Description
This Pesto Chicken Flatbread recipe combines tender, seasoned chicken with vibrant pesto, sun-dried tomatoes, and a blend of cheeses atop crispy flatbreads. Perfect for a quick and flavorful weeknight meal or an easy appetizer that everyone will love.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Flatbread Toppings
- 1 cup pesto (store-bought or homemade)
- 4 large flour tortillas (or flatbreads of your choice)
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the flatbreads later.
- Season Chicken: In a medium bowl, toss the bite-sized chicken pieces with olive oil, salt, black pepper, garlic powder, and optional red pepper flakes to ensure they’re evenly coated with flavor.
- Cook Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Prepare Flatbreads: Lay the flour tortillas or flatbreads flat on a baking sheet to create the base for your flatbread pizzas.
- Spread Pesto: Evenly spread about 1 cup of pesto over the surface of the tortillas, creating a flavorful layer.
- Add Chicken: Distribute the cooked chicken pieces evenly on top of the pesto-covered flatbreads.
- Add Toppings: Sprinkle shredded mozzarella cheese, chopped sun-dried tomatoes, crumbled feta cheese (if using), and grated Parmesan cheese on top of the chicken for a cheesy, savory finish.
- Bake Flatbreads: Place the baking sheet in the preheated oven and bake the flatbreads for 10-12 minutes, or until the cheeses have melted, are bubbly, and show a slightly golden brown color.
- Serve: Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves if desired, slice into pieces, and serve warm.
Notes
- You can substitute flour tortillas with any flatbread of your choice for different textures or flavors.
- Use homemade pesto for a fresher taste or store-bought pesto for convenience.
- Red pepper flakes add a nice heat but can be omitted if you prefer a milder flavor.
- Adding feta cheese is optional but adds a tangy contrast to the other cheeses.
- Make sure chicken is cooked thoroughly to avoid any food safety issues.
- Leftovers can be refrigerated and reheated in the oven for a few minutes to keep the flatbread crisp.
