Pesto Chicken Flatbread is a simple and tasty dish that brings together crispy flatbread, tender chicken, and a fresh, vibrant pesto sauce. The combination of creamy pesto, melted cheese, and perfectly cooked chicken makes every bite full of flavor and texture. It’s a great meal when you want something different from the usual sandwich or pizza.
I love making this flatbread when I’m in a hurry but still want something a little special. The pesto adds a nice herbal punch that really wakes up the flavors. Sometimes I add a handful of cherry tomatoes or a sprinkle of red pepper flakes for a little extra zing. It’s one of those meals everyone seems to enjoy without much fuss.
My favorite way to serve it is right out of the oven, warm and slightly crispy on the edges. It’s perfect for a casual dinner or a weekend lunch, and it pairs nicely with a simple green salad. I always find that sharing flatbreads like this makes the meal feel fun and relaxed, kind of like a mini gathering with friends or family around the table.
Key Ingredients & Substitutions
Flatbread: Using store-bought flatbread saves time, but homemade flatbread gives a more rustic texture. If you can’t find flatbread, naan or pita bread work well too.
Basil Pesto: Pesto is the star here for flavor. Store-bought is convenient, but homemade pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil tastes brighter. You can swap basil pesto for sun-dried tomato pesto or a pesto made from arugula.
Chicken: I prefer cooked shredded chicken for a tender bite. Leftover roast chicken or rotisserie chicken also work great to speed things up.
Mozzarella & Parmesan: Mozzarella melts beautifully, creating a creamy layer. Parmesan adds sharpness and depth. Feel free to mix in provolone or fontina for a different cheese twist.
Cherry Tomatoes: They add freshness and a little tang. You can omit if you don’t like tomatoes, or try thin slices of roasted red pepper instead.
How Do You Make the Perfect Crispy Flatbread Base?
The flatbread base needs to be crispy but not burnt. Here’s my simple method:
- Preheat your oven fully to 400°F (200°C) so it’s hot enough to crisp the bread quickly.
- Place flatbreads directly on a baking sheet or pizza stone for good heat contact.
- Spread toppings evenly to avoid soggy spots; too much pesto or cheese can make it damp.
- Bake just 10-12 minutes — watch until cheese bubbles and edges turn golden brown.
- For extra crispness, you can brush the edges with olive oil before baking.
With these tips, your flatbread will be crispy on the edges and soft in the middle, making the perfect base for the tasty toppings.
Equipment You’ll Need
- Baking sheet – perfect for crisping the flatbread evenly in the oven.
- Skillet or frying pan – great for cooking the chicken quickly and evenly.
- Sharp knife – helps you slice cherry tomatoes and cut the flatbread cleanly.
- Cheese grater – easy for shredding mozzarella and grating Parmesan cheese fresh.
- Mixing bowl – handy if you want to toss or season chicken before topping.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp to give it a light seafood twist.
- Add sun-dried tomatoes for a tangy punch that pairs well with pesto.
- Top with goat cheese in place of mozzarella for a creamier, tangy flavor.
- Sprinkle crushed red pepper flakes before baking if you enjoy a bit of heat.
How to Make Pesto Chicken Flatbread
Ingredients You’ll Need:
Main Ingredients:
- 2 pieces store-bought or homemade flatbread (about 8×6 inches each)
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 6 to 8 cherry tomatoes, sliced
- 1 tbsp olive oil
- 1/4 tsp black pepper
- Fresh basil leaves, chopped (for garnish)
- Salt to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. If you need to cook the chicken, add about 10 minutes for that step. Baking the flatbread takes just 10-12 minutes, so it’s a quick and easy meal to make anytime.
Step-by-Step Instructions:
1. Prepare the Chicken (if needed):
If you’re starting with raw chicken breast, sprinkle it with a little salt and pepper. Heat the olive oil in a skillet over medium heat, cook the chicken for about 5-7 minutes on each side until it’s fully cooked through. Let it cool slightly, then shred it using two forks.
2. Assemble the Flatbreads:
Place the flatbreads on a baking sheet. Spread 2-3 tablespoons of basil pesto evenly over each flatbread. Next, sprinkle the shredded mozzarella cheese generously on top of the pesto. Spread the shredded chicken evenly over the cheese. Add sliced cherry tomatoes for a fresh pop of color and flavor. Finally, sprinkle grated Parmesan cheese and black pepper over each flatbread.
3. Bake and Serve:
Preheat your oven to 400°F (200°C). Put the flatbreads in the oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and the edges of the flatbread are nice and golden. Remove from the oven and sprinkle freshly chopped basil leaves over the top. Slice into smaller pieces if you like, and serve warm for the best taste.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight or use the defrost setting on your microwave before cooking. Shred the chicken once cooked to ensure it mixes well on the flatbread.
Can I Make Pesto Chicken Flatbread Ahead of Time?
Absolutely! You can assemble the flatbreads and refrigerate them for up to 6 hours before baking. Just add a couple of extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover flatbread in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to keep the crust crisp.
What Can I Substitute for Basil Pesto?
If you don’t have basil pesto, try using sun-dried tomato pesto, spinach pesto, or even a garlic herb spread. These will change the flavor slightly but still taste delicious.
