Delicious Pesto Chicken Flatbread for Easy Weeknight Meals

Enjoy this easy-to-make Pesto Chicken Flatbread that captures the essence of Italian flavors in a delightful dish.

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings: 4 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Chicken Breasts Substitute with grilled vegetables or tofu for a vegetarian option.

For the Base

1 cup Basil Pesto Can be store-bought or homemade.
2 pieces Flatbread Can be store-bought or homemade.

For the Cheese Layer

1 cup Mozzarella Cheese Shredded for even melting.
1/4 cup Parmesan Cheese Freshly grated is preferred.

For the Fresh Toppings

1 cup Cherry Tomatoes Halved for even distribution.
Fresh Basil Leaves Optional garnish.

For Cooking

2 tablespoons Olive Oil May substitute with avocado oil.
to taste Salt & Pepper Essential seasonings.

Equipment

skillet
Baking sheet
Parchment paper
Sharp knife or pizza cutter

Method

Step-by-Step Instructions for Pesto Chicken Flatbread

Preheat your oven to 400°F (200°C).
Pat chicken breasts dry and season with salt, pepper, and spices. Cook in a skillet with olive oil for 6-7 minutes on each side until golden brown and cooked through.
Let chicken rest for 5 minutes before slicing thinly.
Spread a layer of basil pesto over each flatbread on a baking sheet lined with parchment paper.
Distribute sliced chicken over the pesto, sprinkle mozzarella cheese, halved cherry tomatoes, and grated Parmesan on top.
Bake in the oven for 10-12 minutes until cheese is melted and edges are golden. Optional: Broil for an extra 1-2 minutes.
Slice into quarters and garnish with fresh basil leaves before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 400mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in the oven for a few minutes for best results.

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