Pesto Chicken Flatbread is a delicious and simple meal that brings together crispy flatbread, tender chicken, and the fresh, herby kick of pesto. The combination of gooey melted cheese and the bright flavor of basil pesto makes every bite satisfying and a little special. It’s an easy way to enjoy a tasty, slightly lighter dinner without too much fuss in the kitchen.
I love making this flatbread when I want something quick but still full of flavor. One of my favorite tips is to warm up the flatbread just a bit before adding the toppings so it gets nice and crispy in the oven. Plus, using leftover cooked chicken makes this dish even faster to throw together. It’s a real winner when I’m short on time or just craving a simple, tasty meal.
Whenever I serve pesto chicken flatbread, I usually pair it with a big green salad or some roasted veggies to keep things fresh and colorful. It’s great for casual dinners or even for sharing with friends as an appetizer. This dish always feels like a little treat, and it’s become one of my go-to recipes for a cozy night in that still feels a bit special.
Key Ingredients & Substitutions
Flatbread or Naan: I like using naan because it’s soft but gets crispy when baked. If you don’t have naan, pita bread or even a tortilla can work. Just remember thinner bread may get crisper faster.
Basil Pesto: This adds tons of flavor. If you need a dairy-free or nut-free option, check for pesto made without cheese or nuts, or try spreading a mix of fresh herbs with olive oil instead.
Chicken: Cooked chicken breast is great here. Leftovers or rotisserie chicken work well too and save prep time. For a vegetarian version, swap chicken for sautéed mushrooms or roasted veggies.
Mozzarella Cheese: Mozzarella melts beautifully and gives that gooey texture. If you want less dairy, try part-skim mozzarella or use dairy-free cheese alternatives.
Cherry Tomatoes: They add a juicy pop of sweetness. If tomatoes aren’t in season, you can omit or use sun-dried tomatoes for a deeper flavor.
How Can I Get a Crispy Flatbread Bottom Without Burning It?
Getting the flatbread crispy without burning can be tricky. Here’s what helps me:
- Preheat your oven well, ideally with a pizza stone or heavy baking sheet inside. This helps cook the bottom evenly.
- Brush the flatbread lightly with olive oil before adding toppings. It prevents sogginess and helps browning.
- Place your flatbread on the hottest oven rack, usually the middle or lower-middle, for direct heat but not burning.
- Watch closely during the last minutes of baking to avoid burning the edges.
With these tips, you’ll get a nicely crisp bottom while your toppings melt perfectly on top!
Equipment You’ll Need
- Baking sheet or pizza stone – helps cook the flatbread evenly and get a nice crispy crust.
- Sharp knife – for cutting cooked chicken and slicing the finished flatbread easily.
- Small bowl – to mix or hold your pesto before spreading it on the flatbread.
- Brush or spoon – for spreading olive oil or pesto evenly over the flatbread.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or Italian sausage for a new protein twist that still pairs great with pesto.
- Add a sprinkle of Parmesan or feta cheese for extra sharpness and creaminess.
- Top with roasted red peppers or caramelized onions to boost sweetness and depth.
- Mix fresh arugula or baby spinach on top after baking for a peppery, fresh touch.
How to Make Pesto Chicken Flatbread?
Ingredients You’ll Need:
For the Flatbread:
- 1 large naan or flatbread
- Olive oil (optional, for brushing flatbread)
For the Toppings:
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup cooked chicken breast, cut into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- Fresh basil leaves, chopped (for garnish)
Time Needed
This recipe takes about 10-15 minutes to prepare and bake. The prep is quick since you’re using cooked chicken and ready pesto. Baking the flatbread takes around 10-12 minutes until the cheese melts and the crust crisps up.
Step-by-Step Instructions:
1. Preheat and Prepare the Flatbread:
Start by preheating your oven to 425°F (220°C). If you like your flatbread extra crispy, lightly brush olive oil on both sides of the naan or flatbread. This helps to crisp the base nicely while baking.
2. Add the Pesto and Toppings:
Spread the basil pesto evenly over the flatbread, leaving a little space around the edges. Then, scatter the cooked chicken pieces over the pesto. Place the halved cherry tomatoes on top, followed by a generous sprinkle of shredded mozzarella cheese.
3. Bake and Serve:
Place your prepared flatbread on a baking sheet or pizza stone and bake for 10-12 minutes. Your goal is to melt the cheese until it’s bubbly and golden in spots, and heat the chicken through. When done, carefully remove the flatbread from the oven and sprinkle with fresh chopped basil leaves. Slice into pieces and enjoy while warm!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before using. Thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for faster thawing. Pat it dry to avoid extra moisture on your flatbread.
Can I Prepare Pesto Chicken Flatbread Ahead of Time?
You can assemble the flatbread in advance, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Bake it fresh when ready to serve to keep the crust crispy and toppings vibrant.
What Can I Substitute for Basil Pesto?
If you don’t have basil pesto, try swapping it with sun-dried tomato pesto, a spread of garlic and olive oil, or even a layer of marinara sauce for a different flavor twist.
How Should I Store Leftovers?
Store any leftover flatbread in an airtight container or wrapped tightly in foil in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 8-10 minutes to keep the crust crisp.
