Pesto Chicken Flatbread (Print Version)

Italian flatbread with basil pesto, chicken, melted mozzarella, and fresh vegetables in minutes.

# Components:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (approximately 8 x 10 inches each)

→ Chicken

02 - 2 small boneless, skinless chicken breasts (about 10.5 ounces), cooked and sliced

→ Pesto

03 - 1/3 cup basil pesto (store-bought or homemade)

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the flatbreads on the prepared baking sheet. Spread pesto evenly over each, leaving a small border around the edges.
03 - Distribute the sliced cooked chicken evenly over the pesto-covered flatbreads.
04 - Sprinkle shredded mozzarella and grated Parmesan cheese over the chicken.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Bake in the preheated oven for 12 to 15 minutes, until cheese is melted and bubbly and flatbread edges turn golden brown.
07 - Remove from oven and allow to cool for 2 to 3 minutes. Garnish with fresh arugula, basil leaves, and freshly ground black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • It uses ingredients you probably already have, so theres no frantic grocery run involved.
  • The pesto does all the heavy lifting for flavor, which means you get to look like a genius without much effort.
  • Its flexible enough to handle whatever vegetables or cheeses are hiding in your crisper drawer.
02 -
  • Dont skip the cooling step—if you top with arugula too soon, it turns soggy and sad instead of fresh and peppery.
  • If your flatbreads are on the thicker side, bake them for an extra 2 to 3 minutes so the base gets crispy instead of chewy.
03 -
  • Use a pizza stone if you have one—it gives the bottom an extra crispy, almost charred texture that elevates the whole thing.
  • Brush the edges of the flatbread with a little olive oil before baking for a golden, restaurant-style crust.
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