Delicious Pesto Chicken Flatbreads Recipe

Craving a meal that’s quick, easy, and bursting with fresh flavors? Look no further than these pesto chicken flatbreads! They’re perfect for busy weeknights or casual gatherings. With juicy chicken, vibrant pesto, and a crispy base, this dish is a delightful way to enjoy a taste of Italy right in your kitchen.

Imagine sinking your teeth into a warm, crisp flatbread topped with tender chicken slices and aromatic basil pesto. Each bite is a perfect blend of savory and herbaceous flavors, creating a satisfying experience that will leave you wanting more. Not only are these flatbreads delicious, but they also make for a stunning presentation!

The Perfect Pesto Chicken Flatbreads

Crispy pesto chicken flatbreads topped with cheese and basil on a wooden table.

These pesto chicken flatbreads are a delightful medley of tender grilled chicken, homemade or store-bought pesto, and melted cheese all atop a crispy flatbread. The combination is rich and satisfying, while the freshness of the pesto elevates the dish to a whole new level.

Ingredients

2 flatbreads or naan
1 cup cooked chicken, sliced or shredded
1/2 cup basil pesto
1 cup shredded mozzarella cheese
1/4 cup cherry tomatoes, halved (optional)
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Flatbreads: Place the flatbreads on a baking sheet. Brush them lightly with olive oil to help them crisp up in the oven.
Spread the Pesto: Evenly spread the basil pesto over each flatbread, leaving a small border around the edges.
Add Chicken and Cheese: Top the pesto with sliced or shredded chicken and sprinkle shredded mozzarella cheese over the top. If using, add the halved cherry tomatoes for a burst of flavor.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the flatbreads are golden and crispy.
Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil leaves, slice into pieces, and serve warm.