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Chicken Pesto Flatbread

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This Chicken Pesto Flatbread recipe is a flavor-packed, easy dinner that comes together in minutes. Loaded with rotisserie chicken, mozzarella, and cherry tomatoes, it's a delicious twist on pizza night that'll have everyone asking for more.
Servings: 2 flatbreads
Total Time: 22 minutes
sliced chicken pesto flatbread with balsamic glaze on parchment paper.

Pesto, chicken, and melty cheese – it’s a combo that never fails to satisfy. This chicken pesto flatbread is one of our go-tos for a quick dinner that doesn’t skimp on flavor. It’s like pizza, but with a fresh, herby twist. The best part? It’s super flexible. Got some leftover rotisserie chicken? Perfect! No mozzarella balls? Regular shredded mozzarella works just fine. This recipe is all about making life easy without sacrificing taste. For a twist, try using Thai basil pesto and a drizzle of balsamic glaze.

sliced chicken pesto flatbread with balsamic glaze on parchment paper.

Key Ingredients and Substitutions


With just a few simple ingredients, this chicken pesto flatbread comes together in minutes, making it perfect for a quick dinner or easy entertaining.

In the printable recipe below, you can find a complete list of ingredients and measurements.

  • Flatbread: Pre-made flatbread or naan works perfectly for this recipe. You can also use gluten-free or homemade flatbread as an alternative. 
  • Pesto: Homemade pesto brings out the freshest flavors and is super easy to make. For a twist, try using Thai Basil Pesto for the flatbread.   If you’re short on time, store-bought pesto is a great alternative and still provides a delicious base for your flatbread.
  • Chicken: This recipe is perfect for using up leftover chicken breasts or rotisserie chicken. Shred or cut the chicken into small pieces for easy eating. 
  • Mozzarella: Fresh mozzarella balls (ciliegine or pearls) give this flatbread a gourmet touch, but I recommend using low-moisture mozzarella for the best results. Low-moisture cheese helps prevent the flatbread from getting soggy and ensures a nice, crispy crust. Pull the balls from the water and let them drain on a paper towel to remove any excess water. If you can’t find ciliegine, regular shredded low-moisture mozzarella works perfectly.
  • Tomatoes: Cherry or grape tomatoes add a little acid and sweetness to the flatbread. They’re also less watery than larger tomatoes, which helps keep your flatbread crisp. Sun-dried tomatoes are a tasty alternative.
  • Red Onion: Thinly sliced red onions provide a sharp, slightly pungent flavor that balances the creamy cheese and rich pesto. They also add a lovely pop of color to your flatbread.
  • Balsamic Glaze: This is optional, but a drizzle of balsamic glaze adds a touch of sweet acidity that elevates the overall flavor profile. It’s like the cherry on top of your flatbread sundae!
ingredients for chicken pesto flatbread.

How to Make Chicken Pesto Flatbread


Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

Pro-tip: For an extra crispy crust, preheat a pizza stone in the oven before baking your flatbreads. The stone’s heat will create a perfectly crisp bottom, mimicking the results of a wood-fired oven.

1. Prepare the Flatbreads: Preheat your oven to 400°F. Place the flatbreads on a baking sheet. If you’re worried about sticking, line the sheet with parchment paper for easier clean-up. Spread about half of the basil pesto on each flatbread, leaving a small border around the edges for a perfect crust. Depending on the size of your flatbread, you might need more or less pesto.

2. Add Toppings: Evenly distribute the shredded chicken over the pesto on both flatbreads. This is a great way to use up leftover rotisserie chicken! Next, sprinkle the mozzarella cheese over the chicken. Add the quartered cherry tomatoes and thinly sliced red onions. Feel free to adjust the amounts to your liking.

3. Bake the Flatbreads: Place the baking sheet in the oven and bake for about 10-12 minutes. You’re looking for melted, bubbly cheese and golden brown edges on the flatbread. Keep an eye on them to prevent over-browning.

4. Garnish and Serve: Remove the flatbreads from the oven and let them cool for a minute. Garnish with fresh basil leaves and a drizzle of balsamic glaze. Use a pizza cutter or sharp knife to slice the flatbreads into portions. Serve immediately while they’re still warm, and the cheese is gooey.

Make-Ahead and Storage


Make-Ahead: You can prep most of the ingredients in advance. Cook and shred the chicken, slice the tomatoes and onions, and even pre-shred the cheese if you’re not using mozzarella balls. Store these prepped ingredients separately in airtight containers in the refrigerator for up to 2 days. When you’re ready to eat, simply assemble and bake the flatbreads.

How to Store: If you have leftover flatbread, let it cool completely, then wrap individual pieces in plastic wrap or aluminum foil. Store in an airtight container in the refrigerator for up to 3 days. 

How to Reheat: For the best texture, reheat in a 350°F oven for 5-7 minutes or until the cheese is melted and the crust is crispy. You can also use a toaster oven. While microwaving is quick, it may result in a softer crust, so it’s not ideal if you’re after that fresh-baked crispiness.

Recipe Tips and Notes


  • Use low-moisture mozzarella. This type of cheese helps prevent the flatbread from getting soggy and ensures a crispy crust. 
  • Don’t overload your flatbread. Too many toppings can make the crust soggy. Stick to a thin layer of each ingredient for the best texture and flavor balance.
  • Pre-bake for extra crispiness. If you like your flatbread extra crispy, pre-bake the naked flatbread for 2-3 minutes before adding toppings.
  • Experiment with pesto varieties. Try Thai basil, sun-dried tomato, or roasted red pepper pesto for interesting flavor variations that complement the chicken and cheese.
  • Finish with fresh herbs. Sprinkle some fresh basil leaves over the flatbread right after it comes out of the oven. The heat will release their aroma, adding an extra layer of flavor.
sliced chicken pesto flatbread on parchment paper.

Frequently Asked Questions


What makes a pizza a flatbread?

The main difference is in the crust. Flatbread typically has a thinner, crispier crust that’s often pre-baked before adding toppings. It’s usually made without yeast, resulting in a flatter, less chewy texture than traditional pizza crust. Flatbreads also tend to have lighter toppings and are often cut into smaller, appetizer-sized portions.

Why is my flatbread pizza soggy?

Soggy flatbread is usually caused by excess moisture. This can happen if you use too many wet toppings, like fresh mozzarella or juicy tomatoes. To prevent this, use low-moisture cheese, pat wet ingredients dry before adding them, and don’t overload your flatbread with toppings. Pre-baking the flatbread for a few minutes before adding toppings can also help create a barrier against moisture.

Can I use a different type of cheese for my flatbread? 

Absolutely! While mozzarella is traditional, you can experiment with other cheeses. Fontina, provolone, or even a mix of cheeses can work well. Just remember to use a low-moisture variety to keep your crust crispy.

Can I freeze this flatbread? 

While you can freeze it, the texture may change upon thawing and reheating. If possible, it’s best to freeze the flatbread before adding toppings. If freezing after baking, wrap individual portions tightly and freeze for up to one month.

two chicken pesto flatbreads sliced and drizzled with balsamic glaze on a wooden board.

More Easy Dinner Recipes to Try


Looking for more easy dinner recipes? Try these other favorites:

  • Chicken Salad Tostadas â€“ Leftover rotisserie chicken, Greek yogurt, and veggies piled on top of tostadas, making it the perfect lunch or quick weeknight dinner. 
  • Teriyaki Salmon Bowl – A healthy and flavorful meal that are perfect for a busy weeknight. Tender salmon is glazed in a sweet and savory teriyaki sauce then served alongside fluffy rice and your favorite veggie toppings for a truly satisfying bowlful.
  • 5 Ingredient Cast Iron Skillet Chicken Pot Pie â€“ Simple, inexpensive, and perfect for a weeknight dinner. It is made from rotisserie chicken, frozen veggies, cream of celery soup, and store-bought biscuits and is a warm, hearty dinner that everyone will love

Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.

sliced chicken pesto flatbread with balsamic glaze on parchment paper.

Chicken Pesto Flatbread

Posted by Melissa
This Chicken Pesto Flatbread recipe is a flavor-packed, easy dinner that comes together in minutes. Loaded with rotisserie chicken, mozzarella, and cherry tomatoes, it's a delicious twist on pizza night that'll have everyone asking for more.
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This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dinner
Cuisine Italian
Servings 2 flatbreads
Calories 812 kcal

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Ingredients  

  • 2 flatbreads or naan bread
  • 1 cup basil pesto
  • 1 cup chicken, cooked and shredded
  • 1 cup mozzarella balls (ciliegine), cut into quarters
  • ½ cup cherry or grape tomatoes, quartered
  • ¼ cup red onion, thinly sliced
  • kosher salt, to taste
  • ground black pepper, to taste
  • balsamic glaze, optional

Instructions 

  • Preheat your oven to 400°F.
  • Place the flatbreads on a baking sheet.
  • Spread about half the basil pesto on each flatbread, leaving a small border around the edges.
  • Evenly distribute the shredded chicken over the pesto on both flatbreads.
  • Evenly distribute the mozzarella cheese over the chicken.
  • Add the cherry tomato halves and red onion slices.
  • Bake in the preheated oven for about 10-12 minutes, or until the mozzarella is melted and bubbly, and the edges of the flatbread are golden brown.
  • Remove the flatbreads from the oven. Garnish with fresh basil leaves and a drizzle of balsamic glaze, if desired. Cut the flatbreads into slices and serve warm.

Notes

1. Depending on the size of your flatbread, you may have to increase or decrease the quantity of the toppings needed.
2. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Nutritional information will vary based on the exact brand and type of ingredients used. It does not include the nutrition for any substitutions.
3. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.
Serving: 1flatbread | Calories: 812kcal | Carbohydrates: 36g | Protein: 26g | Fat: 63g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 1439mg | Potassium: 238mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2864IU | Vitamin C: 7mg | Calcium: 425mg | Iron: 2mg
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