Save to Pinterest I threw this together on a Thursday when the fridge was half-empty and my energy was completely gone. I had leftover chicken from the night before, a jar of pesto I'd forgotten about, and flatbreads I'd bought on a whim. Twenty minutes later, I was pulling golden, bubbling flatbreads out of the oven that tasted like I'd actually planned something. It's been my go-to ever since when I want something that feels special without the effort.
The first time I made this for friends, I pretended it was a recipe I'd been perfecting for weeks. They raved about the balance of flavors, the crispy edges, the way the arugula wilted just slightly from the heat. I didn't tell them I'd literally assembled it during the opening credits of a movie. Sometimes the best meals are the ones that feel effortless, and this one always delivers that magic.
Ingredients
- Flatbreads: I grab the oval flatbreads from the bakery section—they crisp up beautifully and hold toppings without getting soggy.
- Cooked chicken: Rotisserie chicken is my secret weapon here, but leftover grilled or poached chicken works just as well.
- Basil pesto: This is your flavor backbone, so use one you actually like—store-bought is fine, but homemade makes it unforgettable.
- Mozzarella cheese: Shred it yourself if you can; pre-shredded doesn't melt quite as luxuriously.
- Parmesan cheese: A little goes a long way for that nutty, salty punch.
- Cherry tomatoes: Halve them so they release just a bit of juice and sweetness as they bake.
- Red onion: Slice it thin—raw onion can be sharp, but a delicate slice adds the right bite.
- Baby arugula: Don't skip this; the peppery greens cut through the richness perfectly.
- Fresh basil: A handful of torn leaves on top makes it look and taste like you really tried.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Spread the Pesto:
- Lay your flatbreads on the sheet and spread pesto generously across each one, leaving a narrow border. The pesto will bubble and darken slightly at the edges, which adds incredible flavor.
- Add the Chicken:
- Scatter the sliced chicken evenly over the pesto. Don't pile it all in the center or you'll end up with uneven bites.
- Layer the Cheese:
- Sprinkle mozzarella first, then dust with Parmesan. The mozzarella melts into gooey pools, while the Parmesan crisps up in spots.
- Top with Veggies:
- Arrange the cherry tomato halves and red onion slices across the top. They'll soften and caramelize just enough in the oven.
- Bake Until Golden:
- Slide the tray into the oven and bake for 12 to 15 minutes, until the cheese is bubbling and the edges are golden brown. Your kitchen will smell incredible.
- Finish with Freshness:
- Let the flatbreads cool for a couple of minutes, then pile on the arugula and basil. Add a few cracks of black pepper, slice, and serve immediately.
Save to Pinterest One Saturday afternoon, I made a double batch of these and brought them to a backyard gathering. I sliced them into small squares and watched them disappear in minutes. People kept asking if I'd gone to culinary school or if this was some secret family recipe. I just smiled and said it was something I threw together, which was the truth. Sometimes the simplest things are the ones people remember.
Making It Your Own
This flatbread is a blank canvas. I've swapped chicken for roasted vegetables, used sun-dried tomato pesto instead of basil, and even tried it with goat cheese and caramelized onions. Every version works because the foundation is solid. If you have leftover grilled zucchini, sautéed mushrooms, or even a handful of spinach, throw it on. The flatbread doesn't care, and neither should you.
What to Serve Alongside
I usually keep it light and serve this with a simple arugula salad dressed in lemon and olive oil, or a handful of olives and pickled peppers on the side. If I'm feeling fancy, I'll open a bottle of crisp white wine—Pinot Grigio or Sauvignon Blanc both work beautifully. But honestly, sparkling water with a squeeze of lemon is just as good. This flatbread is rich enough that you don't need much else.
Storage and Leftovers
Leftovers keep in the fridge for a day or two, though the flatbread softens a bit. I reheat slices in a hot skillet to bring back some of the crispness, or I'll pop them under the broiler for a minute. The flavors actually deepen overnight, so don't be surprised if the next day's lunch tastes even better. Just add fresh arugula again before serving.
- Store covered in the fridge for up to two days.
- Reheat in a skillet or under the broiler, not the microwave.
- Add fresh greens and herbs right before eating for the best texture.
Save to Pinterest This flatbread reminds me that good food doesn't have to be complicated. It just has to be made with ingredients you love and a little bit of attention.
Common Recipe Questions
- → What type of flatbread works best?
Store-bought or homemade flatbreads around 8x10 inches provide a sturdy, chewy base ideal for holding toppings and crisping nicely in the oven.
- → Can I use rotisserie chicken instead?
Yes, pre-cooked rotisserie chicken is a convenient alternative that saves time while maintaining flavor and texture.
- → How should the flatbread be baked?
Bake on a parchment-lined sheet at 220°C (425°F) for 12–15 minutes until cheese melts and edges turn golden brown for a perfect crispness.
- → What pesto varieties can I use?
Basil pesto is traditional, but sun-dried tomato or nut-free versions can add unique flavors or accommodate allergies.
- → Are there vegetarian options?
Yes, omit the chicken and add roasted vegetables like zucchini or bell peppers to keep it flavorful and meat-free.