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Garlic Chicken Pesto Flatbread with Mozzarella and Cherry Tomatoes Recipe

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4.4 from 225 reviews

This easy and delicious flatbread recipe features tender sautéed chicken breast layered on a crisp flatbread base, smothered in fresh basil pesto and topped with melted mozzarella, juicy cherry tomatoes, and a sprinkle of Parmesan cheese. Perfect for a quick weeknight dinner, it combines simple, fresh ingredients baked to bubbly perfection for a flavorful and satisfying meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 2 large boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • Optional: garlic powder or Italian seasoning, to taste

Toppings and Base

  • 1 cup fresh basil pesto (store-bought or homemade)
  • 4 pieces of flatbread (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled flatbreads.
  2. Season the chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Optionally, add garlic powder or Italian seasoning for extra flavor.
  3. Sauté the chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 6-7 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 165°F (75°C).
  4. Rest and slice chicken: Remove the cooked chicken breasts from the skillet and let them rest for about 5 minutes to retain juices. Then slice the chicken into thin strips.
  5. Prepare flatbreads: Arrange the flatbreads on a baking sheet. Spread a generous layer of basil pesto evenly over each piece.
  6. Add chicken and toppings: Evenly distribute the sliced chicken strips over the pesto on each flatbread. Next, sprinkle shredded mozzarella cheese over the chicken and scatter the halved cherry tomatoes on top.
  7. Top with Parmesan: Finish off with a sprinkle of grated Parmesan cheese on each flatbread.
  8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes until the cheese melts, becomes bubbly, and the edges of the flatbread turn golden brown.
  9. Optional broil: For an extra crispy top, switch your oven to broil for the last 1-2 minutes. Watch closely to avoid burning.
  10. Cool and garnish: Remove the flatbreads from the oven carefully and allow them to cool for a minute. Slice each flatbread into quarters or halves and garnish with fresh basil leaves if desired.
  11. Serve: Serve warm alongside a fresh side salad or your favorite dipping sauce for a complete meal.

Notes

  • You can use store-bought or homemade flatbread and basil pesto depending on your preference and convenience.
  • Adjust seasoning on chicken to your taste; garlic powder and Italian seasoning add robust flavor.
  • Ensure chicken is fully cooked by checking that the internal temperature reaches 165°F (75°C).
  • Watch the flatbreads carefully if broiling to prevent burning.
  • This recipe can be easily doubled to serve more people or for meal prep.
  • Leftovers store well in the refrigerator and can be reheated in the oven or air fryer for best texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://dishiary.com/garlic-chicken-pesto-flatbread-with-mozzarella-and-cherry-tomatoes-recipe/