Pesto Chicken Flatbread Recipe: Quick & Easy Dinner Recipe
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.
- 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
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
- 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.
- Season Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper to enhance flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
