Pesto Chicken Flatbread with Mozzarella
Pesto Chicken Flatbread is a quick 20-minute recipe made with naan, basil pesto, chicken, mozzarella, and fresh tomatoes.It's perfect for an easy weeknight dinner, lunch, or party appetizer.Bake until golden and serve warm with fresh basil and balsamic glaze.
Ingredients
- 2 naan or flatbread rounds
- ½ cup basil pesto
- 1 cup cooked chicken breast shredded or chopped
- 1 cup shredded mozzarella cheese
- ¼ cup cherry tomatoes halved
- 2 tablespoons red onion thinly sliced
- Olive oil for brushing
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish
- Red pepper flakes optional
- Balsamic glaze optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the naan or flatbreads on the prepared baking sheet.
- Lightly brush each flatbread with olive oil.
- Spread the basil pesto evenly over the surface, reaching close to the edges.
- Top with shredded chicken, mozzarella cheese, cherry tomatoes, and sliced red onion.
- Season lightly with salt and black pepper.
- Bake the Pesto Chicken Flatbread for 10–12 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Remove from the oven and garnish with fresh basil leaves.
- Add red pepper flakes or a drizzle of balsamic glaze if desired.
- Slice and serve warm.
Notes
- Substitute grilled turkey breast for chicken if preferred.
- Whole wheat naan adds additional fiber.
- Serve with a green salad, Caesar salad, or roasted vegetables.
- This recipe works well for meal prep and quick lunches.