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Sliced pesto chicken flatbread with roasted tomatoes and fresh basil leaves on a plate.

Pesto Chicken Flatbread

5 from 1 vote
Aliana Recipes
This Pesto Chicken Flatbread features tender, pesto-tossed chicken breast, melted mozzarella, and fresh tomatoes on a crispy crust. It is a quick, restaurant-quality meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings:4 servings
Course:Dinner
Cuisine:Italian-American
Calories:420kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 flatbreads or naan The base for the pizza
  • 1–2 chicken breasts Cut into bite-sized pieces
  • ½ teaspoon garlic powder Seasoning for chicken
  • ½ teaspoon salt Enhances flavor
  • ¼ teaspoon black pepper Adds mild heat
  • ½ teaspoon dried oregano Herbal note
  • ½ teaspoon olive oil For cooking chicken
  • ½ cup spinach walnut pesto Plus 2-3 tablespoon for chicken
  • ¾ cup mozzarella cheese Shredded for melting
  • ¼ cup sliced tomatoes Cherry or regular tomatoes

Equipment

  • 1 Large skillet For cooking chicken
  • 1 Baking sheet For baking flatbreads
  • 1 Knife For chopping ingredients

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Serving: 200g (½ flatbread)Calories: 420kcalCarbohydrates: 35gProtein: 32gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 680mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 8mgCalcium: 250mgIron: 2.5mg

Notes

If using store-bought naan, pre-toasting it for 2 minutes before assembling ensures the center stays crisp under the toppings.