Description
Making pesto chicken flatbread gives you a quick meal that brings together crispy bread, juicy chicken, and herbaceous pesto in just one bite. Your dinner comes together fast when you layer fresh ingredients on warm flatbread for something satisfying that tastes like you spent way more time on it than you actually did.
Ingredients
Scale
Bread base:
- 2 flatbreads or naan
Proteins and spreads:
- 1 cup cooked chicken breast, shredded or diced
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Vegetables and finishing:
- 1/2 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves, for garnish
Instructions
- Heat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Set both flatbreads on the prepared sheet and brush each one with 1/2 tablespoon of olive oil to help them crisp up.
- Spread 1/4 cup of basil pesto across each flatbread, keeping about half an inch clear around the edges so your toppings stay contained.
- Layer 1/2 cup of your cooked chicken breast over the pesto on each flatbread, distributing it evenly.
- Top each flatbread with 1/2 cup of shredded mozzarella cheese, then scatter 1/4 cup of halved cherry tomatoes and 1/8 of the sliced red onion across your surface.
- Finish by sprinkling 1 tablespoon of grated Parmesan cheese over the two flatbreads combined.
- Transfer your sheet to the oven and bake at 425°F for 12 to 15 minutes until the cheese melts and bubbles turn slightly golden.
- Pull the flatbreads from the oven and tear some fresh basil leaves over top while everything is still warm.
- Cut each flatbread into pieces that feel comfortable for your guests to eat, then serve right away.
Notes
- Let your pesto go on thick enough to coat the flatbread well, but don’t spread it all the way to the edges or it’ll burn during baking.
- Pat your shredded chicken dry before adding it to the flatbread so excess moisture doesn’t make the crust soggy.
- For a vegetarian version, swap the chicken for roasted vegetables like zucchini, eggplant, or bell peppers to keep the same fresh, savory flavor.
- Add the fresh basil garnish right after the flatbread comes out of the oven while everything is still warm, and the heat will bring out the basil’s natural aroma.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 630 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg