Pesto Chicken Flatbread

Name: Pesto Chicken Flatbread
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1–2 chicken breasts (or about 2 cups cooked/rotisserie chicken); ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon pepper; ½ teaspoon dried oregano; ½ teaspoon red pepper flakes (optional); ½ teaspoon olive oil; 2–3 tablespoons pesto (plus more for spreading); 2 flatbreads or naan; ½ cup pesto (for spreading); ¾ cup mozzarella cheese; ¼ cup tomatoes, sliced; Grated parmesan (optional); Red pepper flakes (optional)

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You know those nights when you want something super satisfying, but also want dinner on the table in twenty minutes flat? This Pesto Chicken Flatbread is your new MVP. It’s crispy, cheesy, packed with juicy chicken, and gets a big flavor boost from punchy pesto. Grab your favorite flatbread or naan, a handful of toppings, and you’ll be munching away in no time—minimal mess, max payoff.

Collage showing pesto chicken flatbread before baking and the finished cheesy flatbread on a white plate.

This flatbread disappears fast (just ask my family), and you can make it with rotisserie chicken or your favorite pesto to cut down on prep. It’s a colorful lunch, easy dinner, or meal-prep winner that keeps great in the fridge and the freezer. Trust me—one bite and you’ll be hooked!

Why You’ll Love This Pesto Chicken Flatbread

Ready in 20 minutes: Perfect for busy weeknights or lazy weekends.
Customizable: Use rotisserie chicken, any flatbread, and your favorite cheese or pesto.
Meal-prep and freezer friendly: Leftovers keep beautifully for lunches.
No-fuss, all flavor: Bold pesto, juicy chicken, and melty mozzarella in every bite.
Crowd-pleaser: Even picky eaters will ask for seconds (and thirds).

Ingredients & Simple Swaps

Flatbread: Use store-bought naan, pita, or any flatbread. Even a thin pizza crust or lavish bread works.
Chicken: Boneless, skinless chicken breast, or rotisserie to save time.
Pesto: Homemade or store-bought. Try Spinach Walnut Pesto for extra greens!
Mozzarella Cheese: Shredded, sliced, or little mozzarella balls.
Tomatoes: Cherry, grape, or sliced Roma—whatever you have.
Seasonings: Salt, pepper, garlic powder, oregano, and a pinch of red pepper flakes (optional) for the chicken.
Parmesan Cheese: For that savory finishing touch (optional).

Swap it up! Make it vegetarian by skipping the chicken, or use your favorite dairy-free cheese for a plant-based spin.

Ingredients for pesto chicken flatbread on a white surface: chicken, cheese, tomatoes, pesto, flatbread, olive oil, and spices.

Tips for Flatbread Success

Don’t overload the toppings: Spread everything out evenly for the crispiest, most even bake.
Want it spicy? Add a sprinkle of red pepper flakes.
Save time: Use rotisserie chicken and store-bought pesto.
Meal-prep magic: Freeze extras—just reheat in the oven for fresh-from-the-bakery crispiness.

How to Make Pesto Chicken Flatbread

This recipe is all about speed and simplicity. Here’s how you do it:

1. Prep the Chicken

If you’re starting with raw chicken: Cut it into bite-sized pieces. In a bowl, toss chicken with salt, pepper, garlic powder, oregano, and (if you like) a pinch of red pepper flakes. Heat a little oil in a skillet and cook the chicken over medium heat, stirring often, until cooked through—about 12–15 minutes.
If you’re using rotisserie: Just shred or chop and skip to the next step!

Seasoned chicken pieces cooking in a skillet for pesto chicken flatbread, surrounded by bowls of cheese, pesto, and tomatoes.

2. Coat Chicken in Pesto

Once the chicken is cooked, turn the heat down and stir in a couple tablespoons of pesto—just enough to coat the chicken and infuse it with flavor. Simmer for 2 minutes, then set aside.

Bite-sized chicken pieces tossed in pesto and parmesan cheese, ready for flatbread assembly.

3. Assemble the Flatbreads

Preheat your oven to 375°F (190°C). Lay the flatbreads on a baking sheet. Spread each one with a thin, even layer of pesto. Scatter mozzarella over the top, add sliced tomatoes, then finish with the pesto-coated chicken.

Flatbreads topped with pesto, shredded chicken, mozzarella, and cherry tomatoes on a baking sheet, ready for the oven.

4. Bake to Crispy Perfection

Bake on the center rack for about 10 minutes, or until the cheese is melted and bubbling and the edges of the flatbread are golden brown.

5. Finish & Serve

Let your flatbreads cool for a minute or two (the cheese is lava!). Slice into wedges, sprinkle with extra parmesan and red pepper flakes if you want, and dig in.

Sliced pesto chicken flatbread with fresh basil and cherry tomatoes on parchment paper.

Serving & Storage Tips

Pair it up: Serve with a crisp green salad, a simple arugula mix, or even balsamic bruschetta.
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap slices and freeze up to 2 months. Reheat in the oven for best texture.

FAQ

Does this keep well?

Absolutely! Store in the fridge or freezer—just reheat in the oven or toaster for a crispy, fresh bite.

How can I make this healthier?

Use lavish bread or a low-calorie flatbread, and try part-skim cheese or extra veggies. You can even skip the cheese and pile on more tomatoes and greens.

Can I use store-bought pesto?

Totally! It cuts down on prep time and tastes great. But if you have time, homemade pesto adds even more flavor.

What’s the best way to reheat flatbread?

For best results, pop it back in a hot oven or toaster oven for a few minutes. The microwave works in a pinch, but you’ll lose a bit of crispiness.