There is something incredibly satisfying about the vibrant flavors and rustic charm of a Chicken Pesto Flatbread Recipe. This dish brings together tender, savory chicken with the bright, herbaceous punch of spinach walnut pesto, all layered atop a warm, crispy flatbread. It’s a perfect balance of colors, textures, and tastes that feels both gourmet and completely accessible. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe will quickly become one of your go-to favorites to impress and delight.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Chicken Pesto Flatbread Recipe lies in its simplicity and freshness. Each ingredient plays a crucial role, from the seasoned chicken that offers juicy protein, to the vibrant spinach walnut pesto that injects a fresh, nutty herbal note. Together, they create a dish that’s bursting with flavor and pleasing textures.
- Chicken breasts (1-2): Use fresh, boneless chicken for the best cooking results and tender bites.
- Garlic powder (½ tsp): Adds a mellow, aromatic base flavor to the chicken seasoning.
- Salt (½ tsp): Essential to enhance all the flavors in the dish.
- Pepper (¼ tsp): Gives a gentle spice that complements the pesto.
- Red pepper flakes (½ tsp, optional): For those who love a subtle kick of heat.
- Dried oregano (½ tsp): Introduces a Mediterranean herb note that ties the dish together.
- Olive oil (½ tsp): Helps cook the chicken to juicy perfection and adds richness.
- Spinach walnut pesto (2-3 Tbsp plus extra): The star ingredient, rich, nutty, and vibrant green to brighten every bite.
- Flatbreads (2 pieces): Choose flatbreads like naan or similar for a perfect base with a slight chew.
- Mozzarella cheese (¾ cup): Melts beautifully with a mild, creamy texture that balances the pesto.
- Tomatoes (¼ cup, sliced): Adds juicy bursts of freshness and color contrast.
- Grated parmesan (optional): Sprinkle on top for an extra punch of umami and saltiness.
How to Make Chicken Pesto Flatbread Recipe
Step 1: Prepare and Cook the Chicken
Start by cutting your chicken breasts into small, bite-sized pieces for quick, even cooking. Season them generously with garlic powder, salt, pepper, oregano, and red pepper flakes if you like a bit of heat. Toss everything together with a touch of olive oil to coat the pieces evenly. Then, heat a skillet over medium and cook the chicken for about 12 to 15 minutes, stirring frequently until it’s cooked through and wonderfully juicy.
Step 2: Infuse the Chicken with Pesto
Once the chicken is cooked, add 2 to 3 tablespoons of spinach walnut pesto directly into the skillet. Lower the heat and let the flavors mingle by gently simmering for a couple of minutes. This step is key because it ensures that every bite of chicken carries that bright, nutty pesto flavor before you assemble your flatbread.
Step 3: Assemble Your Flatbread
Lay your flatbreads on a baking sheet and evenly spread a medium-thin layer of pesto across their surface. Next, sprinkle the mozzarella cheese generously over the pesto, followed by lovely slices of fresh tomatoes for color and freshness. Finally, top it all off with the pesto-coated chicken, making sure little piles are distributed evenly to ensure each slice has a perfect balance.
Step 4: Bake to Perfection
Place your assembled flatbreads on the center rack of a preheated oven at 375ºF. Bake for about 10 minutes or until the cheese is melted, bubbling, and golden in spots, and the edges of the flatbread have a beautiful golden-brown color. Once out of the oven, let it rest for a minute or two to cool slightly, then slice and savor every vibrant bite.
How to Serve Chicken Pesto Flatbread Recipe
Garnishes
To elevate the presentation and flavor, consider sprinkling freshly grated parmesan or extra red pepper flakes on top just before serving. A handful of fresh basil leaves can add a burst of fragrant green and a pop of color that makes the dish look as good as it tastes.
Side Dishes
Pair this flatbread with a crisp garden salad or a refreshing cucumber and tomato salad to complement the herbal pesto and keep your meal light yet satisfying. A simple side of roasted vegetables can also add wonderful warmth and texture contrast to the plate.
Creative Ways to Present
For a fun twist, cut the flatbread into small, appetizer-sized squares and serve it as party finger food. You could also create a duo of pesto flatbreads using different pesto varieties like basil or sun-dried tomato for a colorful flavor spread during gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. This flatbread reheats well, preserving both flavor and texture with just a quick warm-up.
Freezing
You can freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to 1 month, making this dish perfect for meal prep or last-minute meals.
Reheating
Reheat your frozen or refrigerated flatbread slices in an oven or toaster oven at 350ºF for about 8 to 10 minutes until warm and the cheese is again slightly bubbling. Avoid microwaving as it can make the bread soggy and rubbery.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade spinach walnut pesto really elevates the dish, a good quality store-bought pesto works great and makes this Chicken Pesto Flatbread Recipe even quicker to prepare.
What type of flatbread is best for this recipe?
Naan or pita-style flatbreads work wonderfully because of their thickness and chew, but you can also experiment with any flatbread that holds toppings well without getting soggy.
Can I substitute the chicken for another protein?
Yes, grilled shrimp or even sliced steak would be delicious alternatives. Just adjust the cooking time accordingly to ensure your protein is cooked perfectly before assembling your flatbread.
Is this recipe gluten-free?
The recipe itself is gluten-free except for the flatbread, so choose gluten-free flatbreads or make your own gluten-free version at home to make the entire dish gluten-free.
How spicy is this dish?
The default recipe is mildly spiced with optional red pepper flakes to add a little zip. You can adjust the heat to suit your taste, from skipping the flakes for milder flavor to adding more for a stronger kick.
Final Thoughts
This Chicken Pesto Flatbread Recipe is such a joy to make and even more delightful to eat. Its harmonious blend of juicy chicken, fresh pesto, melty mozzarella, and tender flatbread feels like a cozy hug on a plate. I encourage you to try it, share it with friends, and watch it quickly become a staple in your recipe rotation for those days when you want something fast, flavorful, and satisfying.
Print
Chicken Pesto Flatbread Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Pesto Flatbread recipe combines tender, seasoned chicken with vibrant spinach walnut pesto, fresh tomatoes, and melted mozzarella on a crispy flatbread base. Perfect for a quick and flavorful dinner, it balances savory herbs and spices with creamy cheese and fresh veggies, all baked to golden perfection in just 25 minutes.
Ingredients
Chicken and Seasoning
- 1–2 chicken breasts, cut into small bite-sized pieces
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes (optional)
- ½ tsp dried oregano
- ½ tsp olive oil
Pesto and Flatbread Toppings
- 2–3 Tbsp spinach walnut pesto (plus extra as needed)
- 2 flatbreads or naan
- ¾ cup shredded mozzarella cheese
- ¼ cup sliced tomatoes
- Red pepper flakes (optional, for garnish)
- Grated parmesan cheese (optional, for garnish)
Instructions
- Prepare and cook the chicken: If making spinach walnut pesto, prepare it first. Otherwise, start by cutting the chicken breasts into small bite-sized pieces and place them in a bowl. In a separate small bowl, combine garlic powder, salt, pepper, red pepper flakes (if using), and dried oregano. Sprinkle the seasoning mix over the chicken and toss to coat evenly. Heat ½ tsp olive oil in a skillet over medium heat, add the chicken pieces, and cook while tossing frequently for about 12-15 minutes until fully cooked and lightly browned.
- Simmer chicken with pesto: While the chicken cooks, preheat your oven to 375°F (190°C). When the chicken is nearly cooked, stir in 2 tablespoons of spinach walnut pesto into the skillet with the chicken, coating it well. Reduce the heat to low and let it simmer gently for 2 minutes to infuse the flavors, then remove from heat and set aside.
- Assemble the flatbread: Place the flatbreads or naan on a baking sheet. Spread a medium to thin layer of pesto evenly over the surface of each flatbread. Next, sprinkle the shredded mozzarella cheese over the pesto layer, followed by the sliced tomatoes. Top each flatbread with the cooked pesto chicken mixture, spreading it evenly.
- Bake until bubbly and golden: Place the assembled flatbreads on the center rack of the preheated oven. Bake for about 10 minutes or until the cheese has melted thoroughly, is bubbly, and the crust develops a golden-brown edge. Remove from oven, let cool for 1-2 minutes. Optionally, garnish with red pepper flakes and grated parmesan. Slice into pieces and serve warm.
Notes
- Use boneless, skinless chicken breasts for best texture and cooking speed. You can substitute chicken thighs if preferred.
- If you prefer, make fresh spinach walnut pesto by blending fresh spinach, walnuts, olive oil, garlic, parmesan cheese, and lemon juice until smooth.
- Flatbreads like naan or store-bought pizza bases work best for this recipe. Choose ones that crisp up nicely in the oven.
- Red pepper flakes add heat but are optional depending on your spice preference.
- If you want extra flavor and richness, sprinkle some grated parmesan on top before baking.
- Leftover chicken pesto can be stored separately and used for sandwiches or salads.
