Pesto Chicken Flatbread (Printable)

Italian-style flatbread topped with basil pesto, chicken, mozzarella, and fresh veggies.

# What You Need:

→ Flatbread Base

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

→ Chicken

02 - 2 small boneless, skinless chicken breasts (about 10.5 oz), cooked and sliced

→ Pesto

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

→ Cheese

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

→ Vegetables & Toppings

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

# Directions:

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

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, and tastes infinitely better.
  • The pesto-to-cheese ratio creates this irresistible savory richness that keeps you coming back.
  • You can customize every topping based on what's in your fridge, so it never gets boring.
02 -
  • Don't skip the cooling time after baking—those couple of minutes let the cheese set just enough so the flatbread holds together when you slice it.
  • Adding the arugula and basil after baking keeps them fresh and peppery, which is the secret to why this tastes so vibrant compared to versions where everything cooks together.
03 -
  • If your flatbread seems thick, you can gently press it down before topping to ensure the cheese melts fully and the edges crisp evenly.
  • Keep parchment paper handy and use it every time—it's the difference between a flatbread that slides perfectly onto a plate and one that sticks stubbornly to the pan.
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