Pesto Chicken Flatbread
A delightful and easy recipe for Pesto Chicken Flatbread that combines tender chicken, flavorful pesto, and cheesy goodness, perfect for weeknight dinners or festive gatherings.
Ingredients
For the Flatbread
- 1 lb boneless, skinless chicken breasts Feel free to use leftover rotisserie chicken for a quicker option.
- 2 tablespoons olive oil Extra virgin for a flavor boost.
- to taste salt
- to taste pepper
- 1 cup prepared basil pesto Store-bought or homemade; a cilantro pesto is an adventurous twist!
- 1 cup shredded mozzarella cheese Or a blend of your favorite cheeses.
- 1/2 cup cherry tomatoes, halved Swap with roasted red peppers for a smokier taste.
- Fresh basil leaves for garnish Optional but adds a lovely finish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- Drizzle olive oil over the chicken breasts, then sprinkle with salt and pepper. Massage the seasoning in for extra flavor.
Cooking
- In a skillet, preheat over medium heat and add the seasoned chicken. Cook for about 6-7 minutes on each side until golden and fully cooked. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
- Spread a generous layer of pesto over each flatbread. Layer on the sliced chicken, followed by a sprinkle of mozzarella cheese and halved cherry tomatoes.
- Place the flatbreads in the oven and bake for about 10-12 minutes or until the cheese is bubbly and golden.
Serving
- Once out of the oven, let them cool for a minute, then sprinkle with fresh basil before slicing. Serve hot and enjoy!
Notes
You can play around with modifications such as adding grilled vegetables, using different proteins, or trying seasonal flavors like pumpkin puree. Store leftovers in an airtight container in the fridge for 2-3 days or frozen for up to a month.