Pesto Chicken Flatbread is a delightful mix of crispy flatbread topped with tender chicken, bright green pesto, and melted cheese that brings it all together. The combination of herby pesto and juicy chicken makes it feel both fresh and comforting, perfect for a quick meal or sharing with friends.
I love making this flatbread when I want something that feels special but doesn’t take a ton of time. The pesto adds such a flavorful punch, and you can even use store-bought pesto to make it easier. Sometimes I add a sprinkle of cherry tomatoes or a little extra cheese just because I can’t resist.
Serving this flatbread warm right out of the oven is my favorite—cut into slices and shared over good conversation. It’s one of those recipes that always gets rave reviews, and I find myself coming back to it again and again when I want something simple but really tasty. It’s a great way to enjoy dinner without spending hours in the kitchen.
Key Ingredients & Substitutions
Flatbread: Using pre-made flatbread saves time and ensures crispiness. If you can’t find it, naan or pita bread works well as substitutes. Just watch baking time as these may crisp up differently.
Basil Pesto: This is the star flavor! Store-bought pesto is fine, but homemade gives a fresher taste. For a dairy-free or nut-free version, try pesto without cheese or nuts, using sunflower seeds.
Chicken Breast: Boneless skinless chicken is tender and quick to cook. If short on time, rotisserie chicken makes the process even faster. For a vegetarian option, swap chicken with grilled veggies like zucchini or mushrooms.
Mozzarella & Parmesan Cheese: Mozzarella melts beautifully for gooey texture, and Parmesan adds a nice sharpness. For a lighter option, use part-skim mozzarella or sprinkle nutritional yeast instead of Parmesan.
Cherry Tomatoes (optional): They add a juicy burst and color contrast. You can skip them or replace with thin slices of roasted red pepper or olives if you prefer.
How Do I Get the Flatbread Crispy Without Burning the Toppings?
Getting the crust crispy while melting cheese and warming toppings evenly can be tricky. Here’s how I do it:
- Preheat your oven well—this helps the flatbread cook quickly and evenly.
- Use a baking sheet or pizza stone. A pizza stone holds heat better and crisps the bottom more.
- Spread pesto right away but don’t overload with chicken or cheese; too much topping can make it soggy.
- Check the flatbread around 10 minutes in. The cheese should be melted and edges golden.
- If the top needs more browning, switch the oven to broil for 1-2 minutes, watching closely so it doesn’t burn.
These tips help balance crisp edges and perfectly melted toppings every time.
Equipment You’ll Need
- Baking sheet or pizza stone – for evenly crisping the flatbread without burning it.
- Skillet – perfect for cooking chicken quickly and getting a nice sear.
- Knife and cutting board – to slice the chicken and optional toppings safely.
- Spatula or tongs – helps flip and handle the chicken easily.
- Oven mitts – keep your hands safe when handling hot pans or stone.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sausage for different protein options that pair well with pesto.
- Add sun-dried tomatoes for a tangy, chewy texture and deeper flavor.
- Top with fresh arugula or spinach after baking for a peppery, fresh green kick.
- Use goat cheese instead of mozzarella for a creamy, tangy twist.
How to Make Pesto Chicken Flatbread
Ingredients You’ll Need:
Main Ingredients:
- 1 pre-made flatbread (about 10×14 inches)
- 1/2 cup basil pesto (store-bought or homemade)
- 1 boneless, skinless chicken breast (about 6 oz)
- 1 tablespoon olive oil (for cooking chicken)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 6-8 cherry tomatoes, thinly sliced (optional)
- Fresh basil leaves or chopped fresh herbs for garnish
Time Needed:
This recipe takes about 20 minutes total. You’ll spend 5-7 minutes cooking the chicken, a few minutes assembling the flatbread, and then 10-12 minutes baking until the cheese melts and the crust turns golden and crispy.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 400°F (200°C). Heat the olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper on both sides. Cook the chicken for 5-7 minutes per side until it’s fully cooked and no longer pink inside. Remove from heat and let it rest for a few minutes before slicing it into strips or bite-sized pieces.
2. Assemble the Flatbread:
Place the flatbread on a baking sheet or pizza stone. Spread the basil pesto evenly over the surface. Arrange the sliced chicken on top of the pesto. Sprinkle shredded mozzarella and Parmesan cheeses over the chicken. If you like, add the thinly sliced cherry tomatoes evenly on top.
3. Bake and Serve:
Bake the flatbread in the preheated oven for 10-12 minutes, or until the cheese melts and the flatbread edges are golden and crisp. Remove it from the oven and garnish with fresh basil or your favorite herbs. Slice into portions and serve warm. Enjoy your delicious Pesto Chicken Flatbread!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better searing.
Can I Make This Flatbread Ahead of Time?
Absolutely! You can cook the chicken and assemble the flatbread a few hours in advance. Just cover it tightly with plastic wrap and refrigerate. Bake it fresh when you’re ready to serve.
How Should I Store Leftovers?
Store any leftover flatbread in an airtight container in the fridge for up to 3 days. Reheat leftovers in the oven or toaster oven to keep the crust crisp instead of using the microwave.
What Are Good Variations for This Recipe?
Try swapping chicken for cooked shrimp or sausage, or use goat cheese instead of mozzarella for a tangy twist. Adding fresh arugula after baking also adds a nice fresh bite.