Irresistible Pesto Chicken Flatbread
This Pesto Chicken Flatbread recipe is a quick, easy, and flavorful meal perfect for any weeknight. Crispy flatbread is topped with juicy pesto-marinated chicken, melted mozzarella cheese, cherry tomatoes, and red onion, creating a satisfying and customizable dish.
Equipment
- Mixing bowl
- Large skillet
- Measuring spoons
- Measuring cups
- Cutting board
- Knife
- Baking Sheet
- Oven
- Food processor (optional, for homemade pesto)
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup pesto, store-bought or homemade
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 large flatbreads naan, pita, or pre-made flatbread crusts
- 1 ½ cups shredded mozzarella cheese
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- Fresh basil for garnish optional
- Balsamic glaze for drizzling optional
- 2 cups fresh basil leaves, packed for homemade pesto
- ¼ cup pine nuts or walnuts for homemade pesto
- ½ cup grated Parmesan cheese for homemade pesto
- ¼ cup olive oil for homemade pesto
Instructions
- In a bowl, combine the bite-sized chicken pieces with pesto, minced garlic, salt, and pepper. Ensure the chicken is evenly coated. Let it marinate for at least 15 minutes.
- Heat the olive oil in a large skillet over medium heat.
- Add the marinated chicken to the skillet and cook until it's cooked through and lightly browned, about 5-7 minutes. Cook in batches if needed to avoid overcrowding.
- Preheat your oven to 400°F (200°C).
- Place the flatbreads on a baking sheet.
- Sprinkle each flatbread with a layer of shredded mozzarella cheese.
- Top with the cooked pesto chicken, halved cherry tomatoes, and thinly sliced red onion.
- Add the remaining mozzarella cheese on top.
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly and the flatbread is golden brown.
- Remove the flatbreads from the oven and let them cool for a minute or two.
- Garnish with fresh basil leaves (if using) and a drizzle of balsamic glaze (if using).
- Slice and serve immediately. Enjoy!
Notes
Don't overload the flatbreads to prevent sogginess. Pre-bake the flatbread for extra crispness. Get creative with toppings like bell peppers, mushrooms, or sun-dried tomatoes. Use a pizza stone for an even crispier crust. Prepare the pesto chicken ahead of time and store it in the refrigerator for up to 2 days. Add a pinch of red pepper flakes for a little kick. Swap out the mozzarella cheese for provolone, fontina, or Parmesan cheese. Leftovers can be stored in the refrigerator for up to 2 days. Consider using tortillas, focaccia, or store-bought pizza dough for the flatbread base.