Pesto Chicken Flatbread is a delicious and easy meal that brings together tender chicken, vibrant green pesto, and a crispy flatbread base. The flavors are fresh and bold, with the creamy pesto pairing perfectly with the savory chicken and melty cheese. It’s a simple dish that feels a bit special without needing a lot of time to make.
I love making this flatbread when I want something tasty but not too heavy. The pesto adds such a nice herbal note that brightens up the whole dish. One tip I have is to use leftover roasted chicken or even a rotisserie chicken to save time and add plenty of flavor. It always turns out just right, no matter how you prepare the chicken.
My favorite way to serve pesto chicken flatbread is with a fresh side salad or some crunchy veggies on the side. It’s perfect for a quick weeknight dinner or a casual weekend lunch, and it’s something everyone at the table tends to enjoy. Plus, it’s fun to mix and match toppings if you want to try adding a little tomato or some olives for a twist.
Key Ingredients & Substitutions
Flatbread: Using pre-made flatbread makes this recipe quick and easy. If you want, naan or pita bread works well too and adds a different texture.
Basil Pesto: Store-bought pesto saves time, but homemade pesto boosts flavor. If you don’t have basil, try spinach or arugula pesto for a twist.
Chicken: Cooked chicken breast is great, but leftover rotisserie chicken or even grilled chicken strips work perfectly. Make sure the chicken is sliced thin for even coverage.
Mozzarella & Parmesan Cheese: Mozzarella melts beautifully on flatbread, while Parmesan adds a salty bite. If you want a lighter option, try part-skim mozzarella or swap Parmesan with Pecorino.
Cherry Tomatoes: These add a juicy pop and balance the pesto’s richness. If tomatoes are out of season, sun-dried tomatoes can be a tasty alternative.
How Can You Get a Crispy Flatbread Base Without Burning It?
The key is to balance heat and timing when baking your flatbread. Here’s what helps:
- Preheat your oven and pizza stone (if using) for at least 20 minutes for even heat.
- Brush the flatbread with olive oil on both sides, focusing on edges to crisp and prevent sogginess.
- Bake at a high temperature (around 425°F/220°C) but watch closely after 10 minutes to avoid burning.
- Use the middle rack in the oven for even cooking and cheese melting.
- Remove the flatbread as soon as the cheese is bubbly and the edges are golden brown.
These steps create a crispy, golden base without burning, keeping your flatbread light and delicious. I find checking the flatbread a minute or two before the timer ends ensures it’s perfect every time!
Equipment You’ll Need
- Baking sheet or pizza stone – helps crisp the flatbread evenly in the oven.
- Pastry brush – makes it easy to spread olive oil over the flatbread for a golden crust.
- Sharp knife – perfect for slicing the cooked chicken and cutting the flatbread into pieces.
- Mixing bowl – handy if you want to toss chicken with seasoning before adding it.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sausage for a tasty change in protein.
- Add sliced artichoke hearts or roasted red peppers for extra veggie flavor.
- Try goat cheese or feta instead of mozzarella for a tangy twist.
- Sprinkle crushed red pepper flakes or a dash of smoked paprika for some heat.
How to Make Pesto Chicken Flatbread
Ingredients You’ll Need:
For The Flatbread:
- 1 pre-made flatbread (about 10-12 inches)
- 1 tablespoon olive oil
For The Toppings:
- ½ cup basil pesto (store-bought or homemade)
- 1 cup cooked chicken breast, sliced or shredded
- ½ cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes to prep and 10-15 minutes to bake, so you can have a delicious pesto chicken flatbread ready in about 20 minutes total. It’s super quick, making it perfect for a fast lunch or dinner.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). If you have a pizza stone, put it in to heat up. Lightly brush both sides of your flatbread with olive oil, paying extra attention to the edges to help get that nice golden crisp.
2. Add The Pesto and Toppings:
Spread the basil pesto evenly over your flatbread, leaving a little space around the border. Then, scatter the cooked chicken pieces evenly on top of the pesto. Add the halved cherry tomatoes, and sprinkle the shredded mozzarella and Parmesan cheeses over everything. Finish by seasoning with salt and pepper to taste.
3. Bake and Serve:
Transfer the flatbread onto the hot pizza stone or a baking sheet. Bake for 10 to 15 minutes until the cheese melts, bubbles, and the edges turn crisp and golden brown. Remove from the oven, let it cool a bit, then sprinkle fresh basil or parsley on top. Slice it up and enjoy warm!
Can I Use Frozen Chicken for This Flatbread?
Yes! Just be sure to thaw the chicken completely before using it. Thaw overnight in the fridge or use the quick cold water method, then pat dry to avoid extra moisture on the flatbread.
Can I Make This Flatbread Ahead of Time?
You can prep the toppings and assemble the flatbread in advance, then refrigerate it uncovered for up to a few hours. Bake just before serving to keep the crust crispy and cheese melty.
How Should I Store Leftovers?
Store leftover flatbread in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to restore crispness.
Can I Substitute the Flatbread with Another Base?
Absolutely! Naan bread, tortilla wraps, or pita bread all make great substitutes. Just adjust the baking time slightly depending on thickness and crispness desired.
