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Easy Pesto Chicken Flatbread Recipe: Quick Dinner Idea! Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Description

This Easy Pesto Chicken Flatbread recipe offers a quick and delicious dinner option featuring tender chicken, fresh basil pesto, melted mozzarella, and cherry tomatoes atop crispy flatbreads. Ready in just 35 minutes, it’s perfect for a weeknight meal that satisfies with vibrant flavors and comforting textures.

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil (for tossing chicken)
  • Salt, to taste
  • Pepper, to taste

Flatbread Toppings

  • 4 flatbreads
  • 1 cup fresh basil pesto
  • 1 cup shredded mozzarella cheese (divided)
  • 1/4 cup grated Parmesan cheese (divided)
  • 1/2 cup halved cherry tomatoes
  • 1 tablespoon olive oil (for drizzling on flatbreads, optional)

Garnish

  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Prepare Chicken: Cut chicken breasts into 1-inch pieces and pat dry with paper towels.
  2. Season Chicken: In a bowl, toss the chicken pieces with 1 tablespoon olive oil, salt, and pepper to coat evenly.
  3. Cook Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes, turning occasionally, until pieces are golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from heat and set aside.
  4. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Assemble Flatbreads: Place flatbreads on the prepared baking sheet. Spread 2 tablespoons of basil pesto evenly over each flatbread.
  6. Add Cheese Base: Sprinkle a portion of the shredded mozzarella and grated Parmesan cheese over the pesto layer on each flatbread.
  7. Add Toppings: Distribute the cooked chicken pieces and halved cherry tomatoes evenly over the cheese layer.
  8. Top with Cheese: Sprinkle the remaining shredded mozzarella and grated Parmesan cheese over the chicken and tomatoes.
  9. Bake Flatbreads: Place the baking sheet in the preheated oven and bake for 10-15 minutes until the cheeses melt, become bubbly, and the flatbread crusts turn golden brown and crispy.
  10. Remove from Oven: Carefully take the flatbreads out of the oven using oven mitts.
  11. Garnish: Optionally, sprinkle chopped fresh basil leaves over the flatbreads for an added burst of flavor and color.
  12. Serve: Let the flatbreads cool for 1-2 minutes, then slice into wedges or squares. Serve immediately for best taste.
  13. Storage & Reheating: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispiness.

Notes

  • Make sure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
  • If you prefer a crispier crust, you can toast the flatbreads briefly before assembling.
  • Use fresh pesto for the best flavor, but store-bought pesto works well in a pinch.
  • Customize toppings by adding sliced olives, artichokes, or spinach for variety.
  • For a dairy-free version, substitute cheeses with vegan alternatives.
  • Leftovers can be frozen wrapped tightly in foil and reheated later, but fresh is best.

Find it online: https://slsrecipes.com/easy-pesto-chicken-flatbread-recipe-quick-dinner-idea-recipe/