Pesto Chicken Flatbread (Printable version)

Flatbread with basil pesto, chicken, mozzarella, and fresh vegetables for a quick, flavorful meal.

# What you need:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (approximately 8 x 10 inches each)

→ Chicken

02 - 2 small boneless, skinless chicken breasts (about 10.6 oz), cooked and sliced

→ Pesto

03 - 1/3 cup basil pesto (store-bought or homemade)

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese (about 5.3 oz)
05 - 1/4 cup grated Parmesan cheese (about 0.9 oz)

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved (about 2.6 oz)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (about 0.4 oz)
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste

# Steps to follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place flatbreads on the prepared baking sheet. Spread a generous layer of pesto over each, leaving a small border around the edges.
03 - Evenly distribute sliced cooked chicken over the pesto-coated flatbreads.
04 - Sprinkle shredded mozzarella and grated Parmesan evenly over the chicken.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Bake for 12 to 15 minutes until cheese melts and bubbles and edges turn golden brown.
07 - Remove from oven and let cool for 2 to 3 minutes. Top with fresh arugula, basil leaves, and freshly ground black pepper.
08 - Slice into portions and serve immediately.

# Expert tips:

01 -
  • It feels impressive but takes less time than ordering delivery.
  • You can use whatever's already open in your fridge and it still works.
  • The pesto does all the heavy lifting, so you don't need to fuss with sauces or seasoning.
02 -
  • Don't add the arugula before baking, it turns bitter and shriveled instead of fresh and peppery.
  • If your flatbread is too thin, it'll go limp under the toppings, toast it alone for 3 minutes first.
03 -
  • Use a pizza cutter to slice it cleanly without dragging all the toppings off.
  • If your pesto seems dry, loosen it with a teaspoon of olive oil before spreading.
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