Chicken Pesto Flatbread
A quick, easy, and nutrient-packed meal featuring tender chicken, fresh spinach walnut pesto, melty cheese, and crisp flatbread. This high-protein, fiber-rich dish comes together in under 20 minutes and is perfect for weekday dinners, meal prep, or a healthy snack.
Equipment
- 1 Baking sheet
- 1-Large skillet
- 1 knife
- 1 cutting board
- 1 mixing bowl
- 1 small bowl
Ingredients
For the Pesto Chicken:
- 1 –2 chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- ½ teaspoon dried oregano
- ½ teaspoon olive oil
- 2 –3 tablespoons spinach walnut pesto
For the Flatbread:
- 2 flatbreads naan, pita, or low-calorie flatbread
- ½ cup spinach walnut pesto
- ¾ cup shredded mozzarella cheese
- ¼ cup sliced tomatoes
- Red pepper flakes optional
- Grated Parmesan cheese optional
Instructions
- Prepare the Chicken for Cooking: Begin by trimming any excess fat from your chicken breasts and cutting them into small, bite-sized pieces. This ensures even cooking and allows the pesto flavor to coat every piece. Place the chicken pieces into a medium mixing bowl. This step helps ensure that your chicken will cook quickly and absorb the seasoning more evenly.
- Season the Chicken Thoroughly: In a small bowl, combine garlic powder, salt, black pepper, red pepper flakes (if desired), and dried oregano. Stir the seasoning blend to mix evenly. Sprinkle this seasoning mix over the chicken pieces in the bowl. Use clean hands or a spoon to toss the chicken well until every piece is coated with the seasoning mixture. This step builds the base flavor for your dish and is key to achieving a savory, aromatic profile.
- Heat the Skillet: Place a large skillet over medium heat and add ½ teaspoon of olive oil. Allow the oil to warm for about 30 seconds to a minute. You’ll want it hot enough to sizzle the chicken but not smoking. The right temperature ensures the chicken cooks evenly without drying out.
- Cook the Chicken: Add the seasoned chicken pieces to the heated skillet in a single layer. Cook the chicken for about 12–15 minutes, stirring frequently to ensure even browning and cooking. You want the chicken to reach an internal temperature of 165°F (74°C) and appear golden brown on the outside. This step locks in the juices, keeping your chicken tender and flavorful.
- Add Pesto for Flavor: Once the chicken is cooked through, reduce the heat to low. Add 2–3 tablespoons of spinach walnut pesto to the skillet, enough to coat the chicken without overwhelming it. Stir gently so each piece is covered in the pesto. Let it simmer on low heat for 2 minutes to allow the flavors to meld beautifully. Turn off the heat and set the skillet aside.
- Preheat the Oven: While the chicken simmers, preheat your oven to 375°F (190°C). Position the oven rack in the center slot for even heat distribution. Preheating the oven ensures your flatbread cooks perfectly without sogginess and melts the cheese beautifully.
- Prepare the Flatbread Base: Place two flatbreads (naan, pita, or your preferred low-calorie option) on a baking sheet. Spread about ¼ cup of spinach walnut pesto evenly over each flatbread, leaving a small border around the edges. This creates a flavorful base layer for your flatbread, ensuring every bite is infused with rich pesto flavor.
- Add Cheese and Toppings: Sprinkle ¾ cup of shredded mozzarella cheese evenly over each flatbread. Add the sliced tomatoes, distributing them evenly. You can sprinkle a pinch of red pepper flakes here if you like a touch of heat. Add grated Parmesan cheese if desired for extra depth of flavor. This step layers flavors and textures for a balanced, appealing flatbread.
- Add the Pesto Chicken: Evenly arrange the cooked pesto chicken pieces over the prepared flatbreads. Make sure every slice gets a generous portion of chicken so every bite is flavorful and satisfying. This is where the dish truly comes together, combining the rich pesto chicken with the melty cheese and fresh toppings.
- Bake to Perfection: Place the baking sheet with the assembled flatbreads in the preheated oven. Bake for 8–10 minutes, or until the cheese is melted and bubbling, and the flatbread edges turn golden and slightly crispy. Baking time may vary slightly depending on your oven and type of flatbread. Keep an eye on it to prevent over-browning.
- Rest Before Serving: Remove the baking sheet from the oven and let the flatbreads rest for 1–2 minutes. This allows the cheese to set slightly and makes slicing easier without losing toppings. Resting also improves flavor blending.
- Slice and Serve: Using a sharp knife or pizza cutter, slice each flatbread into four equal pieces. Serve immediately while warm. These flatbreads pair beautifully with a fresh side salad or a light soup for a complete, balanced meal.
- Store and Reheat: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap flatbreads individually in plastic wrap or foil and place in a ziplock bag before freezing; they’ll keep for up to 2 months. Reheat in the oven at 350°F (175°C) for 5–7 minutes or until warmed through to maintain crispiness. Avoid microwaving, which can soften the bread.
Notes
- Use boneless, skinless chicken breasts for quick cooking and a lean protein option. You can substitute with chicken thighs for extra juiciness.
- For speed, use pre-cooked rotisserie chicken and simply toss with pesto before adding to the flatbread.
- Store-bought spinach walnut pesto works well if you want to save time, but homemade pesto gives a fresher flavor.
- Choose your preferred flatbread base — naan, pita, low-calorie flatbread, or lavash — to adjust the texture and calories to your preference.
- Adjust seasoning according to taste, and don’t be afraid to experiment with extra herbs or spices.
- This recipe works well for meal prep — simply assemble and store flatbreads for reheating during the week.
