Chicken and Pesto Flatbread
This Chicken and Pesto Flatbread is a vibrant and comforting dish where tender chicken, creamy mozzarella, and rich basil pesto come together on golden, crisp flatbread. Topped with juicy cherry tomatoes and fresh arugula, it’s a satisfying mix of cheesy, herby, and fresh flavors. Quick to make and endlessly versatile, it’s perfect for a family dinner, light lunch, or even as a party appetizer.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings:2–3 flatbreads
Ingredients
For the flatbread base
2–3 store-bought flatbreads or naan
1–2 tbsp olive oil
For the toppings
1 cup cooked chicken breast or thigh, shredded or diced
½ cup basil pesto
1 ½ cups shredded mozzarella
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
2 tbsp grated Parmesan cheese
For garnish
1 cup fresh arugula (or baby spinach)
Extra drizzle of pesto or balsamic glaze
Instructions
Preheat oven
Preheat oven to 425°F (220°C). Place a baking sheet or pizza stone inside to heat up (optional for extra-crisp base).
Prepare the flatbread base
Brush flatbreads lightly with olive oil.
Spread 2–3 tbsp of pesto evenly over each flatbread, leaving a small border.
Add toppings
Scatter shredded chicken evenly on top.
Add mozzarella cheese.
Top with cherry tomatoes and red onion slices.
Sprinkle Parmesan over everything.
Bake
Transfer flatbreads to the hot baking sheet or pizza stone.
Bake 10–12 minutes, until cheese is melted and bubbly, and edges are golden crisp.
Finish & serve
Remove from oven and let cool slightly.
Top with fresh arugula and a drizzle of pesto or balsamic glaze if desired.
Slice into wedges and serve warm.
Notes & Tips
Use rotisserie chicken to save time.
For a smoky touch, grill the flatbreads instead of baking.
Add sun-dried tomatoes, olives, or roasted peppers for extra Mediterranean flavor.
Swap arugula with fresh basil for a different herb finish.
Frequently Asked Questions
Q: Can I make this vegetarian?
Yes — skip the chicken and add roasted zucchini, mushrooms, or eggplant.
Q: Can I prep ahead?
Yes — assemble flatbreads up to 6 hours in advance, refrigerate, then bake fresh.
Q: Can I freeze them?
Bake first, let cool, then freeze. Reheat in the oven at 375°F (190°C) until warmed through.
Nutritional Information
Calories: 420
Protein: 27 g
Carbs: 34 g
Fat: 19 g
Fiber: 3 g