Alright, here's why this pesto chicken flatbread is oddly special to me...
I have to start with the first time I threw together this Pesto Chicken Flatbread on a Tuesday night when I was practically running on caffeine fumes and whatever Spotify recommended as background noise. I’d grabbed a couple things from the fridge (some of them definitely on their last good day) and hoped for the best, not gonna lie. Somehow, this random collision of flatbread, pesto, chicken, and a handful of cheese turned into my family’s personal pizza night—except, you know, less hassle and no awkward dough juggling. Also, a quick aside: my sister claims she can improve on this recipe with her “fancy” homemade pesto, but honestly—store brand in a pinch is truly fine by me. Anyway, now it’s entered our dinner rotation, so, if you’re looking for a chill, filling meal you can riff on endlessly, stick with me. I promise, nothing here is too precious or fussy. Okay, on with the show!
So, why should you bother with this recipe?
I make this when even delivery feels like too much effort (and when my salad plans have clearly collapsed). My family goes absolutely bonkers for this stuff—no joke, my teenage son, who usually looks at anything green with suspicion, actually licked his plate the last time. It’s one of those meals where you can riff depending on what’s hanging out in your fridge. I admit, there was a night when I totally forgot to thaw the chicken and just used pre-cooked rotisserie. No one blinked. Oh, and it barely dirties more than one pan. Which, honestly, at the end of a weekday, is my love language.
What you'll need (substitutions highly encouraged)
- Flatbreads (2-3): Store-bought naan, pita, or any "flat" bread really. I once even used tortillas when I was desperate. No major complaints.
- Pesto (about ½ cup): I reach for the classic basil version but sometimes use spinach pesto when I remember. My grandmother is convinced only homemade is acceptable, but honestly, grab whatever jar’s on sale; it’ll work just fine.
- Cooked chicken (1 to 2 cups, shredded or chopped): Leftover roast chicken, store-bought rotisserie, or sometimes I just sauté some chicken breast if I planned ahead (ha, rare).
- Cheese (1 generous handful, about 1 cup): Mozzarella melts beautifully, but I’ve mixed in cheddar, Monterey Jack—who’s judging?
- Cherry tomatoes (a handful, halved): Or skip them if your kids panic at the sight of something red that isn’t ketchup.
- Red onion (thinly sliced, optional): Adds tang. If you hate onion breath, just leave it off.
- Salt, pepper, olive oil: This is where I get generous. A sprinkle or drizzle never hurts.
Here's what you do (don't panic, it's honestly easy)
- Preheat that oven to 425°F (220°C), or, if you like living on the edge, crank it up even more for extra crispy edges. I use a baking sheet lined with parchment so clean-up isn’t a nightmare.
- Lay out the flatbreads on your pan. Sometimes they overlap; just nudge them so they all fit—it’s not rocket science.
- Spread a good layer of pesto on each flatbread. I always sneak a spoonful for myself at this point. Don’t worry if it looks a little lumpy or uneven; it sorts itself out.
- Scatter the chicken evenly (or not). If some spots are heavier than others, who cares?
- Add cheese—as much as you like. Honestly, the cheesier the better, if you ask me.
- Toss on any extras: tomatoes, onions, peppers, olives, or whatever’s staring at you from the crisper. Or nothing at all. Up to you.
- Drizzle with olive oil and sprinkle a little salt and pepper. Sometimes I add red pepper flakes for a kick, but my kids act like I’m poisoning them if I do.
- Bake for 10-12 minutes or until cheese is golden and bubbly and the edges look invitingly crisp. If the kitchen smells absurdly good, you’re probably there.
- Let it cool a minute before you slice. The molten cheese will try to take a layer of skin with it, trust me.
Stuff I wish I'd known (Notes from many attempts)
- If the edge of your flatbread gets a bit burned, it’s probably a sign your oven runs hot or your pan was too close to the bottom. I actually like the almost-burnt bits, but maybe that’s just me?
- The amount of pesto is totally to taste. More = messier (but better flavor, in my opinion).
- Don’t stress if the cheese overflows and crisps up on the pan. That’s arguably the best bit—cheesy, crunchy, snacky.
Tinkering and flavor experiments (Some of them… questionable)
- Tried swapping chicken for leftover turkey after Thanksgiving. Actually delicious.
- One time I used BBQ sauce instead of pesto—uh, wouldn’t repeat that. Pesto is definitely the hero here.
- You can go full veggie: roasted peppers, mushrooms, and artichoke hearts. I once tossed some jarred sun-dried tomatoes on and it was a win.
- The kids once added pineapple. I didn’t fight it; it was sweet and odd, but not terrible.
Equipment: Useful, but also… improvise!
Sure, a big baking sheet is ideal, but if you’re in a tight spot, just slap the flatbread on some foil directly on the oven rack—been there, did the trick. Pizza stone fans, you do you. I’ve even used a cast iron pan once (got some wild crispy edges, but a bit more wrangling to get it out—exercise for the arms, at least).
This is actually how I store leftovers, if there are any
Just pop any extra slices in an airtight container and stick them in the fridge. It keeps for a couple days, although honestly, in my house it never lasts more than a day! Cold flatbread is an excellent midnight snack—don’t let anyone shame you for it. You can reheat in the oven for a few minutes to get some crispness back, but, real talk, the microwave will make it soft and a little sad. But sometimes, that’s all you have energy for.
How to serve this up (my totally subjective way)
I’m a fan of slicing into strips and piling them on a big wooden board, maybe with a little side salad that I fully expect people to ignore. If it's Friday, we add a glass of something cold and fizzy. Oh, and sometimes I add a swirl of extra pesto on top, just to look fancy... or to hide the fact I burned the edges (again).
Pro tips, or, ways I’ve embarrassed myself
- I once tried rushing the bake time because I was late for a Zoom call — trust me, undercooked cheese is just depressing.
- If you really want crispy crust, bake on the lower rack. Don’t forget to preheat, though (I usually do, and the results are just less exciting).
- On second thought, don’t overdo the chicken — too much weighs everything down and you lose that crisp.
- If you’re using store-bought pesto, taste first; some brands are really salty and can sneak up on you. Maybe try Serious Eats' pesto taste test if you're curious (I just pick the greenest jar).
Real questions I've actually gotten (plus my rambling answers)
- Can I use pizza dough instead of flatbread? Totally—just roll it thin. Might take a couple extra minutes in the oven. And keep an eye (or nose) on it; it browns quick.
- Is there a dairy-free option? Sure thing! Try vegan pesto and skip the cheese or use a plant-based one—I’ve done it for a lactose-hating friend, turned out fine (though not quite the same melty-ness…)
- How messy is this to eat? Well, if you pile it high, expect a bit of a runaway topping situation (maybe don’t serve on a first date unless you want to risk the whole spinach-in-teeth scenario).
- Does this freeze well? Eh, not really. The pesto gets weird and the bread goes all floppy. But, you can try, I suppose. If you succeed, let me know? I’m always up for learning new tricks.
- Any must-add toppings? I sometimes default to extra cheese, but once, I sprinkled dukkah from Ottolenghi’s Dukkah recipe and got loads of compliments.
- What's a good side? A lemony arugula salad is lovely, or some chips (crisps, for my UK pals). Oh, and pickles. Don't ask why, it just works.
So there you have it—a back-pocket dinner that’ll happily soak up whatever the week throws at you, with enough wiggle room for your own kitchen quirks. If you want to get nerdy about flavor pairings, Foodpairing's site is fun to skim through (I get lost in there sometimes when I'm procrastinating). Happy flatbread-ing!
Ingredients
- 2 pieces store-bought or homemade flatbread
- 1 cup cooked chicken breast, shredded
- ⅓ cup basil pesto
- 1 cup shredded mozzarella cheese
- ½ cup cherry tomatoes, sliced
- ¼ cup red onion, thinly sliced
- 1 tablespoon olive oil
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2Place flatbread on the prepared baking sheet. Spread basil pesto evenly over each flatbread.
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3Top with shredded chicken, mozzarella cheese, sliced cherry tomatoes, and red onion. Drizzle with olive oil and season with salt and pepper.
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4Bake for 12-15 minutes or until the cheese is melted and bubbly, and the flatbread is golden.
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5Remove from oven, garnish with fresh basil leaves, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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