Pesto Chicken Flatbread Quick (Print Version)

Italian flatbread topped with basil pesto, tender chicken, mozzarella, and fresh veggies—ready in 30 minutes.

# What to Use:

→ Flatbread Base

01 - 2 large flatbreads, each approximately 8 x 10 inches

→ 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 (about 5.3 oz)
05 - 1/4 cup grated Parmesan cheese (about 0.9 oz)

→ Vegetables & Toppings

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

# How to Prepare:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Place flatbreads on the prepared baking sheet. Spread a generous layer of pesto over each, leaving a small border at the edges.
03 - Distribute the cooked sliced chicken evenly over the pesto layer on both flatbreads.
04 - Sprinkle shredded mozzarella and grated Parmesan evenly over the chicken.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Bake in the oven for 12 to 15 minutes until cheese is melted and bubbly and edges are golden brown.
07 - Remove from oven; let rest for 2–3 minutes. Garnish with fresh arugula, basil leaves, and freshly ground black pepper.
08 - Slice and serve immediately, while warm.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, using ingredients you probably already have on hand.
  • The pesto does all the heavy lifting for flavor, so theres no need for a dozen spices or a complicated sauce.
  • You can swap in whatever vegetables or cheese you have lying around and it still tastes incredible.
02 -
  • Do not add the arugula before baking or it will turn dark and bitter—always toss it on fresh at the end.
  • If your flatbread is thin or crispy to begin with, check it at ten minutes so it doesn't burn.
  • Letting it rest for a couple of minutes after baking makes slicing much cleaner and keeps the toppings from sliding off.
03 -
  • Brush the edges of the flatbread with a little olive oil before baking for an extra golden, crispy crust.
  • If your pesto is thick, thin it with a teaspoon of olive oil so it spreads more easily and evenly.
  • Use a pizza cutter to slice the flatbread—it's faster and cleaner than a knife.
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