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A delicious Pesto Chicken Flatbread is displayed as the featured image for this recipe.

Easy Pesto Chicken Flatbread

Transform simple flatbreads into a flavor explosion with this easy Pesto Chicken Flatbread recipe. Featuring a vibrant homemade or store-bought pesto, tender chicken, and gooey mozzarella, these flatbreads are baked to golden perfection for a quick and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts, toasted
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • Red pepper flakes for a touch of heat optional

Equipment

  • mixing bowl
  • skillet
  • Food processor (if making pesto from scratch)
  • measuring cups and spoons
  • baking sheet
  • Parchment paper (optional)
  • knife
  • cutting board

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken cubes with olive oil, Italian seasoning, garlic powder, salt, and pepper.
  2. Heat a skillet over medium-high heat. Add the chicken and cook until cooked through and lightly browned, about 5-7 minutes. Set aside.
  3. Make the Pesto (if making from scratch): In a food processor, combine the basil leaves, toasted pine nuts, garlic, and Parmesan cheese.
  4. Pulse until finely chopped.
  5. With the food processor running, slowly drizzle in the olive oil until the pesto forms a smooth paste.
  6. Season with salt and pepper to taste.
  7. Assemble the Flatbreads: Preheat oven to 400°F (200°C).
  8. Spread a generous layer of pesto on each flatbread.
  9. Top with shredded mozzarella cheese, cooked chicken, and chopped sun-dried tomatoes.
  10. Sprinkle with red pepper flakes, if desired.
  11. Bake the Flatbreads: Place the flatbreads on a baking sheet.
  12. Bake for 8-10 minutes, or until the cheese is melted and bubbly and the flatbreads are lightly golden brown.
  13. Let cool slightly before slicing and serving.

Notes

For best results, pre-cook the chicken to prevent soggy flatbreads. Toast the pine nuts to enhance their flavor. Blanching the basil leaves can preserve their vibrant green color. Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave. For a vegetarian option, omit the chicken and add roasted vegetables like bell peppers and zucchini. You can use store-bought pesto to save time, but homemade pesto offers the freshest flavor.