Pin it I wasn't planning to cook that night—just wanted something fast that didn't involve another pasta pot. I had leftover chicken in the fridge, a jar of pesto I'd impulse-bought, and flatbreads I'd forgotten about. What came out of the oven tasted like I'd actually tried, and I've been making it ever since.
The first time I made this for friends, I told them I'd been cooking all afternoon. They believed me until one of them spotted the rotisserie chicken container in the trash. Now it's our go-to when we want something that tastes homemade without the mess or the stress.
Ingredients
- Flatbreads: Store-bought works perfectly here, look for ones that feel sturdy enough to hold toppings without getting soggy.
- Chicken: Rotisserie chicken is your best friend for this, just pull the meat and slice it thin so it warms through evenly.
- Basil Pesto: The star of the show, good pesto makes everything taste vibrant, check the label if you need it nut-free.
- Mozzarella & Parmesan: Shred your own if you can, pre-shredded cheese never melts quite as beautifully.
- Cherry Tomatoes: They burst a little in the oven and add juicy pockets of flavor.
- Red Onion: Slice it paper-thin so it softens and sweetens instead of overpowering.
- Arugula: Add it fresh after baking, the heat wilts it just enough while keeping it peppery and bright.
Instructions
- Prep Your Oven:
- Set it to 220°C (425°F) and line your baking sheet with parchment. This keeps cleanup easy and prevents sticking.
- Spread the Pesto:
- Lay your flatbreads flat and slather on the pesto, leaving a little edge bare so it crisps up like a crust.
- Layer the Chicken:
- Scatter your sliced chicken evenly over the pesto. Don't pile it too high or it won't heat through properly.
- Add the Cheese:
- Sprinkle mozzarella generously, then dust with Parmesan for that nutty, salty finish.
- Top with Veggies:
- Distribute tomato halves and onion slices across the cheese. They'll roast and caramelize just enough.
- Bake Until Bubbly:
- Slide the sheet into the oven for 12 to 15 minutes, watching for golden edges and melted, bubbling cheese.
- Finish Fresh:
- Pull it out, let it rest a minute, then top with arugula, basil, and black pepper. Slice and serve while it's still hot.
Pin it One summer evening, I made this on the back patio with a cold glass of wine nearby and the grill going for something else. The smell alone had neighbors leaning over the fence asking what I was cooking. It's become the thing I make when I want to feel like I'm hosting, even if it's just me and one other person.
How to Make It Your Own
Swap the chicken for roasted zucchini or bell peppers if you're keeping it vegetarian. I've also used sun-dried tomato pesto when I wanted something deeper and tangier, and it completely changed the vibe in the best way. Sometimes I'll crumble a little feta on top right before serving for extra creaminess.
What to Serve It With
I usually keep it simple with a handful of mixed greens tossed in lemon and olive oil on the side. If you're drinking, a crisp Pinot Grigio or even a light beer works great. Sparkling water with a wedge of lemon feels just as good if you're skipping alcohol.
Storing and Reheating
Leftovers keep in the fridge for a day or two, though the flatbread loses some of its crispness. Reheat it in a hot oven or toaster oven, not the microwave, or it'll turn rubbery. I've also cut cold slices into strips and tossed them into a salad, which sounds weird but actually works.
- Let it cool completely before wrapping it up to avoid sogginess.
- Freeze individual slices wrapped in foil if you want to keep them longer.
- Always reheat uncovered so the edges crisp back up.
Pin it This recipe taught me that good food doesn't need to be complicated or time-consuming. Sometimes the best meals come from what you already have and a willingness to just see what happens.
Recipe FAQs
- → Can I use homemade pesto in this dish?
Absolutely. Homemade basil pesto adds a fresh, vibrant flavor that complements the chicken and cheese beautifully.
- → What type of flatbread works best?
Store-bought or homemade flatbreads around 8 by 10 inches each provide the best base, holding toppings well during baking.
- → Is it possible to make this vegetarian?
Yes, omit the chicken and add roasted vegetables like zucchini or bell peppers for a delicious vegetarian twist.
- → How do I know when the flatbread is done?
Bake until the cheese is melted and bubbly and the edges of the flatbread turn golden brown, typically 12–15 minutes.
- → Can I prepare this in advance?
You can assemble the flatbreads ahead and refrigerate briefly; bake just before serving for best texture and flavor.