Chicken Pesto Flatbread Recipe

Introduction

Chicken Pesto Flatbread is a quick and delicious meal that combines tender chicken, fresh spinach, and melted cheese on a crispy flatbread base. It’s perfect for a casual lunch or a light dinner that feels gourmet without too much effort.

Ingredients

• 2 cups cooked chicken, sliced or shredded
• 1/2 cup pesto sauce (store-bought or homemade)
• 4 pieces of flatbread or naan
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 1 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• Olive oil (for brushing)
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Place the flatbreads on a baking sheet and brush each one lightly with olive oil.
3. Step 3: Spread the pesto sauce evenly over each flatbread.
4. Step 4: Arrange the cooked chicken, cherry tomatoes, and fresh spinach evenly on top of the pesto.
5. Step 5: Sprinkle the shredded mozzarella and grated Parmesan cheeses over the toppings.
6. Step 6: Bake in the preheated oven for 10-12 minutes, until the cheese melts and the edges turn crispy.
7. Step 7: Remove from the oven, slice into portions, and serve warm.

Tips & Variations

• Use sun-dried tomatoes instead of cherry tomatoes for a more intense flavor.
• Add a sprinkle of red pepper flakes for a hint of spice.
• Swap mozzarella for goat cheese for a tangier taste.
• Try whole wheat or multigrain flatbread for added fiber.
• Make your own pesto for a fresher and more vibrant topping.

Storage

Store any leftover flatbread wrapped in foil or an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this recipe?

This recipe calls for cooked chicken to ensure even cooking and prevent dryness. If you want to use raw chicken, cook it thoroughly before assembling the flatbread.

Can I freeze the assembled flatbreads?

It’s best to freeze the flatbreads before baking. Wrap them well in plastic wrap and foil, then bake from frozen with a few extra minutes added to the baking time.

Chicken Pesto Flatbread Recipe

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4.6 from 80 reviews

This Chicken Pesto Flatbread combines tender cooked chicken, vibrant pesto, fresh spinach, and juicy cherry tomatoes on a crispy flatbread base, topped with melted mozzarella and Parmesan cheeses for a quick and delicious meal or snack.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Flatbread Base

• 4 pieces of flatbread or naan
• Olive oil (for brushing)
• Salt and pepper to taste

Toppings

• 2 cups cooked chicken, sliced or shredded
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 1 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the flatbread and melt the cheeses evenly.
2. Prepare Flatbreads: Place the flatbreads on a baking sheet. Brush each one lightly with olive oil to help them crisp during baking and add flavor.
3. Apply Pesto: Evenly spread 1/2 cup pesto sauce over each flatbread, creating a flavorful base layer for the toppings.
4. Add Toppings: Layer the cooked chicken slices, halved cherry tomatoes, and fresh spinach evenly over the pesto on each flatbread.
5. Add Cheese: Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the toppings to add richness and create a golden melt.
6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese has melted completely and the flatbread edges are crispy and golden.
7. Serve: Remove the flatbreads from the oven, slice into portions, and serve warm for the best flavor and texture.

Notes

• Use store-bought or homemade pesto depending on preference for freshness and flavor profile.
• For extra crispiness, you can pre-toast the flatbreads for 2-3 minutes before adding toppings.
• Feel free to substitute spinach with arugula or kale for a different leafy green option.
• To make it spicier, add a pinch of crushed red pepper flakes to the pesto layer.
• Leftover flatbread can be stored in the refrigerator for up to 2 days and reheated in the oven for best results.

Keywords: Chicken Pesto Flatbread, Easy Flatbread Recipe, Pesto Chicken, Quick Lunch, Flatbread Pizza, Oven-Baked Flatbread, Mozzarella Cheese Flatbread