Pesto Chicken Flatbread
A quick and delicious flatbread topped with pesto, juicy chicken, cheese, and fresh vegetables, perfect for any occasion.
Equipment
- Skillet
- Baking Sheet
Ingredients
- 2 large Boneless, Skinless Chicken Breasts
- 1 cup Fresh Basil Pesto Store-bought or homemade
- 4 pieces Flatbread Store-bought or homemade
- 1 cup Shredded Mozzarella Cheese
- 0.5 cup Cherry Tomatoes Halved
- 0.25 cup Grated Parmesan Cheese
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
- Fresh Basil Leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes on each side until golden brown and cooked through (165°F/75°C).
- Remove chicken from skillet and let it rest for 5 minutes before slicing.
- Arrange flatbreads on a baking sheet. Spread basil pesto over each flatbread, then layer with sliced chicken, mozzarella cheese, and halved cherry tomatoes.
- Sprinkle grated Parmesan cheese over the top. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly.
- Optional: Broil for the last 1-2 minutes for a crispy finish. Remove from oven and let cool for a minute before slicing.
- Garnish with fresh basil leaves and serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.