Description
Whipping up this pesto chicken flatbread means bringing Italian-inspired flavors right to your dinner table with minimal effort. Crispy flatbread topped with juicy chicken, fresh pesto, and melted cheese creates a quick weeknight meal that’ll have everyone asking for seconds.
Ingredients
Scale
Proteins:
- 2 large boneless, skinless chicken breasts
Cheese and Sauce:
- 1 cup fresh basil pesto
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Complementary Ingredients:
- 4 pieces flatbread
- ½ cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt
- Pepper
- Fresh basil leaves
Instructions
- Heat your oven to 400°F, preparing a baking sheet with parchment paper for easy cleanup.
- Sprinkle 1 teaspoon salt and ½ teaspoon black pepper evenly over your 2 chicken breasts.
- Pour 2 tablespoons olive oil in a skillet and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.
- Rest chicken for 5 minutes, then slice into thin, diagonal strips using a sharp knife.
- Place 4 flatbreads across your prepared baking sheet, ensuring they do not overlap.
- Spread ¼ cup fresh basil pesto across each flatbread, covering surface completely.
- Distribute sliced chicken evenly, then top with ¼ cup shredded mozzarella per flatbread.
- Scatter halved cherry tomatoes and sprinkle 1 tablespoon Parmesan cheese over each flatbread.
- Bake for 10-12 minutes until cheese melts and edges turn golden brown.
- Optional: Activate broiler for 1-2 minutes to achieve extra crispy edges.
- Remove from oven, let cool 2 minutes, then slice diagonally and garnish with fresh basil leaves.
Notes
- Check chicken doneness by using a meat thermometer, aiming for an internal temperature of 165°F (74°C) to ensure safe cooking.
- Choose high-quality flatbreads with a sturdy base that won’t get soggy when adding pesto and toppings.
- Slice chicken thinly to help it cook evenly and distribute better across the flatbread’s surface.
- For a gluten-free version, swap traditional flatbread with cauliflower or zucchini-based alternatives that crisp nicely in the oven.
- Prep Time: 10 minutes
- Cook Time: 18-24 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 562 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 34 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg