This Chicken and Pesto Flatbread is a satisfying meal that feels both effortless and impressive. It features a crisp flatbread base with vibrant pesto, tender chicken, melty mozzarella, and sweet cherry tomatoes. You get a wonderful mix of textures in every bite, and it comes together quickly for a weeknight dinner or casual gathering.
Craving a delicious Chicken and Pesto Flatbread? You've come to the right spot! From Savory Combo Recipes favorites to amazing Dessert Recipes recipes, there's something here for everyone.
Why You’ll Love This Chicken and Pesto Flatbread
Incredibly versatile: Customize toppings based on what you have.
Certified flavor winner: Herby pesto, savory chicken, and sweet tomatoes create perfect harmony.
Surprisingly fast: Ready in under 30 minutes with pre-cooked chicken and store-bought flatbread.
Treat without heaviness: Light, crisp base satisfies without overstuffing.
Ingredients & Tools
- 2 large flatbreads or naan breads (about 10-12 inches each)
- 1 cup cooked chicken, shredded or diced
- 1/2 cup basil pesto (homemade or a good-quality store-bought brand)
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Fresh basil leaves for garnish (optional)
Tools: A large baking sheet, parchment paper, a small bowl, and a basting brush (optional but helpful).
Notes: Don’t stress about making your own pesto—a high-quality store-bought version works beautifully. The key is to use ingredients you genuinely enjoy eating, as their flavors will be front and center.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Before You Start: Tips & Ingredient Notes
- Your flatbread choice matters. Look for thick, sturdy flatbreads or naan that can hold the toppings without getting soggy. A thin, floppy pita might not provide the structural integrity you need for a satisfying bite.
- Don’t skip pre-cooking the chicken. Since the flatbread cooks quickly in a hot oven, the chicken needs to be fully cooked beforehand. Using leftover rotisserie chicken is a fantastic time-saver and adds great flavor.
- Get your cheese right. For the best melt and stretch, use low-moisture, pre-shredded mozzarella or shred a block yourself. Fresh mozzarella balls contain more water and can make your flatbread a bit soggy if not patted dry thoroughly.
- Pesto is powerful. A little really does go a long way. You want a generous but not overwhelming layer—just enough to coat the flatbread and provide that herby, garlicky base flavor without making the crust soggy.
How to Make Chicken and Pesto Flatbread
Step 1: First, preheat your oven to 400°F (200°C). This is a crucial step for getting a crisp crust. While it heats up, line a large baking sheet with parchment paper. This isn’t just for easy cleanup—it also helps prevent the bottom of the flatbread from burning and ensures an even, golden bake.
Step 2: Place your two flatbreads on the prepared baking sheet. In a small bowl, toss your cooked, shredded chicken with the olive oil, garlic powder, and black pepper. This quick seasoning step adds an extra layer of flavor to the chicken and helps it blend beautifully with the pesto. You’ll notice the aroma already starting to build.
Step 3: Now, for the fun part: assembly! Spread the basil pesto evenly over the surface of each flatbread, leaving about a half-inch border around the edges for a perfect crust. Don’t be shy, but don’t drown it either—you’re aiming for a cohesive layer, not a soup.
Step 4: Sprinkle the shredded mozzarella cheese over the pesto. This cheesy layer acts as a delicious glue, holding all the other toppings in place. Then, evenly distribute the seasoned chicken and the halved cherry tomatoes over the cheese. The tomatoes will roast and sweeten in the oven, providing lovely little bursts of juice.
Step 5: For the final cheesy touch, sprinkle the grated Parmesan over the top. This will create a wonderfully savory, slightly crispy finish. You can give the flatbreads a very light mist of olive oil spray at this point to help everything brown nicely, but it’s optional.
Step 6: Carefully slide the baking sheet into the preheated oven. Bake for 10-12 minutes, but keep a close eye on it starting at the 8-minute mark. You’re looking for the edges of the flatbread to be deep golden brown and crisp, and the cheese to be completely melted, bubbly, and possibly with a few golden spots.
Step 7: Once out of the oven, let the flatbreads rest on the baking sheet for just a minute or two. This allows the cheese to set slightly, making them much easier to slice. If you’re using fresh basil for garnish, now is the time to tear it and scatter it over the top. The residual heat will wilt it perfectly and release its incredible fragrance.
Step 8: Use a pizza cutter or a large, sharp knife to slice the flatbreads into wedges or rectangles. Serve immediately while everything is hot, crisp, and wonderfully gooey. Honestly, that first bite straight from the oven is pure bliss.
Storage & Freshness Guide
- Fridge: Store leftover slices in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month.
- Reviving: Reheat in a 375°F oven or toaster oven for 5–7 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, savory flatbread.
- Roasted garlic hummus with veggie sticks — A cool, creamy dip adds a different texture and flavor profile, making the whole meal feel more substantial and varied, perfect for a casual gathering.
- Lemon-herb roasted broccoli — The bright, zesty flavors of the broccoli cut through the richness of the pesto and cheese, adding a healthy and colorful component to your plate.
Drinks
- A crisp Pinot Grigio — Its light, citrusy notes and bright acidity are fantastic for cleansing the palate between bites of the herby, cheesy flatbread, enhancing the overall dining experience.
- A chilled glass of sparkling water with lime — For a non-alcoholic option, the effervescence is wonderfully refreshing and helps balance the meal’s richness without adding any competing flavors.
- A light Italian lager — The crisp, clean finish of a good lager pairs beautifully with the savory notes of the chicken and the herbal pesto, making for a very satisfying combination.
Something Sweet
- Lemon sorbet — After a savory meal, a scoop of tangy, palate-cleansing lemon sorbet is the perfect light and refreshing finale that doesn’t feel too heavy.
- Dark chocolate almond biscotti — The slight bitterness of the dark chocolate and the nutty crunch of the biscotti offer a sophisticated end to the meal that complements the Italian-inspired flavors.
- Fresh berries with whipped cream — Simple, sweet, and effortless. The natural sweetness of ripe strawberries or raspberries with a dollop of cream is a timeless and always-welcome finish.
Top Mistakes to Avoid
- Overloading the flatbread with toppings. It’s tempting to pile everything on, but too many toppings will steam the flatbread instead of letting it get crisp, and you risk a soggy, difficult-to-eat mess. Less is often more.
- Using a cold baking sheet. Always preheat your oven and put the flatbread on a hot sheet (or preheat the sheet in the oven). A cold pan starts the cooking process slowly and can lead to a limp, undercooked crust.
- Neglecting the border. That bare edge around your flatbread isn’t just for looks—it’s your handle! It gives you a place to hold it without getting your fingers messy and ensures every slice has a perfect, crispy crust.
- Skipping the rest time after baking. I know it’s hard to wait, but if you slice it immediately, the molten cheese and hot toppings will just slide right off. A two-minute rest lets everything settle and fuse together.
Expert Tips
- Tip: For an extra-crispy crust, you can pre-bake the naked flatbread for 3-4 minutes before adding any toppings. This creates a protective barrier against the moist pesto and gives you a sturdier, cracker-like base that won’t get soggy.
- Tip: If you have one, use a pizza stone! Preheat it in the oven for at least 30 minutes before baking. The intense, direct heat from the stone will give you a fantastically crisp and bubbly crust that mimics a professional pizza oven.
- Tip: Get creative with your pesto! While basil is classic, try swapping in a sun-dried tomato pesto or a kale and walnut pesto for a different flavor profile. Each variation can make the dish feel entirely new and exciting.
- Tip: For a beautiful finish and added flavor, drizzle a tiny bit of high-quality extra virgin olive oil or even a balsamic glaze over the flatbread right after it comes out of the oven. It adds a lovely sheen and a touch of complexity.
FAQs
Can I make this Chicken and Pesto Flatbread ahead of time?
You can prep the components ahead, but I don’t recommend assembling it until you’re ready to bake. You can pre-cook and season the chicken and halve the tomatoes a day in advance. Store them separately in the fridge. The flatbread itself is best baked fresh, as the crust can become soggy if it sits with the toppings on it for too long before hitting the oven.
What’s the best way to reheat leftovers?
To restore that coveted crispness, the oven or a toaster oven is your best friend. Reheat at 375°F (190°C) for 5-7 minutes. Avoid the microwave, as it will turn your beautifully crisp flatbread into a soft, chewy, and sadly, soggy version of its former self. The texture just won’t be the same.
Can I use raw chicken instead of pre-cooked?
It’s not recommended. The flatbread bakes for such a short time at a high temperature that raw chicken won’t have enough time to cook through safely. You’d end up with either burnt flatbread or undercooked chicken. Always use fully cooked chicken for this recipe—it’s a huge time-saver and ensures food safety.
My flatbread got soggy. What happened?
This usually boils down to one of three things: too much pesto or wet toppings, a flatbread that was too thin to support the moisture, or not a hot enough oven. Next time, use a thicker flatbread, be more sparing with the pesto, and make sure your oven is fully preheated to get a quick, crisp bake that sets the toppings without steaming the base.
Is there a good dairy-free alternative for the cheese?
Absolutely! The market for vegan cheeses has improved dramatically. Look for a mozzarella-style shred that melts well. Nutritional yeast can also be sprinkled on top to mimic the savory, cheesy flavor of Parmesan. The pesto itself might contain Parmesan, so just double-check that you’re using a vegan pesto to keep the whole dish dairy-free.
Chicken And Pesto Flatbread
Make this easy Chicken and Pesto Flatbread with crispy crust, tender chicken, and melty cheese. Ready in under 30 minutes! Get the simple recipe here.
Ingredients
For the flatbreads:
-
2 large flatbreads or naan breads (about 10-12 inches each)
-
1 cup cooked chicken (shredded or diced)
-
1/2 cup basil pesto (homemade or a good-quality store-bought brand)
-
1 cup shredded mozzarella cheese
-
1/2 cup cherry tomatoes (halved)
-
1/4 cup grated Parmesan cheese
-
1 tbsp olive oil
-
1/2 tsp garlic powder
-
1/4 tsp black pepper
-
Fresh basil leaves (for garnish (optional))
Instructions
-
First, preheat your oven to 400°F (200°C). This is a crucial step for getting a crisp crust. While it heats up, line a large baking sheet with parchment paper. This isn't just for easy cleanup—it also helps prevent the bottom of the flatbread from burning and ensures an even, golden bake.01
-
Place your two flatbreads on the prepared baking sheet. In a small bowl, toss your cooked, shredded chicken with the olive oil, garlic powder, and black pepper. This quick seasoning step adds an extra layer of flavor to the chicken and helps it blend beautifully with the pesto. You'll notice the aroma already starting to build.02
-
Now, for the fun part: assembly! Spread the basil pesto evenly over the surface of each flatbread, leaving about a half-inch border around the edges for a perfect crust. Don't be shy, but don't drown it either—you're aiming for a cohesive layer, not a soup.03
-
Sprinkle the shredded mozzarella cheese over the pesto. This cheesy layer acts as a delicious glue, holding all the other toppings in place. Then, evenly distribute the seasoned chicken and the halved cherry tomatoes over the cheese. The tomatoes will roast and sweeten in the oven, providing lovely little bursts of juice.04
-
For the final cheesy touch, sprinkle the grated Parmesan over the top. This will create a wonderfully savory, slightly crispy finish. You can give the flatbreads a very light mist of olive oil spray at this point to help everything brown nicely, but it's optional.05
-
Carefully slide the baking sheet into the preheated oven. Bake for 10-12 minutes, but keep a close eye on it starting at the 8-minute mark. You're looking for the edges of the flatbread to be deep golden brown and crisp, and the cheese to be completely melted, bubbly, and possibly with a few golden spots.06
-
Once out of the oven, let the flatbreads rest on the baking sheet for just a minute or two. This allows the cheese to set slightly, making them much easier to slice. If you're using fresh basil for garnish, now is the time to tear it and scatter it over the top. The residual heat will wilt it perfectly and release its incredible fragrance.07
-
Use a pizza cutter or a large, sharp knife to slice the flatbreads into wedges or rectangles. Serve immediately while everything is hot, crisp, and wonderfully gooey. Honestly, that first bite straight from the oven is pure bliss.08
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