Pesto Chicken Flatbread – A Quick & Flavor-Packed Weeknight Favorite

When you need a delicious dinner that feels gourmet but comes together in minutes, Pesto Chicken Flatbread is the ultimate solution. Bursting with the bright herbal notes of fresh basil pesto, tender grilled chicken, and gooey mozzarella cheese, this recipe brings a pizzeria-style flatbread straight to your kitchen.

Whether you’re preparing a busy weeknight meal, a casual weekend lunch, or a crowd-pleasing appetizer for gatherings, this flatbread is guaranteed to impress. With just a few wholesome ingredients and a handful of steps, you’ll create a dish that’s vibrant, aromatic, and mouth-wateringly good.

Ingredients:

• 2 pre-baked flatbread crusts (about 8-inch each)
• 1 cup cooked chicken breast, grilled and sliced
• ½ cup basil pesto (store-bought or homemade)
• 1 ½ cups shredded mozzarella cheese
• 1 cup cherry tomatoes, halved
• 2 tablespoons grated Parmesan cheese
• Fresh basil leaves, thinly sliced (for garnish)
• 1 tablespoon olive oil
• Salt and freshly cracked black pepper to taste
• Red pepper flakes (optional, for a hint of heat)

Instructions:

1. Preheat the oven: Set the oven to 400°F (200°C) to ensure it’s hot enough for a crispy flatbread crust.
2. Prepare the base: Place the flatbread crusts on a parchment-lined baking sheet. Brush each lightly with olive oil to enhance the golden-brown finish.
3. Spread the pesto: Using a spoon or spatula, evenly spread basil pesto over each flatbread, leaving a small border around the edges for the crust.
4. Layer the toppings: Sprinkle shredded mozzarella cheese generously over the pesto layer. Add the sliced cooked chicken evenly across the surface, followed by halved cherry tomatoes.
5. Bake: Transfer the baking sheet to the oven and bake for 8-12 minutes, or until the cheese is bubbly and slightly golden and the flatbread edges turn crisp.
6. Garnish: Remove from the oven and immediately sprinkle with grated Parmesan cheese, fresh basil ribbons, and optional red pepper flakes for extra zing.
7. Slice & Serve: Allow to cool slightly for 2 minutes before slicing into squares or wedges. Serve warm.

Tips & Tricks

• For maximum flavor, marinate your chicken in olive oil, garlic, and lemon juice before grilling.
• Use naan bread or whole-wheat pita as a substitute for flatbread if desired.
• For a crispier bottom, bake the flatbread directly on a pizza stone.

Variations

• Veggie Lover’s: Add sautéed mushrooms, spinach, or red onions.
• Cheesy Twist: Try a mix of mozzarella and provolone or goat cheese.
• Protein Boost: Swap chicken for shrimp or rotisserie turkey for a quick variation.

Serving Suggestions
Pair this flatbread with a fresh arugula salad dressed in balsamic vinaigrette or a bowl of tomato basil soup for a complete meal. It’s also perfect as an appetizer for parties—simply cut into bite-sized squares.

Pesto Chicken Flatbread

A vibrant, flavorful flatbread topped with basil pesto, juicy grilled chicken, mozzarella, cherry tomatoes, and fresh basil for a quick gourmet meal.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 slices

Course: Appetizer, Dinner

Cuisine: American, Italian

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces pre-baked flatbread crusts about 8-inch each
• 1 cup cooked grilled chicken breast sliced
• 0.5 cup basil pesto store-bought or homemade
• 1.5 cups shredded mozzarella cheese
• 1 cup cherry tomatoes halved
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• salt and pepper to taste
• fresh basil leaves for garnish
• red pepper flakes optional

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Chef’s knife

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush flatbread crusts lightly with olive oil and spread pesto evenly over each.
3. Sprinkle mozzarella cheese, add grilled chicken slices, and top with cherry tomatoes.
4. Bake for 8–12 minutes until cheese is melted and bubbly and crust edges are golden.
5. Remove from oven, garnish with Parmesan, fresh basil, and optional red pepper flakes. Slice and serve warm.

Notes

For best results, bake flatbread on a preheated pizza stone for an extra-crispy crust.

Storage Information
Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to maintain crispness. Avoid microwaving to keep the crust from getting soggy.

FAQ

• Can I make the flatbread ahead of time?
  Yes. Assemble up to a few hours ahead and refrigerate; bake just before serving.
• Is homemade pesto necessary?
  Not at all—quality store-bought pesto works perfectly for convenience.
• Can I freeze the flatbread?
  You can freeze baked flatbread slices for up to 2 months. Reheat directly from frozen at 375°F (190°C) for 10–12 minutes.

History / Fun Facts
Flatbreads have been around for centuries across various cuisines, from Middle Eastern pita to Indian naan. The modern flatbread pizza craze took off as a lighter, quicker alternative to traditional pizza dough. Adding pesto to pizza became popular in the 1980s as Mediterranean flavors gained global attention, and it’s now a beloved alternative to classic tomato sauce.