Irresistible Pesto Chicken Flatbread – A Savoury Herb & Chicken Delight for Weeknight Wins

If you’ve ever craved something quick, flavourful and just a little elevated beyond the usual weeknight dinner, then this Pesto Chicken Flatbread is exactly what you need. Picture a crisp flatbread base layered with vibrant green basil-pesto sauce, tender cooked chicken chunks, melted cheese and optional veggie toppings — simple, but bursting with flavour. Because it comes together in under 30 minutes, it’s perfect for busy evenings when you still want something satisfying and home-made.

What’s more, this dish strikes a nice balance: you get the fresh herbaceous zing of pesto, the comfort of melted cheese, and the lean protein from chicken — all wrapped up in an easy-to-handle flatbread. Whether you serve it for dinner, a casual lunch or even for guests, it brings a gourmet-touch without complicated steps.

Also read: Fresh & Easy Homemade Lavash Bread Recipe

What Is Pesto Chicken Flatbread?

This dish combines two familiar components: flatbread (a thin, unleavened or lightly leavened bread, often used as a base for toppings) and pesto-chicken topping (marinated or cooked chicken pieces layered over a pesto base). Unique here is that instead of a typical pizza sauce, we use a basil-pesto which gives bright herbal flavour and a pleasant green colour.

The chicken adds substance and protein, while the melted cheese and crust give the indulgence appeal. In short, it’s a cross between a flatbread pizza and a gourmet open-faced sandwich.
From a cultural standpoint, the pesto originally comes from the Liguria region of Italy, traditionally made with basil, pine nuts, garlic, Parmesan cheese and olive oil.

Nutritional Highlights

Although the exact nutrition will vary by ingredient sizes, here are some general pointers for the recipe in our version:

• Protein: Thanks to the chicken and cheese, you’ll get a solid protein boost which supports muscle repair and satiety. For example, a restaurant version lists about 43 g protein for one flatbread serving.
• Healthy fats & herbs: Pesto often uses extra-virgin olive oil, and basil and garlic bring phytonutrients (plant compounds). Olive oil is a source of monounsaturated fats and basil contains flavonoids.
• Carbohydrates in moderation: Using a reasonably sized flatbread base keeps the carbs moderate — enough to give you energy, but not so much that the dish feels heavy. For instance, one version lists ~56 g of carbs.
• Versatility for healthier swaps: You can easily choose a whole-wheat or multi-grain flatbread, reduce cheese or use a lighter version, add extra vegetables, or use leaner chicken cuts to tailor the dish for your nutritional goals.
• Balance of macronutrients: A good recipe mixes carbs (flatbread), protein (chicken + cheese), and fats (from pesto/olive oil/cheese), which helps keep you fuller and more stable in blood sugar compared to a carb-only meal.

In short: this is a dish that gives you flavour and substance. As long as you pick reasonable portions and quality ingredients, it can fit well into a balanced eating pattern.

Ingredients (Makes 4 Flatbreads)

Below is a full list of ingredients, with the exact quantity for four servings (one flatbread per person). Use this as the base version — feel free to customise later.

• 4 pieces of flatbread (approx. 8-inch each, or 20 cm diameter)
• 500 g boneless, skinless chicken breast (about 4 small fillets)
• ¼ cup (60 ml) extra-virgin olive oil
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• 1 cup (250 ml) basil pesto sauce (store-bought or homemade)
• 2 cups (approx. 200 g) shredded mozzarella cheese
• ½ cup (approx. 50 g) freshly grated Parmesan cheese
• 1 cup (about 150 g) cherry tomatoes, halved
• ¼ cup (about 30 g) fresh basil leaves, torn
• Optional: ¼ cup (about 30 g) toasted pine nuts for garnish
• Optional: red pepper flakes, for a little heat

Explanation of Each Ingredient

Flatbread: This acts as the base “canvas” for the dish. Choose a thin, slightly crisp flatbread (such as naan, pitta-type flatbread, or bakery flatbread) so the toppings don’t overwhelm it. A thinner crust also helps the dish cook quickly and keeps the texture light.

Chicken breast: Using boneless, skinless chicken breast gives a lean protein source. Cut into bite-size pieces or strips so it cooks evenly and becomes tender in the skillet or oven. The chicken ensures the meal is satisfying and helps make it more than just a snack.

Extra-virgin olive oil: Used to coat or sauté the chicken (and optionally to drizzle at the end), olive oil brings monounsaturated fats, helps flavour compounds from garlic and herbs infuse, and contributes to browning and texture.

Garlic powder, oregano, salt, pepper: These seasonings elevate the chicken beyond plain cooked meat. Garlic powder adds aromatic depth, oregano gives a gentle Italian herb note, salt and pepper enhance taste. Together they season the chicken so it complements the pesto and cheese layers.

Basil pesto sauce: This is the signature flavour of the dish. The green basil-pesto provides herbaceous freshness, garlic and pine-nut richness (if homemade), and links to Italian culinary tradition. It replaces a more standard tomato pizza sauce and makes the flavour profile unique.

Shredded mozzarella cheese: Melted mozzarella gives creamy, stringy texture and helps bind the toppings to the flatbread. It contributes richness and satisfaction.

Grated Parmesan cheese: Parmesan adds sharpness and nutty flavour; sprinkling it on top balances the milder mozzarella and enhances the umami dimension.

Cherry tomatoes: Halved cherry tomatoes bring bursts of acidity and freshness, contrast the rich cheese and pesto, and add colour and texture—making the dish visually appealing and lighter in feel.

Fresh basil leaves: Torn basil leaves add fragrance and a fresh herb burst just before serving. They visually highlight the green theme and provide an extra flavour layer.

Toasted pine nuts (optional): If using homemade pesto or simply adding pine nuts, you incorporate crunch, a mild nutty flavour, and extra healthy fats and micronutrients (such as magnesium and vitamin E) from nuts.

Red pepper flakes (optional): A sprinkle of heat brings another dimension of flavour and helps balance the richness with a subtle kick.

How to Prepare — Step-by-Step

Step 1: Prepare the Chicken

Begin by trimming the chicken breast and cutting it into bite-size pieces (about 2 cm cubes or thin strips). In a medium bowl combine the olive oil, garlic powder, oregano, salt and pepper. Toss the chicken pieces in this seasoning mixture until the chicken is evenly coated. Heat a large skillet over medium-high heat and add the seasoned chicken pieces.

Cook the chicken for about 6 to 8 minutes, stirring occasionally until the outside is lightly golden and the internal temperature reaches about 74 °C (165 °F). Remove the skillet from the heat and set the chicken aside to rest briefly while you begin the flatbread assembly. Resting ensures juicy texture and prevents evaporation of juices when you bake later.

Step 2: Preheat Your Oven & Prepare Flatbreads

While the chicken is cooking, preheat your oven to 220 °C (425 °F). If your flatbreads are on the thicker side, you may consider placing them directly on a preheated baking sheet or pizza stone so they crisp up nicely. Lay the four flatbreads on a parchment-lined baking sheet or greased baking sheet.

Using a spoon or spatula, spread approximately ¼ cup (about 60 ml) of basil pesto evenly over each flatbread, leaving a small border around the edge. The pesto layer acts as the “sauce” and should form a uniform green base for the toppings. At this stage, it’s helpful to work efficiently so the flatbread doesn’t sit too long and soften before baking.

Step 3: Add the Toppings

Once the pesto is applied, divide the cooked chicken evenly among the four flatbreads, distributing the pieces so each flatbread has a generous amount of chicken (about 125 g per flatbread). Next, sprinkle ½ cup of shredded mozzarella cheese over each flatbread, followed by around 30 g (⅛ cup) of grated Parmesan cheese for added flavour.

Then scatter the halved cherry tomatoes evenly across each flatbread. If you’re using pine nuts, sprinkle about 2 tablespoons (15 g) of toasted pine nuts over the top for crunch. Finish with a light scattering of fresh basil leaves and, if you like a little heat, a pinch of red pepper flakes. Press gently on the toppings so they adhere slightly to the pesto—this helps them remain in place as the flatbreads bake.

Step 4: Bake until Golden

Place the baking sheet into the preheated oven on the centre rack. Bake for approximately 8 to 12 minutes — keep an eye on the mozzarella: you’ll want it melted and bubbling, and the edges of the flatbread lightly crisp and golden brown. If your oven has a broil setting and you want an extra finish, you can broil for an additional 30-60 seconds, watching closely to avoid burning. Once the flatbreads are baked, remove them from the oven and let them rest for one or two minutes — this helps the toppings set and makes slicing easier.

Step 5: Slice & Serve

Using a sharp knife or pizza cutter, slice each flatbread into 3 or 4 pieces, depending on preference (for sharing or individual slices). Serve immediately while the cheese is still hot and gooey and the crust crisp.

You can garnish with extra basil leaves or a drizzle of olive oil if desired. Pair the flatbread with a crisp green salad or steamed vegetables to round out the meal. Leftovers (if any) should be stored in an airtight container in the refrigerator and can be reheated in a 180 °C (350 °F) oven for about 5-7 minutes, or until warmed through and the crust regains some crispness.

Healthy Habits & Tips for a Better Meal

1. Choose whole-grain or multigrain flatbread: If available, opt for a flatbread made with whole wheat or multigrain flour. It adds extra fibre, vitamins and minerals compared to plain refined flour alternatives.
2. Use lean chicken and trim visible fat: Choose skinless, boneless breast meat and discard excess fat. This reduces saturated fat content while keeping protein high.
3. Control cheese quantity: While cheese delivers flavour and texture, you can reduce the amount slightly (e.g., use 1½ cups mozzarella instead of 2, or choose part-skim mozzarella) to lower calories and saturated fat without sacrificing too much enjoyment.
4. Load up with vegetables: The cherry tomatoes are great, but feel free to add extra veggies such as spinach, arugula, bell peppers or mushrooms to increase overall nutrient density and volume for fewer calories.
5. Mind portion size: Even though one flatbread is a meal in itself, consider pairing it with a side salad rather than dessert to maintain balance. Overeating crust-heavy dishes is easy, so be mindful of portion size.
6. Cook smart with oil: You only need a moderate amount of olive oil to coat the chicken; avoid excess oil drips or pooling which add unnecessary calories.
7. Use leftovers smartly: This recipe reheats well — cook an extra flatbread, save one for lunch the next day. Reheating in the oven retains better texture than a microwave.
8. Season modestly with salt: Pesto and cheese already contain salt, so taste before adding extra at finishing time. This helps reduce overall sodium intake.
9. Serve alongside a colourful vegetable side: Pairing this dish with a green salad, roasted vegetable medley or steamed seasonal veggies balances the richer flatbread and adds fibre, vitamins and minerals.

Variations

Variation 1: Mediterranean Veggie Chicken Pesto Flatbread

For a fresh Mediterranean twist, follow the base recipe but add pre-roasted red bell peppers and artichoke hearts to the topping mix. After spreading the pesto and layering chicken and cheese, scatter around ½ cup sliced roasted red peppers and ½ cup quartered marinated artichoke hearts. Then bake as usual.

Once out of the oven, top with fresh baby spinach leaves and a handful of kalamata olives for a briny finish. The addition of roasted vegetables adds extra texture and a Mediterranean flavour profile while still keeping the base concept simple and speedy.
This version also works excellently for meal-prep: you can roast the peppers and artichokes ahead of time and use leftover or shredded rotisserie chicken to save even more time.

Variation 2: Spicy Buffalo-Style Pesto Chicken Flatbread

If you enjoy a bit of heat and a flavour twist, make a spicy buffalo-style version. Use the base recipe but mix 2 tablespoons of buffalo sauce (or hot sauce) into the cooked chicken before layering. Spread the pesto as usual, then top with chicken mixed in buffalo sauce, mozzarella, and ¼ cup sliced red onion and ¼ cup diced celery for crunch.

Bake until cheese melts. After baking, drizzle a little additional buffalo sauce or ranch dressing for extra kick and serve with fresh cilantro or scallions.
This variation gives you that tangy-spicy buffalo wing flavour but keeps things more healthful than wings themselves — same lean chicken, same herb-rich pesto, just a flavour switch-up that makes the dish exciting for game nights or informal get-togethers.

Final Thoughts

This Pesto Chicken Flatbread recipe brings together flavour, convenience and versatility — all key elements for a great weeknight meal. From the bright basil-pesto base to the tender seasoned chicken, melted cheese and crisp flatbread crust, it delivers both taste and satisfaction without requiring hours of prep.

With the healthy habits and variations shared above, you can tailor it to your own dietary goals, seasonal ingredient availability or flavour preferences.
Try it when you’re looking for something a little different from the usual sheet-pan dinner or take-out pizza. You’ll likely find it becomes a favourite in your repertoire — because it’s quick, delicious and easy to make one way today and twist into something new tomorrow. Enjoy!