Chicken Pesto Flatbread
Flatbread night at my house means pesto, chicken, and melty cheese all in one bite! This recipe comes together really quickly—perfect for busy evenings or when friends drop by unexpectedly.
Variations & Substitutions
Swap the chicken for rotisserie chicken or even grilled steak for a heartier bite. Try using smoked gouda or provolone instead of mozzarella for a new layer of flavor.
Love a little heat? Add sliced jalapeños or a drizzle of hot honey before serving. You can even toss on some roasted red peppers or artichokes for extra color and tang.
Tips & Tricks for Perfect Results
For the crispiest flatbread, preheat your baking sheet in the oven before adding the flatbreads. Shred your cheese fresh for the best melt and flavor—pre-shredded cheese can be a little dry.
Don’t overload with toppings; a light hand keeps the flatbread crisp and easy to eat. If you’re using leftover chicken, toss it in a bit of pesto first to keep it juicy.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop slices in a 375°F (190°C) oven for 5–7 minutes to revive that crispy crust.
Avoid the microwave if you can—it tends to make the flatbread soggy. You can also reheat in a skillet over medium heat for a quick fix.
Chicken Pesto Flatbread
Ingredients
- 2 store-bought flatbreads naan or pita work great
- 1 cup cooked chicken breast shredded or chopped
- 1/3 cup basil pesto store-bought or homemade
- 1 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes sliced
- 2 tablespoons grated Parmesan cheese
- Olive oil for drizzling
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Lay out the flatbreads on the baking sheet. Brush lightly with olive oil.
- Spread pesto evenly over each flatbread, leaving a small border.
- Top with cooked chicken, mozzarella, sun-dried tomatoes, and a sprinkle of Parmesan.
- Bake for 8–10 minutes, or until the cheese is melty and bubbly and the edges are golden.
- Garnish with fresh basil, slice, and enjoy!
