This Chicken Florentine Flatbread is a quick and wholesome way to enjoy bold Italian-inspired flavors in under 30 minutes.
Made with tender chicken, fresh spinach, and juicy tomatoes, it’s loaded with protein and fiber while staying light on carbs.
The melted cheese adds satisfying richness without being overly heavy, making it a balanced option for weeknight dinners, light lunches, or meal-prep.
Nutritious, easy, and full of flavor, it’s comfort food done smart.
Chicken Florentine Flatbread
Equipment
- 1 large baking sheet
- Nonstick foil (enough to line baking sheet)
- 1 Large skillet or frying pan
- 1 mixing bowl (medium-sized for butter mixture)
- 1 whisk or fork (for mixing butter and seasoning)
- 1 basting brush (for brushing flatbread)
- 1 sharp knife (for chopping chicken, spinach, tomatoes, basil)
- 1 cutting board
Ingredients
- 2 –3 pieces flatbread or naan
- 2 tablespoons butter melted
- 4 teaspoons Italian seasoning divided
- 2 boneless skinless chicken breasts pounded to ½ inch thickness and diced into bite-sized pieces
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup cherry tomatoes halved (or 1 Roma tomato, thinly sliced)
- ½ cup spinach leaves thinly sliced or chopped
- ¼ cup Parmesan cheese shredded
- ¼ cup mozzarella cheese shredded
- Optional 1 tablespoon fresh basil, chopped
- Optional ¼ cup sun-dried tomatoes, chopped
Instructions
- Prepare the Oven and Baking Sheet: Begin by preheating your oven to 400°F (200°C) so it’s ready when you need it. While the oven is heating, line a large baking sheet with nonstick aluminum foil to prevent sticking and make cleanup easier. Lightly mist the foil with cooking spray, ensuring that the flatbread will bake evenly without burning on the bottom.
- Season and Cook the Chicken: Pat the chicken breasts dry with a paper towel, then pound them gently until they are about ½ inch thick. This step ensures that the chicken cooks quickly and evenly. Sprinkle both sides of the chicken with salt, pepper, garlic powder, and 1 teaspoon of Italian seasoning, pressing the spices in so they adhere well. Heat a large skillet over medium-high heat and drizzle with a small amount of oil or nonstick spray. Place the chicken in the pan and cook for 6–8 minutes total, turning once halfway through, until the meat is golden brown, cooked through, and juices run clear. Once done, transfer the chicken to a cutting board, allow it to rest for 2–3 minutes, then dice into small bite-sized pieces.
- Mix the Butter and Seasoning: In a medium bowl, whisk together the melted butter with 2 teaspoons of Italian seasoning until fully blended. This mixture will infuse the flatbread with rich, herby flavor and help the cheese melt beautifully. Set aside within easy reach, as you’ll be brushing it onto the bread in the next step.
- Prepare the Flatbread Base: Lay the flatbreads (or naan) flat on the prepared baking sheet. Using a pastry brush, evenly coat the surface of each piece with the seasoned butter mixture, making sure to reach all the edges so every bite has flavor. Sprinkle a thin layer of shredded mozzarella cheese over the top of the buttered bread, which will act as a gooey foundation for the toppings.
- Layer the Vegetables and Chicken: Distribute the chopped spinach evenly over the mozzarella layer, followed by the halved cherry tomatoes (or thinly sliced Roma tomato). The vegetables should cover the surface without overcrowding it, leaving space for the cheese to melt through. Add the cooked chicken pieces, scattering them across the flatbread so every slice has a balance of toppings.
- Add the Final Cheese and Herbs: Sprinkle the shredded Parmesan cheese across the top of the flatbreads, adding nutty, salty richness. If you’re including the optional fresh basil or sun-dried tomatoes, now is the perfect time to scatter them over the surface. Finish by sprinkling the remaining 1 teaspoon of Italian seasoning over the top, ensuring that every layer is seasoned to perfection.
- Bake the Flatbreads to Perfection: Transfer the baking sheet to the preheated oven and bake the flatbreads for 6–8 minutes. Keep a close eye on them—the flatbread should turn lightly crisp around the edges, and the cheese should be completely melted, bubbly, and slightly golden in spots.
- Rest, Slice, and Serve: Remove the baking sheet from the oven and allow the flatbreads to cool for 2–3 minutes. This short resting period helps the cheese set slightly, making slicing easier and preventing toppings from sliding off. Use a sharp knife or pizza cutter to slice each flatbread into wedges or squares, depending on your preference. Serve warm and enjoy on its own, or pair with a drizzle of balsamic glaze or a side of ranch for dipping.
Notes
- A drizzle of balsamic glaze over the baked flatbread adds a sweet and tangy finish.
- Ranch dressing or garlic aioli makes an excellent dipping sauce for serving.
- For more vegetables, add sautéed mushrooms, roasted bell peppers, or zucchini.
- Toasted pine nuts or walnuts can be sprinkled on top for extra crunch.
- Whole wheat or multigrain flatbread can be used for a healthier base.
- Leftover rotisserie chicken works perfectly if you want to save time.
- To keep the bread crisp, avoid overloading with toppings.
Chef’s Secrets for Perfect Flatbread
The key to great flatbread lies in preparation and balance.
Pounding the chicken to an even thickness ensures quick and uniform cooking, keeping it tender and juicy.
For the best flavor, don’t skip resting the cooked chicken before dicing—this keeps the juices sealed in.
Using a butter-and-herb base on the bread allows the cheese to melt smoothly while adding depth to every bite.
Finally, avoid overloading with toppings; a moderate amount lets the flatbread crisp without becoming soggy.
Serving Suggestions for Every Occasion
This flatbread is versatile and works well as a light main dish, a starter for dinner parties, or even a game-day snack.
Pair it with a fresh green salad or a warm bowl of soup for a complete meal.
When entertaining, slice the flatbread into small squares or strips to make it easy to serve as finger food.
For a refreshing contrast, serve alongside sparkling water with lemon or a crisp white wine like Sauvignon Blanc.
Storage Tips for Longer Freshness
If you have leftovers, allow the flatbread to cool completely before storing.
Place slices in an airtight container and refrigerate for up to three days.
To reheat, warm in the oven at 350°F until the cheese melts again and the bread crisps up—this keeps it from getting soggy, which can happen in the microwave.
For longer storage, freeze flatbread pieces in a single layer, then transfer to a freezer bag; reheat directly from frozen in the oven for best results.
Frequently Asked Questions
1. Can I use pre-cooked chicken?
Yes, using leftover rotisserie chicken or pre-cooked grilled chicken works perfectly. Just chop it into small pieces and add it directly to the flatbread before baking.
2. What type of flatbread works best?
Naan, pita, or store-bought flatbread all work well. Choose one that’s sturdy enough to hold toppings without getting soggy. For a crispier result, lightly toast the bread before adding toppings.
3. Can I make this recipe vegetarian?
Absolutely. Simply omit the chicken and load up on more vegetables such as mushrooms, zucchini, or bell peppers. You’ll still get plenty of flavor and nutrition.
4. How can I make it healthier?
For a lighter version, use whole wheat flatbread, reduce the cheese slightly, and brush the bread with olive oil instead of butter. You’ll cut back on saturated fat while keeping the dish flavorful.
5. What’s the best way to serve this at parties?
Bake multiple flatbreads at once, then slice them into small squares or strips for easy sharing. Providing a dipping sauce like marinara, garlic aioli, or ranch makes them even more crowd-pleasing.
