Go Back
To make Pesto Chicken Flatbread, gather these items: - 2 flatbreads (store-bought or homemade) - 1 cup cooked chicken, shredded - 1/2 cup basil pesto - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/4 cup feta cheese, crumbled - 1 tablespoon olive oil - Fresh basil leaves for garnish - Salt and freshly ground black pepper You can mix up this recipe with some fun add-ins or swaps: - Use turkey or beef instead of chicken. - Swap regular pesto for sun-dried tomato pesto for a twist. - Try different cheese, like goat cheese or cheddar, for new flavors. - Add bell peppers, spinach, or red onions for more veggies. For extra flair, consider these toppings: - Drizzle balsamic glaze over the top for sweetness. - Sprinkle crushed red pepper flakes for some heat. - Add arugula or rocket after baking for a fresh touch. - Use olives or capers for a briny kick. {{ingredient_image_2}} First, set your oven to 400°F (200°C). This heat is perfect for a crispy flatbread. While the oven warms up, line a baking sheet with parchment paper. Spread your flatbreads on this sheet. Make sure they have some space between them for even cooking. Next, grab a medium-sized bowl. In the bowl, mix your shredded chicken with half of the basil pesto. Stir it well. Add salt and freshly ground black pepper according to your taste. This mix will give the chicken a nice flavor. Now comes the fun part! Take a spatula and spread the rest of the basil pesto on each flatbread. Cover every inch for great taste. Then, evenly place the chicken mixture on top of the pesto. Add the halved cherry tomatoes next. Spread them around for color and freshness. Now, sprinkle a good amount of shredded mozzarella cheese over both flatbreads. This will make them gooey and cheesy. Don’t forget to add crumbled feta cheese for a tasty contrast. For extra flavor, drizzle a bit of olive oil over each flatbread. Place the flatbreads in the preheated oven. Bake them for about 12-15 minutes. Keep an eye on them. You want the cheese to bubble and turn a light golden. This will create a delicious crust. When the flatbreads are ready, remove them from the oven. Let them cool for a couple of minutes. This cooling time helps the cheese set a bit. Finally, garnish with fresh basil leaves. Cut the flatbreads into wedges and serve them on a nice platter. You can even drizzle extra pesto around for a beautiful touch. Enjoy! To get a perfect crust, start with a hot oven at 400°F. Preheating your oven well makes a big difference. Use a baking sheet lined with parchment paper. This helps the flatbread cook evenly and prevents sticking. Bake for 12-15 minutes until the cheese is bubbly and golden. If you want extra crispiness, bake a few minutes longer. Just keep an eye on it! You don’t need fancy tools for this recipe. Here’s what I suggest: - Baking sheet - Parchment paper - Mixing bowl - Spatula - Sharp knife for slicing These tools make the process easy and fun. A good spatula helps with spreading the pesto and chicken evenly. You can use cooked chicken in many ways. Rotisserie chicken is quick and tasty. Just shred it and mix with the pesto. If you have leftover chicken, that works great too. Simply shred it and combine with the pesto. You can also grill or sauté chicken breasts. Season them well and cook until done, then shred. This gives a fresh taste to your flatbread. Leftover chicken is a lifesaver! Use it within three days for the best taste. Shred it and mix it with any pesto you have left. Feel free to add extra spices or herbs to make it pop. This keeps your meal fresh and saves time. It’s a great way to reduce food waste while enjoying a delicious dish! Pro Tips Use Fresh Ingredients: Opt for fresh basil and ripe cherry tomatoes to enhance the overall flavor and presentation of your flatbreads. Customize Your Pesto: If you have the time, try making your own pesto at home for a fresher taste and the ability to customize the ingredients. Experiment with Cheeses: Feel free to mix different cheeses like gouda or parmesan for a unique flavor profile that complements the chicken and pesto. Serving Suggestions: Pair your flatbreads with a light salad or a side of roasted vegetables for a complete and satisfying meal. {{image_4}} If you want a meatless meal, try using roasted vegetables instead of chicken. Eggplant, zucchini, or bell peppers work well. You can also add spinach for extra color and flavor. Just toss your veggies in olive oil and roast them until tender. Then, follow the same steps as the chicken version. You will love the fresh taste! For a gluten-free option, choose flatbreads made from almond flour or cauliflower. These alternatives are tasty and hold up well. You can find them in many stores. Just make sure to check the labels, as some brands may add extra ingredients. Follow the same steps to prepare your flatbread for a gluten-free delight. To take your flatbread to the next level, you can customize with different cheeses. Instead of mozzarella, try gouda or pepper jack for a spicy kick. For a rich flavor, cream cheese works great, too. Mix in some herbs or spices into the cheese for an extra boost. Experiment with flavors until you find your favorite combo! After you enjoy your pesto chicken flatbread, store any leftovers properly. Place the flatbread in an airtight container. You can keep it in the fridge for up to three days. If you want to preserve the flavor, wrap the flatbread in plastic wrap before placing it in the container. This keeps it fresh and ready for your next meal. When you want to enjoy your leftovers, reheating them is simple. Preheat your oven to 350°F (175°C). Place the flatbread on a baking sheet and heat for about 10 minutes. This method helps keep the crust crispy and the cheese melty. You can also use the microwave if you're in a hurry. Just heat it for about 30 seconds. Be careful, as the crust may get soft in the microwave. If you want to save your flatbread for later, freezing is a great option. First, let the flatbread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. Label it with the date. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight before reheating. This way, you can enjoy your delicious pesto chicken flatbread anytime! To make homemade flatbread, mix flour, water, salt, and oil. Knead the dough until smooth. Roll it out into thin rounds. Heat a skillet over medium heat. Cook each round for about one minute per side. This gives you soft and warm flatbreads. You can also add herbs to the dough for extra flavor. Yes, you can prepare the Pesto Chicken Flatbread in advance. You can assemble the flatbreads and store them in the fridge. Just cover them with plastic wrap to keep them fresh. Bake them right before serving. This keeps the bread crispy and the cheese gooey. Great sides for Pesto Chicken Flatbread include: - A fresh green salad - Crispy roasted vegetables - Garlic bread - A light soup, like tomato or minestrone These sides balance the rich flavors of the flatbread and add freshness to your meal. To adjust the spice level, add red pepper flakes to the chicken mixture. You can also use spicy pesto instead of regular pesto. For a milder taste, skip the red pepper flakes and use less black pepper. This way, you can tailor the dish to your taste. This blog post covered all you need for perfect pesto chicken flatbreads. We discussed essential ingredients, step-by-step cooking, and tips for great results. You learned how to customize flavors and store leftovers. By following these steps, you can impress anyone with your flatbreads. Enjoy experimenting with this meal. Remember, cooking is fun, and each attempt makes you better!

Pesto Chicken Flatbread

Delicious flatbreads topped with pesto, shredded chicken, fresh tomatoes, and cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 flatbreads flatbreads (either store-bought or homemade)
  • 1 cup cooked chicken, shredded
  • 0.5 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella cheese, shredded
  • 0.25 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh basil leaves

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to ensure it's ready for baking.
  • Line a baking sheet with parchment paper and place the flatbreads on it, ensuring they’re evenly spaced.
  • In a medium-sized mixing bowl, combine the shredded chicken with half of the basil pesto. Stir well, and season with salt and freshly ground black pepper to your liking.
  • Using a spatula, spread the remaining pesto evenly across the surface of each flatbread, ensuring each inch is covered for optimal flavor.
  • Distribute the pesto-coated chicken mixture evenly on top of the pesto-covered flatbreads.
  • Evenly arrange the halved cherry tomatoes over the chicken, spreading them out to give a pop of color and freshness.
  • Generously sprinkle the shredded mozzarella cheese over both flatbreads, creating a gooey and cheesy layer. Then, add the crumbled feta cheese for a tangy contrast.
  • To enhance the flavor, lightly drizzle olive oil over each assembled flatbread.
  • Bake the flatbreads in the preheated oven for 12-15 minutes, or until the cheese is bubbly and lightly golden, creating a delicious crust.
  • Once baked to perfection, carefully remove them from the oven and allow to cool for a couple of minutes before slicing.
  • Finish by garnishing with fresh basil leaves to add a burst of color and aroma before cutting the flatbreads into appealing wedges for serving.

Notes

Serve on a wooden board or a stylish platter for a rustic touch. Drizzle extra pesto around the edges for visual appeal.
Keyword baked, chicken, easy, flatbread, pesto