Pesto Chicken Flatbread Delight (Print version)

A flavorful Italian flatbread topped with pesto, chicken, cheese, and fresh vegetables for a quick meal.

# What You Need:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (approximately 8 x 10 inches each)

→ Chicken

02 - 2 small boneless, skinless chicken breasts (approximately 10.5 ounces), cooked and sliced

→ Pesto

03 - 1/3 cup (2.7 fl oz) basil pesto, store-bought or homemade

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese (5.3 ounces)
05 - 1/4 cup grated Parmesan cheese (0.9 ounces)

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved (2.7 ounces)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (0.35 ounces)
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste

# How to Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the flatbreads on the prepared baking sheet and spread a generous layer of pesto over each, leaving a small border around the edges.
03 - Evenly distribute the sliced cooked chicken over the pesto on each flatbread.
04 - Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the chicken.
05 - Top each flatbread with halved cherry tomatoes and thinly sliced red onion.
06 - Bake in the preheated oven for 12 to 15 minutes, until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
07 - Remove from oven and let cool for 2 to 3 minutes. Garnish with fresh arugula, basil leaves, and a grind of black pepper. Slice and serve immediately.

# Expert tips:

01 -
  • It comes together in 30 minutes, making weeknight dinners feel effortless and exciting.
  • The pesto brings vibrant flavor without requiring a long list of spices or sauces.
  • You can customize toppings based on whats in your fridge, so nothing goes to waste.
  • The crispy edges and melted cheese create that satisfying contrast everyone craves.
02 -
  • Do not overbake or the flatbread will turn too hard; check at 12 minutes and pull it once the cheese is bubbly and edges are golden.
  • Always add arugula after baking, not before, or it will wilt into a soggy mess instead of staying bright and crisp.
  • If your pesto is oily, dab the flatbread gently with a paper towel after spreading to avoid greasy puddles.
03 -
  • Use a pizza stone if you have one; it gives the flatbread an even crispier bottom that rivals pizzeria quality.
  • Brush the edges of the flatbread with a little olive oil before baking for extra golden, flavorful crust.
  • Taste your pesto before spreading; if it is too salty, cut it with a spoonful of cream cheese or ricotta to mellow the flavor.
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