Pesto Chicken Flatbread – An Easy & Flavor-Packed Dinner Recipe
Looking for a quick and delicious dinner idea? This Pesto Chicken Flatbread is loaded with juicy chicken, melty cheese, and vibrant basil pesto on a crispy flatbread crust. Ready in minutes and bursting with fresh flavors, it’s perfect for weeknight meals, appetizers, or a family-friendly pizza night!
Equipment
- Baking sheet or pizza stone
- Sharp knife & cutting board
- Mixing bowl
- Spatula or spoon
- Optional: cast-iron skillet or grill pan
Ingredients
- 2 flatbreads (naan, pita, or lavash)
- ½ cup basil pesto (store-bought or homemade)
- 1 cup cooked chicken (shredded or diced; grilled, rotisserie, or leftover)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Optional toppings: roasted vegetables, sundried tomatoes, olives, arugula, fresh basil
Instructions
- Preheat oven to 425°F (220°C). Place a baking sheet or pizza stone inside to heat.
- Prepare flatbreads by lightly toasting them in the oven for 3–4 minutes to prevent sogginess.
- Spread pesto evenly over each flatbread, leaving a small border around the edges.
- Add chicken evenly across the surface.
- Top with cheeses (mozzarella first, then a sprinkle of Parmesan). Add any optional toppings.
- Bake for 8–10 minutes, until cheese is melted and edges are golden.
- Finish & serve: Garnish with fresh basil or arugula. Slice and enjoy warm.
Notes
- Make it vegetarian: Skip chicken and add roasted vegetables or chickpeas.
- Dairy-free option: Use vegan mozzarella and dairy-free pesto.
- Gluten-free option: Swap flatbread for a gluten-free base.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer for best texture.
- Freezer-friendly: Wrap baked flatbreads tightly and freeze up to 1 month. Reheat from frozen.