Description
This Pesto Chicken Flatbread is a quick and delicious meal perfect for casual lunches or easy dinners. Featuring crispy flatbread topped with flavorful basil pesto, tender cooked chicken, gooey mozzarella and Parmesan cheeses, and fresh vegetables, this recipe combines vibrant Mediterranean flavors in just 30 minutes. It’s oven-baked to golden perfection and garnished with fresh arugula and basil for a fresh finish.
Ingredients
Scale
Flatbread Base
- 2 large store-bought or homemade flatbreads (approximately 8 x 10 inches each)
Protein and Sauce
- 2 small boneless, skinless chicken breasts (about 10.5 ounces), cooked and sliced
- 1/3 cup basil pesto (store-bought or homemade)
Cheeses
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Vegetables and Garnish
- 1/2 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh baby arugula leaves
- Fresh basil leaves, for garnish (optional)
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Flatbreads: Place the flatbreads on the lined baking sheet. Evenly spread the basil pesto over each flatbread, leaving a small border around the edges to prevent overflow during baking.
- Add Chicken: Arrange the sliced cooked chicken breasts evenly over the pesto-covered flatbreads to ensure every bite has protein.
- Add Cheese: Sprinkle shredded mozzarella cheese followed by grated Parmesan cheese over the chicken evenly for a rich, melty topping.
- Add Vegetables: Distribute the halved cherry tomatoes and thinly sliced red onion on top of the cheeses to add freshness and a slight crunch.
- Bake the Flatbreads: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes. Bake until the cheese is melted, bubbly, and slightly golden, and the flatbread edges are crisp and golden brown.
- Garnish and Serve: Remove the flatbreads from the oven and let them cool for 2 to 3 minutes. Garnish with fresh baby arugula, fresh basil leaves if using, and sprinkle freshly ground black pepper to taste. Slice into pieces and serve immediately for best taste and texture.
Notes
- You can use store-bought rotisserie chicken if in a hurry to save time on cooking chicken breasts.
- Homemade pesto provides the best flavor, but good quality store-bought pesto works well too.
- For extra crispiness, pre-bake the flatbreads for 3-5 minutes before adding toppings.
- Substitute mozzarella with a lower fat cheese to reduce calories if desired.
- Adjust the amount of red onion and cherry tomatoes based on personal preference.
