Pesto Chicken Flatbread (Print View)

A tasty flatbread layered with pesto, chicken, mozzarella, and fresh veggies for a quick, flavorful meal.

# Components:

→ Flatbread Base

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

→ Chicken

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

→ 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

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the flatbreads on the prepared baking sheet. Spread a generous layer of pesto over each flatbread, leaving a small border around the edges.
03 - Evenly distribute the sliced cooked chicken over the pesto layer.
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 for 12 to 15 minutes until the cheese is melted and bubbling and the flatbread edges are golden brown.
07 - Remove from oven and let cool for 2 to 3 minutes. Garnish with fresh arugula, basil leaves, and freshly ground black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in the time it takes to preheat the oven and feels like youve been cooking for an hour.
  • The pesto does all the heavy lifting, so theres no need for a dozen spices or a long marinade.
  • Leftovers reheat beautifully in a skillet, which means lunch is already sorted.
02 -
  • If you add the arugula before baking, it turns into sad, shriveled greens, always add it at the end.
  • Dont skip the resting time after baking, cutting too soon makes the toppings slide right off.
03 -
  • Brush the edges of the flatbread with olive oil before baking for an extra-crispy crust.
  • If your pesto tastes a little flat, stir in a pinch of lemon zest and a drizzle of good olive oil before spreading.
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