Description
This Pesto Chicken Flatbread with Mozzarella is a quick and flavorful weeknight dinner made with naan, basil pesto, tender shredded chicken, and bubbly melted mozzarella. Ready in under 25 minutes, it’s crispy on the edges, cheesy in the center, and perfect for busy families who want something delicious without the fuss.
Ingredients
Scale
- 2 naan or flatbread rounds
- ½ cup basil pesto
- 1 cup cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- ¼ cup cherry tomatoes, halved
- 2 tablespoons red onion, thinly sliced
- Olive oil, for brushing
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
Optional:
- Red pepper flakes, to taste
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place naan or flatbreads on the prepared baking sheet. Lightly brush each with olive oil.
- Spread basil pesto evenly over each flatbread, covering all the way to the edges.
- Top with shredded chicken, mozzarella cheese, cherry tomatoes, and red onion.
- Season lightly with salt and black pepper.
- Bake for 10–12 minutes, or until cheese is melted and bubbly and edges are golden.
- Remove from oven and garnish with fresh basil, red pepper flakes, or a drizzle of balsamic glaze if desired.
- Slice and serve warm.
Notes
- Rotisserie chicken works perfectly for this recipe.
- For extra crispiness, bake directly on the oven rack for the last 1–2 minutes.
- Do not overload with toppings, or the center may become soft instead of crisp.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven at 375°F for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American-italian
Nutrition
- Serving Size: 1 slice (¼ of recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 65 mg