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
Main Ingredients
- 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 and pepper
- 1 cup prepared basil pesto Store-bought or homemade; a cilantro pesto would be an adventurous twist!
- 1 cup shredded mozzarella cheese Or a blend of your favorite cheeses.
- 1/2 cup cherry tomatoes, halved Swap these for roasted red peppers for a smokier taste.
- as needed Fresh basil leaves For garnish, optional but they add 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.
- 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. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Slice it thinly.
Assembly and Cooking
- Spread a generous layer of pesto over each flatbread.
- Layer on the sliced chicken, followed by a sprinkle of mozzarella cheese and the halved cherry tomatoes.
- Place the flatbreads in the oven and bake for about 10-12 minutes or until the cheese is bubbly and golden.
- Once out of the oven, let them cool for a minute, then sprinkle with fresh basil before slicing. Serve hot and enjoy!
Notes
This recipe can be modified with various toppings like grilled zucchini or spicy jalapeños. Make sure to store leftovers in an airtight container.