This Pesto Chicken Flatbread is a wonderfully simple and flavorful meal, perfect for a quick weeknight dinner. Toasty, crispy flatbread is layered with vibrant pesto, tender chicken, and melted mozzarella, then finished with fresh arugula and a sweet balsamic glaze. It’s one of those recipes that feels special without any of the fuss.
This recipe always brings a smile to my face, reminding me of my sister, Jennifer. One warm summer evening, she effortlessly turned a few simple ingredients into this incredible flatbread. That first crispy, cheesy bite instantly transformed a simple meal into a cherished memory of her joyful, spontaneous spirit.
Why This Recipe Will Become a Favorite
- Quick and Easy: This recipe comes together in under 20 minutes, making it ideal for busy weeknights.
- Flavor-Packed: The combination of savory pesto, tender chicken, and creamy mozzarella creates an irresistible taste.
- Customizable: Feel free to add your favorite toppings like tomatoes, onions, or different cheeses.
- Great for Any Occasion: It works equally well as a quick dinner, a satisfying lunch, or an appetizer for guests.
What You’ll Need From the Pantry
- 1 store-bought flatbread (or naan)
- 1/3 cup pesto sauce
- 1 cup cooked chicken breast, grilled and sliced
- 1 cup fresh mozzarella, torn or sliced
- 1/2 cup arugula leaves
- 2 tablespoons balsamic glaze
- Olive oil for brushing
Let’s Create Some Magic in the Kitchen
For That Perfect Golden Crust…
Preheat your oven to 425°F (220°C). Place the flatbread on a baking sheet and brush it lightly with olive oil. This little step is my secret to ensuring an extra crispy flatbread base.
Spreading the Vibrant Pesto…
Spread the pesto sauce evenly over the flatbread, leaving a small border around the edges. Whether you use store-bought or homemade pesto, be generous to get that beautiful basil flavor in every bite.
Layering on the Goodness…
Top the pesto with the torn mozzarella and the sliced grilled chicken. I love using fresh mozzarella because it melts so beautifully, creating creamy pockets of cheese.
Into the Warm Oven It Goes…
Bake for 10–12 minutes. You’re looking for the cheese to be perfectly melted and bubbly, and the edges of the flatbread to be a lovely golden brown and crisp.
The Fresh, Peppery Finish…
Remove the flatbread from the oven and top it with a handful of fresh arugula. Then, drizzle generously with the balsamic glaze. The peppery arugula and sweet glaze are the perfect finishing touches.
Time to Slice and Share…
Slice your delicious chicken flatbread into squares or strips and serve it warm. It’s a perfect dish to share, though you might not want to!
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. For precise nutritional values, I recommend using your preferred nutrition calculator.
For a Lighter Touch
- Whole Wheat Flatbread: For added fiber, swap the traditional flatbread for a whole wheat version.
- Low-Fat Mozzarella: To reduce the fat content, you can use a low-fat or part-skim mozzarella cheese.
- Extra Veggies: Load up your flatbread with more vegetables like cherry tomatoes, bell peppers, or spinach for extra nutrients and flavor.
How to Make It a Meal
- With a Simple Salad: A simple green salad with a light vinaigrette pairs beautifully with the rich flavors of the pesto chicken flatbread.
- Alongside a Bowl of Soup: For a cozier meal, serve slices of the flatbread alongside a warm bowl of tomato soup.
- As an Appetizer to Share: Cut the flatbread into small, bite-sized squares and arrange them on a platter with other appetizers for a party or gathering.
A Few Notes from My Recipe Box
- Don’t Overcrowd the Flatbread: It can be tempting to pile on the toppings, but this can make the flatbread soggy. Keep the layers light to ensure a crispy flatbread.
- A Hot Oven is Key: Make sure your oven is fully preheated to the correct temperature. This helps the flatbread cook evenly and become perfectly crisp.
- Don’t Skip the Olive Oil: Brushing the flatbread with olive oil before adding toppings is a key step for achieving a golden, crispy crust.
Saving a Slice for Later
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the flatbread on a baking sheet in an oven preheated to 350°F (175°C) for about 5-7 minutes, or until the cheese is melted and the crust is crispy again.
From My Kitchen to Yours
This Pesto Chicken Flatbread is more than just a quick meal; it’s a reminder of how the simplest recipes can create the warmest memories. I hope you’ll give it a try and that it brings as much joy to your table as it has to mine. It’s a wonderful way to enjoy a delicious meal without spending hours in the kitchen.
Your Questions, Answered
Can I try a different kind of cheese?
Absolutely! While mozzarella is a classic choice, feel free to experiment with cheeses like feta, goat cheese, or a provolone blend.
Will this work on the grill?
Yes, this flatbread can be made on the grill. Preheat your grill to medium-high heat, brush the flatbread with olive oil, and grill for a couple of minutes on each side before adding the toppings. Then, continue to grill until the cheese is melted.
Is homemade pesto okay to use?
Of course! Homemade pesto sauce will add an extra layer of fresh, vibrant flavor to your flatbread. It’s a wonderful way to use up fresh basil from the garden.
Print
Pesto Chicken Flatbread
- Total Time: 17 minutes
- Yield: 2 servings 1x
Description
This Pesto Chicken Flatbread is a wonderfully simple and flavorful meal with crispy flatbread, vibrant pesto, tender chicken, melted mozzarella, fresh arugula, and a sweet balsamic glaze.
Ingredients
- 1 store-bought flatbread (or naan)
- 1/3 cup pesto sauce
- 1 cup cooked chicken breast, grilled and sliced
- 1 cup fresh mozzarella, torn or sliced
- 1/2 cup arugula leaves
- 2 tablespoons balsamic glaze
- Olive oil for brushing
Instructions
- Preheat oven to 425°F (220°C). Place flatbread on a baking sheet and brush lightly with olive oil.
- Spread pesto sauce evenly over the flatbread, leaving a small border.
- Top with torn mozzarella and sliced grilled chicken.
- Bake for 10–12 minutes until cheese is melted and edges are golden brown.
- Remove from oven and top with fresh arugula.
- Drizzle generously with balsamic glaze.
- Slice and serve warm.
Notes
For a lighter version, use whole wheat flatbread, low-fat mozzarella, and add extra veggies like tomatoes or peppers. Don’t overcrowd the flatbread for best crispiness.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: pesto chicken flatbread, easy dinner, flatbread pizza, quick recipe