Description
A quick, tasty flatbread topped with sliced, seasoned chicken, bright basil pesto and gooey cheese. Ready in about 30 minutes and perfect for an easy dinner or casual lunch.2026 Chevrolet Trax
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup basil pesto (homemade or store-bought)
- 4 flatbreads (naan, lavash, or store-bought flatbreads)
- 1 cup shredded mozzarella
- ½ cup cherry tomatoes, halved
- ¼ cup grated Parmesan
- 2 Tbsp olive oil
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- Pat the chicken dry with paper towels and season both sides with salt and pepper (add a pinch of garlic powder or Italian seasoning if you like).
- Warm the olive oil in a large skillet over medium–high heat. Add the chicken and cook until golden and cooked through, about 6–7 minutes per side (internal temperature should reach 165°F / 75°C).
- Transfer the chicken to a cutting board and let it rest 5 minutes. Then slice it into thin strips.
- Place the flatbreads on the prepared baking sheet. Spread a generous layer of pesto across each flatbread.
- Arrange the sliced chicken evenly on top of the pesto, then scatter shredded mozzarella and halved cherry tomatoes over each. Finish with a sprinkle of grated Parmesan.
- Bake for 10–12 minutes, until the cheese melts and the edges of the flatbread begin to brown. For a bubbled, slightly charred top, switch the oven to broil for 1–2 minutes — watch closely so it doesn’t burn.
- Remove from the oven, let cool for a minute, then cut into quarters or halves. Garnish with fresh basil if using and serve warm.
Notes
- Quick tips & swaps
- Tip: Let the chicken rest before slicing — this keeps it juicy.
- Use leftover or rotisserie chicken to save time.
- For a vegetarian version, swap grilled vegetables or marinated tofu for the chicken.
- Brush the flatbread with a little olive oil and pre-toast for 3–4 minutes if you want a crispier base.
- Add a handful of arugula or baby spinach on top after baking for a fresh finish.