Pesto Chicken Flatbread
A delightful combination of flavors, Pesto Chicken Flatbread is a quick and easy weeknight dinner featuring tender chicken, fresh basil pesto, and melted cheese on warm flatbread.
Ingredients
Main Ingredients
- 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
Cooking Essentials
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry and season both sides with salt and pepper (add garlic powder or Italian seasoning if desired).
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
Assembly
- Lay out the flatbreads on a baking sheet. Spread a generous layer of basil pesto over each piece.
- Distribute the sliced chicken evenly over the pesto-covered flatbreads.
- Sprinkle shredded mozzarella cheese over the chicken, followed by halved cherry tomatoes.
- Top with grated Parmesan cheese.
Baking
- Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly, and the edges are golden brown.
- Optionally, switch to broil for the last 1-2 minutes for a crispy top, watching closely to prevent burning.
- Carefully take the flatbreads out of the oven and let them cool for a minute.
- Slice into quarters or halves and garnish with fresh basil leaves if desired.
Notes
Serve warm with a side salad or favorite dipping sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.