Pesto Chicken Flatbread
This delicious Pesto Chicken Flatbread combines tender chicken, zesty basil pesto, and gooey mozzarella cheese on a crispy flatbread, perfect for quick dinners or gatherings.
Ingrédients
Main Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup fresh basil pesto (store-bought or homemade)
- 4 pieces flatbread (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Substitutes
- Use grilled or leftover rotisserie chicken instead of fresh chicken.
- Pita bread or tortillas can replace flatbread.
- Spinach or sun-dried tomatoes can be used instead of traditional pesto.
- Substitute goat cheese, feta, or dairy-free cheese options for mozzarella.
- Any favorite seasonal vegetables can replace cherry tomatoes.
Instructions
Preparation
- Gather all your ingredients on your kitchen counter and preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry and season with salt, pepper, and optional spices.
Cooking
- In a skillet over medium-high heat, add olive oil and cook the chicken for 6 to 7 minutes on each side until golden brown and cooked through.
- Remove chicken and let it rest for about 5 minutes before slicing into thin strips.
- Spread pesto over the flatbreads, evenly distribute the sliced chicken, sprinkle with mozzarella, arrange cherry tomatoes, and top with Parmesan.
- Bake for 10 to 12 minutes until cheese is melted and edges are golden.
- Optional: Broil for 1 to 2 minutes for extra crispiness.
- Cool slightly, slice and garnish with fresh basil leaves before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10 minutes.