What You’ll Need: The Ingredients
For the Flatbread:
- 1 package (about 10-12 ounces) pre-made flatbreads (Naan, pita, or even pizza dough work great!)
For the Pesto Chicken:
- 1 pound boneless, skinless chicken breasts, cooked and shredded or diced
- 1/2 cup prepared pesto (store-bought or homemade)
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Toppings:
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
- Red pepper flakes, for a little kick (optional)
Let’s Get Cooking: Step-by-Step Instructions
Prepping the Chicken:
- If you haven’t already, cook the chicken. You can bake it, grill it, or even poach it. I often bake mine at 375°F (190°C) for about 20-25 minutes, or until cooked through. Let it cool slightly and then shred or dice it.
- In a medium bowl, combine the cooked chicken, pesto, sun-dried tomatoes, minced garlic, and olive oil. Season with salt and pepper to taste. Mix well to ensure the chicken is evenly coated.
Assembling the Flatbreads:
- Preheat your oven to 400°F (200°C). If you have a pizza stone, now’s the time to use it! It will help create a super crispy crust.
- Place the flatbreads on a baking sheet lined with parchment paper. This makes for easy cleanup!
- Evenly spread the pesto chicken mixture over each flatbread, leaving a little space around the edges.
- Sprinkle generously with mozzarella cheese and Parmesan cheese. Don’t be shy – cheese is what makes this dish amazing!
Baking to Perfection:
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the flatbread is golden brown. Keep a close eye on them, as oven times can vary.
- Remove from the oven and let cool for a minute or two before slicing.
- Garnish with fresh basil leaves and red pepper flakes, if desired.
- Serve immediately and enjoy every delicious bite!
Tips and Tricks for the Best Pesto Chicken Flatbread
Okay, my friend, let’s talk pro tips. I want your flatbreads to be absolutely amazing, so here are a few secrets I’ve learned along the way:
- Chicken Prep is Key: Don’t overcook your chicken! Dry chicken is a flatbread buzzkill. Poaching is a great way to keep it moist.
- Pesto Power: While store-bought pesto is convenient, homemade pesto takes this dish to another level. If you have the time, I highly recommend whipping up a batch. Fresh basil makes all the difference!
- Cheese Choices: Mozzarella is classic, but feel free to experiment with other cheeses like provolone, fontina, or even a sprinkle of goat cheese for a tangy twist.
- Flatbread Finesse: If your flatbreads are a little soft, you can pre-bake them for a few minutes before adding the toppings to crisp them up.
- Spice it Up: A pinch of red pepper flakes adds a lovely warmth, but you can also add a drizzle of hot sauce after baking for an extra kick.
- Veggie Variety: Feel free to add other veggies to your flatbread, such as sliced mushrooms, bell peppers, or onions. Sauté them before adding them to the flatbread to ensure they are cooked through.
Variations to Make it Your Own
The beauty of this recipe is its versatility. Don’t be afraid to get creative and make it your own!
- Pesto Swap: Not a fan of pesto? Try using a sun-dried tomato pesto or a roasted red pepper pesto for a different flavor profile.
- Protein Power: Swap the chicken for cooked shrimp, sausage, or even chickpeas for a vegetarian option.
- Mediterranean Magic: Add Kalamata olives, feta cheese, and a drizzle of olive oil for a Mediterranean-inspired flatbread.
- BBQ Chicken Flatbread: Use BBQ sauce instead of pesto, top with cooked chicken, red onion, and cilantro for a BBQ twist. You can even try it with Smoky Chipotle Cheesy Chicken Pasta leftovers!
- Garlic Chicken Flatbread: Use a garlic butter sauce instead of pesto, top with Garlic Butter Chicken Pasta leftovers!
Serving Suggestions: More Than Just a Meal
This Pesto Chicken Flatbread is delicious on its own, but it’s even better when paired with the right sides. Here are a few of my favorite serving suggestions:
- Side Salad: A simple green salad with a light vinaigrette is the perfect complement to the rich flavors of the flatbread.
- Tomato Soup: A warm bowl of tomato soup is a comforting and satisfying pairing.
- Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts add a healthy and flavorful touch.
- Caprese Salad: A classic Caprese salad with fresh mozzarella, tomatoes, and basil is a refreshing and vibrant side.
Make Ahead and Storage Tips
Want to get ahead of the game? Here’s how to prep and store your Pesto Chicken Flatbread:
- Make Ahead: You can prepare the pesto chicken mixture ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to assemble the flatbreads, simply spread the mixture on the flatbreads and bake as directed.
- Storage: Leftover flatbread can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Keep in mind that the flatbread may lose some of its crispness when reheated.
- Freezing: I don’t typically recommend freezing assembled flatbreads, as the texture can change. However, you can freeze the pesto chicken mixture in an airtight container for up to 2 months. Thaw overnight in the refrigerator before using.
More Chicken Recipe Inspiration!
Craving more delicious chicken recipes? Here are a few of my favorites that I think you’ll love. If you love sheet pan dinners, then you should try Sheet Pan Chicken Pitas or Sheet Pan Chicken Pitas for an easy weeknight dinner. For something crispy, try Oven-baked Crispy Parmesan Chicken. For something with a kick, try Bang Bang Chicken.
Get Ready to Enjoy!
There you have it – my foolproof recipe for Pesto Chicken Flatbread! I hope you love this as much as my family does. It’s quick, easy, and packed with flavor. Don’t forget to share your creations with me – I can’t wait to see what you come up with. Happy cooking!
What kind of flatbread can I use for this recipe?
You can use pre-made flatbreads like Naan, pita, or even pizza dough.
Can I make the pesto chicken mixture ahead of time?
Yes, you can prepare the pesto chicken mixture ahead of time and store it in the refrigerator for up to 2 days.
What temperature should I bake the pesto chicken flatbread at?
Bake the pesto chicken flatbread in a preheated oven at 400°F (200°C) for 10-12 minutes, or until the cheese is melted and bubbly and the flatbread is golden brown.
What are some variations I can make to this recipe?
You can swap the pesto for sun-dried tomato or roasted red pepper pesto, use different proteins like shrimp or sausage, or create a Mediterranean-inspired flatbread with olives and feta.
Pesto Chicken Flatbread Easy Dinner
This Pesto Chicken Flatbread is a quick and easy meal bursting with vibrant pesto, tender chicken, and melted mozzarella cheese. It’s a simple way to elevate your dinner with minimal effort and customize it to your liking with different cheeses, proteins, and vegetables.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Place pizza stone in the oven if using.
- If the chicken is not already cooked, bake, grill, or poach until cooked through. Bake at 375°F (190°C) for about 20-25 minutes. Let cool slightly and then shred or dice it.
- In a medium bowl, combine the cooked chicken, pesto, sun-dried tomatoes, minced garlic, and olive oil. Season with salt and pepper to taste. Mix well.
- Place the flatbreads on a baking sheet lined with parchment paper.
- Evenly spread the pesto chicken mixture over each flatbread, leaving a little space around the edges.
- Sprinkle generously with mozzarella cheese and Parmesan cheese.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the flatbread is golden brown.
- Remove from the oven and let cool for a minute or two before slicing.
- Garnish with fresh basil leaves and red pepper flakes, if desired.
- Serve immediately and enjoy.
Notes
Don’t overcook the chicken. Dry chicken is not desirable. Poaching is a good method. While store-bought pesto is convenient, homemade pesto takes this dish to another level. Feel free to experiment with other cheeses like provolone, fontina, or even a sprinkle of goat cheese. If the flatbreads are a little soft, you can pre-bake them for a few minutes before adding the toppings to crisp them up. You can prepare the pesto chicken mixture ahead of time and store it in the refrigerator for up to 2 days. Leftover flatbread can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze the pesto chicken mixture for up to 2 months.
