Name: Chicken Pesto Flatbread Recipe
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 chicken breast. Note 1. (About 6-8 ounces); salt and pepper; 1 tablespoon olive oil; 2 store-bought flatbreads or naan breads; 1/2 cup pesto sauce; 1 cup mozzarella cheese. Note 2.; 1 cup cherry tomatoes (Halved.); 1/4 cup fresh basil leaves (Chopped or julienned.)

Ready in just 15 minutes, this easy chicken pesto flatbread delivers restaurant-quality flavor without you leaving your kitchen. Whether you're cooking for one or two, this versatile dish is sure to become a weeknight favorite!

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Close up of a whole chicken pesto flatbread on crumpled paper

I’m excited to share this easy flatbread recipe with you. My husband and I can’t get enough of it. It’s packed with bold flavors and is so simple to prepare, making it perfect for our busy days. We love how quick and easy it is, plus it’s make-ahead friendly. It’s become a go-to for both lunch and dinner in our home. We’re sure you will love it too!

Reasons We Think You’ll Love This Recipe

Quick and Easy. This recipe comes together in under 20 minutes. With store-bought flatbread and pesto, it’s a low-effort, high-reward dish.
Flavor-Packed. The rich pesto, savory chicken, and melted mozzarella create an irresistible combination, with the fresh basil and cherry tomatoes adding a burst of freshness.
Versatile. It’s a great option for a solo meal or sharing with a partner. You can also switch up the toppings based on what’s available in your fridge.
Healthy and Satisfying. With lean chicken, fresh tomatoes, and a little heart-healthy basil pesto, this flatbread is both filling and nourishing.

Ingredient Overview

This chicken pesto flatbread brings together simple, fresh ingredients for a meal that feels like a treat but takes minimal effort.

Pesto sauce. The star of the show is the pesto sauce, which adds a rich, herbaceous flavor that pairs perfectly with the savory chicken. For convenience, we used a good quality jarred sauce. If you prefer to go homemade, I recommend this fresh basil pesto recipe from Simply Recipes.
Mozzarella cheese. We used and recommend whole milk mozzarella, rather than part skim. Using the whole milk variety makes a big difference in this recipe. It has a richer, creamier consistency, which melts beautifully over the flatbread, giving it that oozy, indulgent quality. Since this flatbread is all about balancing bold flavors like pesto and tomatoes, the creamy texture of whole milk mozzarella adds depth and richness, making each bite feel more complete.
Cherry tomatoes. The cherry tomatoes add a burst of sweetness and freshness.
Fresh basil. To finish it off, a sprinkle of fresh basil brightens up the whole dish.
Chicken breast. If you have enough pre-cooked chicken on hand, either from a rotisserie chicken or leftover from another meal, then you can save yourself even more time and skip the part that involves cooking the raw chicken breast.

You can also swap out ingredients based on what you have in your fridge or add extra veggies like spinach or red onion for even more flavor.

Be sure to check out the full recipe and ingredient list below

Storage

If you have leftovers, store the flatbread in an airtight container or wrap it tightly in foil or plastic wrap. It will keep in the refrigerator for up to 3 days.

Reheating

Oven. Preheat your oven to 350 F (175 C). Place the flatbread on a baking sheet and heat for 5-7 minutes, or until the cheese is melted and the crust is crispy again. This method works best for maintaining the flatbread’s original crispiness.
Microwave. For a quicker option, you can microwave the flatbread on a microwave-safe plate for 30-60 seconds, though this may result in a softer crust.

Overhead view of slices of chicken pesto flatbread on crumbled white paper with halved cherry tomatoes and chopped fresh basil

Variations and Customizations

This recipe is very versatile, making it easy to tailor to your personal preferences or whatever ingredients you have on hand. Here are a few ways you can switch things up:

Vegetarian. If you’re looking for a meatless meal, simply skip the chicken. You can add extra veggies like sliced mushrooms, spinach, or bell peppers to keep it hearty and flavorful. For extra protein, try adding chickpeas. I recommend sautéing the chickpeas with a bit of olive for a few minutes to add flavor.
Vary the Proteins. Want to mix things up beyond chicken? Try using grilled shrimp, sliced steak, or even crumbled sausage for a completely different flavor profile. You can also use bacon or prosciutto for a savory twist that pairs well with the fresh pesto.
Pesto Swaps. If you’re looking for a change from classic basil pesto, try using sun-dried tomato pesto, arugula pesto, or even spinach pesto.
Extra Veggies. Feel free to load your flatbread with any veggies you love. Artichoke hearts, kalamata olives, or zucchini slices would add a different Mediterranean flair.
Gluten-Free. To make this dish gluten-free, simply use a gluten-free flatbread or naan. The rest of the recipe remains the same, delivering the same bold, delicious flavors.

Time-Saving Tips

Use Rotisserie Chicken. To cut down on prep time, grab a pre-cooked rotisserie chicken from the store. Simply shred or dice the chicken and you’re ready to go – no need to cook it from scratch!
Pre-Cook Chicken. If you prefer to cook your chicken, do it ahead of time. Cook a few chicken breasts in bulk and store them in the fridge for up to 3 days. This way, you have ready-to-use chicken for quick meals like this flatbread. This is what we like to do!
Pre-Make the Flatbreads. Assemble the flatbreads with pesto, chicken, and cheese, then store them in the fridge for up to 24 hours. When you’re ready to eat, just pop them in the oven.
Use Store-Bought Pesto. Instead of making pesto from scratch, use a good-quality store-bought version. You can find fresh pesto in the refrigerated section of most grocery stores for that homemade flavor without the effort.
Chop Veggies in Advance. Halve the cherry tomatoes ahead of time. Store them in airtight containers in the fridge so they’re ready to top your flatbread when it’s time to cook.
Line Your Baking Sheet. Use parchment paper or foil on your baking sheet to save time on clean-up. Simply toss it after baking and your sheet pan is as good as new!

Related Recipes

Prep Time:5

Cook Time:25

Equipment

Baking sheet

Chef's knife

Cutting board

Instant read thermometer

Large skillet

Meat tenderizer

Tongs

Ingredients

1 chicken breast. Note 1. About 6-8 ounces
salt and pepper
1 tablespoon olive oil
2 store-bought flatbreads or naan breads
1/2 cup pesto sauce
1 cup mozzarella cheese. Note 2.
1 cup cherry tomatoes Halved.
1/4 cup fresh basil leaves Chopped or julienned.

US Customary – Metric

Instructions

Pat chicken breast dry with a paper towel. If the chicken breast is uneven in thickness on one side, cover it with plastic wrap, and use a meat tenderizer to pound the thicker side down until the chicken breast is even in thickness throughout. Season both sides of the chicken breast with salt and pepper.
1 chicken breast. Note 1., salt and pepper
Add olive oil to a large skillet and heat it over medium high heat.
1 tablespoon olive oil
After oil is hot, add the chicken breast and cook for about 30 seconds to sear it. Turn the heat down to medium and continue to cook for about 6 minutes. Turn the chicken breast over and cook the other side about 6 minutes longer or until an instant read theremometer inserted into the thickest part of the breast reads 165 F (74 C).
Remove the chicken from the skillet and onto a platter. Allow it to sit for a few minutes. Then use two forks to shred the chicken. Set aside.
Preheat your oven to 400 F (200 C).
Place the flatbreads on a baking sheet.
2 store-bought flatbreads or naan breads
Evenly spread the pesto sauce over each flatbread.
1/2 cup pesto sauce
Top with cooked chicken, halved cherry tomatoes, shredded mozzarella cheese, some fresh basil leaves. Reserve the remaining basil leaves.
1 cup mozzarella cheese. Note 2., 1 cup cherry tomatoes, 1/4 cup fresh basil leaves
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven, sprinkle with remaining chopped fresh basil. Slice and serve immediately.

Notes

To save time, instead of cooking a raw breast, you can shred a store-bought rotisserie chicken. You can also pre-cook and shred the chicken ahead of time.
We highly recommend using whole milk mozzarella, rather than part skim. It melts better and creates a creamier consistency. It also adds flavor.