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Chicken Pesto Flatbreads with Fresh Basil

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Flatbreads:
  • 2 large flatbreads (or naan, pita, or lavash bread)
  • 1 cup cooked chicken breast, sliced (grilled or roasted)
  • ½ cup basil pesto (store-bought or homemade)
  • 1½ cups shredded mozzarella cheese
  • 1 cup cherry tomatoes, halved
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh basil leaves, torn
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional for Homemade Pesto:
  • 2 cups fresh basil leaves
  • ¼ cup pine nuts (or walnuts)
  • 2 garlic cloves
  • ½ cup grated Parmesan cheese
  • ½ cup olive oil
  • Salt and pepper, to taste

Instructions
 

  • Prepare the Chicken: Use pre-cooked chicken or grill fresh chicken breasts. To grill: brush lightly with olive oil, season with salt and pepper, and cook for 5–6 minutes per side until done. Slice thinly. Make the Pesto (if homemade): In a food processor, combine basil, nuts, garlic, Parmesan, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning as needed.
  • Preheat the Oven or Grill: Oven: Preheat to 425°F (220°C). Grill: Preheat to medium-high heat.
  • Assemble the Flatbreads: Place flatbreads on a baking sheet or grill pan. Brush lightly with olive oil. Spread a generous layer of pesto over each flatbread. Add shredded mozzarella evenly. Top with sliced chicken and cherry tomatoes. Sprinkle with a little Parmesan and freshly cracked pepper.
  • Cook the Flatbreads: Oven method: Bake for 10–12 minutes until the cheese melts and the edges are golden and crisp. Grill method: Place directly on the grill and cook for 5–7 minutes, covered, until bubbly and slightly charred underneath.
  • Add the Finishing Touches: Remove from heat and let cool for a minute. Garnish with torn fresh basil leaves before serving.