Quick, Flavorful, and Perfect for Busy Nights
Hola, friend! If there’s one meal that never fails to bring a little sunshine to my kitchen, it’s Chicken Pesto Flatbread. I still remember the first time I made this recipe one late summer evening when the Florida heat was fading and the sky turned pink.
The smell of warm flatbread, golden chicken, and that herby, garlicky pesto filled the air, and before I knew it, my family was crowding around the counter waiting for slices. This flatbread is everything you want in a meal: easy, colorful, and full of flavor.
With juicy chicken, melty mozzarella, and a fresh pesto spread, it’s the kind of dish that feels fancy but takes less than 20 minutes to make. Perfect for weeknights, game days, or even a quick bistro-style lunch at home.
Quick Recipe Overview
| Prep Time: | 10 minutes |
|---|---|
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Servings: | 4 |
| Course: | Lunch, Main Course |
| Cuisine: | American |
| Difficulty: | Easy |
| Best Season to Serve: | Late summer or any cozy weeknight |
Why You’ll Love This Recipe
- Ready in 20 minutes: Perfect for busy nights when you want something quick but homemade.
- Full of flavor: Garlicky pesto, tender chicken, and bubbly cheese make every bite irresistible.
- Customizable: Add your favorite toppings or use whatever flatbread you have on hand.
- Perfect for meal prep: Cooks fast and reheats beautifully for lunches.
- Crowd-pleaser: Great for family dinners, football nights, or casual gatherings.
Chicken Pesto Flatbread
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Chicken Pesto Flatbread is fresh, flavorful, and ready in just 20 minutes. Juicy chicken, melted mozzarella, and a garlicky pesto spread come together for a quick, colorful meal that’s perfect for busy nights or casual gatherings.
Ingredients
1–2 chicken breasts (about 2 cups cooked)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon dried oregano
1/2 teaspoon olive oil
2–3 tablespoons spinach walnut pesto (or store-bought)
2 flatbreads (naan, pita, or lavash)
1/2 cup spinach walnut pesto
3/4 cup mozzarella cheese
1/4 cup tomatoes, sliced
Red pepper flakes, optional
Grated parmesan, optional
Instructions
1. If making homemade spinach walnut pesto, prepare it first.
2. Cut chicken into bite-sized pieces. In a small bowl, mix garlic powder, salt, pepper, oregano, and red pepper flakes. Coat chicken with seasoning.
3. Heat olive oil in a skillet over medium heat. Add chicken and cook for 12–15 minutes, tossing often until golden and cooked through.
4. Lower heat and add 2 tablespoons pesto to the skillet. Stir to coat and simmer for 2 minutes, then remove from heat.
5. Preheat oven to 375°F. Place flatbreads on a baking sheet.
6. Spread a thin layer of pesto on each flatbread. Add mozzarella, sliced tomatoes, and the pesto-coated chicken.
7. Bake for 10 minutes or until cheese is melted and crust is golden.
8. Let cool for 2 minutes, then top with red pepper flakes or parmesan. Slice and enjoy!
Notes
Use rotisserie chicken to save time.
Homemade or store-bought pesto both work well.
Add fresh basil or arugula for extra color and flavor.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 335
- Sugar: 2
- Sodium: 936
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0.01
- Carbohydrates: 15
- Fiber: 2
- Protein: 21
- Cholesterol: 56
Ingredients
Pesto Chicken
- 1–2 chicken breasts (about 2 cups cooked)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon dried oregano
- ½ teaspoon olive oil
- 2–3 tablespoons spinach walnut pesto (or store-bought)
Pesto Flatbread
- 2 flatbreads (naan, pita, or lavash)
- ½ cup spinach walnut pesto
- ¾ cup mozzarella cheese
- ¼ cup sliced tomatoes
- Red pepper flakes (optional)
- Grated parmesan (optional)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken | Rotisserie chicken is a time-saver and adds great flavor. |
| Pesto | Homemade spinach walnut pesto adds freshness, but store-bought works perfectly for busy nights. |
| Flatbread | Use naan, pita, or lavash for slightly different textures. |
| Mozzarella | Shred it fresh for the best melt and flavor. |
| Tomatoes | Choose ripe cherry or Roma tomatoes for a juicy, bright topping. |
| Parmesan | Sprinkle right before baking for a golden, salty finish. |
Step-by-Step Instructions
- Prepare the pesto (if making homemade): Whip up your spinach walnut pesto first so it’s ready to use.
- Cook the chicken: Cut the chicken breasts into bite-sized pieces and place them in a bowl. In a small dish, mix garlic powder, salt, pepper, oregano, and red pepper flakes. Sprinkle this seasoning over the chicken and toss to coat evenly.
- Sauté the chicken: Heat ½ teaspoon olive oil in a skillet over medium heat. Add the chicken and cook for 12–15 minutes, tossing occasionally, until golden and fully cooked.
- Coat the chicken with pesto: Lower the heat to low and stir in 2 tablespoons of pesto to coat the chicken pieces. Let it simmer gently for 2 minutes, then remove from heat and set aside.
- Assemble the flatbread: Preheat your oven to 375°F. Place naan or flatbread on a baking sheet. Spread each piece with a thin, even layer of pesto. Top with mozzarella, sliced tomatoes, and the cooked pesto chicken.
- Bake: Bake in the center rack for about 10 minutes, or until the cheese melts and the crust turns golden.
- Garnish and serve: Let cool for 2 minutes, then sprinkle with red pepper flakes or grated parmesan. Slice into squares or wedges and enjoy warm.
Helpful Tips
- For crispier crusts, bake the flatbread for 3 minutes before adding toppings.
- Want extra flavor? Drizzle a little balsamic glaze before serving.
- Use leftover chicken to save time and reduce prep.
- Make mini versions for appetizers or game-day bites.
Expert Tips for the Best Results
- Use thin pesto layers: Too much pesto can make the flatbread soggy.
- Add toppings strategically: Start with pesto, then cheese, then the rest for even cooking.
- Rotate your pan halfway: Helps both flatbreads bake evenly.
- Finish with freshness: A sprinkle of fresh basil or arugula after baking adds color and crunch.
Recipe Variations
- Caprese Flatbread: Add fresh mozzarella and basil, drizzle with balsamic glaze.
- BBQ Chicken Flatbread: Swap pesto for barbecue sauce and top with red onions.
- Mediterranean Twist: Add kalamata olives, feta cheese, and sun-dried tomatoes.
- Vegetarian Version: Skip the chicken and add sautéed mushrooms or roasted peppers.
If you love cheesy comfort food with a southern kick, you’ll want to check out my Spicy Southern Cheesy Chicken Spaghetti Casserole. It’s rich, creamy, and loaded with flavor, making it the perfect next recipe to try after this Chicken Pesto Flatbread. Both dishes are easy, family-approved meals that bring warmth, color, and comfort to your dinner table.
Make Ahead & Freezer Tips
Make your pesto chicken ahead of time and store it in the fridge for up to 3 days. You can also freeze leftover flatbread slices wrapped tightly in plastic wrap or foil for up to 2 months. To reheat, bake at 350°F for 8 minutes or microwave for 45 seconds, then crisp in a pan.
Serving Suggestions
Serve Chicken Pesto Flatbread with a light green salad, roasted vegetables, or a small bowl of tomato soup for a cozy meal. It’s perfect for weeknight dinners, lunches, or even as a football night appetizer.
Pairing Ideas
Pair this fresh and herby flatbread with sparkling water, iced lemonade, or a glass of white wine like Sauvignon Blanc. For sides, try a Mediterranean couscous salad or baked sweet potato fries.
Storage and Reheating Tips
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 6–8 minutes or on a skillet for a crispier texture. Avoid microwaving for too long so the crust stays chewy.
Frequently Asked Questions (FAQs)
Can I use store-bought pesto?
Yes! Store-bought pesto works perfectly and saves time.
Can I make this flatbread vegetarian?
Absolutely. Skip the chicken and load up on mushrooms, spinach, or bell peppers.
Can I use a different cheese?
Yes, try provolone, Monterey Jack, or feta for a flavor twist.
Can I use pre-cooked chicken?
Rotisserie chicken or leftover grilled chicken is ideal.
Can I make this in an air fryer?
Yes, cook at 375°F for 5–6 minutes until the cheese melts and the edges are crisp.
Can I freeze it?
Yes, wrap tightly in foil or a freezer bag for up to 2 months.
Can I double the recipe for a crowd?
Definitely, just use a larger baking sheet or bake in batches.
Nutrition Info
| Serving Size: | ½ flatbread |
|---|---|
| Calories: | 335 kcal |
| Protein: | 21 g |
| Carbohydrates: | 15 g |
| Fat: | 21 g |
| Saturated Fat: | 6 g |
| Fiber: | 2 g |
| Sugar: | 2 g |
| Sodium: | 936 mg |
| Cholesterol: | 56 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Chicken Pesto Flatbread is one of those recipes that makes weeknight dinners effortless yet elegant. It’s fast, full of flavor, and guaranteed to satisfy both kids and adults. Whether you’re hosting a casual dinner, prepping for football night, or just craving a bistro-style bite, this flatbread is a winner every single time.
