Looking for a quick and delicious dinner that combines the freshness of Italian flavors with the convenience of flatbread? This Pesto Chicken and Tomato Flatbread is my go-to recipe when I want something that’s both impressive and easy to make. It’s perfect for busy weeknights but special enough for casual entertaining.
Ingredients
- 2 large flatbreads or naan breads
- 2 cups cooked, shredded chicken
- 1/2 cup prepared pesto
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups fresh mozzarella, torn into small pieces
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while preheating.
- Brush both sides of the flatbreads with olive oil and place them on a baking sheet.
- Spread a generous layer of pesto on each flatbread, leaving a small border around the edges.
- Distribute the shredded chicken evenly over the pesto layer.
- Add the halved cherry tomatoes and torn mozzarella pieces.
- Season with salt and pepper to taste.
- Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Remove from the oven and immediately scatter fresh basil leaves over the top.
- Slice and serve while hot.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Servings: 4-6 people
Recipe Notes
Here are some helpful tips to make your Pesto Chicken and Tomato Flatbread perfect every time:
- Use rotisserie chicken to save time – it’s already seasoned and adds great flavor.
- If your flatbread is getting too brown but the cheese isn’t fully melted, lower the oven rack position.
- Pat the tomatoes dry with paper towels before adding them to prevent excess moisture.
- For a crispier base, pre-bake the flatbread for 2-3 minutes before adding toppings.
- Store-bought pesto works great, but if you have homemade, even better!
- Want to make it ahead? Prep all ingredients and store separately until ready to assemble and bake.
- Leftover flatbread can be reheated in a 350°F oven for 5-7 minutes.
This versatile recipe can be customized based on what you have on hand. Try using different cheeses like provolone or fontina, or add extra vegetables like sautéed mushrooms or bell peppers. The possibilities are endless!
Pesto Chicken and Tomato Flatbread
A quick and delicious dinner that combines the freshness of Italian flavors with the convenience of flatbread.
Ingredients
- 2 large flatbreads or naan breads
- 2 cups cooked shredded chicken
- 1/2 cup prepared pesto
- 1 1/2 cups cherry tomatoes halved
- 1 1/2 cups fresh mozzarella torn into small pieces
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven while preheating.
- Brush both sides of the flatbreads with olive oil and place them on a baking sheet.
- Spread a generous layer of pesto on each flatbread, leaving a small border around the edges.
- Distribute the shredded chicken evenly over the pesto layer.
- Add the halved cherry tomatoes and torn mozzarella pieces.
- Season with salt and pepper to taste.
- Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Remove from the oven and immediately scatter fresh basil leaves over the top.
- Slice and serve while hot.
