Delicious Pesto Chicken Flatbread for Quick Weeknight Dinners

Pesto Chicken Flatbread is a quick and easy dinner that combines grilled chicken with fresh pesto on a crispy flatbread base.

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Prep Time 15

Cook Time 20

Resting Time 5

Total Time 40

Servings: 4 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Flatbread

2 pieces Boneless, Skinless Chicken Breasts Feel free to swap in grilled veggies or tofu for a vegetarian twist.
1 cup Fresh Basil Pesto Homemade or store-bought will work.
2 pieces Flatbread Choose store-bought or homemade.

For the Toppings

1 cup Shredded Mozzarella Cheese Melts beautifully.
1 cup Cherry Tomatoes Halved for even distribution.
1/4 cup Grated Parmesan Cheese Enhances flavor and browning.

For Cooking & Seasoning

1 tablespoon Olive Oil Used for cooking the chicken.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

For Garnishing

a few Fresh Basil Leaves Optional, for garnish.

Equipment

ovens
Skillet
Baking sheet

Method

Cooking Instructions

Preheat your oven to 400°F (200°C).
Pat dry the chicken breasts and season with salt and pepper. Heat olive oil in a skillet and cook chicken for 6-7 minutes per side.
Let the chicken rest for about 5 minutes, then slice into thin strips.
Spread pesto over the flatbread on a baking sheet.
Layer sliced chicken, mozzarella, and cherry tomatoes on the pesto-covered flatbread.
Bake for 10-12 minutes, until cheese is bubbly and edges are golden.
Broil for an additional 1-2 minutes for extra crispiness.
Cool slightly, then slice into quarters or halves.
Garnish with fresh basil leaves and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For best results, watch carefully while broiling to prevent burning. You can store leftovers for up to two days in the refrigerator or freeze uncooked flatbread for up to two months.

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