Pesto Chicken Flatbread (Print Version)

Italian-style flatbread topped with basil pesto, cooked chicken, melted mozzarella, and fresh veggies for easy cooking.

# What You'll Need:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (approx. 8 x 10 inches each)

→ Chicken

02 - 2 small boneless, skinless chicken breasts (about 10.6 ounces), cooked and sliced

→ Pesto

03 - 1/3 cup basil pesto (store-bought or homemade)

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese (5.3 ounces)
05 - 1/4 cup grated Parmesan cheese (0.9 ounces)

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved (2.6 ounces)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (0.35 ounces)
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place flatbreads on the baking sheet and spread pesto evenly over each, leaving a small border around the edges.
03 - Arrange sliced cooked chicken evenly over the pesto layer.
04 - Sprinkle shredded mozzarella and grated Parmesan cheese over the chicken.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Bake for 12 to 15 minutes until cheese is melted, bubbly, and edges of flatbread are golden brown.
07 - Remove from oven and let rest for 2 to 3 minutes. Garnish with fresh arugula, basil leaves, and freshly ground black pepper. Slice and serve immediately.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • The pesto does all the flavor work, so you don't have to fuss with spices or sauces.
  • It's endlessly adaptable—swap the chicken, change the veggies, use different cheese, and it still works.
  • The arugula on top adds a peppery freshness that makes every bite feel bright and alive.
02 -
  • Don't add the arugula before baking or it will wilt into sad, brown wisps—fresh greens only go on after it comes out of the oven.
  • If your flatbreads are on the thicker side, bake them for a minute or two on their own first so the base gets crispy before you add toppings.
  • Check your pesto for saltiness before you add extra seasoning; some brands are really salty and you don't want to overdo it.
03 -
  • Use rotisserie chicken to save time, or grill extra chicken earlier in the week and keep it ready.
  • If you want a crispier base, bake the flatbread alone for two minutes before adding toppings.
  • Drizzle a little balsamic glaze over the finished flatbread for a sweet, tangy finish that takes it over the top.
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