Easy Pesto Chicken Flatbread for a Quick Weeknight Dinner
Make this simple and flavorful pesto chicken flatbread using store-bought flatbread for a fast, satisfying meal or appetizer.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large pieces store-bought flatbread (or naan bread)
- 1 cup cooked, shredded chicken breast
- 1/2 cup prepared basil pesto
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes, drained and chopped
- 2 tablespoons grated Parmesan cheese
- 1 cup fresh arugula or baby spinach
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Lightly brush the flatbreads with olive oil.
- Spread half of the basil pesto evenly over each flatbread, leaving a small border for the crust.
- Distribute the shredded chicken evenly over the pesto on both flatbreads.
- Sprinkle the mozzarella cheese and chopped sun-dried tomatoes over the chicken layer.
- Bake for 8 to 12 minutes, or until the cheese is melted and bubbly and the crust edges are golden brown and slightly crispy.
- Remove the flatbreads from the oven. Top immediately with fresh arugula and grated Parmesan cheese.
- Slice into wedges and serve warm.
Notes
- For extra flavor, use rotisserie chicken.
- If you prefer a crispier crust, bake the flatbread directly on a pizza stone or baking sheet.
- Substitute spinach for arugula if you want a milder green flavor.
- This recipe works well as a fast lunch or an easy entertaining appetizer.
Nutrition
- Serving Size: 1 flatbread
- Calories: 550
- Sugar: 4
- Sodium: 850
- Fat: 32
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
- Cholesterol: 90
Find it online: https://www.purecookingjoy.com/pesto-chicken-flatbread-recipe/