Pesto Chicken Flatbread (Printable version)

Italian-style flatbread topped with basil pesto, chicken, mozzarella, and fresh vegetables for a quick meal.

# Ingredient List:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (8 x 10 inches each)

→ Chicken

02 - 2 small boneless, skinless chicken breasts (10.5 ounces), cooked and sliced

→ Pesto

03 - ⅓ cup (2.7 fl oz) basil pesto, store-bought or homemade

→ Cheese

04 - 1½ cups (5.3 oz) shredded mozzarella cheese
05 - ¼ cup (0.9 oz) grated Parmesan cheese

→ Vegetables & Toppings

06 - ½ cup (2.6 oz) cherry tomatoes, halved
07 - ¼ small red onion, thinly sliced
08 - ¼ cup (0.35 oz) fresh baby arugula leaves
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place flatbreads on the prepared baking sheet and spread a generous layer of pesto over each, leaving a small border along the edges.
03 - Distribute the sliced cooked chicken evenly over the pesto.
04 - Sprinkle shredded mozzarella and grated Parmesan evenly over the chicken.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Bake for 12 to 15 minutes, or until cheese is melted and bubbly, and edges are golden brown.
07 - Remove from oven; let cool 2 to 3 minutes. Top with fresh arugula, basil leaves, and a grind of black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you actually tried.
  • The pesto does all the flavor work so you can look like a genius without breaking a sweat.
  • You can use whatever chicken you have on hand, even the rotisserie kind from yesterday.
  • Its impressive enough for guests but easy enough for a tired Tuesday.
02 -
  • Don't skip the cooling step or the arugula will wilt into nothing the second it hits the hot flatbread.
  • If your pesto is too thick, thin it with a teaspoon of olive oil so it spreads easily and doesn't tear the bread.
  • Slice the red onion as thin as you can—thick slices stay sharp and crunchy instead of mellowing out in the oven.
03 -
  • If you're using homemade flatbread, par-bake it for 5 minutes before adding toppings so it doesn't get soggy.
  • Always taste your pesto before spreading—some store-bought versions are salty, so you might want to go lighter on the Parmesan.
  • Rotisserie chicken is your secret weapon here; it's already seasoned and saves you from cooking chicken from scratch.
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