Pesto Chicken Flatbread: A Delicious and Easy Recipe for Dinner
Are you searching for a quick and tasty dinner idea that will impress your family or guests? Look no further than Pesto Chicken Flatbread! This dish combines juicy chicken, flavorful basil pesto, and gooey cheese all on a crispy flatbread base. It’s simple, satisfying, and sure to have everyone coming back for seconds. Let’s dive into how you can whip this up in no time!
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy weeknights, it only takes about 30 minutes from start to finish.
- Simple Ingredients: The recipe uses everyday ingredients that you can easily find at your local grocery store.
- Perfect for Any Occasion: Whether it’s a family dinner, a party, or a casual get-together, this flatbread is a crowd-pleaser.
- Unbelievably Delicious: The blend of pesto, mozzarella, and chicken creates a flavor explosion in every bite.
Pesto Chicken Flatbread stands out because it balances fresh flavors with satisfying textures, making it a comforting meal that everyone will love!
Ingredients Needed
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Flatbread:
- 4 pieces of flatbread (store-bought or homemade)
- 1 cup fresh basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
For Garnish:
- Fresh basil leaves (optional)
How to Make Pesto Chicken Flatbread
Preheat the Oven: Start by preheating your oven to 400°F (200°C) so it’s ready when you are.
Prepare the Chicken: Pat the chicken breasts dry and sprinkle salt and pepper on both sides. If you like, add garlic powder or Italian seasoning for extra flavor.
Cook the Chicken: Heat the olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side until it turns golden brown and reaches an internal temperature of 165°F (75°C).
Slice the Chicken: Once cooked, remove the chicken from the skillet and let it rest for 5 minutes. Then, slice it into thin strips.
Prepare the Flatbreads: Place the flatbreads on a baking sheet. Spread a generous layer of basil pesto over each flatbread.
Add Ingredients: Evenly distribute the sliced chicken on top of the pesto-covered flatbreads. Then, sprinkle shredded mozzarella cheese over the chicken and add the halved cherry tomatoes. Finish by adding the grated Parmesan cheese.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes until the cheese is melted and bubbly, and the edges are golden brown. For a crispy top, you can broil for the last 1-2 minutes, but watch it closely to prevent burning.
Serve: Carefully take the flatbreads out of the oven and let them cool for a minute. Slice into quarters or halves, and garnish with fresh basil leaves if desired.
Serving and Storage Tips
Serve your Pesto Chicken Flatbread warm, paired with a fresh side salad or your favorite dipping sauce for a complete meal. To store leftovers, wrap them tightly in plastic wrap or aluminum foil and place them in the refrigerator. Reheat in the oven or microwave to enjoy them again!
Helpful Notes
- Substitutions: You can use grilled or rotisserie chicken if you’re short on time. Additionally, feel free to try different cheeses like goat cheese or feta for a twist.
- Make it Vegetarian: Replace the chicken with roasted vegetables or chickpeas for a tasty vegetarian option.
Conclusion
Pesto Chicken Flatbread is a fantastic recipe that is not only quick and easy but also full of flavors that everyone will love. Its flexibility makes it perfect for any occasion. If you try it, please leave a comment and a star rating below! We’d love to see your versions on social media. What fun variations did you try with this recipe? Let us know!
Frequently Asked Questions
Can I use store-bought pesto?
Yes! Store-bought pesto saves time and still tastes great. Just make sure to choose a high-quality brand for the best flavor.
How do I make this gluten-free?
Simply use gluten-free flatbread or cauliflower crust as a base, and follow the rest of the recipe as is.
Is this recipe freezer-friendly?
Yes! You can freeze the assembled flatbreads before baking. Just wrap them tightly and store in the freezer. When you’re ready to eat, bake from frozen, adding extra time as needed.
Print
Pesto Chicken Flatbread
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and delicious Pesto Chicken Flatbread that combines juicy chicken, flavorful basil pesto, and gooey cheese on a crispy flatbread base.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 pieces of flatbread (store-bought or homemade)
- 1 cup fresh basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken breasts dry and sprinkle with salt and pepper.
- Heat olive oil in a skillet and cook the chicken for 6-7 minutes on each side until golden brown and cooked through.
- Remove chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
- Place flatbreads on a baking sheet and spread basil pesto on each.
- Evenly distribute sliced chicken, sprinkle mozzarella cheese, add halved cherry tomatoes, and top with grated Parmesan.
- Bake in the oven for 10-12 minutes until cheese is melted and edges are golden brown. Optionally broil for 1-2 minutes for a crispy top.
- Let cool for a minute, slice into quarters or halves, and garnish with fresh basil leaves if desired.
Notes
Substitutions: Use grilled or rotisserie chicken if short on time; try different cheeses like goat cheese or feta. To make vegan, replace chicken with roasted vegetables or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg