Chicken Pesto Flatbread is a quick, crowd-pleasing dinner, ready in about 25 minutes and perfect for weeknights. Chicken Pesto Flatbread is packed with flavor and protein, making it a smart choice for busy families or anyone craving something bright and savory. Want a shortcut? This guide improves on typical flatbread recipes with exact timings, easy swaps, and flavor-boosting tips.
This guide is better because it pulls hard lessons from top recipes and tests practical tweaks for texture and speed. If you want protein-first ideas, see this helpful roundup of high protein chicken recipes for more weeknight inspiration. In this guide, you’ll learn how to build perfect Chicken Pesto Flatbread every time, how to vary it for diets, and how to store leftovers.
What Is Chicken Pesto Flatbread?
Chicken Pesto Flatbread is a simple flatbread topped with pesto, cooked chicken, mozzarella, and tomato slices. It borrows from Italian flavors but uses flatbread for a fast finish, instead of a slow dough rise.
This dish is flexible, serving as an appetizer, lunch, or main. Quick swaps make it vegetarian or lighter in calories. Quick Facts about Chicken Pesto Flatbread
- Serving size, 1 flatbread, about 450 kcal
- Typical protein, 28 g per serving
- Prep time, 10 minutes; cook time, 12 minutes
- Key flavors, basil, garlic, tomato, Parmesan
Did you know? Basil pesto was originally a Ligurian sauce, traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil.
Nutritional highlights
- Protein, 28 g per flatbread
- Calories, approximately 450 kcal
- Sodium varies with pesto and cheese, 600 mg typical
For authoritative nutrition guidance, consult the USDA facts at USDA.
Chicken Pesto Flatbread
Ingredients
Main Ingredients
- 2 units Flatbreads About 150 g each
- 1 cup Cooked chicken, diced About 150 g
- 1/4 cup Pesto 60 mL per flatbread
- 1 cup Mozzarella, shredded 100 g
- 1 medium Tomato, sliced Slice about 4 mm thick
Instructions
Preparation
- Preheat your oven to 400°F.
- Dice the chicken into small bite-sized pieces (1/2″ or smaller) and season with garlic powder, onion powder, oregano, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat and add the chicken.
- Cook for 7–10 minutes, stirring occasionally, until fully cooked and lightly browned.
Assembly
- Place the flatbreads on the prepared baking sheet.
- Spread about 1/4 cup pesto evenly over each flatbread.
- Sprinkle with mozzarella, add tomato slices, and top with cooked chicken.
Baking
- 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
Step-by-Step Instructions
Preheat your oven to 400°F. Dice the chicken into small bite sized pieces (1/2″ 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 1/4 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.
Numbered steps with action and expected result
- Preheat oven to 400°F, prepares a hot environment for crisping, flatbreads will brown evenly.
- Dice chicken into 1/2″ pieces, season with spices listed, pieces cook quickly and absorb flavor.
- Heat oil, cook chicken 7–10 minutes, chicken becomes lightly browned and reaches 165°F internal.
- Place flatbreads on baking sheet, spread 1/4 cup pesto, flatbreads are ready for topping without sogginess.
- Add mozzarella, tomatoes, chicken, bake 10–12 minutes, cheese melts and edges become golden.
- Finish with red pepper flakes and Parmesan, adds heat and salty tang.
Chef tips
For crisper flatbreads, toast the plain flatbread 3 minutes before topping, then add toppings and finish baking.
Variations & Substitutes
This section shows quick swaps for diet, region, or preference, each change affects flavor and time.
Vegetarian
- Swap chicken for roasted mushrooms or chickpeas, adds umami and fiber, protein drops to 12 g.
Low-carb - Use cauliflower flatbreads, cutting carbs by about 40%, texture is softer.
Spicy - Use spicy pesto or slice jalapeno, increases heat, same cook time.
For a southern twist, try using a sun-dried tomato pesto for richer sweetness. For creamier texture, add a light smear of ricotta before pesto.
Mistakes to Avoid
Beginners often make the same errors, here are five fixes in a checklist format to keep your flatbread perfect.
Checklist
- Overcrowding the baking sheet, space them for air circulation.
- Using wet tomato slices, pat dry to avoid soggy crust.
- Too much pesto under cheese, use 1/4 cup to 1/3 cup per flatbread.
- Undercooking chicken pieces, ensure pieces are 1/2″ and reach 165°F.
- Skipping preheat, oven must be at 400°F for correct timing.
Storage & Reuse
Leftovers store well and reheat crisply with a few tips. Cool completely before storing, refrigerate up to 3 days in an airtight container. Reheat on a baking sheet at 375°F for 6–8 minutes for crisp edges. To freeze, wrap individual slices and freeze up to 1 month, reheat from frozen at 400°F for 12–14 minutes.
Related Recipes / See Also
If you love this, try our blackened chicken Alfredo sauce for another protein-rich weeknight option. For creamy comfort, see our creamy white chicken chili collection. If you want a Mexican-inspired bake, explore our best chicken enchiladas guide. For a rich, creamy skillet dinner, read this blackened chicken Alfredo recipe.
Conclusion
Chicken Pesto Flatbread is fast, flavorful, and adaptable, delivering a balanced meal in under 30 minutes. Make it your own with simple swaps, and use the storage tips to enjoy leftovers all week.
