Pesto Chicken Flatbread Easy Dinner
This Pesto Chicken Flatbread recipe is a quick and easy weeknight dinner solution. Crispy flatbread is topped with pesto-marinated chicken, mozzarella, and tomatoes for a flavorful and satisfying meal ready in minutes.
Equipment
- Medium bowl
- Large skillet
- Baking Sheet
- Oven
- Knife
- Cutting board
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ¼ cup pesto store-bought or homemade
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- ¼ cup halved cherry tomatoes
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves, for garnish optional
Instructions
- In a medium bowl, combine the chicken pieces, pesto, olive oil, garlic powder, salt, and pepper. Toss to coat evenly.
- Heat a large skillet over medium-high heat.
- Add the pesto-coated chicken to the skillet in a single layer. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink inside, turning occasionally.
- Preheat your oven to 375°F (190°C).
- Place the flatbreads on a baking sheet.
- Top each flatbread with the cooked pesto chicken, shredded mozzarella cheese, and halved cherry tomatoes.
- Sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly and the flatbreads are lightly golden brown.
- Remove the flatbreads from the oven and let them cool slightly.
- Garnish with fresh basil leaves, if desired.
- Slice and serve immediately.
Notes
For best results, make sure your skillet is hot enough before adding the chicken, and don't overcrowd the pan. If flatbreads getting soggy, place them directly on the oven rack for the last few minutes of baking to crisp them up. Thin pesto with a little olive oil or lemon juice for easier spreading. Add veggies like sliced bell peppers, onions, spinach, or artichoke hearts. For a spicy kick, add a pinch of red pepper flakes to the pesto chicken. Fontina, provolone, or goat cheese are great substitutes for mozzarella. A balsamic glaze or a drizzle of hot honey would add a touch of sweetness and complexity.