Description
A delicious and easy-to-make Pesto Chicken Flatbread, perfect for busy weeknight dinners and bursting with flavor.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup fresh basil pesto (store-bought or homemade)
- 4 pieces of flatbread (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
- Lay out the flatbreads on a baking sheet. Spread a generous layer of basil pesto over each piece.
- Distribute the sliced chicken evenly over the pesto-covered flatbreads.
- Sprinkle shredded mozzarella cheese over the chicken, followed by halved cherry tomatoes.
- Top with grated Parmesan cheese.
- Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly, and the edges are golden brown.
- If you want a crispy top, switch to broil for the last 1-2 minutes, watching closely to prevent burning.
- Carefully take the flatbreads out of the oven and let them cool for a minute.
- Slice into quarters or halves and garnish with fresh basil leaves if desired.
- Serve warm with a side salad or your favorite dipping sauce.
Notes
For maximum juiciness, let your chicken rest after cooking. Use fresh basil pesto for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 450
- Sugar: 2g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg