Grilled Pesto Chicken Flatbread (Printable Version)
Grilled chicken, pesto, and mozzarella on flatbread for a quick Italian-inspired meal or appetizer.
# What You'll Need:
→ Flatbread Base
01 - 2 large store-bought or homemade flatbreads (about 9 x 5 inches each)
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 300 g)
03 - 1 tablespoon olive oil
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
06 - ¼ teaspoon garlic powder
→ Toppings
07 - ½ cup basil pesto (store-bought or homemade)
08 - 1 ½ cups shredded mozzarella cheese (about 150 g)
09 - ½ cup cherry tomatoes, halved (optional)
10 - 2 tablespoons grated Parmesan cheese
11 - Fresh basil leaves, for garnish
# Steps to Follow:
01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season with salt, pepper, and garlic powder. Grill for 5–6 minutes per side, or until fully cooked (internal temperature 165°F/74°C). Let rest for 5 minutes, then slice thinly.
03 - Preheat oven to 425°F (220°C).
04 - Place flatbreads on a baking sheet. Spread each evenly with basil pesto.
05 - Top the flatbreads with sliced grilled chicken, mozzarella cheese, and cherry tomatoes (if using). Sprinkle with Parmesan cheese.
06 - Bake in the oven for 8–10 minutes, or until cheese is melted and bubbly and edges are crisp.
07 - Remove from oven, garnish with fresh basil leaves, slice, and serve warm.
# Additional Tips::
01 -
- Quick to make and perfect for weeknight dinners
- Easily customizable for different tastes
- Uses just a handful of fresh ingredients
- Crowd-pleaser as a main dish or appetizer
02 -
- High in protein from grilled chicken and cheese
- No need for a pizza stone—flatbreads bake crispy right on a sheet
- Leftovers reheat beautifully for lunch
03 -
- Always rest your grilled chicken before slicing so it stays juicy
- Use parchment for easy clean-up if your baking sheet tends to stick
- For extra crispiness, toast the flatbread base in the oven for a couple of minutes before adding toppings