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This hearty Pesto Chicken Flatbread has become my weeknight dinner savior when I need something quick yet impressive. The combination of aromatic basil pesto, juicy chicken, and melty cheese on crispy flatbread creates a restaurant-worthy meal that comes together in just minutes.
I first created this recipe when entertaining unexpected guests, and it's now requested at nearly every family gathering. The combination of flavors reminds me of my favorite Italian bistro without the hefty price tag.
Ingredients
- Boneless skinless chicken breasts provide lean protein and a neutral canvas for the vibrant pesto flavor
- Fresh basil pesto delivers incredible herbaceous flavor and a gorgeous green color
- Flatbread creates the perfect crispy yet chewy base that holds up to all the toppings
- Shredded mozzarella cheese brings that essential melty, stretchy texture we all crave
- Cherry tomatoes add bursts of juicy sweetness and beautiful color contrast
- Grated Parmesan cheese contributes a salty umami flavor and helps create golden brown edges
- Olive oil helps achieve perfectly juicy chicken with a nice sear
- Salt and pepper are essential for properly seasoning the chicken
- Fresh basil leaves as garnish add a pop of color and reinforce the pesto flavor
Step-by-Step Instructions
- Prepare the Chicken
- Season chicken breasts generously with salt and pepper. Pat them dry first to help seasoning adhere better and promote browning. Heat olive oil in a skillet over medium-high heat until shimmering but not smoking. Add chicken and cook without moving for 6-7 minutes until deeply golden. Flip and cook another 6-7 minutes until internal temperature reaches 165°F. Allow chicken to rest before slicing to keep juices inside.
- Create the Base
- Arrange flatbreads on a baking sheet for easy handling. Spread a generous layer of pesto across each flatbread, going all the way to the edges. The pesto serves as both sauce and flavor foundation, so don't be shy here.
- Layer the Toppings
- Distribute sliced chicken pieces evenly across each flatbread. Sprinkle mozzarella cheese over the chicken, making sure to cover all areas for even melting. Add halved cherry tomatoes, pressing them slightly into the cheese. Finish with a light dusting of Parmesan cheese which will create a beautiful golden crust.
- Bake to Perfection
- Place flatbreads in preheated oven and bake for 10-12 minutes. Watch carefully as ovens vary. The edges should be golden and crisp while the cheese melts completely and begins to bubble. For extra color, broil for the final minute but watch constantly to prevent burning.
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The secret to this recipe is truly in the pesto. I once tried making this with a bargain grocery store version and the difference was noticeable. Splurge on quality pesto or make your own with fresh basil, pine nuts, Parmesan, garlic and good olive oil. My grandmother taught me that investing in key flavor ingredients always pays off in the final dish.
Make-Ahead Options
This flatbread can be partially prepared ahead of time to make dinner even quicker. Cook the chicken up to two days before, slice it, and store in an airtight container in the refrigerator. When ready to make your flatbreads, simply assemble and bake. The total time drops to just 15 minutes when the chicken is already prepared.
Customization Ideas
The beauty of this recipe is how easily it adapts to different dietary needs and preferences. For a vegetarian version, replace chicken with sautéed mushrooms or roasted eggplant. Both provide meaty texture and absorb the pesto flavors beautifully. For a lighter option, use whole grain flatbread and reduce the cheese by half, adding more vegetables like roasted red peppers or artichoke hearts.
Serving Suggestions
These flatbreads pair wonderfully with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity balance the rich flatbread perfectly. For a more substantial meal, add a side of soup like tomato bisque or Italian wedding soup. When serving for a party, cut each flatbread into small squares and arrange on a platter for elegant finger food.
Your Questions Answered About This Recipe
- → Can I make this pesto chicken flatbread ahead of time?
Yes! You can prepare all the components ahead of time. Cook and slice the chicken, then store it separately from the other ingredients. Assemble the flatbreads just before baking to prevent them from becoming soggy. You can also fully bake the flatbreads, let them cool, then refrigerate and reheat in a 350°F oven for 5-7 minutes when ready to serve.
- → What can I substitute for the flatbread?
If flatbread isn't available, you have several alternatives. Naan bread, pita bread, pizza dough, or even tortillas work well. For a low-carb option, try a cauliflower crust. Each alternative will provide a slightly different texture but will still complement the pesto chicken topping beautifully.
- → How do I make this pesto chicken flatbread vegetarian?
To create a vegetarian version, simply replace the chicken with grilled vegetables like zucchini, bell peppers, and mushrooms. Roasted eggplant or portobello mushrooms make excellent meat substitutes due to their hearty texture. You could also use plant-based chicken alternatives or extra-firm tofu seasoned with Italian herbs.
- → Can I freeze leftover pesto chicken flatbread?
Yes, you can freeze leftover flatbreads. Allow them to cool completely, then wrap individual portions in plastic wrap and aluminum foil before placing them in a freezer bag. They'll keep well for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for 10 minutes, or heat from frozen at 375°F for 15-20 minutes.
- → What side dishes go well with pesto chicken flatbread?
This flatbread pairs perfectly with a simple arugula salad dressed with lemon vinaigrette. Other excellent companions include a Mediterranean chickpea salad, roasted vegetables, or a light tomato soup. For a more substantial meal, serve with garlic knots or a side of marinated olives and artichoke hearts.
- → How can I make homemade pesto for this flatbread?
To make homemade pesto, blend 2 cups fresh basil leaves, 1/3 cup pine nuts (toasted), 2 garlic cloves, 1/2 cup grated Parmesan, and 1/2 cup olive oil. Process until smooth, adding salt and pepper to taste. Homemade pesto offers brighter flavors than store-bought and can be adjusted to your preference for basil, garlic, or cheese intensity.