Go Back
–+ servings
Pesto Chicken Flatbread with Mozzarella

Pesto Chicken Flatbread with Mozzarella: 20-Minute Delight

Quick and easy Pesto Chicken Flatbread with Mozzarella makes a gourmet meal in just 20 minutes, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 pieces
Course: Lunch
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 rounds Naan or flatbread Any preferred flatbread can be used.
For the Topping
  • 1/2 cup Basil Pesto Use homemade or store-bought.
  • 1 cup Cooked Chicken Breast Shredded or chopped; rotisserie chicken is a time-saver.
  • 1 cup Shredded Mozzarella Fresh mozzarella adds richness.
  • 1/4 cup Cherry Tomatoes Halved; grape tomatoes can be used.
  • 2 tbsp Red Onion Thinly sliced; optional.
For Baking & Seasoning
  • 2 tbsp Olive Oil For brushing.
  • to taste Salt
  • to taste Black Pepper
For Garnish
  • to taste Fresh Basil Leaves For garnish.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Brush

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place naan or flatbread rounds on the baking sheet and brush with olive oil.
  3. Spread basil pesto over each naan evenly, reaching the edges.
  4. Layer shredded chicken over the pesto, then sprinkle with shredded mozzarella.
  5. Top with halved cherry tomatoes and sliced red onions, then season with salt and pepper.
  6. Bake for 10-12 minutes until cheese is melted and bubbly. Optionally, place directly on the oven rack for the last 2 minutes for extra crispiness.
  7. Remove from the oven, garnish with fresh basil leaves, slice into wedges, and serve hot.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 34gProtein: 22gFat: 12gSaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Ensure chicken is finely shredded for even distribution. Fresh mozzarella should be drained and patted dry to avoid sogginess. Consider using high-quality pesto for better flavor.

Tried this recipe?

Let us know how it was!