Description
This pesto chicken flatbread is a quick and flavorful meal featuring juicy chicken, vibrant basil pesto, melty mozzarella, and sweet cherry tomatoes on warm flatbread. It’s fresh, cheesy, and perfect for an easy dinner, lunch, or appetizer.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup fresh basil pesto (store-bought or homemade)
- 4 pieces flatbread (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Season the chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side, until golden and fully cooked through. Let rest for 5 minutes, then slice thinly.
- Place the flatbreads on a baking sheet and brush lightly with the remaining olive oil.
- Spread a layer of pesto over each flatbread, leaving a small border around the edges.
- Top with sliced chicken, mozzarella cheese, and cherry tomatoes.
- Bake for 8 to 10 minutes, until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with grated Parmesan cheese and fresh basil leaves if desired.
- Slice and serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- Try naan or pita bread if you don’t have flatbread.
- For extra flavor, drizzle with balsamic glaze before serving.
Nutrition
- Serving Size: 1 flatbread
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
Keywords: pesto chicken flatbread, flatbread pizza, easy chicken dinner, Italian-inspired flatbread, quick meal