Pesto Chicken Flatbread (Print version)

Savory flatbread with basil pesto, tender chicken, mozzarella, cherry tomatoes, and fresh herbs.

# What You'll Need:

→ Flatbread Base

01 - 2 large flatbreads (approximately 8 x 10 inches each)

→ Chicken

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

→ Pesto

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

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese (5.3 oz)
05 - 1/4 cup grated Parmesan cheese (0.9 oz)

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved (2.6 oz)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (0.35 oz)
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the flatbreads on the prepared baking sheet and spread a generous layer of pesto over each, leaving a small border around the edges.
03 - Evenly distribute the sliced cooked chicken over the pesto-covered flatbreads.
04 - Sprinkle shredded mozzarella and grated Parmesan evenly over the chicken.
05 - Top with halved cherry tomatoes and thin slices of red onion.
06 - Bake for 12 to 15 minutes until the cheese is melted and bubbly and the edges are golden brown.
07 - Remove from the oven, let cool for 2 to 3 minutes, then top with fresh arugula, basil leaves, and freshly ground black pepper. Slice and serve immediately.

# Expert Tips:

01 -
  • It's ready in under thirty minutes, which means weeknight dinner actually happens without stress.
  • The pesto base means you skip bland sauce entirely and jump straight to flavor.
  • You can swap vegetables based on what's in your crisper drawer without changing the heart of the dish.
  • Leftover cooked chicken makes this feel easier than it actually is.
02 -
  • Use low-moisture mozzarella or your flatbread will turn into a soggy mess by the time the cheese melts—I learned this the hard way with fresh mozzarella.
  • Adding the arugula and fresh basil after baking keeps them bright and peppery instead of wilted, which changes how good the whole thing tastes.
  • Don't spread the pesto all the way to the edges of the flatbread or you'll get burnt pesto along the borders instead of toasted bread.
03 -
  • Rotisserie chicken from the grocery store is not cheating—it's actually smarter than cooking chicken just for this when you're short on time.
  • If your pesto has been sitting in the fridge and feels stiff, let it come to room temperature for a few minutes before spreading so it distributes smoothly.
  • Toast your flatbread base for two minutes before adding toppings if you want a crispier final result instead of soft and chewy.
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