Pesto Chicken Flatbread is a simple and tasty dish that brings together the fresh flavors of basil pesto, tender chicken, and melty cheese on a crispy flatbread crust. The combination of herby pesto and juicy chicken makes each bite flavorful and satisfying, while the flatbread adds just the right amount of crunch.
I love making this flatbread because it feels fancy but comes together quickly, which is perfect for busy evenings. One tip I have is to use leftover grilled chicken or rotisserie chicken to save time. The pesto adds such a bright, fresh flavor that it almost feels like you’re eating something special, even on a weeknight.
This flatbread is really flexible too—I like to add some cherry tomatoes or a sprinkle of red pepper flakes for a little extra kick. It’s a great dish to share with friends or family, and it pairs well with a simple green salad. Whenever I serve it, it disappears fast, so I always make an extra one just in case!
Key Ingredients & Substitutions
Flatbread: I like using store-bought flatbread for convenience, but naan or pita bread works too. Just pick one that crisps nicely in the oven without getting soggy.
Chicken: Cooked chicken breast is perfect here. Grilled or rotisserie chicken is a great shortcut. If you want a vegetarian option, try roasted mushrooms or tofu.
Basil Pesto: This is the star flavor. Use store-bought pesto if you’re short on time, but homemade pesto makes it extra fresh and vibrant. You can also try sun-dried tomato pesto for a twist.
Cheeses: Mozzarella melts beautifully and keeps things gooey. Parmesan adds a nice sharp bite. If you need dairy-free, use vegan mozzarella and nutritional yeast instead.
Add-ins: Red onions give a mild sharpness, and tomatoes add juicy freshness. Both are optional—feel free to add sliced olives, artichokes, or bell peppers if you like.
How Can I Get the Flatbread Crispy Without Overcooking the Chicken?
The trick is balancing baking time and temperature so the flatbread gets crisp and the chicken stays juicy.
- Preheat your oven to a hot 425°F (220°C) for quick, even cooking.
- Brush the edges of the flatbread with olive oil to crisp up nicely and brown evenly.
- Use pre-cooked chicken so it just needs reheating, avoiding drying it out.
- Bake 10-12 minutes—just long enough for cheese to melt and crust to crisp but not so long the chicken dries.
- If your flatbread browns too fast, lower the rack in the oven or loosely cover with foil halfway through baking.
Following these steps helps you get a golden, crunchy flatbread with warm, tender chicken every time.
Equipment You’ll Need
- Baking sheet or pizza stone – gives the flatbread an even, crispy crust.
- Pastry brush – perfect for brushing olive oil on the edges for a golden finish.
- Sharp knife – helps slice cooked chicken and cut the flatbread cleanly.
- Cutting board – keeps your workspace tidy and safe while chopping.
- Oven mitts – essential for safely handling the hot tray or stone.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or thinly sliced sausage for a different protein taste.
- Add crumbled goat cheese or feta instead of Parmesan for a tangier flavor.
- Include veggies like roasted red peppers or artichoke hearts to add sweetness and texture.
- Sprinkle red pepper flakes or drizzle balsamic glaze after baking to add a spicy or sweet kick.
How to Make Pesto Chicken Flatbread?
Ingredients You’ll Need:
For The Flatbread:
- 1 prepared flatbread (about 10-12 inches)
- 1 tbsp olive oil
For The Topping:
- 1 cup cooked chicken breast, diced or sliced
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped red onion
- 1/4 cup diced tomatoes (optional)
- Salt and pepper to taste
- Fresh basil or parsley leaves, for garnish
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 10-12 minutes to bake. So, in just around 15 minutes, you’ll have a warm, crispy, and delicious pesto chicken flatbread ready to enjoy.
Step-by-Step Instructions:
1. Preheat and Prepare Flatbread:
Start by preheating your oven to 425°F (220°C). Place your flatbread on a baking sheet or pizza stone. Use a pastry brush to lightly brush olive oil around the edges of the flatbread—this helps to make the crust golden and crispy once baked.
2. Add Pesto and Toppings:
Spread the basil pesto evenly over the flatbread, leaving a little space near the edges. Next, evenly spread the cooked chicken pieces on top of the pesto. Sprinkle the shredded mozzarella and Parmesan cheeses over the chicken. Add the chopped red onion and diced tomatoes, if you’re using them. Finally, season lightly with salt and pepper.
3. Bake and Serve:
Place the flatbread in the preheated oven for 10-12 minutes. Bake until the cheese is melted, bubbly, and the edges of the flatbread are golden brown. Once done, remove from the oven and garnish with fresh basil or parsley leaves. Allow it to cool for a couple of minutes, then slice and serve warm.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before using. Thaw it in the fridge overnight or in a sealed bag submerged in cold water. Pat it dry to remove excess moisture for the best texture.
Can I Substitute the Flatbread?
Absolutely! Naan, pita, or even a pre-made pizza crust can work well. Just keep an eye on baking times as thicker crusts might need a few more minutes to crisp up.
How Should I Store Leftovers?
Store any leftover flatbread in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or regular oven for a few minutes to keep the crust crispy.
Can I Customize the Toppings?
Definitely! Feel free to add vegetables like bell peppers, olives, or mushrooms. You can also swap mozzarella for a cheese of your choice or add a sprinkle of red pepper flakes for some heat.
