There’s nothing quite like creating a restaurant-quality meal in under 40 minutes using ingredients you already have on hand. This Pesto Chicken Flatbread delivers incredible flavor without complicated techniques. I discovered this recipe during a particularly hectic soccer practice week when I needed something impressive yet achievable, and it’s been a regular in my dinner rotation ever since.
Table of Contents
Ingredients for Pesto Chicken Flatbread
I always keep these ingredients on hand because this recipe has rescued countless weeknights at my house. The beauty of this flatbread lies in its simplicity – you don’t need specialty items, just quality basics that work together beautifully. I recommend using fresh basil pesto if you can find it, though a good jarred version works great too.
- 2 large boneless, skinless chicken breasts (about 1 pound total, pounded to even 1-inch thickness)
- 1 cup fresh basil pesto (store-bought or homemade) – I usually go with store-bought for weeknights
- 4 pieces of flatbread (naan, pita, or lavash work beautifully)
- 1 cup shredded mozzarella cheese – my preference is whole milk mozzarella for better melting
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese – I recommend freshly grated for superior flavor
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional) – in my experience, this really elevates the presentation
Step-by-Step Instructions
In my experience, the key to juicy, flavorful chicken is starting with a completely dry surface, which creates that beautiful golden crust we’re after. Take your time with the chicken because it’s the star of this dish.
Step 1: Preheat your oven to 400°F. If your chicken breasts are thicker than 1 inch, place them between plastic wrap and gently pound to even thickness. Pat the chicken completely dry with paper towels and season both sides generously with salt and pepper. This drying step is crucial for achieving a golden-brown exterior.
Step 2: Heat the olive oil in a large skillet over medium-high heat until the oil moves freely across the pan and looks glossy. Add the chicken and cook for 6-7 minutes per side without moving it around. You’re looking for a beautiful golden color and an internal temperature of 165°F. Pro tip: resist the urge to flip too early because that crust needs time to develop properly.
Step 3: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping your chicken tender and moist. While it rests, lay your flatbreads on a baking sheet.
Step 4: Spread about 1/4 cup of pesto over each flatbread, going right to the edges but keeping the layer relatively thin to prevent sogginess. Slice your rested chicken into thin strips and distribute evenly over the pesto-covered flatbreads.
Step 5: Sprinkle the mozzarella cheese over the chicken, scatter the cherry tomato halves on top, then finish with Parmesan cheese. Bake for 10-12 minutes until the cheese is melted and forming small bubbles, and the edges turn golden brown.
Step 6: For an extra crispy top, switch to broil for 1-2 minutes, but watch it closely to prevent burning. The cheese should have light golden spots. Let cool for a minute, then slice and garnish with fresh basil if desired.
Perfect Pairings for Pesto Chicken Flatbread
This flatbread is hearty enough to stand alone, but the right sides transform it into a complete, balanced meal.
Fresh Arugula Salad: The peppery bite of arugula cuts through the richness of the cheese beautifully. Toss it with lemon vinaigrette for a refreshing contrast that adds essential greens to your plate. For another protein-packed option, try pairing this with a high-protein butternut squash soup for a cozy, complete dinner.
Roasted Garlic Green Beans: These bring a wonderful textural contrast with their slight crunch and savory garlic flavor. The green beans add fiber and nutrients while complementing the Italian flavors seamlessly.
Creamy Tomato Soup: This pairing creates a cozy, comfort-food experience reminiscent of pizza and soup combinations. The soup’s acidity balances the flatbread’s richness while adding warmth to your meal.
Balsamic-Glazed Roasted Vegetables: Colorful bell peppers, zucchini, and red onions caramelized with balsamic vinegar add nutritional variety and visual appeal. The sweet-tangy glaze echoes the pesto’s herbal notes beautifully.
Simple Caesar Salad: The classic Caesar dressing and crunchy romaine provide familiar comfort while adding freshness. This pairing works particularly well for casual gatherings or family dinners.
Storing and Reheating Your Flatbread
While this Pesto Chicken Flatbread tastes best fresh from the oven, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually meld together nicely overnight, though the crust loses some crispness.
For reheating, I recommend using your oven at 350°F for 8-10 minutes rather than the microwave. This method helps restore that crispy texture we love. Place the flatbread directly on the oven rack for the crispiest results, or use a baking sheet if you prefer easier cleanup.
This recipe is wonderfully versatile beyond dinner. Cut into smaller pieces, it makes fantastic appetizers for gatherings. You can also customize the toppings based on what you have available – roasted red peppers, artichoke hearts, or different cheese varieties all work beautifully. If you enjoy this chicken dish, you might also love our protein-packed garlic cream chicken skillet for another quick weeknight option.
Frequently Asked Questions
Can I make this flatbread ahead of time?
You can prep the components separately by cooking the chicken and storing it sliced, and having your toppings ready to go. However, I recommend assembling and baking just before serving for the best texture and flavor.
What can I substitute for store-bought flatbread?
Naan, pita bread, or even a pre-made pizza crust work wonderfully. Each brings its own texture and flavor, so feel free to experiment with what’s available at your grocery store.
How do I prevent the flatbread from getting soggy?
The key is not overloading with pesto and making sure your chicken isn’t releasing too much moisture. Let the chicken rest before slicing, and don’t skip the step of patting it dry initially. A thin, even layer of pesto (about 1/4 cup per flatbread) works better than a thick one.
Pesto Chicken Flatbread
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). If your chicken breasts are thicker than 1 inch, place them between plastic wrap and gently pound to even thickness. Pat the chicken completely dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until the oil moves freely across the pan and looks glossy. Add the chicken and cook for 6-7 minutes per side without moving, until golden brown and the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into thin strips.
- Lay out the flatbreads on a baking sheet. Spread about 1/4 cup of basil pesto over each piece, going right to the edges but keeping the layer relatively thin.
- Distribute the sliced chicken evenly over the pesto-covered flatbreads. Sprinkle shredded mozzarella cheese over the chicken, followed by halved cherry tomatoes, then top with grated Parmesan cheese.
- Bake in the preheated oven for 10-12 minutes until the cheese is melted and forming small bubbles, and the edges are golden brown. Optionally, switch to broil for the last 1-2 minutes for a crispy top, watching closely to prevent burning.
- Remove from the oven and let cool for a minute. Slice into quarters or halves and garnish with fresh basil leaves if desired. Serve warm.
Notes
