Description
Fresh Chicken Pesto Flatbread comes together in minutes with store-bought dough and zesty homemade pesto. Layering juicy grilled chicken, aromatic herbs, and melted cheese creates a satisfying weeknight dinner your family will devour.
Ingredients
Scale
Main Protein:
- 1–2 chicken breasts, diced
Seasoning:
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon olive oil
- 2–3 tablespoons spinach walnut pesto
Base and Toppings:
- 2 flatbreads
- ½ cup spinach walnut pesto
- ¾ cup mozzarella
- ¼ cup sliced tomatoes
Optional Pesto (Homemade):
- 2 cups fresh spinach
- ½ cup walnuts
- 1 garlic clove
- ⅓ cup grated Parmesan
- ⅓ cup olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Dice 1-2 chicken breasts into small, uniform cubes that cook evenly and look appetizing on your flatbread.
- Combine ½ tsp garlic powder, ½ tsp salt, ¼ tsp pepper, ½ tsp red pepper flakes, and ½ tsp dried oregano in a small bowl to create a flavorful seasoning blend.
- Thoroughly coat chicken pieces with the seasoning mix, ensuring each chunk is well-covered for maximum flavor.
- Heat ½ tsp olive oil in a skillet over medium heat (375°F) for 2-3 minutes until the surface is hot and shimmering.
- Sauté chicken for 12-15 minutes, stirring occasionally to prevent burning and ensure each piece reaches 165°F internal temperature.
- Stir 2-3 tbsp spinach walnut pesto into cooked chicken, creating a glossy and herb-infused coating.
- Preheat oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
- Place 2 flatbreads on prepared baking sheet, leaving space between them for even heating.
- Spread ½ cup pesto across each flatbread, creating a thin, even layer that covers the entire surface.
- Sprinkle ¾ cup mozzarella over the pesto, distributing cheese evenly for consistent melting.
- Arrange ¼ cup sliced tomatoes and seasoned chicken across the flatbreads.
- Optional: Dust with red pepper flakes and grated Parmesan for extra flavor.
- Bake for 8-12 minutes until cheese bubbles and flatbread edges turn golden brown.
- For crispy edges, broil an additional 1-2 minutes, watching carefully to prevent burning.
- Remove from oven and let rest 2-3 minutes to allow cheese to set and toppings to cool slightly.
- Slice into wedges and serve immediately while hot and crispy.
Notes
- Chicken preparation matters most, so dice uniformly for even cooking and consistent flavor distribution.
- Customize flatbread with alternative proteins like shredded rotisserie chicken or plant-based alternatives for dietary preferences.
- For a crisp base, prebake flatbreads for 2-3 minutes before adding toppings to prevent sogginess.
- Fresh herbs like basil or arugula add bright, fresh contrast to the rich pesto and cheese, elevating the entire dish’s flavor profile.
- Prep Time: 10 minutes
- Cook Time: 21-29 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 50 g
- Saturated Fat: 12 g
- Unsaturated Fat: 34 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg