Why You’ll Love This Recipe
This flatbread brings together bold Italian flavors and simple preparation. It’s crisp, cheesy, and aromatic from the pesto, yet hearty thanks to the chicken. You can use store-bought ingredients or make your own—either way, it’s a no-fuss meal that delivers big on taste. The best part? It’s endlessly customizable, perfect for busy nights or spontaneous gatherings.
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Pesto Chicken Flatbread – An Easy, Flavor-Packed Dinner in Minute
- Total Time: 20 mins
- Yield: 2 servings
- Diet: Halal
Description
Pesto Chicken Flatbread is an easy, flavorful dinner featuring crispy flatbread topped with creamy basil pesto, juicy chicken, melted mozzarella, and cherry tomatoes — a quick weeknight favorite ready in under 20 minutes.
Ingredients
- 2 pieces flatbread (naan or store-bought pizza crust)
- 1 cup cooked chicken breast, shredded or diced
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced (optional)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Place the flatbreads on the prepared baking sheet and brush lightly with olive oil.
- Spread a layer of pesto evenly over each flatbread.
- Top with shredded chicken, cherry tomatoes, red onion (if using), and both cheeses.
- Season with a pinch of salt and pepper.
- Bake for 8–10 minutes, or until the cheese is melted and the edges are golden brown.
- Remove from the oven and let cool for 2 minutes.
- Garnish with fresh basil leaves and drizzle with extra pesto or olive oil before serving.
- Slice and enjoy warm as a light dinner or appetizer.
Notes
- For extra flavor, add a sprinkle of crushed red pepper flakes or balsamic glaze before serving.
- Use rotisserie chicken for an even faster prep.
- Make it vegetarian by skipping the chicken and adding roasted veggies like zucchini or bell peppers.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flatbreads or naan – The base of your dish; look for ones that are soft yet sturdy enough to hold the toppings.
Cooked chicken breast – Grilled or rotisserie chicken works beautifully, adding protein and flavor without extra effort.
Basil pesto – The heart of the dish. You can use store-bought pesto for convenience or make your own for fresher flavor.
Mozzarella cheese – Melts beautifully and gives that irresistible cheesy pull. Fresh mozzarella adds extra creaminess.
Cherry tomatoes – Their juicy sweetness balances the savory pesto and chicken. Slice them in halves for even distribution.
Parmesan cheese – Adds salty, nutty depth that enhances every bite.
Olive oil – Brushed on the crust for a crisp, golden finish.
Garlic powder – Adds subtle aroma and depth to the crust and toppings.
Crushed red pepper flakes (optional) – For a touch of heat that complements the basil and cheese.
Fresh basil leaves – For garnish, adding color, aroma, and a pop of freshness right before serving.
Directions
Preheat your oven to 425°F (220°C). Place your flatbreads or naan on a parchment-lined baking sheet. Brush lightly with olive oil and sprinkle with garlic powder for extra flavor.
Spread a generous layer of pesto evenly over each flatbread, leaving a small border around the edges. Top with shredded or sliced mozzarella, followed by pieces of cooked chicken and halved cherry tomatoes. Sprinkle with Parmesan cheese and a pinch of crushed red pepper flakes if desired.
Bake for 10–12 minutes, or until the cheese is melted and bubbly and the crust edges are golden brown. Remove from the oven, let cool slightly, and top with fresh basil leaves. Slice into wedges and serve warm.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 2–4 people depending on appetite. Preparation takes 10 minutes, and baking takes about 12 minutes, making it a 20–25 minute dinner from start to finish.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for 5–7 minutes until warm and crisp again. Avoid microwaving—it can make the crust soggy.
Variations and Customizations
Caprese Style – Add slices of fresh mozzarella and drizzle with balsamic glaze before serving.
Spicy Pesto Flatbread – Stir a bit of chili oil or red pepper flakes into your pesto for a fiery kick.
Mediterranean Twist – Add olives, artichokes, and crumbled feta cheese.
BBQ Chicken Pesto – Mix barbecue sauce with pesto for a smoky-sweet version.
Veggie Lover’s Version – Skip the chicken and load up on roasted bell peppers, zucchini, and mushrooms.
Pesto Alfredo Fusion – Drizzle Alfredo sauce over the pesto for an extra creamy, indulgent flatbread.
Gluten-Free Option – Use a gluten-free flatbread or cauliflower crust.
Cheesy Overload – Combine mozzarella, provolone, and Parmesan for maximum gooeyness.
Sun-Dried Tomato Addition – Add chopped sun-dried tomatoes for a tangy, chewy texture contrast.
Grilled Flatbread – Cook the flatbread on a grill or grill pan for a smoky, charred flavor.
FAQs
1. Can I use pizza dough instead of flatbread?
Yes, roll out pizza dough thinly and bake it until golden for a similar effect.
2. Can I make this ahead of time?
Yes, assemble the flatbread (without baking) and refrigerate for up to 4 hours. Bake when ready to serve.
3. Can I use leftover chicken?
Absolutely—this is a great way to repurpose leftovers like rotisserie or grilled chicken.
4. What’s the best store-bought pesto?
Look for one made with olive oil, Parmesan, and real basil—avoid ones with filler oils.
5. Can I add vegetables?
Yes, roasted or sautéed veggies like spinach, bell peppers, or mushrooms make great additions.
6. Can I freeze the flatbreads?
You can freeze baked flatbreads for up to a month. Reheat directly in the oven until hot and crisp.
7. How can I make this vegetarian?
Skip the chicken and add extra cheese or veggies for a flavorful vegetarian version.
8. What cheese pairs best with pesto?
Mozzarella, provolone, or fontina all complement pesto beautifully.
9. How do I keep the crust crispy?
Brush the edges with olive oil and bake directly on a preheated pan or pizza stone.
10. Can I serve it cold?
Yes, it’s delicious at room temperature—perfect for picnics or quick lunches.
Conclusion
Pesto Chicken Flatbread is a weeknight hero—quick, versatile, and bursting with flavor. With its crispy crust, creamy pesto base, tender chicken, and melty cheese, it delivers gourmet satisfaction with minimal effort. Whether you’re making it as a simple dinner, a party appetizer, or a family favorite, this recipe is proof that the best meals don’t have to be complicated. Serve it hot from the oven with a sprinkle of fresh basil, and you’ll have an easy dinner that tastes like it came straight from your favorite café.
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