Name: Pesto Chicken Flatbread: A Delicious and Easy Recipe for Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 large boneless, skinless chicken breasts; 1 cup fresh basil pesto; 4 pieces of flatbread; 1 cup shredded mozzarella cheese; 1/2 cup cherry tomatoes, halved; 1/4 cup grated Parmesan cheese; 2 tablespoons olive oil; Salt and pepper, to taste; Fresh basil leaves, for garnish (optional)

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Pesto Chicken Flatbread is one of those meals I keep coming back to when I want something flavorful, quick, and just a little special. The base is a crispy flatbread, layered with vibrant basil pesto, juicy slices of seasoned chicken, melty mozzarella, and bursts of sweet cherry tomatoes. It’s finished off with a sprinkle of Parmesan and a quick bake in the oven. I love how it brings together comfort and freshness in every bite.

Pesto Chicken Flatbread: A Delicious and Easy Recipe for Dinner

Why You’ll Love This Recipe

I love how easy this recipe is to throw together without sacrificing flavor. The basil pesto brings a bold, herbaceous punch that perfectly complements the savory chicken and gooey cheese. It works as a satisfying lunch, a weeknight dinner, or even a casual party dish. I also like that I can customize it however I want—switching out toppings, adjusting the cheese, or even going vegetarian if I’m in the mood. Best of all, the flatbread crisps up beautifully in the oven, giving every bite a perfect crunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)

Directions

Preheat the oven to 400°F (200°C).
Pat the chicken dry and season both sides with salt and pepper. I sometimes add a dash of garlic powder or Italian seasoning too.
Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6–7 minutes on each side until golden and fully cooked (internal temp should be 165°F/75°C).
Let the chicken rest for 5 minutes, then slice into thin strips.
Lay out the flatbreads on a baking sheet.
Spread a generous layer of basil pesto over each flatbread.
Add sliced chicken evenly over the pesto.
Sprinkle mozzarella cheese on top, followed by cherry tomatoes.
Finish with a light dusting of grated Parmesan.
Bake for 10–12 minutes, until the cheese is bubbly and the flatbread edges are golden.
For a crispier top, broil for the last 1–2 minutes, watching closely.
Let the flatbreads cool for a minute, then slice and serve.
Garnish with fresh basil leaves if desired.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

When I want to switch things up, I sometimes replace the chicken with grilled vegetables or roasted mushrooms for a meatless option. I’ve also tried using naan, pita, or cauliflower flatbreads depending on what I have on hand. Swapping mozzarella with provolone or fontina adds a different cheesy twist, and for an extra burst of flavor, I occasionally drizzle balsamic glaze on top after baking. It’s one of those recipes that invites creativity.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place the slices on a baking sheet and warm them in a 350°F oven for about 8–10 minutes until the cheese is melty again and the flatbread crisps back up. Microwaving works in a pinch, but I find it makes the crust a bit soggy.

FAQs

What kind of flatbread works best for this recipe?

I usually go with store-bought naan or thin crust flatbread. Anything sturdy enough to hold the toppings and crisp up nicely in the oven will do the trick.

Can I use rotisserie chicken instead of cooking my own?

Absolutely! I often use shredded rotisserie chicken when I’m short on time. It cuts down the prep and still tastes great with the pesto.

Can I make this flatbread ahead of time?

I like to prep the toppings in advance, but I recommend assembling and baking the flatbread just before serving to keep the crust crispy.

What’s a good side dish to serve with this flatbread?

I usually serve it with a light side salad—something with arugula, lemon vinaigrette, or even a cucumber tomato salad. It balances the richness of the flatbread.

Can I freeze the leftovers?

Freezing is possible, but I find the texture of the flatbread suffers a bit. If I do freeze it, I wrap slices tightly and reheat in the oven directly from frozen.

Conclusion

Pesto Chicken Flatbread has become one of my go-to meals for when I want something delicious and hassle-free. I love the bold flavors of the pesto, the satisfying protein from the chicken, and how everything comes together so easily. Whether I’m cooking for myself or sharing it with guests, this dish never disappoints. It’s flexible, flavorful, and fast—my kind of recipe. Give it a try and make it your own—I’m sure it’ll earn a spot in your regular rotation just like it has in mine.