Pesto Chicken Flatbread (Printable)

Flatbread topped with pesto, sliced chicken, mozzarella, and fresh vegetables for a simple, tasty dish.

# What You'll Need:

→ Flatbread Base

01 - 2 large flatbreads (approximately 8 x 10 inches each)

→ Chicken

02 - 2 small boneless, skinless chicken breasts (about 10.6 oz), cooked and sliced

→ Pesto

03 - 1/3 cup basil pesto (store-bought or homemade)

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese (about 5.3 oz)
05 - 1/4 cup grated Parmesan cheese (about 0.9 oz)

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved (about 2.6 oz)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (about 0.35 oz)
09 - Fresh basil leaves for garnish (optional)
10 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Place the flatbreads on the lined baking sheet and spread a generous layer of pesto on each, leaving a small border around the edges.
03 - Evenly distribute the sliced cooked chicken over the pesto-coated flatbreads.
04 - Sprinkle shredded mozzarella and grated Parmesan evenly over the chicken.
05 - Top with halved cherry tomatoes and thinly sliced red onion.
06 - Bake for 12 to 15 minutes, until the cheese is melted and bubbly and the flatbread edges turn golden brown.
07 - Remove from the oven and allow to cool for 2 to 3 minutes. Add fresh arugula, basil leaves, and a grind of black pepper on top. Slice and serve immediately.

# Expert Hints:

01 -
  • It's ready in 30 minutes from start to table, which means you can actually make it on a weeknight without losing your mind.
  • The combination of warm melted cheese and cool peppery arugula on top creates this amazing temperature contrast that feels intentional even though it's barely any effort.
  • You can prep everything in advance and just bake when you're ready, making it perfect for having friends over without being stuck in the kitchen.
02 -
  • Don't skip the parchment paper or you'll spend fifteen minutes with a spatula and your patience will evaporate faster than the cheese gets bubbly.
  • The arugula goes on after baking, not before—I learned this the hard way when I wilted an entire handful into sad green mush.
  • Your oven temperature matters more than you think, so actually preheat it instead of just turning it on and hoping for the best.
03 -
  • If your pesto has pine nuts and someone at your table has a nut allergy, swap it for sun-dried tomato pesto or even a basil oil situation—just double-check the label.
  • Don't overlap your toppings too much or some parts will be underwater in cheese while other parts stay dry. Spread things out like you're plating for a restaurant.
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