Pesto Chicken Flatbread is a simple, tasty dish that brings together tender chicken, vibrant green pesto, and a crisp flatbread crust. The rich pesto adds a fresh, herb-filled punch while the chicken keeps it hearty and satisfying. It’s a great way to enjoy the flavors of Italian cooking without a lot of fuss.
I love making this flatbread when I want something quick but still impressive. The best part is how easy it is to customize — you can add extra toppings like mozzarella, cherry tomatoes, or a sprinkle of parmesan to make it just right for your taste. I usually use store-bought pesto to save time, but making your own pesto makes it even more special.
This flatbread is perfect for sharing with friends over a casual meal or serving as a light dinner with a side salad. I often cut it into small pieces for a fun appetizer at gatherings, too. Every time I make it, I find myself coming back for seconds because it’s fresh, flavorful, and just plain satisfying.
Key Ingredients & Substitutions for Pesto Chicken Flatbread
Chicken: Using boneless, skinless chicken breast works well for quick cooking and tenderness. You can swap chicken breast for thigh meat if you prefer a juicier, more flavorful bite.
Pesto: Basil pesto is the heart of this recipe. Store-bought pesto saves time, but homemade adds freshness. If you’re allergic to nuts or dairy, opt for a nut-free or vegan pesto version.
Flatbread: Pre-made flatbread makes this recipe quick and easy. If unavailable, use pita bread, naan, or a thin pizza crust as alternatives.
Cheese: Mozzarella melts beautifully and offers mild creaminess. Parmesan adds a nice sharpness. For a dairy-free option, try a vegan cheese that melts.
Cherry Tomatoes: These add sweetness and juiciness. If you don’t have cherry tomatoes, sliced grape tomatoes or sun-dried tomatoes work great.
How Can You Get the Chicken Tender and Perfectly Cooked?
Cooking chicken pieces just right is key. Overcooked chicken will be dry, so keep an eye on it.
- Cut the chicken into even bite-sized pieces for uniform cooking.
- Heat oil in a skillet over medium-high heat to get a nice sear.
- Season chicken with salt and pepper before cooking for flavor.
- Cook chicken 5-7 minutes, turning occasionally until browned and no longer pink inside.
- Remove chicken from heat and set aside; it will finish cooking slightly in the oven on the flatbread.
This method keeps chicken juicy and tender while ensuring it’s fully cooked and nicely browned for flavor.
Equipment You’ll Need
- Baking sheet or pizza stone – helps cook the flatbread evenly and get a crispy crust.
- Skillet – perfect for cooking the chicken quickly and browning it nicely.
- Tongs or spatula – to turn and move the chicken pieces easily while cooking.
- Knife and cutting board – for chopping chicken, tomatoes, and fresh basil.
- Measuring cups and spoons – to measure pesto, cheese, and seasonings accurately.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sliced sausage for a different protein twist.
- Use goat cheese or feta instead of mozzarella for a tangier, creamier bite.
- Add roasted red peppers or caramelized onions for extra sweetness and depth.
- Sprinkle crushed red pepper flakes or drizzle balsamic glaze after baking for a kick or a touch of sweetness.
Pesto Chicken Flatbread
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pre-made flatbread (about 10-12 inches)
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 6-8 cherry tomatoes, halved
- 2 tablespoons fresh basil, chopped (for garnish)
- Optional: red pepper flakes, to taste
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and roughly 10-12 minutes to bake. Overall, plan for around 25-30 minutes from start to finish, including cooking the chicken and baking the flatbread until crispy and golden.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season your chicken pieces with salt and pepper, then cook them until golden and cooked through—about 5 to 7 minutes. When done, take the chicken off the heat and set it aside.
2. Assemble the Flatbread:
Place your pre-made flatbread on a baking sheet or pizza stone. Spread the basil pesto evenly over the surface. Sprinkle half of the shredded mozzarella cheese over the pesto layer.
Next, spread the cooked chicken pieces evenly on top. Scatter the halved cherry tomatoes across the flatbread. Then, sprinkle the rest of the mozzarella and the Parmesan cheese on top.
3. Bake and Serve:
Bake your flatbread in a preheated 425°F (220°C) oven for 10 to 12 minutes, until the cheese is melted, bubbly, and the edges become golden brown.
Once baked, remove from the oven and sprinkle with fresh chopped basil and optional red pepper flakes for a touch of heat. Let it cool for a few minutes before slicing and serving.
Can I Use Frozen Chicken for This Flatbread?
Yes, but make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method for faster thawing. Pat the chicken dry to avoid excess moisture while cooking.
What Can I Substitute for Store-Bought Pesto?
You can make a simple homemade pesto using fresh basil, garlic, pine nuts (or walnuts), Parmesan cheese, olive oil, salt, and pepper. Alternatively, try sun-dried tomato pesto or a spinach pesto for a different flavor twist.
Can I Prepare This Flatbread Ahead of Time?
Yes! You can cook the chicken and assemble the flatbread, then cover and refrigerate it for up to 24 hours before baking. When ready, bake as directed, adding a minute or two if needed for thorough heating.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the crust crisp. Microwaving is quicker but may soften the crust.
