Description
This Pesto Chicken Flatbread is a quick and flavorful dinner option featuring crispy flatbread topped with basil pesto, juicy chicken, melty mozzarella, cherry tomatoes, and Parmesan. It’s perfect for a weeknight meal, lunch, or party appetizer.
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)
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt, pepper, and optional garlic powder or Italian seasoning.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 6–7 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
- Place flatbreads on a baking sheet and spread each with basil pesto.
- Top with sliced chicken, mozzarella, cherry tomatoes, and Parmesan.
- Bake for 10–12 minutes until cheese is melted and edges are golden.
- Optional: broil for 1–2 minutes for a crispier top, watching closely.
- Let cool slightly, slice, and garnish with fresh basil if desired.
Notes
- Use naan, pita, or cauliflower flatbread as a base.
- Swap chicken for grilled vegetables or mushrooms for a vegetarian version.
- Try provolone or fontina cheese for a different flavor.
- Add a drizzle of balsamic glaze after baking for extra tang.
- Store leftovers in the fridge for up to 3 days and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 520
- Sugar: 3g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
