Pesto Chicken Flatbread
A delicious flatbread topped with grilled chicken, fresh basil pesto, mozzarella cheese, and cherry tomatoes, perfect for quick meals.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup fresh basil pesto (store-bought or homemade)
- 4 pieces flatbread (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese
- 2 Tbsp olive oil
- to taste salt and pepper
- for garnish fresh basil leaves (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry and season with salt and pepper. In a skillet, heat olive oil over medium-high heat and cook the chicken for 6-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest for 5 minutes, then slice into thin strips.
- Arrange the flatbreads on a baking sheet. Spread a generous layer of basil pesto over each flatbread.
- Layer the sliced chicken on top of the pesto, then sprinkle with mozzarella cheese, cherry tomatoes, and grated Parmesan cheese.
- Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly. For an extra crispy top, broil for an additional 1-2 minutes.
- Remove from the oven, let cool slightly, and garnish with fresh basil leaves before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.