Easy Chicken Pesto Flatbread
This easy chicken pesto flatbread recipe is packed with flavor, ready in under 30 minutes, and perfect for a quick dinner, appetizer, or party snack. With juicy chicken, herby pesto, melted cheese, and fresh toppings on naan or pita bread, this homemade flatbread is customizable, satisfying, and way better than takeout.
Ingredients
- Flatbread Base:
- 2 pieces naan pita, or store-bought flatbread
- Optional: homemade flatbread
- Protein:
- 1 cup cooked chicken breast or shredded rotisserie chicken
- Sauce & Seasoning:
- ⅓ cup pesto store-bought or homemade
- Optional: garlic powder red pepper flakes, Italian seasoning
- Toppings:
- 1 cup shredded mozzarella or provolone
- ½ cup cherry tomatoes halved
- ½ cup baby spinach or arugula
- Fresh basil or parmesan for garnish
- Optional: balsamic glaze drizzle
Instructions
- Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Flatbread
- Place naan or flatbread on the sheet. Brush lightly with olive oil for a crispier texture.
- Spread Pesto
- Spread a generous layer of pesto evenly over the flatbread, leaving a border.
- Add Chicken & Toppings
- Top with shredded or sliced chicken. Add mozzarella, cherry tomatoes, and spinach.
- Bake
- Bake for 8–10 minutes, until cheese is melted and bubbly and edges are golden.
- Garnish & Serve
- Remove from the oven and top with basil, arugula, or a balsamic drizzle. Slice and serve.
Notes
- Use naan or pita for best results crispy but sturdy.
- Don’t overload with toppings to avoid soggy results.
- Prep ahead: assemble flatbread and refrigerate before baking.
- Spice it up with chili flakes or jalapeños.
- For vegetarian: skip chicken and add mushrooms or chickpeas.