Pesto Chicken Flatbread: A Tasty Twist for Quick Dinners

Pesto Chicken Flatbread is a quick and delicious dinner option that combines grilled chicken, basil pesto, and melted cheese on crispy flatbread.

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Prep Time 15

Cook Time 20

Resting Time 5

Total Time 40

Servings: 4 pieces

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 large boneless, skinless chicken breasts The main protein source; for a vegetarian option, consider grilled vegetables or tofu.
2 tablespoons olive oil Used for cooking chicken and enriching flavor; substitute with avocado oil if preferred.
Salt and pepper Essential for seasoning; adjust to your liking for a perfect flavor boost.

For the Flatbread

4 pieces flatbread Acts as the base for this dish; use store-bought for convenience or try homemade for a personal touch.
1 cup fresh basil pesto Infuses rich flavor and moisture; both store-bought or homemade pesto work well.

For the Toppings

1 cup shredded mozzarella cheese Provides that gooey, melty texture; alternative cheeses like provolone can be used for a twist.
1/4 cup grated Parmesan cheese Enhances flavor and provides a nice crispy finish; consider nutritional yeast for a dairy-free option.
1/2 cup cherry tomatoes halved; adds a burst of freshness and color; feel free to swap with sun-dried tomatoes or peppery arugula.
Fresh basil leaves for garnish; optional, but they'll add a touch of elegance and fresh aroma to your dish.

Equipment

Skillet
Baking Sheet
Oven

Method

Step-by-Step Instructions for Pesto Chicken Flatbread

Preheat your oven to 400°F (200°C) to ensure it's hot and ready for the Pesto Chicken Flatbread.
Pat the chicken breasts dry with a paper towel, season generously with salt and pepper, and heat olive oil in a skillet. Cook chicken for 6-7 minutes per side until golden and cooked through.
Remove chicken from skillet and let it rest for 5 minutes before slicing into thin strips.
Lay flatbreads on a baking sheet and spread a layer of basil pesto over each flatbread.
Distribute the sliced chicken evenly over the flatbreads, sprinkle mozzarella cheese, and add halved cherry tomatoes. Finish with grated Parmesan cheese.
Bake in the oven for 10-12 minutes until cheese is melted and flatbread is golden.
Optionally, broil for 1-2 minutes for a crispy finish, keeping a close eye to prevent burning.
Slice the flatbread into quarters or halves, garnish with fresh basil leaves, and serve.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Consider adding fresh basil or a drizzle of olive oil after reheating to revitalize flavors in your Pesto Chicken Flatbread.

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