Delicious Pesto Chicken Flatbread

This pesto chicken flatbread transforms simple ingredients into a restaurant-worthy meal that's perfect for busy weeknights when you need something delicious without spending hours in the kitchen. I originally created this recipe when looking for creative ways to use leftover rotisserie chicken, and it's since become our family's favorite "fancy" pizza alternative.

I started making these flatbreads for casual Friday movie nights, but they've become so popular that my friends now specifically request them when they visit. The combination of homemade pesto with perfectly cooked chicken makes everyone think you spent much more time than you actually did.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and absorb the pesto flavors beautifully. Look for even sized pieces for consistent cooking.
• Fresh basil pesto: Delivers incredible flavor in one simple ingredient. Homemade is amazing but a good quality store bought version works perfectly too.
• Flatbread: Creates the perfect base, sturdy enough to hold toppings yet tender when baked. I prefer naan or Greek-style flatbreads.
• Mozzarella cheese: Melts beautifully creating that satisfying cheese pull. Fresh mozzarella can be substituted for an even creamier texture.
• Cherry tomatoes: Add bursts of sweetness and acidity. Choose ripe, firm tomatoes for the best flavor.
• Parmesan cheese: Brings a nutty, savory element that enhances the pesto. Always grate your own for superior flavor.
• Olive oil: Helps achieve perfectly golden chicken. Use a good quality extra virgin for best results.
• Fresh basil leaves: Brighten the finished dish and reinforce the pesto flavor. Look for vibrant green leaves without any browning.

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 400°F. This temperature achieves the perfect balance of melting the cheese while crisping the flatbread edges. Position a rack in the middle of the oven for even heat distribution.

Season and cook the chicken:

Pat chicken breasts completely dry with paper towels to ensure proper browning. Season generously with salt and pepper on both sides. Heat olive oil in a skillet until shimmering but not smoking. Place chicken in the pan and cook undisturbed for 6-7 minutes until golden brown, then flip and cook another 6-7 minutes. The chicken should reach 165°F internally and have a beautiful golden crust.

Rest and slice the chicken:

Transfer cooked chicken to a cutting board and let it rest for a full 5 minutes. This crucial step allows juices to redistribute throughout the meat, ensuring moist chicken. After resting, slice into thin strips against the grain for maximum tenderness.

Assemble the flatbreads:

Arrange flatbreads on a baking sheet, leaving some space between them. Spread a generous layer of pesto over each piece, going all the way to the edges. Distribute the sliced chicken evenly across all flatbreads, followed by an even layer of mozzarella cheese. Scatter halved cherry tomatoes across the top and finish with a sprinkle of Parmesan cheese.

Bake to perfection:

Place the baking sheet in the preheated oven and bake for 10-12 minutes. Watch for the cheese to become completely melted and bubbly with the edges turning golden brown. For an extra crispy finish, switch to broil for the final 1-2 minutes, keeping a close eye to prevent burning.

Finish and serve:

Remove from oven and allow to cool for just a minute before slicing. This brief cooling period helps the cheese set slightly for cleaner cuts. Garnish with fresh basil leaves and slice into portions. Serve immediately while still warm.

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The pesto is truly the star ingredient here. I once tried to substitute with regular tomato sauce in a pinch, and while still good, it completely lacked the herbaceous depth that makes this recipe special. My husband actually requested I "never mess with perfection again" after that experiment!

Make Ahead Options

These flatbreads work beautifully as a make-ahead meal. You can cook the chicken and slice it up to two days in advance, storing it in an airtight container in the refrigerator. The flatbreads can even be fully assembled and refrigerated for several hours before baking. Just add an extra 2-3 minutes to the baking time if cooking directly from the refrigerator. This makes them perfect for entertaining or preparing on busy weeknights.

Creative Variations

While the classic version is delicious, this recipe welcomes customization. Try adding caramelized onions for sweetness, artichoke hearts for tang, or roasted red peppers for a smoky element. For a vegetarian version, substitute the chicken with grilled portobello mushrooms, which provide a similar meaty texture. You can also experiment with different cheeses like fontina for extra creaminess or smoked provolone for depth of flavor.

Serving Suggestions

These flatbreads make a complete meal when served with a simple arugula salad dressed with lemon and olive oil, providing a peppery contrast to the rich flatbreads. For casual entertaining, cut into small squares as an appetizer. They pair beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a family-friendly pairing, serve alongside a smooth tomato soup for dipping the crusts.

Recipe FAQs

→ Can I make this pesto chicken flatbread ahead of time?

You can prepare the components ahead of time - cook the chicken and slice it, then store in the refrigerator. Assemble and bake the flatbreads just before serving for the best texture and flavor. Alternatively, you can fully assemble the flatbreads and refrigerate for up to 4 hours before baking.

→ What's the best way to reheat leftover flatbread?

For the best texture, reheat leftover flatbread in a 350°F oven for 5-7 minutes until warmed through and crispy again. Avoid microwaving if possible as it can make the flatbread soggy.

→ Can I freeze this pesto chicken flatbread?

Yes, you can freeze assembled but unbaked flatbreads. Wrap them individually in plastic wrap and aluminum foil, then freeze for up to 1 month. Bake from frozen, adding 5-7 minutes to the cooking time.

→ What can I substitute for the flatbread?

You can substitute naan bread, pita bread, pizza dough, or even large tortillas. Each will provide a slightly different texture, but all work well with the pesto chicken topping.

→ How do I make homemade pesto for this dish?

To make homemade pesto, blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 2 garlic cloves, 1/2 cup grated Parmesan, and 1/2 cup olive oil in a food processor until smooth. Season with salt and pepper to taste.

→ What side dishes pair well with pesto chicken flatbread?

This flatbread pairs beautifully with a simple arugula salad dressed with lemon and olive oil, roasted vegetables, or a light tomato soup. For a heartier meal, serve with garlic knots or a side of pasta salad.