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- Flatbreads (store-bought or homemade) - Cooked chicken breast (shredded) - Pesto sauce - Mozzarella cheese (shredded) - Sun-dried tomatoes (chopped) - Feta cheese (crumbled) - Fresh basil leaves (chopped) - Garlic powder - Salt and pepper - Olive oil To make a tasty pesto chicken flatbread, you will need simple but high-quality ingredients. First, choose your flatbreads. You can buy them or make your own if you want to try baking. Next, grab cooked chicken breast. You can shred it quickly with your hands or two forks. Pesto sauce is the star of this dish. It adds a fresh, herby flavor. I like using store-bought pesto for ease, but homemade is even better if you have time. Mozzarella cheese gives a creamy melt. Remember to shred it for easy spreading. Sun-dried tomatoes pack a punch with their sweet, tangy taste. Feta cheese adds a nice salty kick that balances the flavors. For fresh flavor, chop some basil leaves. Garlic powder gives an extra depth, and salt and pepper enhance all the tastes. Finally, brush the flatbreads with olive oil for a crispy edge. Gather these ingredients, and you're ready to create a delightful meal that everyone will love! {{ingredient_image_2}} Set your oven to 400°F (200°C). This heat helps cook the flatbreads evenly. Line a baking sheet with parchment paper or grease it lightly. This will stop the flatbreads from sticking. Take a pastry brush and coat each flatbread with olive oil. A light layer of oil gives them a nice crisp. In a medium bowl, mix the shredded chicken with the pesto sauce. Make sure the chicken is fully coated. Add garlic powder, salt, and pepper. Stir well until everything is mixed nicely. Use a spoon or spatula to spread the pesto chicken mixture on each flatbread. Cover all the edges to lock in the flavor. Now, sprinkle the shredded mozzarella cheese on top of the chicken. Make sure it covers it evenly. Next, scatter chopped sun-dried tomatoes and crumbled feta cheese over the cheese. This adds a burst of flavor to each bite. Place the baking sheet with the flatbreads in the oven. Bake them for 12-15 minutes. Keep an eye on them while they cook. They are ready when the cheese melts and bubbles. The edges should turn golden and crisp. After baking, take them out and let them cool for a couple of minutes. This makes slicing easier. Garnish with freshly chopped basil leaves for a pop of color. Slice the flatbreads into wedges and serve warm. For a fun touch, place each flatbread on a wooden cutting board with a small bowl of extra pesto for dipping. Scatter more basil leaves around for a vibrant look. Enjoy! To get that perfect crispy texture, start with preheating your oven to 400°F (200°C). This high heat helps crisp the flatbread nicely. Next, brush the flatbreads lightly with olive oil. This step is key! It adds flavor and creates a nice crunch. Spread the toppings all the way to the edge. This way, every bite is full of taste. Even cheese distribution is important too. When you sprinkle the mozzarella, make sure it covers the entire surface. This helps achieve an even melt and creamy flavor. No one wants a dry bite! Making your own pesto is simple and fun. You only need a few ingredients: - Fresh basil leaves - Garlic - Pine nuts - Olive oil - Parmesan cheese - Salt Blend these together until smooth. You can adjust the texture by adding more or less oil. If you have leftovers, store pesto in an airtight container. A thin layer of olive oil on top helps keep it fresh. It lasts about a week in the fridge. Flatbreads taste great with side dishes like a fresh salad or roasted veggies. A crisp green salad adds a nice contrast to the warm flatbreads. For drinks, pair it with a light white wine or sparkling water. These drinks refresh your palate, making each bite even better! Pro Tips Use Fresh Pesto: For the best flavor, opt for fresh homemade pesto instead of store-bought. It enhances the overall taste of the flatbread. Experiment with Toppings: Feel free to customize your toppings! Add olives, artichokes, or even a sprinkle of chili flakes for a spicy kick. Crispy Edges: To achieve perfectly crispy edges, bake your flatbreads on a preheated pizza stone if you have one. Let it Rest: Allow the flatbreads to rest for a few minutes after baking. This helps the cheese set slightly, making slicing easier. {{image_4}} You can change the protein in your pesto chicken flatbread for a new twist. - Using different types of poultry: Swap the chicken for turkey if you want a leaner option. You can also use shredded rotisserie chicken for ease. - Vegetarian alternatives: Try using chickpeas or grilled vegetables. Both options add great texture and flavor. Switching up the ingredients can give your flatbread a fresh taste. - Types of cheese to use: Mozzarella is classic, but you can try provolone or gouda for unique flavors. They melt nicely and add depth. - Seasonal vegetables to add: Include zucchini, bell peppers, or spinach based on the season. These vegetables add color and nutrition to your dish. Enhance the taste of your flatbread with simple additions. - Additional spices and herbs: Sprinkle on some Italian seasoning or crushed red pepper for extra flavor. Fresh herbs like oregano or thyme can also brighten the dish. - Adding spicy elements: If you like heat, add sliced jalapeños or a drizzle of hot sauce. This will make your flatbread exciting and flavorful. To keep your pesto chicken flatbread fresh, cool it to room temperature first. Place it in an airtight container. Use plastic wrap or foil if you don't have a container. This helps avoid moisture loss. Store it in the fridge for up to three days. Reheat your flatbread in an oven for the best results. Set your oven to 350°F (175°C). Place the flatbread on a baking sheet. Heat for about 10 minutes. This keeps the texture crispy. You can also use a skillet. Just add a little olive oil and heat on low. Cover it with a lid to warm it through. Yes, you can freeze pesto chicken flatbread! Wrap each flatbread in plastic wrap. Then place them in a freezer bag. They can stay frozen for up to three months. To thaw, leave it in the fridge overnight. When ready to eat, reheat it in the oven as mentioned above. This way, you’ll enjoy that fresh taste again! Making pesto chicken flatbread is quick. You need about 15 minutes to prep. The cooking time is around 12 to 15 minutes. So, total time is about 25 to 30 minutes. Yes, you can use low-fat cheese if you prefer. Low-fat cheese can reduce calories and fat. However, it may not melt as well. It might also change the texture a bit. Use mozzarella or feta cheese for best results. You can get creative with toppings! Here are some ideas: - Fresh spinach for a pop of color. - Olives for a salty kick. - Bell peppers for crunch and sweetness. - Red onion for a sharp flavor. Feel free to mix and match to find your favorite combo! Yes, you can make it gluten-free. Use gluten-free flatbreads. Many stores sell gluten-free options. You can also make your own using almond flour or cauliflower. You can prepare the flatbreads in advance. Assemble them and store them in the fridge. Cover them well to keep them fresh. Bake them just before serving for the best taste. This way, you save time on busy days! In this post, we explored making delicious pesto chicken flatbreads. We covered ingredients, step-by-step instructions, and helpful tips for perfecting your dish. You can easily adjust the recipe with various proteins and toppings. Remember to store and reheat leftovers correctly for the best taste. With a little creativity, you can make this meal fit your style. Enjoy the process and have fun experimenting in your kitchen!

Pesto Chicken Flatbread

Delicious flatbreads topped with pesto chicken, mozzarella, and sun-dried tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 2 flatbreads store-bought or homemade
  • 1 cup cooked chicken breast, shredded
  • 1 2 pesto sauce
  • 1 cup mozzarella cheese, shredded
  • 1 4 sun-dried tomatoes, chopped
  • 1 4 feta cheese, crumbled
  • 1 4 fresh basil leaves, chopped
  • 1 2 garlic powder
  • to taste salt and pepper
  • for brushing Olive oil

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for baking.
  • Line a baking sheet with parchment paper or lightly grease it, then place the flatbreads flat on the sheet. Use a pastry brush to lightly coat the top of each flatbread with olive oil.
  • In a medium mixing bowl, combine the shredded chicken with the pesto sauce. Add the garlic powder, then season with salt and pepper to taste. Stir thoroughly until the chicken is well-coated.
  • Spread the pesto chicken mixture evenly across each flatbread, covering all the way to the edges.
  • Sprinkle the shredded mozzarella cheese over the pesto chicken on both flatbreads.
  • Scatter the chopped sun-dried tomatoes and crumbled feta cheese on top of the mozzarella layer.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes until the cheese is melted and bubbly.
  • Remove the flatbreads from the oven and let them sit for a couple of minutes to cool slightly before slicing.
  • Garnish the flatbreads with freshly chopped basil leaves before serving. Slice into wedges and serve warm.

Notes

Serve with extra pesto for dipping and fresh basil for garnish.
Keyword baking, chicken, easy, flatbread, pesto