Easy Pesto Chicken Flatbread

This pesto chicken flatbread is the weeknight dinner that feels like takeout. Crisp flatbread is spread with bright basil pesto, topped with seasoned chicken, tomatoes, and mozzarella, then baked until the cheese bubbles. Cut it into strips and dinner is ready in 25 minutes.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• Bright pesto and melty cheese on crisp flatbread
• Uses rotisserie chicken for a fast dinner
• Ready in 25 minutes

Ingredients

• 2 large flatbreads or naan breads
• 1/2 cup basil pesto
• 2 cups cooked chicken, shredded
• 1 cup cherry tomatoes, halved
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh basil leaves
• 1 tablespoon balsamic glaze (optional)

How to Make It

1. Preheat the oven to 425°F. Place the flatbreads on a large baking sheet.
2. Brush the flatbreads lightly with olive oil.
3. Spread pesto evenly over each flatbread, leaving a small border around the edges.

4. Top with shredded chicken, cherry tomatoes, mozzarella, and Parmesan. Season with garlic powder, salt, pepper, and red pepper flakes.
5. Bake for 12 to 15 minutes, until the cheese is melted and bubbly and the edges are crisp.
6. Let the flatbreads rest for 2 minutes, then top with fresh basil and a drizzle of balsamic glaze. Slice into strips and serve.

Pro Tips

• Warm the flatbread in the oven for 3 minutes before adding the toppings. It keeps the center crisp.
• Do not overload the toppings. A thin layer cooks more evenly and stays crisp.
• Rotisserie chicken is the fastest option, but any leftover grilled chicken works.

Serving Suggestions

Serve with a simple arugula salad and a glass of white wine, or cut into small strips as an appetizer for a party.

Frequently Asked Questions

Can I make my own pesto?

Yes. Blend 2 cups of basil, 1/3 cup of pine nuts, 1/2 cup of Parmesan, 2 garlic cloves, and 1/2 cup of olive oil until smooth.

Can I use a different cheese?

Yes. Fresh mozzarella, provolone, or goat cheese all work well.

How do I store leftovers?

Refrigerate for up to 2 days. Reheat in a 400°F oven for 5 minutes so the flatbread crisps up again.