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
Scale
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.
