Why You’ll Love Chicken Pesto Flatbread Recipe

It’s quick and easy to pull together—about 10 minutes of prep and 15 minutes of cook time.
The combination of pesto, tender seasoned chicken, melted mozzarella and fresh tomatoes gives a burst of flavor and color.
It’s versatile: you can use store‑bought or homemade pesto, use rotisserie chicken to save time, change the bread base or swap the cheese.
Leftovers work great for meal prep or freezing for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts (1‑2)
Garlic powder
Salt
Pepper
Red pepper flakes (optional)
Dried oregano
Olive oil
Pesto (2‑3 Tbsp for chicken + ½ cup for flatbread)
Flatbreads (2) or naan/small pizza crust
Mozzarella (¾ cup)
Tomatoes, sliced (¼ cup)
Red pepper flakes, optional
Grated Parmesan, optional

Directions

If making your own pesto, prepare that first. Otherwise proceed with store‑bought pesto.
Cut the chicken breasts into bite‑sized pieces and toss with garlic powder, salt, pepper, red pepper flakes (if using), oregano and olive oil. Cook in a skillet over medium heat, stirring often, for about 12‑15 minutes or until cooked through.
While the chicken cooks, preheat oven to 375 °F (190 °C). Add 2 Tbsp of pesto to the cooked chicken, stir to coat, then turn heat to low for 2 minutes. Remove from heat.
Place your flatbreads (or naan or pizza crust) on a baking sheet. Spread a thin to medium layer of pesto over each. Top with mozzarella, tomato slices and then the cooked chicken.
Bake on the center rack of the oven for about 10 minutes, or until the cheese is melted and bubbling and the crust has browned a little. Let it cool for a minute or two, then slice and serve.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Variations

Use rotisserie chicken instead of cooking raw chicken for a faster version.
Omit the chicken for a vegetarian version; you might add roasted veggies instead.
Swap the flatbread for naan, pita, a small pizza crust or even wrap style bread.
Change up the pesto: store‑bought for convenience or homemade (such as a spinach walnut version) for extra flavor.
Use different cheeses: shredded mozzarella, mozzarella balls, or whatever cheese you enjoy.
Add toppings: olives, roasted red peppers, artichoke hearts, fresh basil leaves, or arugula after baking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator.
You can also freeze leftover flatbread: wrap in plastic wrap or place in a zip‑lock bag and freeze for up to 2 months.
To reheat: thaw if frozen, then bake in the oven or toaster oven until warmed through and the cheese is melted again.

FAQs

How long will this flatbread keep in the fridge?

It keeps wonderfully in the fridge for a few days. Store in an airtight container and reheat when ready.

Can I freeze this flatbread?

Yes, you can freeze it. Wrap well in plastic wrap or place in a freezer‑safe bag for up to 2 months.

Can I make this healthier?

Yes — use thinner bread like lavash or a low‑calorie flatbread, pick a light cheese or reduce the amount of cheese, and use lean chicken cuts.

What if I don’t have flatbread?

You can use naan, pita, lavash, or even a small pizza crust as your base. Just adjust baking time slightly if needed.

Can I skip the chicken?

Yes — for a vegetarian option, omit the chicken and add cooked veggies like zucchini, mushrooms or bell peppers.

Do I have to make my own pesto?

No — store‑bought pesto works great and cuts down on time. Homemade pesto can add extra flavor though.

Can I use cooked chicken from a rotisserie?

Yes — that’s a great shortcut. Use about 2 cups of shredded or diced rotisserie chicken and skip the raw chicken cooking step.

How do I prevent a soggy middle on the flatbread?

Don’t overload the toppings. Spread them evenly across the crust and avoid piling everything in the center so the crust cooks evenly and stays crisp.

Can I grill this instead of baking?

Yes — you can use a grill if you like. Just put the flatbread on the grill over medium heat with the toppings until the cheese melts and the crust is crisp.

What can I serve with this flatbread?

It pairs nicely with a fresh salad — for example a black bean & corn salad, beet & feta salad, or a simple green side salad.

Conclusion

This chicken pesto flatbread is a standout because it’s simple, fast, flavorful and flexible. Use your favorite flatbread or crust, pick whether you’ll use homemade or store‑bought pesto, and top it with juicy chicken and melty cheese for a meal that comes together in about 20 minutes. Whether you’re cooking for a weeknight dinner, prepping lunches or feeding a crowd, it’s a recipe worth keeping in your rotation.