Description
This quick and easy Pesto Chicken Flatbread is a delicious weeknight dinner made with juicy chicken, melty mozzarella, and bold basil pesto—all baked to golden perfection on crispy flatbread.
Ingredients
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2 large boneless, skinless chicken breasts
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1 cup fresh basil pesto (store-bought or homemade)
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4 pieces of flatbread (store-bought or homemade)
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1 cup shredded mozzarella cheese
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½ cup cherry tomatoes, halved
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¼ cup grated Parmesan cheese
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2 tablespoons olive oil
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Salt and 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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Season chicken with salt, pepper, and optional garlic powder or Italian seasoning.
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Cook chicken in a skillet with olive oil for 6–7 minutes per side, until golden and cooked through.
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Let chicken rest for 5 minutes, then slice into thin strips.
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Lay flatbreads on a baking sheet.
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Spread pesto generously over each flatbread.
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Top with chicken, shredded mozzarella, cherry tomatoes, and Parmesan.
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Bake for 10–12 minutes, until cheese is bubbly and edges are golden.
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Optional: Broil for 1–2 minutes for a crispier finish.
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Remove, slice, garnish with fresh basil if desired, and serve warm.
Notes
You can swap chicken with rotisserie chicken for an even faster prep.
Add red pepper flakes for a spicy kick.
Great as an appetizer or main dish—just slice accordingly!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Baked
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 485 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg