This Chicken Pesto Flatbread is loaded with pesto, juicy chicken, mozzarella, and tomato slices. It's a 35-minute meal that's perfect for busy weeknights or easy lunches.
Recipe Overview
Time: 35 Minutes
Ingredients: Flatbread, pesto, mozzarella, tomatoes, chicken breast, olive oil, and spices.
Ease: Moderate. Cooking the chicken and assembling the flatbreads takes a little effort, but it's still a simple weeknight meal.
Ingredients & Substitutions
- Flatbread - I used Stonefire brand flatbread, but any store-bought flatbread works.
- Pesto - I used pre-made jarred green pesto. Red pesto would also work really well for a slightly sweeter, roasted flavor. Green pesto gives a fresh, herb-forward flavor, while red pesto adds a richer, more savory taste.
- Mozzarella - low moisture shredded mozzarella is perfect for this recipe.
- Tomatoes - Fresh, thinly sliced tomatoes give the best flavor. Canned tomatoes are too wet, and cherry tomatoes can be too chunky.
- Chicken Breast - Dice and cook chicken breast, or use rotisserie chicken to save about 15 minutes.
- Spices - I used a mix of garlic powder, onion powder, oregano, salt, and pepper to season the chicken. You could also use 2 teaspoons of Italian seasoning or any of your favorite seasoning blends.
Full ingredient list with quantities in the recipe card below
How to Make Chicken Pesto Flatbread Pizza
Cook Chicken
Dice chicken and season with spices. Cook in a skillet.
Assemble Flatbread
Spread pesto on flatbread, then top with mozzarella, tomato slices, and cooked chicken.
Bake
Bake at 400°F until cheese is melted, then top with Parmesan and red pepper flakes. Slice and serve warm.
Tips
Cut chicken small: Bite-sized pieces cook faster and more evenly on the flatbread.
Use pre-cooked chicken: Rotisserie or leftover chicken saves 15 minutes.
Make Ahead
For the Next Day
- Cook and season the chicken in advance and store in an airtight container in the fridge.
- Slice tomatoes and keep them separate in the fridge.
- When ready to serve, assemble the flatbreads with pesto, cheese, chicken, and tomatoes, then bake as directed.
Freezing
I don't recommend assembling the flatbreads before freezing. The pesto can make the bread soggy, and the chicken may dry out when frozen and baked.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Chicken Pesto Flatbread
Ingredients
Chicken
- 1 pound chicken breast cut into small bite-sized pieces
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Flatbreads
- 2 flatbreads I used Stonefire brand
- ½ cup pesto
- 2 cups shredded mozzarella cheese
- 1 large thinly sliced tomato
- Red pepper flakes for garnish
- Grated Parmesan cheese for garnish
Instructions
- Preheat your oven to 400°F.
- Dice the chicken into small bite sized pieces (½" or smaller*). Season the chicken with garlic powder, onion powder, oregano, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 7-10 minutes, stirring occasionally, until fully cooked and lightly browned.
- Place the flatbreads on the prepared baking sheet.
- Spread about ¼ cup pesto evenly over each flatbread.
- Sprinkle with mozzarella, then top with tomato slices and cooked chicken.
- Bake for 10-12 minutes, or until the flatbreads are golden brown and the cheese is melted and bubbly.
- Remove from the oven and sprinkle with red pepper flakes and Parmesan. Slice and serve warm.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!