Chicken Pesto Flatbread

Chicken Pesto Flatbread is a quick and flavorful meal that combines tender chicken, vibrant basil pesto, gooey melted cheese, and a crispy flatbread crust. Whether I serve it as an easy dinner, a hearty lunch, or a shareable appetizer, it always comes together fast and tastes absolutely delicious.

Why You’ll Love This Recipe

I love how this flatbread packs so much flavor with so little effort. The pesto adds herby richness, the chicken makes it satisfying, and the melted cheese ties everything together perfectly. It’s simple to make with store-bought ingredients or completely from scratch, and it’s endlessly customizable depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flatbread or naan

• Cooked chicken breast (shredded or sliced)

• Basil pesto (store-bought or homemade)

• Shredded mozzarella or Italian cheese blend

• Cherry tomatoes (optional, halved)

• Red onion (optional, thinly sliced)

• Fresh basil or arugula (for garnish)

• Olive oil

• Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C) and place the flatbreads on a baking sheet.

2. I brush each flatbread lightly with olive oil and spread a generous layer of basil pesto over the surface.

3. I top with shredded chicken, a handful of cheese, and any optional toppings like tomatoes or onions.

4. I bake for 10–12 minutes, until the cheese is melted and bubbly and the edges of the flatbread are crisp.

5. I finish with a sprinkle of fresh basil or arugula and a touch of salt and pepper before slicing and serving.

Servings and timing

This recipe makes 2 flatbreads (4–6 servings). It takes just 10 minutes to prep and 10–12 minutes to bake, so it’s ready in under 25 minutes.

Variations

Sometimes I add a drizzle of balsamic glaze or a sprinkle of red pepper flakes for extra flavor. If I want a creamier version, I mix a little ricotta or goat cheese into the toppings. I’ve also swapped chicken for grilled shrimp or rotisserie turkey, and it’s always delicious.

storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I bake them at 350°F until warmed through and crisp again, usually 5–8 minutes. The microwave works in a pinch, but the flatbread won’t stay crispy.

FAQs

Can I use raw chicken?

No, I use fully cooked chicken for this recipe. It’s a great way to use leftovers or rotisserie chicken.

Can I make this on a pizza crust?

Yes, I’ve used thin pizza crust or even pita bread as a base—just adjust the baking time as needed.

Is store-bought pesto okay?

Definitely. I use store-bought pesto when I’m short on time. If I make it fresh, it adds an extra punch of flavor.

Can I grill the flatbread instead of baking?

Yes, I grill it on medium heat for about 3–4 minutes per side, covered, until the cheese melts and the edges are crisp.

What cheese works best?

I like mozzarella for meltiness, but provolone, fontina, or even fresh mozzarella all work great.

Conclusion

Chicken Pesto Flatbread is one of my favorite easy meals when I want something fast, flavorful, and satisfying. With its crispy crust, rich pesto, and cheesy chicken topping, it’s the kind of dish that feels gourmet without the hassle. Whether I’m making it for myself or a crowd, it always disappears fast.