Go Back
- 1 large flatbread (store-bought or homemade) - 1 cup cooked chicken breast, shredded - 1/2 cup basil pesto - 1 cup mozzarella cheese, shredded - 1/2 cup cherry tomatoes, halved - 1/4 cup pine nuts, toasted - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish In this recipe, we have some great flavors. The flatbread is the base. You can use store-bought or make your own. Next, shredded chicken gives it a nice protein boost. The basil pesto adds a rich, herbal taste. I love using fresh ingredients like mozzarella cheese and cherry tomatoes to bring life to the dish. To add a crunchy texture, we use toasted pine nuts. Olive oil enhances the flavors and keeps everything moist. Finally, salt and pepper balance the taste perfectly. Don’t forget fresh basil for that final touch! This recipe serves four. Each serving has about 400 calories. It contains 22 grams of fat, 28 grams of protein, and 30 grams of carbs. The chicken provides lean protein, which helps build muscle. Pesto has healthy fats from olive oil and nuts. Mozzarella offers calcium for strong bones. Cherry tomatoes add vitamins A and C. Eating this dish gives you a tasty meal with many health benefits. For the full recipe, check out the instructions in the next section. - Preheat the Oven: Preheat your oven to 400°F (200°C). - Prepare the Flatbread: Place the flatbread on a baking sheet lined with parchment paper. - Spread the Pesto: Evenly spread the basil pesto over the flatbread, leaving a small border around the edges. This gives a great flavor base. - Add Chicken: In a bowl, mix the shredded chicken with a drizzle of olive oil, salt, and pepper. Spread the chicken evenly on top of the pesto layer. This adds protein and makes the flatbread filling. - Cheese it Up: Sprinkle the shredded mozzarella cheese generously over the chicken. This melts into gooey goodness as it cooks. - Add Tomatoes: Scatter the halved cherry tomatoes across the flatbread. These add bright color and fresh taste. - Toast Pine Nuts: In a small pan over medium heat, toast the pine nuts until golden brown, about 2-3 minutes. Keep an eye on them to prevent burning. Sprinkle the toasted pine nuts over the flatbread for a nice crunch. - Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the cheese is bubbly and the edges of the flatbread are golden. You’ll want to watch closely as it cooks for that perfect finish. This simple process leads to a delicious meal that is quick and satisfying. For the full details, you can check the Full Recipe. To achieve the perfect mozzarella melt, use fresh mozzarella. Shred it yourself for the best texture. Place it on the flatbread right before baking. This keeps it from getting too oily. Bake your flatbread at a high temperature, around 400°F. This helps the cheese melt evenly and bubble nicely. When selecting pesto, look for high-quality brands. Check for fresh basil as the main ingredient. Avoid those with added preservatives or artificial flavors. You can also make your own pesto at home. Just blend basil, garlic, olive oil, and nuts until smooth. You can add extra herbs for more flavor. Fresh thyme or oregano work well. A pinch of red pepper flakes adds a nice kick. If you like a citrus touch, try lemon zest. It brightens up the dish. For homemade pesto variations, swap basil with spinach or arugula. You can blend in sun-dried tomatoes for a rich taste. Nuts like walnuts or pecans can replace pine nuts. Experiment with different cheeses, too, like Parmesan or feta. For sides, a simple salad pairs well. A fresh arugula salad with lemon dressing is great. You might also serve with roasted veggies for a healthy touch. When serving to guests, cut the flatbread into triangles. Arrange them nicely on a platter. Garnish with fresh basil leaves for a pop of color. This makes your dish look elegant and appealing. {{image_2}} You can easily change the protein in your pesto chicken flatbread. Instead of chicken, try shrimp or tofu. Shrimp adds a nice seafood flavor, while tofu makes it lighter and vegetarian. You can also switch the cheese. If you're dairy-free, use a plant-based cheese. This keeps your flatbread creamy without dairy. Using seasonal vegetables can make your flatbread even better. In spring, add fresh spinach or arugula for a peppery bite. In summer, consider toppings like zucchini or bell peppers. For holidays, you can create themed flatbreads. A pumpkin pesto for fall or a red and green topping for Christmas can be fun. You don’t have to stick to one type of flatbread. Naan and pita are great options, and they add unique flavors. You can also use gluten-free flatbreads for a healthier choice. If you want a pizza-like meal, keep it round and thick. For a sandwich-style flatbread, fold it and fill it with toppings. Each style gives you a different way to enjoy your meal. After cooking your pesto chicken flatbread, let it cool to room temperature. Then, place it in an airtight container. Using a container helps keep the flatbread fresh. You can store it in the fridge for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap before putting it in the container. This extra layer helps prevent it from drying out. To reheat your flatbread, the oven works best. Preheat the oven to 350°F (175°C). Place the flatbread on a baking sheet and heat for about 10 minutes. This keeps the flatbread crispy. If you use a microwave, heat it in short bursts of 30 seconds. Microwaving too long makes it chewy. Always check for warmth in the middle before serving. Yes, you can freeze pesto chicken flatbread! For the best results, freeze it before baking. Wrap the flatbread tightly in plastic wrap, then place it in a freezer-safe bag. It can stay frozen for up to three months. If you freeze it after baking, let it cool first. Wrap it well and store it. When you're ready to eat, thaw it in the fridge overnight, then reheat it in the oven. This method helps keep the flavor and texture intact. What can I use instead of flatbread? You can use pita bread or naan. Tortillas work well too. Each option gives a new taste and texture. Can I make the pesto chicken flatbread ahead of time? Yes, you can prep it early. Just store the assembled flatbread in the fridge. Bake it when you're ready to eat. How do I ensure the chicken stays moist during cooking? Use cooked chicken and add olive oil. Coat it well with pesto. This keeps the chicken juicy and tasty. What are the best alternatives for basil pesto? Try sun-dried tomato pesto or arugula pesto. These add unique flavors and colors. You can also make a nut-free version for variety. Is this recipe suitable for gluten-free diets? Yes, just use gluten-free flatbread. This ensures everyone can enjoy the meal without worry. How can I make this recipe low-carb? Use a low-carb flatbread or skip the flatbread. Serve the chicken and pesto over a salad instead. This keeps it light and healthy. In this post, we covered a tasty pesto chicken flatbread. You learned the key ingredients, step-by-step cooking instructions, and tips to enhance flavor. We also discussed storage and various serving suggestions. Keep experimenting with swaps and seasonal veggies to make this dish your own. With this recipe, you can enjoy a quick meal that’s fun to share. Now, grab your flatbread, and start creating something delicious!

Pesto Chicken Flatbread

Experience a delicious twist with this easy pesto chicken flatbread recipe! Perfect for a quick weeknight dinner, it features tender shredded chicken, vibrant basil pesto, and melted mozzarella topped with fresh cherry tomatoes and crunchy pine nuts. Ready in just 20 minutes, this dish is sure to impress!
Print Recipe Pin Recipe

Ingredients
  

1 large flatbread (store-bought or homemade)

1 cup cooked chicken breast, shredded

1/2 cup basil pesto

1 cup mozzarella cheese, shredded

1/2 cup cherry tomatoes, halved

1/4 cup pine nuts, toasted

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Flatbread: Place the flatbread on a baking sheet lined with parchment paper.

      Spread the Pesto: Evenly spread the basil pesto over the flatbread, leaving a small border around the edges.

        Add Chicken: In a bowl, mix the shredded chicken with a drizzle of olive oil, then season with salt and pepper. Spread the chicken evenly on top of the pesto layer.

          Cheese it Up: Sprinkle the shredded mozzarella cheese generously over the chicken.

            Add Tomatoes: Scatter the halved cherry tomatoes across the flatbread for a burst of freshness.

              Toast Pine Nuts: In a small pan over medium heat, toast the pine nuts until golden brown, about 2-3 minutes. Keep an eye on them to prevent burning. Sprinkle the toasted pine nuts over the flatbread.

                Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the cheese is bubbly and the edges of the flatbread are golden.

                  Garnish and Serve: Remove the flatbread from the oven and let it cool for a minute. Garnish with fresh basil leaves. Slice into pieces and serve warm.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4