Chicken pesto flatbread is a delicious twist on classic pizza that brings fresh flavors and easy prep together in one dish. Combining tender chicken, vibrant basil pesto, and melted cheese on a crispy flatbread creates a perfect balance of savory and aromatic notes. It’s a great option for a quick weeknight dinner or a casual get-together with friends.
We love how versatile this recipe is—you can customize it with your favorite toppings or swap out the flatbread for naan or pita. Plus, it comes together in under 30 minutes, making it a go-to when you want something flavorful without spending hours in the kitchen. Let’s dive into this simple yet impressive chicken pesto flatbread recipe that’s sure to become a regular in your meal rotation.
Ingredients
To make our Chicken Pesto Flatbread perfectly, we need fresh and flavorful ingredients. Below are the essentials separated by their roles to keep things organized and straightforward.
For the Flatbread
- 2 large flatbreads (12-inch naan or pita work well)
- 1 tablespoon olive oil (for brushing)
For the Pesto Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh basil leaves | 2 cups | packed |
| Pine nuts | 1/4 cup | toasted for extra flavor |
| Garlic cloves | 2 | minced |
| Parmesan cheese | 1/2 cup | freshly grated |
| Extra virgin olive oil | 1/3 cup | use good quality |
| Salt | 1/2 teaspoon | adjust to taste |
| Black pepper | 1/4 teaspoon | freshly ground |
For the Chicken Topping
- 2 boneless skinless chicken breasts (grilled and thinly sliced)
- 1 teaspoon Italian seasoning (for seasoning chicken)
- Salt and black pepper to taste
- 1 tablespoon olive oil (for cooking chicken)
Additional Toppings
- 1 cup shredded mozzarella cheese (or a blend of mozzarella and provolone)
- 1/4 cup sun-dried tomatoes (chopped, optional for tangy sweetness)
- 1/4 cup sliced black olives (optional for depth of flavor)
- Fresh arugula or baby spinach (for garnish after baking)
Each ingredient plays a crucial role in bringing together the rich, vibrant flavors of chicken pesto flatbread. We suggest using fresh herbs and quality cheeses to really make this dish stand out.
Equipment Needed
To prepare our Chicken Pesto Flatbread Recipe efficiently and perfectly, we will need the following essential equipment. Each tool plays a key role in achieving the crispiness of the flatbread, the vibrant flavor of the pesto, and the perfect cook on the chicken.
| Equipment | Purpose |
|---|---|
| Baking sheet or pizza stone | For evenly crisping the flatbread in the oven |
| Mixing bowl | To combine and blend fresh basil, pine nuts, and other pesto ingredients |
| Food processor or blender | To finely chop and emulsify pesto ingredients into a smooth sauce |
| Skillet or grill pan | For cooking and seasoning the chicken breasts |
| Knife and cutting board | To slice chicken thinly and prepare any additional toppings |
| Measuring spoons and cups | To carefully measure herbs, spices, and oils for precise flavor balance |
| Pastry brush | To evenly brush olive oil onto flatbread before baking |
| Grater | For freshly grating Parmesan and mozzarella cheeses |
We recommend using a pizza stone if available, as it helps distribute heat evenly and enhances flatbread crispiness. If not, a sturdy baking sheet works well.
For pesto, a food processor will provide the smoothest texture in under a minute, but a high-speed blender or mortar and pestle can also do the job.
By having these tools ready before we start, we can streamline our cooking process and ensure every component of our Chicken Pesto Flatbread turns out flavorful and beautifully textured.
Prep Work
To achieve the perfect Chicken Pesto Flatbread, precise prep work is essential. Let’s walk through the critical steps of preparing the chicken, crafting the pesto sauce, and readying the flatbread base.
Preparing the Chicken
- Season the Chicken
- Use two boneless skinless chicken breasts.
- Sprinkle evenly with 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Rub the seasonings into the chicken for thorough flavor infusion.
- Cook the Chicken
- Heat a skillet or grill pan over medium-high heat.
- Add 1 tablespoon olive oil to the pan once hot.
- Cook chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F (74°C).
- Remove from heat and let rest for 5 minutes for juiciness retention.
- Slice the Chicken
- Thinly slice the rested chicken against the grain.
- Set aside for topping assembly.
| Step | Details | Timing | Temperature |
|---|---|---|---|
| Seasoning | Italian seasoning, salt, pepper | Immediate | Room temperature |
| Cooking | Olive oil in skillet/grill pan | 5-6 minutes/side | Medium-high, 165°F (74°C) internal |
| Resting & Slicing | Rest 5 minutes, thin slices | 5 minutes rest | N/A |
Making the Pesto Sauce
- Gather Ingredients
- 2 cups fresh basil leaves (packed)
- ¼ cup toasted pine nuts
- 2 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- Salt and black pepper, to taste
- Combine in Food Processor
- Add basil, pine nuts, garlic, and Parmesan to the processor bowl.
- Pulse a few times to combine ingredients.
- Emulsify the Pesto
- With the motor running, gradually stream in olive oil until mixture is smooth and creamy.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper, then pulse once more to blend.
- Taste and Adjust
- Sample the pesto. Add more salt, pepper, or cheese as needed to balance flavors.
- Transfer to a bowl and set aside.
Preparing the Flatbread Base
- Select Flatbreads
- Use two large flatbreads such as naan or pita for a crispy foundation.
- Brush With Olive Oil
- Use a pastry brush to apply 1 tablespoon olive oil evenly over each flatbread.
- This step enhances crispiness and prevents sogginess.
- Preheat Oven Setup
- Preheat oven to 425°F (220°C).
- Arrange a baking sheet or pizza stone in the oven to heat for 10 minutes before baking.
- Ready for Topping
- Place flatbreads on a clean work surface to add pesto, chicken slices, and additional toppings.
| Step | Action | Details |
|---|---|---|
| Flatbread selection | Choose naan or pita | 2 large flatbreads |
| Olive oil application | Brush with 1 tablespoon olive oil | Even coverage |
| Oven preheat | 425°F (220°C), heat baking sheet/pizza stone | 10 minutes |
| Flatbread handling | Place on clean surface | Ready for toppings |
Cooking Instructions
Let’s walk through the steps to prepare our Chicken Pesto Flatbread. Each phase is designed to bring out vibrant flavors while keeping the process straightforward.
Cooking the Chicken
- Preheat a skillet or grill pan over medium-high heat.
- Season the boneless skinless chicken breasts with:
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lightly oil the pan to prevent sticking.
- Cook the chicken breasts for 5-6 minutes per side until the internal temperature reaches 165°F (74°C) and juices run clear.
- Remove from heat and let rest for 5 minutes.
- Slice the chicken thinly against the grain for tenderness.
| Step | Specification | Notes |
|---|---|---|
| Seasoning | 1 tsp Italian seasoning | Balanced herb blend |
| Cooking Time | 5-6 minutes per side | Avoids drying out |
| Internal Temp | 165°F (74°C) | Food safety standard |
| Rest Time | 5 minutes | Retains juiciness |
| Slicing | Thin, against the grain | Ensures tenderness |
Assembling the Flatbread
- Lay the two large flatbreads (such as naan or pita) on a work surface.
- Using a pastry brush, lightly brush each flatbread with about 1 tablespoon olive oil to promote crispiness.
- Spread a generous layer of the prepared fresh basil pesto evenly across each flatbread.
- Distribute the sliced chicken evenly over the pesto.
- Sprinkle 1 cup shredded mozzarella cheese across the flatbreads for that melty texture.
- Add optional toppings like:
- Sun-dried tomatoes
- Sliced black olives
- Leave room at edges for easy handling and crisping.
Baking the Flatbread
- Preheat your oven to 425°F (220°C), preferably with a pizza stone on the middle rack.
- Place the prepared flatbreads either directly on the pizza stone or on a baking sheet.
- Bake for 10-12 minutes until the cheese melts and the edges of the flatbread turn golden and crisp.
- Remove carefully from the oven.
- Garnish with fresh arugula or baby spinach for freshness and vibrant color.
- Slice into servings and serve immediately while warm.
| Baking Detail | Temperature | Time | Result |
|---|---|---|---|
| Oven temp | 425°F (220°C) | Ideal for crispy crust | |
| Baking time | 10-12 minutes | Melted cheese, golden edges | |
| Equipment tip | Use pizza stone | Enhances crispiness |
This method ensures every bite of our Chicken Pesto Flatbread delivers a perfect balance of crispy, cheesy, and herbaceous flavors.
Serving Suggestions
To maximize the enjoyment of our Chicken Pesto Flatbread let’s explore some creative serving suggestions that complement its vibrant flavors and textures.
Pair with a Light Salad
A crisp, fresh salad balances the rich pesto and melted cheese perfectly. We recommend a simple arugula and cherry tomato salad drizzled with lemon vinaigrette. The peppery arugula mirrors the garnish on the flatbread while the acidity cuts through the richness.
Suggested Salad Ingredients:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Arugula | 4 cups | Washed and dried |
| Cherry tomatoes | 1 cup | Halved |
| Lemon juice | 2 tablespoons | Freshly squeezed |
| Extra virgin olive oil | 3 tablespoons | |
| Salt | 1/4 teaspoon | |
| Black pepper | 1/4 teaspoon | Freshly ground |
Complement with Wine or Beverages
A chilled Sauvignon Blanc or a light Pinot Grigio pairs exquisitely with our flatbread’s herbal pesto and tender chicken. For non-alcoholic options, try sparkling water infused with cucumber and mint to refresh the palate.
Add a Side of Roasted Vegetables
Roasted vegetables add warmth and earthiness to our meal. We often recommend roasting zucchini, bell peppers, and cherry tomatoes tossed with olive oil and Italian seasoning for 20 minutes at 400°F (200°C).
Additional Topping Suggestions
For those who want to customize further, adding artichoke hearts, caramelized onions, or a drizzle of balsamic glaze after baking enhances complexity and presentation.
Serving Temperature & Presentation Tips
We serve the Chicken Pesto Flatbread hot from the oven to ensure the cheese is perfectly melted and the crust is crisp. Slice into thin strips for easy sharing and garnish with fresh basil leaves or extra arugula for a pop of green.
“The perfect bite balances creamy cheese, fragrant pesto, tender chicken, and a crispy crust—a burst of flavors that delights every sense.”
With these serving ideas we transform our Chicken Pesto Flatbread into an impressive meal fit for casual dinners or entertaining friends.
Make-Ahead Tips
To enjoy our Chicken Pesto Flatbread with minimal fuss, we recommend preparing several components ahead of time. This approach lets us save time on busy days while maintaining fresh vibrant flavors.
Prepare the Pesto in Advance
- Whip up the basil pesto sauce up to 3 days ahead.
- Store it in an airtight container in the refrigerator to preserve its bright color and aroma.
- Before spreading on the flatbread, give it a quick stir and add a drizzle of olive oil if it seems too thick.
Cook and Slice the Chicken Early
- Grill or pan-sear the seasoned chicken breasts up to 2 days ahead.
- Let the chicken cool completely, then wrap tightly in plastic wrap or place in an airtight container.
- Keep refrigerated until ready to slice thinly and layer on the flatbread.
Flatbread Storage Tips
- If using store-bought flatbreads, we can store them in their original packaging at room temperature for up to 2 days.
- For homemade or fresh flatbreads, wrap tightly with foil or plastic wrap and refrigerate for up to 2 days.
- Bring to room temperature briefly before assembling to prevent cracking while spreading pesto.
Assembly and Baking Timeline
| Step | Make-Ahead Timeframe | Storage Method |
|---|---|---|
| Pesto Sauce | Up to 3 days | Airtight container, refrigerated |
| Cooked Chicken | Up to 2 days | Wrapped/plastic container, refrigerated |
| Flatbread | Up to 2 days | Wrapped in foil/plastic wrap, refrigerated |
| Full Assembly & Bake | Immediately before serving | N/A |
“Assembling and baking the flatbread just before serving keeps the crust crisp and the cheese perfectly melted, ensuring the best taste and texture.“
Freezing Options
- We do not recommend freezing the fully assembled flatbread as it may affect texture.
- However, cooked chicken and pesto sauce freeze well individually in freezer-safe containers for up to 1 month.
- Thaw in the refrigerator overnight before assembling to preserve quality.
By organizing our ingredients and prep components ahead, we make it easy to enjoy the Chicken Pesto Flatbread any night of the week without compromising its delicious fresh flavors and satisfying crispness.
Storage Instructions
To maintain the flavor and texture of our Chicken Pesto Flatbread, proper storage is essential. Follow these guidelines to keep each component fresh and ready for the next meal.
Storing Fully Assembled Flatbread
- Allow the flatbread to cool completely to room temperature before storing.
- Wrap it tightly in plastic wrap or aluminum foil to preserve moisture and prevent drying.
- Place the wrapped flatbread in an airtight container.
- Store in the refrigerator for up to 2 days to ensure optimal taste and freshness.
- Reheat in a preheated oven at 375°F (190°C) for 5–7 minutes to regain crispiness. Avoid microwaving as it softens the crust.
Storing Individual Components
| Component | Storage Method | Shelf Life | Notes |
|---|---|---|---|
| Pesto Sauce | Airtight container, refrigerated | Up to 3 days | Top with a thin layer of olive oil to prevent browning |
| Cooked Chicken | Airtight container, refrigerated | Up to 2 days | Reheat gently to prevent dryness |
| Flatbread | Wrapped tightly at room temperature (store-bought) | Up to 1 day | Homemade flatbread should be refrigerated wrapped in foil or plastic wrap, up to 2 days |
Freezing Guidelines
- Avoid freezing fully assembled flatbread. It compromises the crust’s texture and alters flavor.
- Pesto sauce and cooked chicken freeze well individually for up to 1 month.
- Freeze in airtight, freezer-safe containers or heavy-duty freezer bags.
- Thaw overnight in the refrigerator before reheating or assembling.
Reheating Tips for Repeated Enjoyment
“Reheat Chicken Pesto Flatbread in the oven or toaster oven to preserve that irresistible crispy edge and melty cheese.”
- Preheat the oven to 375°F (190°C).
- Place the flatbread on a baking sheet or directly on the rack.
- Heat for 5 to 8 minutes until warmed through and cheese bubbles.
- Garnish with fresh arugula or basil after reheating for a fresh finish.
Following these Storage Instructions ensures your Chicken Pesto Flatbread stays vibrant, delicious, and ready to enjoy anytime.
Conclusion
This Chicken Pesto Flatbread recipe offers a flavorful and quick way to elevate your weeknight meals. Its versatility means you can easily tailor it to your tastes or dietary needs without sacrificing any of the deliciousness. With a few simple steps and quality ingredients, you’ll have a dish that’s both satisfying and impressive.
Whether you’re cooking for family or entertaining friends, this recipe fits right in. It’s a reliable go-to that brings fresh, vibrant flavors to the table with minimal fuss. Give it a try and watch it become a favorite in your meal rotation.
Frequently Asked Questions
What ingredients are needed for Chicken Pesto Flatbread?
You need flatbread (naan or pita), fresh basil, pine nuts, garlic, Parmesan cheese, olive oil, grilled chicken breast seasoned with Italian seasoning, mozzarella cheese, and optional toppings like sun-dried tomatoes, olives, and arugula.
How long does it take to make Chicken Pesto Flatbread?
The recipe takes under 30 minutes to prepare and cook, making it a quick and convenient meal option.
Can I use different types of flatbread?
Yes, naan, pita, or any store-bought flatbread works well for this recipe, allowing you to customize based on preference.
How do I store leftover Chicken Pesto Flatbread?
Cool completely, wrap tightly, and refrigerate for up to two days. Reheat in the oven at 375°F (190°C) for best crispiness.
Can I prepare ingredients ahead of time?
Yes, pesto sauce can be made up to three days ahead and stored in the refrigerator. Cooked chicken can be done two days in advance and refrigerated.
What kitchen tools are required to make this recipe?
You’ll need a baking sheet or pizza stone, mixing bowl, food processor or blender, skillet or grill pan, knife, cutting board, measuring spoons, pastry brush, and a grater.
How should the chicken be cooked for the flatbread?
Season chicken breasts with Italian seasoning, salt, and pepper, then grill or pan-sear until reaching an internal temperature of 165°F (74°C). Let rest before slicing thinly.
What are some good serving suggestions?
Serve with a light arugula and cherry tomato salad with lemon vinaigrette, roasted vegetables, and pair with Sauvignon Blanc, Pinot Grigio, or sparkling cucumber mint water.
Is it possible to freeze the prepared flatbread?
Avoid freezing fully assembled flatbread, but pesto sauce and cooked chicken can be frozen separately for up to one month.
How can I make the pesto sauce?
Blend fresh basil, toasted pine nuts, garlic, grated Parmesan, olive oil, salt, and pepper in a food processor until smooth, adjusting seasoning to taste.