Crispy edges, bubbling mozzarella, and the fresh aroma of basil fill the kitchen when this flatbread comes out of the oven. This Pesto Chicken Flatbread is one of my go-to "emergency" dinners when James and the kids are hungry, but I don't have hours to spend cooking. It combines juicy, pesto-infused chicken with a convenient naan base for a meal that feels artisanal but comes together in minutes.
Why You'll Love This
This recipe bridges the gap between a quick sandwich and a full dinner, offering a satisfying crunch with every bite. The savory, herbal notes of the Chicken Pesto Pizza topping pair perfectly with the creamy melted cheese and bright tomatoes. It is versatile enough for a busy weeknight yet impressive enough to slice up as an appetizer for friends.
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Ingredients & Equipment
This recipe is designed for maximum flavor with minimal fuss, using ingredients that pack a punch. To make this Pesto Chicken Flatbread, you will need a large skillet to sear the meat and a baking sheet to crisp up the crust.
The full Pesto Chicken Flatbread instructions are right in the card below.
Main Ingredients
- Flatbreads or Naan: These provide a sturdy, fluffy base that crisps up beautifully in the oven.
- Chicken Breasts: Diced and sautéed, they offer lean protein that soaks up the pesto flavor.
- Spinach Walnut Pesto: Used both as a sauce for the base and a marinade for the chicken.
- Mozzarella Cheese: Melts into a stretchy, creamy layer that binds the toppings together.
- Seasonings: Garlic powder, oregano, and Pesto Chicken Breast Recipes spices enhance the meat.
How to Make Pesto Chicken Flatbread (Step-by-Step)
This method ensures flavorful chicken and a crisp bottom, avoiding the common issue of soggy Make Your Own Flatbread Pizza crusts.
Season Chicken Cut the chicken breasts into small bite-sized pieces and toss them in a bowl with garlic powder, salt, pepper, and oregano. This coating ensures that the meat is savory and seasoned throughout, not just on the surface.
Cook Chicken Heat the olive oil in a skillet over medium heat and cook the chicken for 12-15 minutes, tossing frequently. You want the chicken to be fully cooked through and slightly golden on the outside.
Sauce Chicken Reduce the heat to low, stir in 2 tablespoons of pesto, and simmer for 2 minutes. This step glazes the chicken in the sauce, giving it a glossy green finish and locking in moisture.
Do I have to cook the chicken first? Yes, because the short bake time for the flatbread is not long enough to safely cook raw poultry.
Prep Oven Preheat your oven to 375ºF and arrange the flatbreads on a large baking sheet. Getting the oven hot before you assemble prevents the bread from sitting out and getting soggy.
Assemble Spread a thin layer of pesto onto each flatbread, then top with mozzarella, sliced tomatoes, and the cooked pesto chicken. Spread the ingredients out to the edges to ensure every bite is flavorful.
Bake Place the sheet on the center rack and bake for 10 minutes. The flatbread is ready when the cheese is melted and bubbling, and the edges of the crust are toasted brown.
Serve Remove from the oven and let the flatbreads cool for about two minutes before slicing. This brief rest allows the cheese to firm up slightly, preventing the toppings from sliding off when you cut.
Tips
Creating the perfect Pesto Chicken Flatbread is all about balancing the moisture of the toppings with the crispness of the bread. Here is how I ensure our Pesto Flatbread Pizza night is always a success.
Let Chicken Rest → keeps juices inside → look for moist, tender meat bites.
Pre-Toast the Bread → prevents sogginess → look for a slightly firm surface before topping.
Don't Overload Sauce → keeps the crust crisp → look for a thin, translucent green layer.
Use Block Cheese → melts more smoothly than pre-shredded → look for excellent stretch.
Follow Aliana on Pinterest →Variations
This recipe is incredibly flexible and welcomes creativity based on what you have in the fridge. For a fresh twist, you can try a Caprese Flatbread Pizza style by adding fresh basil leaves and a balsamic glaze drizzle right after baking. If you prefer a creamier base, swap the pesto for a garlic white sauce to make a rich Alfredo version, or add sun-dried tomatoes and artichokes for a Mediterranean flair.
Serving Suggestions
I usually slice this Pesto Chicken Flatbread into smaller strips to serve as a Flat Bread Appetizer when we have company over. For a full dinner, it pairs beautifully with a crisp Caesar salad or a bowl of roasted tomato soup. The acidity of the salad dressing cuts through the richness of the cheese and pesto, creating a balanced and satisfying meal.
FAQs About Pesto Chicken Flatbread
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for Flatbread Pizzas and saves time. Just give it a good stir before using, as the oil often separates at the top of the jar.
Can I make this ahead of time?
You can cook the chicken ahead of time and store it in the fridge for up to 2 days. Assemble and bake the flatbreads just before serving to ensure the crust remains crispy.
What other cheeses work well?
While mozzarella is classic, provolone adds a sharper bite, and goat cheese adds a lovely tang. A sprinkle of parmesan right before serving also adds a salty, savory finish.
Can I use rotisserie chicken?
Absolutely, using shredded rotisserie chicken is a great shortcut. Just toss the cooked shredded meat with the pesto in a pan for a minute to warm it up before topping the flatbread.
More Recipes You'll Love
If you love this easy dinner, you will enjoy exploring other simple and flavorful Chicken Flatbread Recipes in our collection.
Gave this recipe your own spin? Share it on Pinterest @AlianaRecipes - I can't wait to see your take on it!
Pesto Chicken Flatbread
Ingredients
Equipment
Method
- Cut the chicken breasts into small cubes and toss them in a bowl with garlic powder, salt, pepper, and oregano. This ensures every bite of meat is seasoned evenly before cooking.
- Heat the olive oil in a skillet over medium heat and cook the chicken for 12-15 minutes, tossing often. The chicken is ready when it is golden on the outside and cooked through.
- Reduce the heat to low, add 2 tablespoons of pesto to the skillet, and simmer for 2 minutes. This infuses the meat with herbal flavor and coats it in a glossy green sauce.
- Preheat your oven to 375ºF and place the flatbreads on a baking sheet. Preparing the oven now ensures it reaches the right temperature for crisping the crust.
- Spread an even layer of pesto onto each flatbread, then top with mozzarella, tomato slices, and the cooked chicken. Distribute the ingredients to the edges so every slice has plenty of toppings.
- Bake on the center rack for 10 minutes. You will know it is done when the cheese is bubbling and the crust edges are toasted brown.
- Remove from the oven and let cool for two minutes before slicing. This short rest allows the cheese to set slightly for cleaner cuts.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Pesto Chicken Flatbread:
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