Pesto chicken flatbread is what happens when you spread pesto on flatbread, pile on cooked chicken and cheese, bake until crispy and golden, and end up with something that looks and tastes like fancy pizza but took basically no effort. I started making pesto chicken flatbread when I wanted pizza but didn’t want to deal with making dough or waiting for delivery. Now it’s my go-to quick dinner that still feels special enough to serve to people.
Pesto chicken flatbread features store-bought flatbread or naan as the base, spread with basil pesto, topped with seasoned chicken, mozzarella, tomatoes, and whatever else sounds good, then baked until the cheese melts and the edges get crispy. It’s got that satisfying pizza-adjacent experience – crispy crust, melted cheese, flavorful toppings – but comes together in 20 minutes because you’re not making dough from scratch.
Best part? Pesto chicken flatbread is infinitely customizable. Different pestos, different proteins, different cheeses, whatever vegetables you have. The formula is simple – flatbread + spread + toppings + cheese + bake – so you can make it with whatever’s in your fridge and it’ll still be good.
Why Pesto Chicken Flatbread Beats Regular Pizza
Regular homemade pizza requires making or buying dough, letting it rise, rolling it out, all before you even add toppings. Pesto chicken flatbread uses pre-made flatbread so you skip straight to the fun part. It also cooks faster than pizza because the crust is already cooked – you’re just crisping and melting. And individual flatbreads mean everyone can customize their own.
I made pesto chicken flatbread for a casual dinner party where I was trying to look like I had my life together without actually having time to cook. Guests arrived to me pulling these out of the oven looking all golden and impressive. One person asked how long I’d been working on dinner. “About 15 minutes,” I said. They didn’t believe me until I walked them through it. Sometimes the easiest recipes look the most impressive.
Here’s why you need pesto chicken flatbread:
- Ready in 20 minutes start to finish
- Uses pre-made flatbread so no dough-making required
- The pesto base adds way more flavor than tomato sauce
- Individual servings mean everyone customizes their own
- Perfect for using up leftover chicken
- Crispy, cheesy, satisfying like pizza but faster
Plus pesto chicken flatbread works for people who claim they “can’t make pizza at home.” This isn’t pizza, it’s flatbread with toppings. If you can spread pesto and sprinkle cheese, you’re qualified. No kneading, no rising, no special equipment :/
What You Need for Pesto Chicken Flatbread
For the Base
Flatbread:
- Store-bought flatbread (4 pieces – rectangular or oval)
- Or naan bread (plain or garlic)
- Or pita bread
- Or premade pizza dough rolled thin
Spread:
- Basil pesto (½ cup – store-bought or homemade)
- Or sun-dried tomato pesto
- Or artichoke pesto
- Or mix pesto with cream cheese for extra creamy base
Why pre-made flatbread: Already partially cooked, so it just needs crisping. Saves massive amounts of time compared to making dough. Naan works great because it’s thick and soft.
For the Toppings
Protein:
- Cooked chicken breast (2 cups diced or shredded)
- Rotisserie chicken is perfect
- Or grilled chicken strips
- Or leftover chicken from any meal
Cheese:
- Mozzarella (2 cups shredded – fresh or low-moisture)
- Parmesan (½ cup grated)
- Goat cheese (optional – crumbled for tanginess)
- Or fontina for creamier melt
Vegetables:
- Cherry tomatoes (1 cup halved)
- Red onion (½ small thinly sliced)
- Baby spinach (1 cup)
- Roasted red peppers (½ cup sliced)
- Artichoke hearts (½ cup chopped)
- Sun-dried tomatoes (¼ cup chopped)
Seasonings:
- Italian seasoning (1 teaspoon)
- Red pepper flakes (¼ teaspoon – optional)
- Garlic (2 cloves minced – optional extra garlic boost)
- Salt and black pepper
Why mozzarella is key: It melts beautifully and creates that stretchy cheese pull. Part-skim mozzarella gets crispier, whole milk is creamier.
For Finishing
After Baking:
- Fresh basil leaves (torn)
- Balsamic glaze (drizzled)
- Extra parmesan (shaved)
- Arugula (handful dressed with lemon and oil)
- Red pepper flakes
- Fresh lemon juice
Optional Additions:
- Pine nuts (toasted)
- Prosciutto (torn and added after baking)
- Hot honey (drizzled for sweet-heat)
Equipment You Actually Need
- Large baking sheet (or two if making multiple)
- Parchment paper or silicone mat
- Spoon or brush for spreading pesto
- Sharp knife for slicing
- Pizza cutter or kitchen shears
How to Make Pesto Chicken Flatbread
Step 1: Prep and Preheat
Preheat oven to 425°F. This high heat crisps the flatbread and melts cheese quickly.
Line baking sheet(s) with parchment paper or silicone mat. This prevents sticking and makes cleanup easy.
If using pre-cooked chicken, dice or shred it into bite-sized pieces. Season lightly with salt, pepper, and Italian seasoning.
Prep all your toppings – halve tomatoes, slice onions, chop vegetables. Having everything ready makes assembly fast.
Pro tip: If flatbread seems soft or doughy, pre-bake it 3-4 minutes before adding toppings. This prevents soggy middle.
Step 2: Spread the Pesto Base
Place flatbreads on prepared baking sheet(s). They can overlap slightly but shouldn’t be stacked.
Spread 2-3 tablespoons pesto on each flatbread, leaving about ½ inch border around edges.
Spread thin layer – too much pesto makes flatbread soggy and overpowers other flavors.
If using pesto mixed with cream cheese, spread that mixture instead for creamier base.
Optional: Sprinkle minced garlic over pesto for extra garlic flavor.
Step 3: Add Toppings
Start with vegetables that need cooking – onions, peppers, spinach. Scatter them over pesto.
Add cooked chicken pieces. Distribute evenly so every bite has protein.
Add cherry tomatoes, artichokes, sun-dried tomatoes, or any other vegetables.
Don’t overload – too many toppings make flatbread soggy and prevent crust from crisping. Less is more here.
Drizzle lightly with olive oil if desired – helps vegetables roast and adds richness.
Step 4: Top with Cheese
Sprinkle shredded mozzarella generously over toppings. Make sure you can see cheese between toppings – it acts as glue.
Add grated parmesan for extra flavor and golden brown spots.
If using goat cheese or other soft cheese, crumble it over top in small pieces.
Season with Italian seasoning, red pepper flakes if using, salt, and pepper.
Cheese amount matters: Too little and toppings don’t stick together. Too much and it’s greasy. About ½ cup per flatbread is right.
Step 5: Bake Until Crispy
Place baking sheet in preheated 425°F oven.
Bake 10-12 minutes until cheese is melted, bubbly, and starting to brown in spots.
Flatbread edges should be golden and crispy.
Watch carefully in last few minutes – thin flatbreads can go from perfect to burnt quickly.
If you want extra crispy cheese, broil for 1-2 minutes at the end. Don’t walk away during broiling – it burns fast.
Step 6: Add Fresh Toppings
Remove from oven. Let cool 2-3 minutes – this lets cheese set slightly and prevents burned mouth.
Add any fresh toppings now: torn basil leaves, dressed arugula, shaved parmesan.
Drizzle with balsamic glaze if using – adds sweet-tangy finish that’s really good with pesto.
Squeeze fresh lemon juice over if you want brightness.
If using prosciutto, drape it over hot flatbread – residual heat will slightly crisp it.
Step 7: Slice and Serve
Use pizza cutter, sharp knife, or kitchen shears to cut flatbread into pieces.
Cut into 4-6 pieces depending on whether it’s appetizer or main course.
Serve immediately while hot and crispy.
Pesto chicken flatbread is best eaten fresh. It loses crispness as it sits. Leftovers can be reheated in 400°F oven for 5 minutes to restore some crunch, but it won’t be quite the same.
Serve with simple side salad for complete meal, or serve as appetizer cut into smaller pieces.
Creative Variations Worth Trying
Caprese Chicken Flatbread
Skip pesto. Use garlic oil base. Top with chicken, fresh mozzarella, tomatoes, and basil. Drizzle with balsamic glaze after baking. Classic Italian flavors.
BBQ Chicken Flatbread
Replace pesto with BBQ sauce. Add red onion and cilantro. Use cheddar instead of mozzarella. Ranch drizzle after baking. American twist.
Mediterranean Chicken Flatbread
Use hummus instead of pesto. Add cucumber, olives, feta, and red onion. Drizzle with tzatziki after baking. Greek-inspired.
Buffalo Chicken Flatbread
Mix pesto with buffalo sauce. Top with chicken tossed in more buffalo. Use mozzarella and blue cheese. Drizzle ranch after baking. Spicy and tangy.
White Pizza Chicken Flatbread
Use ricotta mixed with garlic and parmesan as base. Add chicken, spinach, and mozzarella. No tomatoes, no pesto, just creamy white pizza vibes.
Pesto Shrimp Flatbread
Replace chicken with cooked shrimp. Add lemon zest. Use feta cheese. Top with arugula after baking. Lighter seafood option.
Pesto Chicken Flatbread
Equipment
- large baking sheet
- Parchment paper or silicone mat
- Spoon or pastry brush for spreading pesto
- Sharp Knife for slicing vegetables and flatbread
- Pizza cutter or kitchen shears
Ingredients
- 4 flatbreads or naan (store-bought)
- 0.5 cup basil pesto (store-bought or homemade)
- 2 cups cooked chicken breast, diced or shredded
- 2 cups shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 1 cup cherry tomatoes, halved
- 0.5 small red onion, thinly sliced
- 1 cup baby spinach
- 0.5 cup roasted red peppers, sliced
- 0.5 cup artichoke hearts, chopped
- 0.25 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes (optional)
- 2 cloves garlic, minced (optional)
- salt and black pepper, to taste
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment. Dice or shred chicken. Prep all toppings (slice onions, halve tomatoes, etc.).
- Place flatbreads on baking sheet. Spread 2–3 tablespoons of pesto on each, leaving ½-inch border. Optional: sprinkle minced garlic.
- Add cooked chicken evenly. Top with vegetables: spinach, tomatoes, onion, red pepper, etc. Don’t overload to avoid sogginess.
- Sprinkle mozzarella, then parmesan. Season with Italian seasoning, red pepper flakes, salt, and pepper.
- Bake 10–12 minutes until cheese is melted and golden, and flatbread is crisp. Broil last 1–2 mins for more browning if desired.
- Cool 2–3 mins. Top with fresh basil, arugula, parmesan shavings, balsamic glaze, lemon juice, or prosciutto if desired.
- Slice into 4–6 pieces. Serve immediately while hot and crisp. Reheat leftovers in oven for 5 minutes.
Notes
Nutrition
Frequently Asked Questions
My flatbread is soggy in the middle – what happened?
Too much pesto or wet toppings, or didn’t bake long enough. Use thin layer of pesto, pat wet vegetables dry, and make sure oven is fully preheated to 425°F.
The edges burned but middle isn’t done – why?
Oven too hot or rack position wrong. Make sure oven is 425°F (not hotter), and bake on middle rack. Rotate pan halfway through.
Can I make pesto chicken flatbread ahead of time?
You can prep toppings ahead and assemble when ready to bake. Don’t assemble and let sit – flatbread gets soggy. Best baked right before eating.
My cheese didn’t melt properly – what went wrong?
Oven wasn’t hot enough or cheese was too cold. Make sure oven preheats fully to 425°F. Let cheese sit at room temp 10 minutes before using.
The flatbread is chewy instead of crispy – how do I fix it?
Pre-bake flatbread 3-4 minutes before adding toppings. Or bake directly on oven rack instead of baking sheet for crispier bottom.
Can I freeze these?
Not after baking – they get soggy. You can freeze assembled unbaked flatbreads individually wrapped. Bake from frozen, adding 5 minutes to baking time.
What if I don’t have pesto?
Use marinara sauce, olive oil with garlic, alfredo sauce, or even salsa. The formula (flatbread + spread + toppings + cheese) works with many bases.
