Oh my gosh, you have to try this chicken pesto flatbread – it’s my go-to when I need something delicious in a hurry! I discovered this recipe during one of those crazy weeknights when I had zero time but wanted something that tasted like I’d spent hours cooking. The magic happens when that garlicky pesto meets melty mozzarella and juicy chicken on a crispy flatbread. It’s so versatile too – I’ve made it for quick dinners, lazy weekend lunches, even last-minute appetizers when friends drop by. Trust me, once you try this combo, you’ll be making it on repeat!
Why You’ll Love This Chicken Pesto Flatbread
This recipe is my secret weapon for so many reasons! Let me tell you why it’s become a staple in my kitchen:
- Crazy quick: From fridge to table in under 20 minutes – perfect for those “I’m starving NOW” moments
- Flavor bomb: That pesto-chicken-cheese combo? Absolute perfection every single time
- Super customizable: Throw on whatever you’ve got – tomatoes, spinach, even some roasted red peppers if you’re feeling fancy
- Minimal cleanup: One baking sheet, one bowl for mixing – my kind of cooking!
Seriously, it’s the recipe I recommend to all my friends who claim they “can’t cook.” It’s that easy and that good.
Ingredients for Chicken Pesto Flatbread
Here’s what you’ll need to make magic happen – and trust me, every ingredient plays a special role in creating that perfect bite:
- 1 flatbread (store-bought works great here, but if you’re feeling ambitious, homemade takes it next level)
- 1/2 cup cooked chicken – I always use rotisserie chicken for maximum flavor with minimal effort
- 1/4 cup pesto sauce (my secret? The refrigerated kind beats the shelf-stable jars every time)
- 1/2 cup shredded mozzarella – don’t skimp here, the meltier the better!
- 1 tbsp olive oil for that golden, crispy crust
- Salt & pepper – just a pinch of each to wake up all the flavors
- Parmesan cheese (optional, but highly recommended for that final flavor punch)
See? Nothing fancy, just simple ingredients that work together like best friends at a sleepover!
Equipment You’ll Need
You probably already have everything you need for this chicken pesto flatbread! Here’s what I grab from my kitchen:
- Baking sheet – any size that fits your flatbread
- Pastry brush (or just use your fingers to spread that olive oil)
- Oven – though I’ve had great results in my air fryer at 350°F for about 8 minutes if you’re in a real hurry!
That’s it – no fancy gadgets required for this easy recipe!
How to Make Chicken Pesto Flatbread
Okay, let’s get cooking! This chicken pesto flatbread comes together so easily, but I’ve learned a few tricks over the years to make it absolutely perfect every time. Follow these simple steps and you’ll have the most delicious flatbread ready before you know it!
Step 1: Prep the Flatbread
First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your trusty baking sheet and place your flatbread on it. Now, here’s my little secret – use that pastry brush (or your fingers, no judgment!) to spread olive oil all over the surface. Get those edges nice and coated – this is what gives you that dreamy golden crispiness we all love!
Step 2: Layer Toppings
Time for the fun part! Spread your pesto evenly across the oiled flatbread – think of it like you’re painting a canvas. Next comes the chicken – I like to scatter it in an even layer so every bite gets some. Then, the star of the show – that glorious mozzarella! Don’t pile it all in the middle, sprinkle it out to the edges for maximum meltage. A little pinch of salt and pepper on top and you’re ready for the oven!
Step 3: Bake to Perfection
Pop your masterpiece in the oven and set your timer for 10 minutes. At around the 8-minute mark, start peeking – you’re looking for bubbly, slightly golden cheese and edges that are just starting to brown. If you like extra crispy (like I do), give it another minute or two. That final sprinkle of Parmesan right when it comes out? Pure magic!
Tips for the Best Chicken Pesto Flatbread
After making this chicken pesto flatbread more times than I can count, I’ve picked up some game-changing tricks:
- Rotisserie chicken is your BFF – saves time and adds amazing flavor (I always grab an extra for meal prep!)
- Blot that pesto – a quick dab with a paper towel prevents a soggy crust
- Shred your own mozzarella – it melts way better than the pre-shredded stuff
- Bake on the bottom rack – gives you that perfect crispy bottom we all crave
Trust me, these little tweaks take your flatbread from good to “can I have the recipe?!” amazing!
Variations for Chicken Pesto Flatbread
The beauty of this chicken pesto flatbread? You can make it different every time! Here are my favorite ways to mix it up:
- Veggie lover: Toss on some cherry tomatoes, spinach, or roasted red peppers before baking
- Cheese swap: Try provolone or fontina instead of mozzarella for a richer flavor
- Spicy kick: Add red pepper flakes or drizzle with chili oil after baking
- Mediterranean twist: Swap chicken for artichoke hearts and kalamata olives
Honestly, I’ve never made it the same way twice – that’s half the fun!
Serving Suggestions
This chicken pesto flatbread shines all on its own, but oh boy does it play well with others! I love serving it with a simple arugula salad dressed in lemon vinaigrette – the peppery greens cut through the richness perfectly. On chilly nights, pair it with tomato soup for the ultimate comfort meal. And if it’s girls’ night? A crisp Pinot Grigio makes everything taste even better!
Storing and Reheating Chicken Pesto Flatbread
Here’s the good news – this chicken pesto flatbread keeps beautifully! Just pop any leftovers in an airtight container (I swear by my glass ones) and they’ll stay fresh in the fridge for 2 days. When you’re ready for round two, reheat slices in a 350°F oven for about 5 minutes to bring back that crispy magic. Microwave works in a pinch, but the crust won’t be quite as perfect – though let’s be honest, it’ll still disappear fast!
Nutritional Information
Just a quick heads up – these numbers are ballpark estimates since they’ll change based on your exact ingredients (especially that cheese and pesto!). But overall, we’re talking a satisfying balance of protein, carbs, and good fats in every delicious bite!
Frequently Asked Questions
Can I make this chicken pesto flatbread gluten-free?
Absolutely! Just swap regular flatbread for your favorite gluten-free version – I’ve had great results with cauliflower crusts too. The pesto and toppings are naturally GF, so no worries there.
What’s the best pesto substitute if I don’t have any?
No pesto? No problem! A quick garlic-herb olive oil (mix minced garlic, dried basil, and olive oil) works wonders. Or try sun-dried tomato spread for a different but equally delicious twist!
Can I freeze chicken pesto flatbread?
You can, but I recommend freezing before baking. Assemble everything, wrap tightly in plastic, then freeze. When ready, bake straight from frozen – just add a few extra minutes. The texture stays perfect this way!
Help! My cheese is browning too fast – what do I do?
Been there! Tent some foil over the top if you notice browning before the crust crisps up. Also try moving your rack one position lower – it makes all the difference!
I’d love to hear how your chicken pesto flatbread turns out! Snap a pic and tag me – nothing makes me happier than seeing your delicious creations!
Print
20-Minute Chicken Pesto Flatbread That Will Blow Your Mind
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A delicious and easy-to-make flatbread topped with pesto, chicken, and cheese.
Ingredients
- 1 flatbread (store-bought or homemade)
- 1/2 cup cooked chicken, shredded
- 1/4 cup pesto sauce
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Brush flatbread with olive oil.
- Spread pesto evenly over the flatbread.
- Top with shredded chicken and mozzarella cheese.
- Sprinkle with salt and black pepper.
- Bake for 10-12 minutes until cheese melts and edges are crispy.
- Optional: Sprinkle with Parmesan cheese before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add cherry tomatoes or spinach for extra flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
Keywords: chicken pesto flatbread, easy flatbread recipe, quick dinner