Ingredients
2 flatbreads or naan (store-bought or homemade)
1 cup cooked chicken breast, shredded or chopped
1/3 cup basil pesto (store-bought or homemade)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup cherry tomatoes, halved
Salt and pepper, to taste
Crushed red pepper flakes (optional)
Fresh basil, for garnish
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place flatbreads on the baking sheet. Spread pesto evenly over each one.
3. Top with shredded chicken, mozzarella, cherry tomatoes, and Parmesan.
4. Season with salt, pepper, and red pepper flakes if using.
5. Bake for 8–10 minutes, or until cheese is melted and bubbly and edges are golden.
6. Remove from oven, garnish with fresh basil, slice, and serve warm.
Notes
• Great use for leftover rotisserie chicken!
• Add sautéed mushrooms, red onions, or spinach for extra flavor.
• Make it vegetarian by skipping the chicken and adding more veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Flatbread
- Method: Baking
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg
Keywords: pesto chicken flatbreads, easy flatbread recipe, quick chicken pesto meal, chicken flatbread pizza