Pesto Chicken Flatbread is a delicious and easy meal that combines tender chicken, fresh basil pesto, and melty cheese all on a crispy flatbread crust. The bright green pesto adds a fresh, herby flavor that perfectly complements the juicy chicken pieces, while the flatbread gives it just the right amount of crunch. It’s simple but feels special, making it a great choice for a quick lunch or a casual dinner.
I love making this because it comes together so quickly – especially when I have leftover chicken or store-bought pesto on hand. It’s one of those meals where you can mix and match toppings, but the pesto and chicken combo never disappoints. I usually add a sprinkle of mozzarella and a little parmesan for extra cheesiness that everyone seems to enjoy.
The best part is how easy it is to share. I like to cut the flatbread into small pieces and serve it alongside a fresh salad or some roasted veggies. It’s an easy crowd-pleaser that feels like a treat but doesn’t take much effort. Plus, it’s fun to customize with extra toppings like cherry tomatoes or a drizzle of balsamic glaze whenever I’m in the mood.
Key Ingredients & Substitutions
Flatbread: Store-bought flatbread works great for quick meals. If you prefer, use naan or pita as alternatives. For a homemade touch, try a simple pizza dough rolled thin.
Cooked Chicken: Leftover rotisserie chicken is perfect here for convenience and flavor. Grilled chicken breast also works well. For a vegetarian twist, swap chicken for roasted mushrooms or artichokes.
Basil Pesto: The star flavor! Store-bought pesto saves time, but homemade pesto with fresh basil, garlic, pine nuts, and Parmesan tastes amazing. You can replace basil pesto with sun-dried tomato pesto for a different flavor.
Cheese: Mozzarella melts beautifully and keeps the flatbread creamy. Parmesan adds a salty, nutty punch. Feel free to mix in provolone or fontina if you want a richer cheese taste.
Cherry Tomatoes: These add bursts of freshness and color. If you don’t have tomatoes, roasted red peppers or olives are tasty swaps.
How Do I Get the Flatbread Crisp and the Cheese Perfectly Melted?
Achieving a crispy flatbread crust with bubbly cheese is key. Here’s how I do it:
- Preheat your oven well—425°F (220°C) is ideal. A hot oven cooks the flatbread quickly and crisps the edges.
- Use a pizza stone or a baking sheet for even heat distribution. If you have a stone, preheat it too for extra crispiness.
- Lightly brush olive oil on the flatbread before adding toppings. This helps the crust get golden and prevents it from drying out.
- Spread pesto evenly, but leave a small border to avoid sogginess.
- Don’t overload with toppings. Too many ingredients can make the crust soggy.
- Bake for 10-12 minutes and watch the cheese melt and brown spots appear—perfect signals your flatbread is ready!
Equipment You’ll Need
- Baking sheet or pizza stone – helps the flatbread cook evenly and get crispy edges.
- Sharp knife – perfect for cutting the chicken and slicing the flatbread into pieces.
- Mixing bowl – useful if you want to toss chicken with seasoning before adding.
- Spoon or small spatula – great for spreading pesto smoothly over the flatbread.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or thinly sliced sausage for different protein flavors.
- Add caramelized onions for sweetness and depth of flavor.
- Use goat cheese or feta in place of mozzarella for a tangy twist.
- Top with arugula or fresh spinach after baking for a fresh, peppery bite.
How to Make Pesto Chicken Flatbread?
Ingredients You’ll Need:
Main Ingredients:
- 1 large flatbread (store-bought or homemade)
- 1 cup cooked chicken breast, cut into bite-sized pieces
- ½ cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 6-8 cherry tomatoes, halved
- 1 tablespoon olive oil
- Fresh basil leaves or chopped parsley for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This pesto chicken flatbread recipe takes about 5 minutes to prep and about 10-12 minutes to bake in the oven. So, you can have a tasty meal ready in less than 20 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Flatbread:
Preheat your oven to 425°F (220°C). If you are using store-bought flatbread, lightly brush it with olive oil to help it crisp up nicely. Place the flatbread on a baking sheet or pizza stone.
2. Add the Pesto and Toppings:
Spread the basil pesto evenly over the flatbread, making sure to leave a small border around the edges. Then, scatter the cooked chicken pieces and halved cherry tomatoes evenly on top.
3. Add Cheese and Season:
Sprinkle shredded mozzarella and grated Parmesan cheeses over the chicken and tomatoes. Add a little salt and pepper to taste.
4. Bake Until Crisp and Melty:
Bake in the preheated oven for 10-12 minutes, or until the edges of the flatbread are crispy and the cheese is melted, bubbly, and has some golden-brown spots.
5. Garnish and Serve:
Remove the flatbread from the oven and sprinkle fresh basil leaves or chopped parsley on top. Slice and serve warm. It goes great with a simple salad or some roasted veggies on the side.
Can I Use Frozen Chicken for the Flatbread?
Yes! Just make sure to fully thaw the chicken before using it. Thaw in the refrigerator overnight or use the defrost setting on your microwave. Pat the chicken dry to avoid adding extra moisture to the flatbread.
Can I Make This Flatbread Ahead of Time?
You can prepare all the toppings in advance and assemble the flatbread right before baking. Keep the flatbread and toppings separate in the fridge for up to 2 days. Then bake fresh when ready to serve.
How Do I Store Leftovers?
Store leftover flatbread in an airtight container in the fridge for up to 3 days. To reheat, warm it in a preheated oven at 350°F (175°C) for 5-7 minutes to keep the crust crispy.
What Are Good Substitutes for Basil Pesto?
If you don’t have basil pesto, try sun-dried tomato pesto, spinach pesto, or even a garlic herb spread. Each will give a tasty twist but keep the herby, vibrant flavor.
