Description
This Easy Pesto Chicken Flatbread recipe offers a quick and delicious dinner option featuring tender chicken pieces cooked in a skillet, layered on flatbreads with fresh basil pesto, mozzarella, Parmesan cheese, and cherry tomatoes, then baked to bubbly, golden perfection.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil (for chicken)
- Salt, to taste
- Pepper, to taste
Flatbread Toppings
- 4 flatbreads
- 1 cup fresh basil pesto
- 1 cup shredded mozzarella cheese (divided)
- 1/4 cup grated Parmesan cheese (divided)
- 1/2 cup halved cherry tomatoes
- 1 tablespoon olive oil (for drizzling or leftover)
Garnish
- Fresh basil leaves, for garnish (optional)
Instructions
- Prepare the chicken: Cut chicken breasts into 1-inch pieces. Pat dry with paper towels to ensure even cooking.
- Season chicken: In a bowl, toss chicken with 1 tablespoon olive oil, salt, and pepper until evenly coated.
- Cook chicken: Heat a large skillet over medium-high heat. Cook chicken pieces for 4-6 minutes, flipping occasionally, until they are golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from heat and set aside.
- Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Assemble flatbreads – spread pesto: Place flatbreads on the prepared baking sheet. Spread 2 tablespoons of basil pesto evenly over each flatbread.
- Add cheese base layer: Sprinkle a portion of shredded mozzarella and grated Parmesan over the pesto to form a cheesy base layer.
- Top with chicken and tomatoes: Distribute cooked chicken pieces and halved cherry tomatoes evenly over the cheesy layer on each flatbread.
- Finish with cheese topping: Top each flatbread with the remaining shredded mozzarella and grated Parmesan cheese for a gooey cheese finish.
- Bake flatbreads: Place the baking sheet in the oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and the flatbread crusts turn golden brown and crispy.
- Remove from oven: Carefully take the flatbreads out of the oven once baked to perfection.
- Garnish: Add fresh chopped basil leaves on top, if desired, for a fresh herbal note.
- Serve: Let the flatbreads cool for 1-2 minutes, then slice into wedges or squares and serve immediately.
- Store leftovers: Keep any leftover flatbreads in an airtight container in the refrigerator for 2-3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes for best texture and flavor.
Notes
- Ensure chicken pieces are evenly sized for uniform cooking.
- You can substitute flatbreads with naan or pita for a different texture.
- Use fresh pesto or store-bought for convenience.
- Add crushed red pepper flakes on top before baking for a spicy kick.
- Leftover flatbreads reheat best in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
