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Pesto Chicken Flatbread

Pesto Chicken Flatbread: Quick, Delicious Family Dinner!

This Pesto Chicken Flatbread is a quick, delightful meal that’s perfect for weeknights, combining tender chicken, mozzarella, and vibrant basil pesto.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • to taste salt
  • to taste pepper
For the Flatbread
  • 2 pieces flatbread store-bought or homemade
For the Toppings
  • 1/2 cup fresh basil pesto store-bought is fine
  • 1 cup shredded mozzarella cheese or other melting cheese
  • 1 cup cherry tomatoes halved
  • 1/4 cup grated Parmesan cheese optional
For the Garnish
  • a few leaves fresh basil leaves optional

Equipment

  • Skillet
  • Baking Sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry and season both sides with salt and pepper.
  3. In a skillet, heat olive oil over medium heat and cook the chicken for about 6-7 minutes per side until golden brown and cooked through.
  4. Let the chicken rest for 5 minutes, then slice it into strips.
  5. Arrange the flatbreads on a baking sheet and spread a layer of pesto on each.
  6. Top with sliced chicken, mozzarella cheese, and halved cherry tomatoes.
  7. Sprinkle grated Parmesan cheese over the assembled flatbreads.
  8. Bake in the oven for 10-12 minutes until the cheese is melted and bubbly.
  9. Let cool briefly, slice, and garnish with fresh basil leaves before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 25mgIron: 15mg

Notes

Leftover Pesto Chicken Flatbread can be stored in an airtight container for up to 2 days, or frozen for up to 2 months. Reheat in a preheated oven to retain crispiness.

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