Pesto Chicken Flatbread Dinner (Print)
Flatbread topped with basil pesto, chicken, and mozzarella for a fresh, delicious meal in 35 minutes.
# What You'll Need:
→ Main Ingredients
01 -
2 large boneless, skinless chicken breasts
02 -
1 cup fresh basil pesto
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4 pieces of flatbread
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1 cup shredded mozzarella cheese
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1/2 cup cherry tomatoes, halved
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1/4 cup grated Parmesan cheese
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2 tablespoons olive oil
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Salt and pepper, to taste
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Fresh basil leaves, for garnish (optional)
# How to Make It:
01 -
Preheat your oven to 400°F (200°C).
02 -
Pat the chicken breasts dry and season both sides with salt and pepper. Add garlic powder or Italian seasoning if desired.
03 -
Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
04 -
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
05 -
Lay out the flatbreads on a baking sheet. Spread a generous layer of basil pesto over each piece.
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Distribute the sliced chicken evenly over the pesto-covered flatbreads. Sprinkle shredded mozzarella cheese over the chicken, followed by halved cherry tomatoes. Top with grated Parmesan cheese.
07 -
Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly, and the edges are golden brown.
08 -
Optionally, switch to broil for the last 1-2 minutes for a crispy top, watching closely to prevent burning.
09 -
Carefully take the flatbreads out of the oven and let them cool for a minute. Slice into quarters or halves and garnish with fresh basil leaves if desired.
10 -
Serve warm with a side salad or your favorite dipping sauce.
# Additional Notes:
01 -
Feel free to customize the toppings with your favorite vegetables or additional spices.
02 -
For a vegetarian option, substitute chicken with grilled vegetables or tofu.