Description
A delicious and easy-to-make Pesto Chicken Flatbread featuring tender shredded chicken, vibrant basil pesto, melted mozzarella, and tangy feta, all on crisp flatbreads baked to perfection. Perfect for a quick weeknight dinner packed with Italian-American flavors.
Ingredients
Scale
Base
- 2 flatbreads or naan rounds
Toppings
- 1/2 cup prepared basil pesto
- 1 cup cooked chicken breast, shredded or sliced
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons red onion, thinly sliced
Finishing
- Olive oil for drizzling
- Salt and black pepper to taste
- Fresh basil or arugula for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Place the flatbreads on a baking sheet, ensuring they are spaced out for even baking.
- Assemble Flatbreads: Spread a thin, even layer of basil pesto over each flatbread. Next, distribute the shredded chicken evenly on top, followed by the mozzarella cheese. If using, sprinkle crumbled feta or goat cheese, then add halved cherry tomatoes and thinly sliced red onion. Drizzle lightly with olive oil and season with salt and black pepper to your taste.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Bake until the cheese is fully melted, bubbly, and the edges of the flatbread are crisp and golden.
- Garnish and Serve: Carefully remove the flatbreads from the oven. Optionally, garnish with fresh basil leaves or arugula for added freshness and flavor. Slice into portions and serve immediately while warm.
Notes
- Use store-bought rotisserie chicken as a quick shortcut to save prep time.
- For added smoky flavor, grill the flatbread before assembling the toppings.
- Substitute with gluten-free flatbreads if you need a gluten-free option.
- Feel free to customize toppings with your favorite veggies or cheeses.
- This recipe is great for quick weeknight meals or casual lunches.
