Pesto Chicken Flatbread (Printable Version)

Italian-inspired flatbread featuring pesto, chicken, mozzarella, and fresh veggies for a tasty meal.

# What You Need:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (approximately 8 x 10 inches each)

→ Chicken

02 - 2 small boneless, skinless chicken breasts (about 10.5 oz), cooked and sliced

→ Pesto

03 - 1/3 cup basil pesto (store-bought or homemade)

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese (5.3 oz)
05 - 1/4 cup grated Parmesan cheese (0.9 oz)

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved (2.6 oz)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (0.35 oz)
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste

# How To Make It:

01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Place flatbreads on the baking sheet and spread a generous layer of pesto over each, leaving a small border around the edges.
03 - Distribute sliced cooked chicken evenly over the pesto-covered flatbreads.
04 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the chicken.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Bake in the preheated oven for 12 to 15 minutes, until cheese is melted and bubbly, and flatbread edges turn golden brown.
07 - Remove from oven; let cool 2 to 3 minutes. Garnish with fresh arugula, basil leaves, and a grind of black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but really you just assembled things and let the oven do the work.
  • The pesto soaks into the flatbread and creates these crispy, flavor-packed edges that everyone fights over.
  • You can swap toppings based on what's in your crisper drawer and it still turns out delicious.
02 -
  • Don't skip the cooling step or the arugula will completely wilt into mush instead of staying bright and fresh.
  • If your flatbread is on the thinner side, check it around the 10-minute mark so the edges don't burn before the cheese melts.
03 -
  • Brush the edges of the flatbread with a little olive oil before baking and they'll crisp up like restaurant-quality pizza crust.
  • If you're using homemade pesto, make extra and freeze it in ice cube trays so you always have it on hand for nights like this.
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