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This grilled pesto chicken flatbread is perfect for busy weeknights when you want something hearty yet fresh. A crisp flatbread base holds juicy slices of grilled chicken, punchy basil pesto, melty mozzarella, and bright cherry tomatoes—a hit for family meals and casual gatherings alike.
I whipped this up on a Friday when I had leftover pesto and some grilled chicken, and now I crave it every time fresh basil is in season.
Ingredients
- Flatbread: The foundation for your toppings—choose a soft but sturdy flatbread from the bakery section or use your favorite homemade recipe
- Boneless skinless chicken breasts: Adds protein and texture—look for fresh chicken with a pink hue and no off smell
- Olive oil: Helps the chicken stay juicy as it grills—opt for extra-virgin for flavor
- Salt: Enhances every layer of flavor
- Black pepper: Adds gentle heat—choose fresh-cracked if possible
- Garlic powder: Gives subtle savor without being overpowering
- Basil pesto: Delivers herbal brightness and rich flavor—use a fresh refrigerated pesto or homemade for the best taste
- Shredded mozzarella cheese: Melts perfectly for that classic stretch—use a block for fresher shreds
- Cherry tomatoes: Adds bursts of sweet acidity—pick firm glossy tomatoes
- Grated Parmesan cheese: Packs salty depth—ideally grate from a block just before baking
- Fresh basil leaves: A pop of color and aroma—fresh leaves keep everything tasting vibrant
Step-by-Step Instructions
- Prepare the chicken:
- Start by preheating your grill or grill pan to medium-high so it is hot and ready for a good sear. Brush both sides of your chicken breasts with olive oil to help keep them juicy as they cook. Season with salt, black pepper, and garlic powder, ensuring every surface is covered.
- Grill the chicken:
- Place the seasoned chicken on the heated grill. Let it cook without moving for 5 to 6 minutes per side. It should easily release from the grill when ready to flip. The internal temperature should reach 165 degrees Fahrenheit or 74 degrees Celsius. After grilling, let the chicken rest for five minutes so the juices redistribute. Slice thinly against the grain for the most tender bites.
- Prepare the flatbreads:
- Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius while the chicken rests. Position your flatbreads on a baking sheet large enough to hold both without overlapping. Spread a generous layer of basil pesto over each flatbread right to the edges.
- Assemble the toppings:
- Arrange the sliced grilled chicken evenly over the pesto. Top with plenty of shredded mozzarella cheese, making sure you cover the chicken so it melts seamlessly. Carefully add halved cherry tomatoes if you are using them and finish with a sprinkle of grated Parmesan cheese.
- Bake and finish:
- Slide the baking sheet into the preheated oven. Bake for about 8 to 10 minutes until the cheese is bubbling and the edges of the flatbread turn crispy and golden. Watch the last minute for your preferred level of toastiness.
- Garnish and serve:
- Remove from the oven. Add fresh basil leaves while the flatbread is still hot for a burst of aroma. Slice into pieces with a chef’s knife and serve warm so the cheese stays melty.
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My favorite part is the Parmesan hitting the oven because it creates tiny golden spots that taste just like the edges of roasted cheese from my grandmother’s lasagna. My kids pile on extra basil and always sneak a tomato or two before it even hits the table.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat, place on a baking sheet in a hot oven for about five minutes so the base stays crisp. Avoid microwaving as it can make the flatbread soggy.
Ingredient Substitutions
Swap chicken for grilled shrimp or rotisserie turkey for variation. Any green pesto works—try arugula or kale pesto for different flavors. For a dairy-free version, use a plant-based cheese and skip the Parmesan or use nutritional yeast for a cheesy bite.
Serving Suggestions
Cut into strips or small squares for party snacks, or pair with a bright green salad for a fresh dinner. If you want a more filling meal, serve alongside a bowl of roasted vegetable soup or a tangy cucumber salad.
Cultural Context
Flatbreads with vibrant toppings are beloved across Italian regions. Though not traditional pizza, this quick bake bridges the gap between classic Italian focaccia and modern American pizza—making it an approachable weeknight staple in my Italian-inspired kitchen.
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Common Questions
- → What type of flatbread works best?
Use large, sturdy flatbreads like naan or store-bought oval flatbreads. Homemade options also work well if baked crisp.
- → Can I make this vegetarian?
Yes, simply omit the chicken and add grilled vegetables like zucchini, bell peppers, or mushrooms for a flavorful alternative.
- → Is it possible to use different pesto?
Absolutely. Sun-dried tomato or arugula pesto both add unique flavors and work beautifully on the flatbread.
- → What cheese melts best for this?
Mozzarella is ideal for melt and stretch. You can add Parmesan for sharpness or try provolone for a twist.
- → How do I know when the chicken is done?
Grill chicken until it reaches an internal temperature of 165°F (74°C). It should be cooked through but still juicy.
- → Which wine pairs well with this flatbread?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh flavors of pesto and chicken.