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Close-up of a delicious Pesto Chicken Flatbread with melted cheese, grilled chicken, and vibrant pesto sauce.

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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 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 to taste
  • Pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish optional
  • Red pepper flakes, for garnish optional

Equipment

  • baking sheet
  • parchment paper
  • Oven
  • Pizza stone (optional)
  • Medium bowl
  • knife
  • cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Place pizza stone in the oven if using.
  2. 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.
  3. 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.
  4. Place the flatbreads on a baking sheet lined with parchment paper.
  5. Evenly spread the pesto chicken mixture over each flatbread, leaving a little space around the edges.
  6. Sprinkle generously with mozzarella cheese and Parmesan cheese.
  7. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the flatbread is golden brown.
  8. Remove from the oven and let cool for a minute or two before slicing.
  9. Garnish with fresh basil leaves and red pepper flakes, if desired.
  10. 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.