Pesto Chicken Flatbread is a simple and tasty treat that’s perfect for a quick lunch or a fun dinner. The crispy flatbread base is topped with a generous spread of bright green pesto, juicy pieces of chicken, and a sprinkle of melty cheese. Every bite has a nice mix of crunchy, creamy, and chewy textures that make it really satisfying.
I love making this flatbread when I want something that feels a bit special but doesn’t take forever to prepare. Using store-bought pesto gives it a fresh herby flavor without any extra work, and you can easily swap the chicken for veggies if you’re in the mood. A quick broil in the oven and it’s ready to eat — that’s my favorite kind of recipe!
One thing I really enjoy is serving this flatbread with a side salad or some crunchy pickles to add a little zing. It’s great for sharing, so I often make a few and let everyone grab their favorites. This dish always brings a cozy, laid-back vibe to the table, and it never fails to get smiles all around.
Key Ingredients & Substitutions
Flatbread or Naan: Using pre-made flatbread or naan makes this recipe super quick. If you don’t have these, pita bread or even a tortilla work as easy swaps.
Basil Pesto: This is the star flavor! Store-bought is great for convenience, but homemade adds freshness. If you’re nut-free, try a pesto made with sunflower seeds instead of pine nuts.
Chicken: Cooked chicken breast gives nice, lean protein. Rotisserie chicken or leftovers work well for saving time. For a vegetarian option, use grilled mushrooms or artichoke hearts.
Cheese: Mozzarella melts beautifully and gives a creamy texture, while Parmesan adds a sharp, salty note. You can swap mozzarella for provolone or a mild cheddar if you prefer.
Balsamic Glaze (Optional): Adding a drizzle at the end gives a hint of sweetness and tang. If you don’t have glaze, a quick reduction of balsamic vinegar or a squeeze of lemon juice can brighten the dish.
How Do I Get Crispy Flatbread Without Burning the Toppings?
The trick is to balance cooking the flatbread until it’s crisp while keeping the chicken and cheese perfectly done. Here’s how I do it:
- Preheat the oven well—400°F (200°C) is just right.
- Spread pesto and layer toppings evenly, so they cook uniformly.
- Place the flatbread directly on the oven rack or on a baking sheet for a firmer crust.
- Watch closely during the last minutes; once cheese bubbles and edges turn golden, it’s ready.
- Let the flatbread cool slightly before slicing to keep everything intact.
Equipment You’ll Need
- Baking sheet – perfect for crisping the flatbread evenly in the oven.
- Parchment paper – helps prevent sticking and makes cleanup easy.
- Sharp knife – for cutting the flatbread into neat slices.
- Measuring cups and spoons – to get the pesto and cheese amounts just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp to give the flatbread a fresh seafood twist.
- Add sun-dried tomatoes for a tangy, chewy pop that pairs well with pesto.
- Sprinkle crumbled goat cheese for a creamy, tangy flavor instead of mozzarella.
- Include thinly sliced red onion or roasted red peppers for a sweet and slightly spicy kick.
Pesto Chicken Flatbread
Ingredients You’ll Need:
- 1 (10-12 oz) pre-made flatbread or naan bread
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup cooked chicken breast, cut into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh basil or parsley leaves, chopped (for garnish)
- Optional: balsamic glaze for drizzling
Time Needed
This recipe takes about 5 minutes to prepare and 10-12 minutes to bake, so you’ll have a delicious flatbread ready in around 15 minutes. It’s a quick and tasty option when you want something easy yet flavorful!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by heating your oven to 400°F (200°C). This temperature helps the flatbread get crispy and the cheese to melt just right.
2. Assemble the Flatbread:
Place your flatbread on a baking sheet lined with parchment paper to keep things neat. Spread the basil pesto evenly across the flatbread, leaving a little space around the edges. Then, scatter the cooked chicken pieces over the pesto. Sprinkle the shredded mozzarella and Parmesan cheese on top. Drizzle olive oil lightly over everything and season with a pinch of salt and black pepper.
3. Bake and Finish:
Pop the flatbread into the oven and bake for about 10 to 12 minutes, or until the cheese becomes bubbly and golden brown. When it’s done, take it out and sprinkle fresh chopped basil or parsley for a pop of color and fresh flavor. If you like, drizzle a bit of balsamic glaze over the top before slicing. Serve warm and enjoy your tasty meal!
Can I Use Frozen Chicken for This Flatbread?
Yes! Just make sure the chicken is fully thawed before adding it to the flatbread. Thaw frozen chicken overnight in the fridge or use the quick-thaw method by placing it in a sealed bag submerged in cold water.
Can I Make This Flatbread Ahead of Time?
You can prepare the flatbread assembly in advance and refrigerate it uncovered for up to 4 hours before baking. For best results, bake it fresh to keep the crust crispy and cheese melty.
How Do I Store Leftovers?
Store any leftover flatbread in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to keep the crust crispy.
What Can I Substitute for Basil Pesto?
If you don’t have basil pesto, try using sun-dried tomato pesto, spinach pesto, or even a garlic and herb spread for a different but delicious flavor.
