This Cilantro Pesto Chicken Flatbread is a super easy and yummy meal! It’s perfect for a quick dinner during the week or when you have friends over.

It’s like a pizza, but with different toppings. It tastes really good and doesn’t take long to make. You can have it for lunch, dinner, or even cut it into small pieces for a snack at a party.

Recipe Overview

This flatbread is all about fresh flavors and is super easy to put together. Imagine a soft, warm naan bread (like a flatbread) with a tasty cilantro pesto on top. Then, add some juicy, shredded chicken and lots of melted mozzarella cheese.

The cilantro pesto is like a sauce made of herbs, and it gives the flatbread a fresh, zesty taste. The chicken gives you energy, and the melted cheese makes it extra yummy.

You can eat this flatbread as a main dish with a salad on the side. Or, you can cut it into smaller slices for everyone to share.

It’s also a great way to use any leftover chicken you might have.

Ingredients for Cilantro Pesto Chicken Flatbread

1 cup of fresh cilantro leaves (make sure they’re green and not wilted)
1/4 cup of pine nuts (you can also use walnuts or cashews)
2 cloves of garlic
1/4 cup of Parmesan cheese (the kind you sprinkle on pasta)
1/4 cup of olive oil
Salt and pepper (to make it taste just right)
2 naan flatbreads (these are like soft, flat breads)
1 cup of cooked, shredded chicken (you can use leftover chicken or buy it already cooked)
1 cup of shredded mozzarella cheese (the kind that melts really well)

Make sure to use fresh cilantro. It should be bright green.

You can use chicken you cooked before, or cook some chicken breasts.

If you can’t find pine nuts, other nuts like walnuts work too.

Step-by-Step Instructions

First, we’ll make the pesto. Get a food processor (a machine that chops food). Put in the cilantro, pine nuts, garlic, and Parmesan cheese.
Turn it on and chop everything until it’s small.
Keep the machine running, and slowly pour in the olive oil. It will turn into a smooth, green sauce. Add salt and pepper to make it taste good. If it’s too pasty, add little bit of water.
Now, turn your oven on to 400°F (that’s like setting it to “medium-high”).
Put the naan flatbreads on a baking sheet (a flat pan for the oven).
Spread the cilantro pesto on each flatbread, like you’re buttering toast.
Put the shredded chicken on top of the pesto, spreading it out.
Sprinkle the mozzarella cheese all over the chicken.
Bake it in the oven for 10-12 minutes. The cheese should be melted and bubbly, and the flatbread should be warm. The edges might turn a little brown.
Take it out of the oven and let it cool down for a few minutes before you cut it. This makes it easier to slice.

Variations & Tips

Want it spicy? Add a tiny bit of red pepper flakes to the pesto.
Add more veggies: Put sliced bell peppers, onions, or mushrooms on top of the chicken.
Different cheese: Use provolone or a Mexican cheese blend if you like.
Make it ahead: You can make the pesto sauce a day before and keep it in the fridge. You can also put the flatbreads together a few hours early and bake them when you’re ready.
Storage: If you have leftovers, put them in a container in the fridge. They’ll be good for about 3 days.
Reheating: Warm up leftover flatbread in the oven at 350°F for about 5-7 minutes. You can also heat it in a pan on the stove.
Serving Suggestion: A light salad goes perfectly.

Key Details for Cilantro Pesto Chicken Flatbread

Prep time: 15 minutes (how long it takes to get everything ready)
Cook time: 12 minutes (how long it takes to bake)
Total time: 27 minutes (prep time + cook time)
Servings: 2-4 people
Equipment you’ll need: Food processor, baking sheet

FAQ

Can I use pesto from a jar?

Yes, you can use pesto from a jar to save time. Try to find cilantro pesto, but regular basil pesto is okay too.

Can I use different bread?

Yes! Pita bread, pizza crust, or even a big tortilla will work. You might need to change the baking time a little.

How can I make this without meat?

Just leave out the chicken! Add more veggies, like roasted red peppers, to make it filling.

Can I cook this on a grill?

Yes, grilling gives it a smoky taste. Cook the flatbreads for about 2-3 minutes on each side, until the cheese melts.

Is this recipe gluten-free?

Not as it is, because of the naan bread. But, you can use a gluten-free flatbread to make it gluten-free.

How do I know when the chicken is cooked?

If you’re cooking the chicken, make sure it’s not pink inside. A meat thermometer should read 165°F.

Cilantro Pesto Chicken Flatbread

This Cilantro Pesto Chicken Flatbread is a super easy and yummy meal! It's perfect for a quick dinner during the week or when you have friends over. Imagine a soft, warm naan bread with a tasty cilantro pesto on top, juicy shredded chicken, and melted mozzarella cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Main Dish

Servings 4 servings

Calories 400 kcal

Ingredients

1 cup of fresh cilantro leaves
1/4 cup of pine nuts or walnuts or cashews
2 cloves of garlic
1/4 cup of Parmesan cheese
1/4 cup of olive oil
Salt and pepper to taste
2 naan flatbreads
1 cup of cooked shredded chicken
1 cup of shredded mozzarella cheese

Instructions

First, make the pesto. In a food processor, combine cilantro, pine nuts, garlic, and Parmesan cheese. Chop until finely ground.
With the machine running, slowly pour in olive oil until smooth. Season with salt and pepper. Add a little water if too pasty.
Preheat oven to 400°F (200°C).
Place naan flatbreads on a baking sheet.
Spread cilantro pesto evenly over each flatbread.
Top with shredded chicken, distributing evenly.
Sprinkle mozzarella cheese over the chicken.
Bake for 10-12 minutes, or until cheese is melted and bubbly and flatbread is heated through.
Let cool slightly before slicing and serving.