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.

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)

Description

This quick and easy pesto chicken flatbread is crispy, cheesy, and bursting with flavor. Made with juicy chicken, melty mozzarella, and punchy pesto, it’s a weeknight winner ready in just 20 minutes.

Ingredients

Scale

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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Instructions

If using raw chicken, cut into bite-sized pieces and toss with garlic powder, salt, pepper, oregano, and optional red pepper flakes. Cook in skillet with olive oil over medium heat for 12–15 minutes until done. For rotisserie, skip this step.
Stir 2–3 tablespoons pesto into the cooked chicken. Simmer for 2 minutes, then turn off heat.
Preheat oven to 375°F. Lay flatbreads on baking sheet. Spread with pesto, top with mozzarella, tomatoes, and pesto chicken.
Bake for 10 minutes or until cheese is bubbly and edges are golden brown.
Let cool slightly, slice, and serve with extra parmesan and red pepper flakes if desired.

Notes

Use naan, pita, or thin crust for the base. Store leftovers in the fridge or freeze for later. Reheat in the oven for best texture. Customize with veggies like spinach or roasted peppers.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Flatbread
Method: Oven-Baked
Cuisine: American

Nutrition

Serving Size: 1 flatbread portion
Calories: 480
Sugar: 2g
Sodium: 680mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg