Pesto Chicken Flatbread
A warm, crunchy flatbread topped with vibrant pesto, tender shredded chicken, gooey mozzarella, and bursts of sweet cherry tomato — perfect for quick weeknight dinners or casual gatherings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Chicken
Ingredients
Scale
- 1 flatbread (store-bought naan, lavash, or a pre-baked flatbread)
- 1 cup cooked chicken, shredded (rotisserie or leftover roast)
- 3–4 tablespoons pesto sauce (store-bought or homemade)
- 1 to 1 1/2 cups shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
- 1–2 teaspoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Position an oven rack in the middle.
- Place the flatbread on a baking sheet.
- Spread a thin, even layer of pesto over the flatbread, leaving a small border at the edge.
- Scatter the shredded chicken evenly over the pesto.
- Sprinkle shredded mozzarella across the chicken so every bite gets some cheese.
- Arrange halved cherry tomatoes on top. Press them lightly so they nestle into the cheese.
- Drizzle with olive oil and season with a pinch of salt and several grinds of black pepper.
- Bake 10–15 minutes, until the cheese is melted and the edges of the flatbread are crisp.
- Remove from the oven. Let rest 2 minutes, slice, and serve warm.
Notes
For extra crispiness, place flatbread on a preheated baking stone. To enhance flavor, add fresh herbs or a drizzle of balsamic glaze before serving.
Find it online: https://www.mealbreeze.com/pesto-chicken-flatbread/