Chicken Pesto Flatbread
Chicken Pesto Flatbread is a quick homemade meal made with juicy pesto chicken, mozzarella cheese, tomatoes, and crispy naan bread.Ready in 35 minutes.Perfect for busy weeknight dinners and easy family meals
Ingredients
Pesto Chicken
- 1 –2 boneless skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- ½ teaspoon dried oregano
- ½ teaspoon olive oil
- 2 –3 tablespoons spinach walnut pesto
Flatbread
- 2 naan breads or flatbreads
- ½ cup spinach walnut pesto
- ¾ cup shredded mozzarella cheese
- ¼ cup sliced tomatoes
- Red pepper flakes optional
- Grated Parmesan cheese optional
Instructions
- Cut the chicken breasts into bite-sized pieces.
- In a small bowl, combine garlic powder, salt, pepper, oregano, and red pepper flakes.
- Toss the chicken with the seasoning until evenly coated.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken for 12–15 minutes, stirring occasionally, until fully cooked and lightly browned.
- Stir 2–3 tablespoons of spinach walnut pesto into the cooked chicken and simmer over low heat for 2 minutes.
- Preheat the oven to 375°F (190°C).
- Place the naan or flatbreads on a baking sheet.
- Spread a thin, even layer of pesto across each flatbread.
- Sprinkle mozzarella cheese evenly over the pesto.
- Arrange sliced tomatoes on top.
- Add the pesto-coated chicken evenly across each flatbread.
- Sprinkle with grated Parmesan and red pepper flakes if desired.
- Bake for 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let the Chicken Pesto Flatbread cool for 2 minutes before slicing and serving.
Notes
- Homemade spinach walnut pesto provides the freshest flavor.
- Store extra pesto in the refrigerator for another meal.
- Whole wheat flatbread makes a healthier alternative.
- Cherry tomatoes may be substituted for sliced tomatoes.
- Add arugula after baking for extra freshness.