Chicken Pesto Flatbread (Better Than Any Restaurant)

Flatbread is pizza’s faster, crispier cousin. Top it with pesto, chicken, mozzarella, and tomatoes. 15 minutes. One pan. Zero regrets. Better than any restaurant version.

Ingredients

Serves 4 (makes 2 flatbreads).

• 2 flatbreads or naan breads
• ½ cup basil pesto (store-bought or homemade)
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1½ cups shredded mozzarella cheese
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced (optional)
• 2 tbsp Parmesan cheese, grated
• Fresh basil for garnish (optional)
• Red pepper flakes (optional)

Step-by-Step Instructions

Step 1: Preheat

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Step 2: Assemble Flatbreads

1. Place flatbreads on baking sheet. Spread pesto evenly over each.
2. Top with shredded chicken, mozzarella, cherry tomatoes, and red onion (if using).
3. Sprinkle with Parmesan.

Step 3: Bake

1. Bake 8-10 minutes until cheese is melted and edges are crispy.

Step 4: Finish & Serve

1. Garnish with fresh basil and red pepper flakes. Slice and serve immediately.

Summary

Prep Time: 5 min | Bake Time: 10 min | Total: 15 min

Yield: 4 servings | Difficulty: Easy

Storage Notes

Best fresh. Fridge 2 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (crispy returns). Microwave makes flatbread chewy — avoid. Great for meal prep — assemble and bake fresh.