Pesto Chicken Flatbread: A Delicious and Easy Recipe for Dinner

Looking for a quick and tasty dinner idea? Try this simple flatbread meal that cooks fast and tastes great.

introduction

Pesto Chicken Flatbread is a quick and tasty dinner you can make any night. It uses cooked chicken, basil pesto, flatbread, cheese, and a few fresh toppings. If you like quick chicken meals, you may also enjoy this delicious crispy chicken taquitos recipe.

why make this recipe

This recipe is fast, easy, and family-friendly. It uses few ingredients and takes little time. You can make it on busy nights and it feels like a special meal.

how to make Pesto Chicken Flatbread

Cook the chicken, spread pesto on flatbread, add toppings, and bake. Slice and serve warm. The steps are easy and the result is a flavorful flatbread with melty cheese.

Ingredients :

• 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
• 2 tablespoons olive oil
• Salt and pepper, to taste

Directions :

1. Preheat the oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side until golden brown (internal temperature should reach 165°F or 75°C). Let rest before slicing.
3. On a lined baking sheet, place your flatbreads. Spread basil pesto evenly over each.
4. Layer sliced chicken, mozzarella cheese, and cherry tomatoes on top.
5. Bake for 10-12 minutes until the cheese is bubbly and edges are crispy.
6. For extra crispiness, broil for an additional minute under supervision.
7. Cool slightly before slicing; garnish with fresh basil if desired.

how to serve Pesto Chicken Flatbread

Serve warm, sliced into pieces. Pair with a simple salad or steamed vegetables. A light balsamic drizzle or extra fresh basil makes a nice touch.

how to store Pesto Chicken Flatbread

Cool fully, then wrap in foil or place in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven or toaster oven at 350°F (175°C) until warm to keep the crust crisp.

tips to make Pesto Chicken Flatbread

• Cook chicken to the right temperature (165°F / 75°C) for safety.
• Let chicken rest before slicing to keep it juicy.
• Use thin flatbread for crisp edges or thicker for a softer bite.
• Add pesto sparingly if you use a strong store-bought sauce.
• Watch the broiler closely to avoid burning.

variation (if any)

• Use shredded rotisserie chicken to save time.
• Swap mozzarella for provolone, fontina, or a blend.
• Add sliced mushrooms, spinach, or roasted peppers for extra veggies.
• Use sun-dried tomato pesto for a different flavor.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw safely in the fridge first, then cook as directed.

Q: Can I make this vegetarian?
A: Yes. Skip the chicken and add roasted vegetables or a plant-based chicken substitute.

Q: How do I make the crust crispier?
A: Bake on a preheated baking sheet or pizza stone and finish under the broiler for a minute while watching closely.

Q: Can I freeze leftovers?
A: You can freeze individual slices wrapped well, but texture may change. Reheat from frozen in the oven for best results.

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