Name: Pesto Chicken Flatbread
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 flatbreads (naan or pita); 1 cup cooked chicken, shredded or chopped; 1/4 cup basil pesto (homemade or store-bought); 1 cup shredded mozzarella cheese; 1/2 cup cherry tomatoes, halved (optional); 1/4 cup red onion slices (optional); 1 tbsp olive oil; Salt, to taste; Black pepper, to taste; Fresh basil, for garnish; Crushed red pepper flakes (optional)

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Pesto Chicken Flatbread is a simple, flavorful dish that comes together in no time. With a crispy flatbread base, creamy pesto sauce, juicy chicken, and melted cheese, it’s a satisfying option for a quick dinner, lunch, or even a casual appetizer. I love how it takes just a few ingredients and turns them into something that feels fresh, homemade, and absolutely delicious

Pesto Chicken Flatbread .

Why You’ll Love This Recipe

I love making this flatbread because it’s fast, versatile, and always a crowd-pleaser. The combination of basil pesto and tender chicken is hard to beat, and the melted cheese pulls everything together perfectly. I also like that I can use store-bought flatbreads and leftover cooked chicken to make this a no-fuss meal that’s ready in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flatbreads (like naan or pita)
Cooked chicken (shredded or chopped)
Basil pesto (homemade or store-bought)
Mozzarella cheese, shredded
Cherry tomatoes (halved, optional)
Red onion slices (optional)
Olive oil
Salt
Black pepper
Fresh basil (for garnish)
Crushed red pepper flakes (optional, for heat)

Directions

I preheat the oven to 400°F (200°C) and place the flatbreads on a baking sheet.
I brush the flatbreads lightly with olive oil, then spread a generous spoonful of pesto over each one.
I top the pesto with shredded or chopped cooked chicken, followed by shredded mozzarella cheese.
If I’m using tomatoes or red onion slices, I scatter them over the top.
I season everything lightly with salt and pepper.
I bake the flatbreads for about 10–12 minutes, or until the cheese is melted and the edges are golden and crisp.
I remove them from the oven, sprinkle with fresh basil and crushed red pepper flakes if I like a little heat, then slice and serve warm.

Servings and timing

This recipe makes 2 to 4 servings, depending on the size of the flatbreads and appetites. It takes just 10 minutes of prep time and about 12 minutes in the oven—ready in under 25 minutes from start to finish.

Variations

When I want to mix things up, I add different toppings like sautéed mushrooms, spinach, or roasted red peppers. Sometimes I swap the chicken for sliced grilled sausage or leave it out for a vegetarian version. If I’m in the mood for extra cheese, I’ll add goat cheese or parmesan along with the mozzarella.

storage/reheating

Leftover flatbread can be stored in the refrigerator for up to 2 days. I reheat it in the oven or toaster oven at 350°F (175°C) for 5–7 minutes to keep the crust crispy. The microwave works too, but it tends to soften the bread a bit.

FAQs

Can I use raw chicken?

I don’t recommend using raw chicken on the flatbread because it won’t fully cook in the short baking time. I always use pre-cooked chicken for this recipe.

What’s the best type of flatbread to use?

I like using naan or thin pita bread because they crisp up nicely in the oven, but any type of flatbread or even tortilla will work.

Can I make this in the air fryer?

Yes, I can make individual flatbreads in the air fryer at 375°F (190°C) for about 6–8 minutes. It comes out crispy and perfectly melted every time.

Is it okay to freeze these flatbreads?

I usually don’t freeze the finished flatbreads, but I sometimes prep them ahead, wrap tightly, and freeze unbaked. When ready, I bake straight from frozen, adding a few extra minutes to the cook time.

Can I make this dairy-free?

Yes, I use dairy-free cheese alternatives and check the pesto ingredients to make sure it’s dairy-free. It still turns out flavorful and satisfying.

Conclusion

Pesto Chicken Flatbread is one of those easy dinner recipes I keep coming back to. It’s simple, delicious, and endlessly customizable. Whether I’m feeding the family or looking for a quick solo meal, this flatbread always delivers on flavor with barely any effort