100g)
1/2 cup cherry tomatoes, halved (75g)
1/4 cup grated Parmesan cheese (25g)
2 tablespoons olive oil (30ml)
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)

Smart Swaps

For a Low-Carb Option: Substitute flatbread with zucchini slices or cauliflower bases.
Dairy-Free: Use vegan cheese alternatives.
For Added Nutrition: Top with spinach or arugula before baking.

Tips for Sourcing Ingredients

Basil Pesto: If you’re in a hurry, store-bought pesto works well. Just ensure you pick one with real basil without preservatives for the best flavor.
Chicken: Choose organic, free-range chicken breasts whenever possible for better taste and quality.

Directions

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking.
Prep the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and optional garlic powder or Italian seasoning for extra flavor.
Cook the Chicken: In a skillet, heat olive oil over medium-high heat. Cook the chicken for about 6-7 minutes on each side, until golden brown and cooked through (the internal temperature should reach 165°F or 75°C).
Rest and Slice: Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
Prepare Flatbreads: Lay out the flatbreads on a baking sheet. Spread a generous layer of basil pesto over each piece.
Add Toppings: Evenly distribute the sliced chicken over the pesto-covered flatbreads. Sprinkle shredded mozzarella cheese, then add halved cherry tomatoes, followed by grated Parmesan cheese.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the cheese is melted, bubbly, and the edges are golden brown.
Crisp the Top: Optionally, switch to broil for the last 1-2 minutes for a crispy cheese top, watching closely to prevent burning.
Cool and Serve: Carefully take the flatbreads out of the oven and let them cool for a minute. Slice into quarters or halves, garnish with fresh basil leaves if desired, and serve warm with a side salad or your favorite dipping sauce.

Pro Tips

Make-Ahead: You can prep the chicken and store it in the fridge for up to 24 hours before assembly.
Transport: These flatbreads are perfect for picnics or potlucks. Just wrap them tightly in foil or parchment.
Re-Crisping: To re-crisp leftovers, pop them into a preheated oven at 375°F (190°C) for about 5-8 minutes.

Variations

Mediterranean Twist: Add olives and feta cheese.
BBQ Chicken Flatbread: Swap pesto with BBQ sauce and use shredded rotisserie chicken.
Vegan Version: Use plant-based chicken substitute and vegan cheeses.

Serving Guidance

Pair your Pesto Chicken Flatbread with a fresh green salad or roasted vegetables for a complete meal.

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat in the oven at 375°F (190°C) until heated through.

FAQs

Can I use different types of flatbread?
- Absolutely! You can use pita, naan, or any flatbread you like.
Can I freeze the flatbreads?
- Yes, you can freeze assembled flatbreads before baking. Just wrap them tightly and store them in the freezer for up to 2 months.
What other toppings can I use?
- Consider bell peppers, red onions, or even arugula as fresh toppings after baking!

This Pesto Chicken Flatbread certainly adds excitement to any dinner table while being manageable enough for a weeknight meal. Happy cooking!

Pesto Chicken Flatbread

Print Recipe

A quick and easy recipe for delicious Pesto Chicken Flatbread topped with chicken, basil pesto, and gooey cheese.

Total Time: 40 minutes
Yield: 4 servings

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 500g)
1 cup fresh basil pesto (240g)
4 pieces of flatbread (store-bought or homemade)
1 cup shredded mozzarella cheese (100g)
1/2 cup cherry tomatoes, halved (75g)
1/4 cup grated Parmesan cheese (25g)
2 tablespoons olive oil (30ml)
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Pat the chicken breasts dry and season both sides with salt, pepper, and optional garlic powder or Italian seasoning.
In a skillet, heat olive oil over medium-high heat. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
Lay out the flatbreads on a baking sheet and spread a generous layer of basil pesto over each piece.
Distribute the sliced chicken over the pesto-covered flatbreads, then sprinkle with shredded mozzarella cheese, add halved cherry tomatoes, followed by grated Parmesan cheese.
Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
For a crispy top, switch to broil for the last 1-2 minutes, watching closely.
Let cool for a minute, slice into quarters or halves, garnish with fresh basil leaves if desired, and serve warm.

Notes

For a low-carb option, substitute flatbread with zucchini slices or cauliflower bases. Use vegan cheese for a dairy-free version.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Gluten-Free, Dairy-Free Option Available