Pesto Chicken Flatbread Recipe: Quick & Easy Dinner Recipe

Introduction

This Pesto Chicken Flatbread is a quick and easy dinner that combines tender chicken, fresh basil pesto, and melted mozzarella on crispy flatbread. Perfect for busy weeknights, it offers vibrant flavors with minimal effort.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 cup fresh basil pesto
• 4 pieces flatbread (8-10 inches each)
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Step 2: Pat the chicken breasts dry and season both sides with salt and pepper.
3. Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Let it rest, then shred or dice the chicken.
4. Step 4: In a medium bowl, toss the cooked chicken with 1 cup of basil pesto until well coated.
5. Step 5: Place the flatbreads on the prepared baking sheet. Lightly brush the edges of each flatbread with the remaining 1 tablespoon of olive oil.
6. Step 6: Evenly spread shredded mozzarella cheese, pesto-coated chicken, and halved cherry tomatoes over each flatbread. Sprinkle grated Parmesan cheese on top.
7. Step 7: Bake for 10-15 minutes, until the cheese is melted, bubbly, and slightly golden, and the flatbread crusts are crisp.
8. Step 8: Remove from the oven. Garnish with fresh basil leaves if desired. Slice and serve warm.

Tips & Variations

• For a vegetarian option, substitute chicken with grilled vegetables or mushrooms.
• Use store-bought pesto to save time, or make your own for a fresher taste.
• Try adding a sprinkle of red pepper flakes for a spicy kick.
• Swap mozzarella for burrata or goat cheese for a different texture and flavor.

Storage

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 8-10 minutes to maintain crispness, or use a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken works well. Just shred or dice it and toss with the pesto before layering on the flatbread.

What types of flatbread work best for this dish?

Flatbreads that are sturdy enough to hold toppings, such as naan, Italian flatbread, or pita, work best to keep a crispy crust without becoming soggy.

Pesto Chicken Flatbread Recipe: Quick & Easy Dinner Recipe

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4.8 from 110 reviews

This Pesto Chicken Flatbread recipe is a quick and easy dinner option that combines tender, pesto-coated chicken with melted mozzarella and fresh cherry tomatoes on crispy flatbread. Perfect for a flavorful weeknight meal, it features a simple stovetop cooking step for the chicken and a quick bake to meld all the vibrant flavors together.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 flatbreads (serves 4) 1x
• Category: Dinner
• Method: Stovetop and Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Pesto

• 2 large boneless, skinless chicken breasts
• 1 cup fresh basil pesto
• Salt, to taste
• Pepper, to taste

Flatbread and Toppings

• 4 pieces flatbread (8–10 inches each)
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Fresh basil leaves, for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prepare for baking the flatbreads.
2. Season Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper to enhance flavor.
3. Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove from heat, let rest for a few minutes, then shred or dice the chicken into bite-sized pieces.
4. Toss Chicken with Pesto: In a medium bowl, combine the cooked shredded chicken with 1 cup of fresh basil pesto. Toss well to ensure the chicken is fully coated with the flavorful pesto sauce.
5. Prepare Flatbreads: Arrange the 4 flatbreads on the prepared baking sheet. Lightly brush the edges of each flatbread with the remaining 1 tablespoon of olive oil for a golden crust.
6. Assemble Flatbreads: Evenly distribute the shredded mozzarella cheese over each flatbread, then layer with the pesto-coated chicken and halved cherry tomatoes. Finish by sprinkling grated Parmesan cheese on top.
7. Bake: Place the flatbreads in the preheated oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown, and the flatbread crusts become crisp.
8. Serve: Remove the flatbreads from the oven. Optionally, garnish with fresh basil leaves for a burst of color and flavor. Slice each flatbread into pieces and serve warm for a delightful meal.

Notes

• You can substitute flatbread with naan or pita bread for a different texture and flavor.
• For extra heat, add red pepper flakes to the chicken or sprinkle on top before baking.
• You can prepare the chicken and toss with pesto in advance for quicker assembly later.
• Use freshly grated Parmesan for the best flavor and melting quality.
• Leftover flatbread can be stored in an airtight container and reheated in the oven or toaster oven.

Keywords: pesto chicken flatbread, easy dinner, quick meal, Italian flatbread recipe, basil pesto chicken, cheesy flatbread, weeknight dinner