Pesto Chicken Flatbread (Printable)

Italian flatbread topped with basil pesto, chicken, mozzarella, and fresh vegetables, ready in 30 minutes.

# What You'll Need:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads, approx. 8 x 10 inches each

→ Chicken

02 - 2 small boneless, skinless chicken breasts, cooked and sliced (approx. 10.5 oz)

→ 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 (approx. 2.6 oz)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (approx. 0.35 oz)
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste

# How to Make It:

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 - Distribute sliced cooked chicken evenly over the pesto-covered flatbreads.
04 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the chicken.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Bake in preheated oven for 12 to 15 minutes, until cheese is melted, bubbly, and edges of flatbread are golden brown.
07 - Remove from oven. Let rest 2 to 3 minutes, then garnish with fresh arugula, basil leaves, and freshly ground black pepper. Slice and serve immediately.

# Expert Tips:

01 -
  • It comes together in thirty minutes, yet tastes like you spent hours on it.
  • The pesto hits differently when it's warm and melted into the cheese instead of cold on a plate.
  • You can prep components ahead and assemble just before baking, which saves you on hectic nights.
02 -
  • Adding the arugula after baking keeps it fresh and peppery instead of wilted into submission; the residual heat is enough to soften it gently.
  • Don't skip the parchment paper—it prevents the bottom from getting soggy and makes cleanup effortless.
  • Pre-cooking your chicken (or buying rotisserie) is what makes this meal truly quick; raw chicken would double your time.
03 -
  • Rotisserie chicken from the grocery store is your secret weapon—it's flavorful, moist, and saves you twenty minutes of cooking.
  • If you're feeding more people, this doubles easily: just use more baking sheets so the flatbreads aren't overcrowded and steam each other.
Go Back