EASY Pesto Chicken Flatbread with Mozzarella
Pesto Chicken Flatbread is a quick 20-minute meal made with naan, basil pesto, chicken, and mozzarella.
Ingredients
- 2 naan or flatbread rounds
- ½ cup basil pesto
- 1 cup cooked chicken breast shredded or chopped
- 1 cup shredded mozzarella cheese
- ¼ cup cherry tomatoes halved
- 2 tbsp red onion thinly sliced
- Olive oil for brushing
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish
- Optional: red pepper flakes
- Optional: balsamic glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the naan or flatbread rounds on the prepared baking sheet and brush lightly with olive oil.
- Spread basil pesto evenly over each flatbread, covering the surface almost to the edges.
- Top with shredded chicken, mozzarella cheese, cherry tomatoes, and sliced red onion.
- Season lightly with salt and black pepper.
- Bake for 10–12 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Remove from the oven and allow the Pesto Chicken Flatbread to cool for 1–2 minutes.
- Garnish with fresh basil leaves, red pepper flakes, or a drizzle of balsamic glaze if desired.
- Slice and serve warm.
Notes
- Swap chicken breast for grilled chicken thighs for extra richness.
- Use whole wheat flatbread for additional fiber.
- Serve with a fresh green salad or a bowl of tomato soup.
- Add mushrooms, olives, or artichoke hearts for a Mediterranean twist.