Go Back
–+ servings
Close up of a whole chicken pesto flatbread on crumpled paper

Chicken Pesto Flatbread Recipe

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!
Prep Time5 minutes
Cook Time25 minutes
Servings: 2 servings
Calories: 723kcal
Author: Sandra

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.

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

  1. 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.
  2. We highly recommend using whole milk mozzarella, rather than part skim. It melts better and creates a creamier consistency. It also adds flavor.

Nutrition

Calories: 723kcal | Carbohydrates: 32g | Protein: 44g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1285mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2185IU | Vitamin C: 19mg | Calcium: 436mg | Iron: 2mg