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