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
2 large boneless, skinless chicken breasts
1 cup fresh basil pesto (store-bought or homemade)
4 pieces of flatbread (store-bought or homemade)
1 cup shredded mozzarella cheese
½ cup cherry tomatoes, halved
¼ cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
Season chicken with salt, pepper, and optional garlic powder or Italian seasoning.
Cook chicken in a skillet with olive oil for 6–7 minutes per side, until golden and cooked through.
Let chicken rest for 5 minutes, then slice into thin strips.
Lay flatbreads on a baking sheet.
Spread pesto generously over each flatbread.
Top with chicken, shredded mozzarella, cherry tomatoes, and Parmesan.
Bake for 10–12 minutes, until cheese is bubbly and edges are golden.
Optional: Broil for 1–2 minutes for a crispier finish.
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