Pesto Chicken Flatbread
A delicious and easy recipe combining chicken, fresh basil pesto, and melted cheese on flatbread, perfect for any occasion.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup fresh basil pesto store-bought or homemade
- 4 pieces flatbread store-bought or homemade
- 1 cup shredded mozzarella cheese
- ½ cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Substitutes and Alternatives
- Tofu or chickpeas for chicken for a vegetarian option
- Sun-dried tomato spread or hummus for pesto if avoiding nuts
- Gluten-free flatbread or tortillas for gluten intolerance
- Vegan cheese or nutritional yeast for cheese for a dairy-free version
Instructions
Preparation
- Before you start cooking, take a few minutes to gather your ingredients and equip your kitchen. Wash your chicken breasts and pat them dry to prevent excess moisture.
- Season both sides of the chicken breasts generously with salt and pepper.
Cooking the Chicken
- Heat the olive oil in a skillet over medium-high heat.
- Once the oil is shimmering, carefully place the seasoned chicken into the pan. Cook for about 6-7 minutes on each side until golden brown and cooked through.
- Let the chicken rest for 5 minutes, then slice it into thin strips.
Preparing the Flatbreads
- Preheat your oven to 400°F (200°C).
- Lay out the flatbreads on a baking sheet and spread a generous layer of basil pesto over each.
Assembling and Baking
- Distribute the sliced chicken evenly over the pesto-covered flatbreads.
- Top with shredded mozzarella cheese, halved cherry tomatoes, and sprinkle grated Parmesan cheese.
- Bake for about 10-12 minutes, or until the cheese is melted and bubbly.
- For extra crispiness, broil for the last 1-2 minutes, watching closely.
Serving
- Once out of the oven, allow the flatbreads to cool slightly and then slice into quarters or halves.
- Garnish with fresh basil leaves if desired.
Notes
To store, keep leftovers in an airtight container in the fridge for 3-4 days, or freeze wrapped tightly in plastic wrap for up to 3 months. Reheat in the oven at 350°F (175°C) for best results.