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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.
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Préparation 15 minutes
Cuisson 15 minutes
Temps total 30 minutes
Portions: 4 servings
Plat: Appetizer, Dinner
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Gather all your ingredients on your kitchen counter and preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry and season with salt, pepper, and optional spices.
Cooking
  1. 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.
  2. Remove chicken and let it rest for about 5 minutes before slicing into thin strips.
  3. Spread pesto over the flatbreads, evenly distribute the sliced chicken, sprinkle with mozzarella, arrange cherry tomatoes, and top with Parmesan.
  4. Bake for 10 to 12 minutes until cheese is melted and edges are golden.
  5. Optional: Broil for 1 to 2 minutes for extra crispiness.
  6. Cool slightly, slice and garnish with fresh basil leaves before serving.

Notes et conservation

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.