Pesto Chicken Flatbread Delight (Printable)

Italian flatbread layered with basil pesto, sliced chicken, cheese, and fresh vegetables, baked to golden perfection.

# Ingredient List:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (8 x 10 inches each)

→ Chicken

02 - 2 small boneless skinless chicken breasts (10.6 oz), cooked and sliced

→ Pesto

03 - 1/3 cup basil pesto (store-bought or homemade)

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese (5.3 oz)
05 - 1/4 cup grated Parmesan cheese (0.9 oz)

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved (2.6 oz)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (0.35 oz)
09 - Fresh basil leaves, for garnish (optional)
10 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place flatbreads on the prepared baking sheet. Spread a generous layer of pesto over each, leaving a small border around the edges.
03 - Evenly distribute the sliced cooked chicken over the pesto.
04 - Sprinkle shredded mozzarella and grated Parmesan evenly over the chicken.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Bake for 12 to 15 minutes, until cheese is melted and bubbly and flatbread edges are golden brown.
07 - Remove from oven and let cool 2 to 3 minutes. Top with fresh arugula, basil leaves, and a grind of black pepper.
08 - Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you really just assembled, spread, and baked.
  • The pesto does all the flavor work, so you don't need fancy seasonings.
  • You can prep everything while the oven preheats and still have time to set the table.
02 -
  • The pesto can burn on the edges if your oven runs hot, so keep an eye on it the first time you make this and don't skip the parchment paper or you'll regret the cleanup.
  • Adding the arugula and basil after baking makes all the difference—they wilt if you bake them and their freshness is what cuts through the richness of the cheese.
  • Thinly sliced red onion is key because thick slices stay raw and harsh rather than adding a sharp brightness.
03 -
  • Use rotisserie chicken from your grocery store deli counter if you want to skip cooking chicken entirely and still feel like you made dinner.
  • Buy good pesto—it's the star here, so don't settle for something that tastes like herb-flavored air.
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