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My grandma always taught me that the most creative meals come from using what you already have. This Pesto Chicken Flatbread is my favorite leftover chicken recipe of all time! It’s the best way to transform last night’s simple grilled chicken into a brand new, exciting meal. This easy flatbread recipe is so fresh and delicious, no one will ever guess it started with leftovers!
What makes this pesto chicken flatbread recipe so perfect is how versatile it is. You can use store-bought flatbread or naan base to save time, add versatile toppings like cherry tomatoes and fresh basil, and customize it however you want. This quick 15-20 minute weeknight flatbread features shredded rotisserie chicken flatbread with basil pesto and mozzarella melt that’s absolutely heavenly. Plus, it’s meal prep friendly and freezer-ready flatbread, making it perfect for grab and go dinner ideas or week day meals when you need something fast.
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Why You’ll Love This Pesto Chicken Flatbread
1. Ready in 20 Minutes or Less – This is one of those simple pesto chicken flatbread recipes that saves you on crazy busy nights. Using rotisserie chicken and store-bought pesto means minimal prep work. Just assemble and bake, and you have dinner ready faster than delivery.
2. Restaurant-Quality Flavor at Home – This tastes just like the pesto chicken flatbread tropical smoothie or pesto chicken flatbread seasons 52 serve, but you’re making it at home for a fraction of the cost. The high-flavor herbaceous pesto sauce combined with melted cheese and tender chicken creates those bistro food ideas vibes everyone loves.
3. Incredibly Versatile and Customizable – Make it as a flatbread pizza, pesto chicken flatbread sandwich, or chicken pesto flatbread wrap. Add whatever toppings you have on hand. It works for football night dinner ideas, end of summer dinner, or easy meal ideas for dinner families any night of the week.
Ingredients for Pesto Chicken Flatbread
This easy pesto chicken flatbread uses simple ingredients to create a meal that tastes gourmet. You’re making restaurant-quality flatbread with mostly pantry staples and rotisserie chicken.
What You’ll Need
For the Flatbreads:
- 2-4 flatbreads or naan (store-bought or homemade)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup basil pesto (store-bought or homemade)
- 1.5 cups shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 3-4 cloves roasted garlic (optional but recommended)
- Fresh basil leaves for garnish
- Red pepper flakes (optional)
- Olive oil for brushing
Optional Toppings:
- Sliced red onion
- Baby arugula
- Sun-dried tomatoes
- Bacon crumbles
- Lemon zest
Why These Ingredients Matter
Store-Bought Flatbread or Naan Base – Using pre-made flatbread is the secret to getting this on the table so quickly. Naan works beautifully because it’s soft and has great flavor. Flatbread gets crispy on the edges while staying soft in the middle. Either one makes this a true weeknight winner.
Shredded Rotisserie Chicken Flatbread – Rotisserie chicken is a game-changer for busy weeknights. It’s already cooked, seasoned, and juicy. Just shred it and you’re done. This one ingredient saves you 30 minutes of cook time and tastes better than plain baked chicken.
High-Flavor Herbaceous Pesto Sauce – Pesto brings incredible flavor without any work. The basil, garlic, pine nuts, and Parmesan in pesto create this amazing herbaceous flavor that makes the whole flatbread taste gourmet. Store-bought pesto works perfectly, or make your own if you have fresh basil.
Instructions for Making Pesto Chicken Flatbread
Step-by-Step Directions
Step 1: Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
Step 2: Place the flatbreads on the prepared baking sheet. Brush the edges lightly with olive oil.
Step 3: Spread the basil pesto evenly over each flatbread, leaving about a 1/2-inch border around the edges.
Step 4: If using roasted garlic, smash the cloves and spread them over the pesto for extra flavor.
Step 5: Distribute the shredded chicken evenly over the pesto-covered flatbreads.
Step 6: Sprinkle the mozzarella cheese over the chicken, then add the halved cherry tomatoes.
Step 7: Top with grated Parmesan cheese and a pinch of red pepper flakes if you like a little heat.
Step 8: Bake for 12-15 minutes until the cheese is melted and bubbly and the edges of the flatbread are golden and crispy.
Step 9: Remove from the oven and let cool for 2-3 minutes. Top with fresh basil leaves.
Step 10: Slice and serve immediately while hot and crispy.
Hint: This easy chicken pesto flatbread pairs perfectly with mediterranean chicken zucchini for a complete meal, or serve it alongside san giorgio lasagna recipe for a crowd-pleasing dinner spread.
Top Tip
Use a Hot Oven – That 425°F temperature is key for getting crispy edges while melting the cheese perfectly. Don’t be tempted to lower it or the flatbread will get soggy instead of crispy.
Don’t Overload with Toppings – Less is more with flatbread. Too many toppings make it soggy and hard to eat. Stick to a thin layer of pesto, moderate cheese, and just enough chicken and tomatoes. You want every bite to be balanced.
Brush the Edges with Olive Oil – This creates a golden, crispy crust that looks and tastes amazing. It only takes 10 seconds but makes a huge difference in the final presentation and texture.
Watch It Closely – These cook fast, and the line between perfectly golden and burnt is thin. Check it at 10 minutes and pull it out as soon as the cheese is melted and bubbly. Flatbread can go from perfect to overdone quickly.
My Pesto Chicken Flatbread Journey
I discovered this recipe on one of those nights when I had absolutely nothing planned for dinner and needed something fast. I had a rotisserie chicken, some flatbread, and a jar of pesto in the pantry. I threw it all together hoping it would be edible, and it turned out so good that my family requested it again the next week. When I told Grandma about my accidental success, she laughed and said, “Jazzy, that’s not an accident. That’s you learning to cook smart. Good ingredients don’t need much fussing.”
She was absolutely right. This recipe taught me that some of the best meals are the simplest ones. Now this is my go-to for end of summer dinner ideas, football night dinner, and any time I need meals easy enough for busy nights but impressive enough for company. It’s become one of those recipes I recommend to everyone because it never fails. Every time I make it, I remember that night when I threw ingredients together and created something my family loves, all thanks to keeping good basics on hand.
Substitutions for Pesto Chicken Flatbread
Pesto Chicken Flatbread Sandwich – Instead of baking it open-faced, fold the flatbread in half after adding toppings and grill it like a panini. This creates a pesto chicken flatbread sandwich that’s perfect for lunch or grab-and-go meals.
Chicken Pesto Flatbread Wrap – Use a large tortilla or wrap instead of flatbread. Add the chicken, pesto, cheese, and vegetables, then roll it up for a chicken pesto flatbread wrap. This is great for meal prep because it travels well.
Lower Calorie Pesto Chicken Flatbread – Use reduced-fat cheese, less pesto, and load up on vegetables for lower pesto chicken flatbread calories. You can cut the calories in half while keeping the flavor by using mostly veggies and less cheese.
Gluten-Free Option – Use gluten-free flatbread or cauliflower crust. The toppings work exactly the same, making this easily adaptable for anyone avoiding gluten.
Variations on Pesto Chicken Flatbread
Pesto Chicken Caprese Flatbread – Add fresh mozzarella slices and fresh tomato slices instead of cherry tomatoes. Top with balsamic glaze after baking for a pesto chicken caprese flatbread that tastes like summer. This is perfect for end of summer dinner ideas.
Chicken Bacon Pesto Flatbread – Add crispy bacon crumbles along with the chicken for a chicken bacon pesto flatbread that’s smoky and indulgent. The bacon adds incredible flavor and makes it feel more substantial.
Lemon Artichoke Pesto Chicken Flatbread – Add marinated artichoke hearts and lemon zest to create a lemon artichoke pesto chicken flatbread with bright, tangy flavors. The artichokes add texture and the lemon makes everything taste fresh.
Roasted Garlic and Pesto Chicken Flatbread – Use a whole head of roasted garlic spread under the pesto for an incredibly flavorful roasted garlic and pesto chicken flatbread. The roasted garlic adds sweet, mellow garlic flavor that’s not overpowering.
Pesto Flatbread Pizza Grilled Chicken – Make it on the grill instead of the oven for a pesto flatbread pizza grilled chicken with a smoky charred flavor. Grill over medium heat for 8-10 minutes with the lid closed, similar to how you’d make chicken meatballs on the grill but with flatbread.
Equipment for Pesto Chicken Flatbread
Large Baking Sheet – A big sheet pan lets you make multiple flatbreads at once. Rimmed baking sheets work best to contain any cheese that might bubble over.
Parchment Paper – This prevents sticking and makes cleanup so easy. The flatbread won’t stick to the pan and you can just toss the parchment when you’re done.
Pizza Cutter or Sharp Knife – For slicing the flatbread into wedges. A pizza cutter makes clean cuts without dragging the toppings around.
Pastry Brush – For brushing the edges with olive oil. If you don’t have one, just use your fingers or a spoon to drizzle oil around the edges.
Storage Tips for Pesto Chicken Flatbread
Refrigerator Storage – Store leftover flatbread in an airtight container in the fridge for up to 3 days. The flatbread will soften slightly but still tastes great reheated.
Reheating Tips – Reheat in a 375°F oven for 8-10 minutes to crisp up the bottom again, or use a toaster oven for single slices. Don’t microwave or it will get soggy. The oven method brings back that crispy texture.
Freezer Storage – These are meal prep friendly and freezer-ready flatbread. Freeze cooked flatbreads wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
Make-Ahead Instructions – Assemble the flatbreads completely but don’t bake them. Wrap tightly and refrigerate for up to 24 hours or freeze. Bake directly from frozen, adding 5 extra minutes to the baking time.
Grandma’s Secret for Pesto Chicken Flatbread
Grandma taught me the most important trick for making flatbread that tastes like it came from a restaurant. “Jazzy,” she said while watching me make these one evening, “the secret is to warm your chicken in the pesto before putting it on the flatbread. Mix them together in a bowl and warm it for 30 seconds in the microwave. The warm pesto coats every piece of chicken and makes the whole thing taste more cohesive.”
I tried it and she was absolutely right. When you mix the chicken with the pesto first, every bite has that amazing basil flavor instead of just the bottom layer. Her other secret is to finish it with a drizzle of really good olive oil and a sprinkle of flaky sea salt right after it comes out of the oven. Those finishing touches make it taste professional and restaurant-quality, similar to how finishing touches elevate creamy smothered chicken rice from good to amazing.
FAQ about Pesto Chicken Flatbread
Is chicken pesto flatbread healthy?
Chicken pesto flatbread can be quite healthy, depending on how you make it. Chicken provides lean protein, pesto contains healthy fats from olive oil and nuts, and you can load it with vegetables. Using whole wheat flatbread adds fiber. A typical serving has around 350-450 calories with good protein. To make it healthier, use less cheese, more vegetables, and whole grain flatbread.
Do chicken and pesto go together?
Yes, chicken and pesto are a classic combination! Chicken has a mild flavor that’s the perfect canvas for pesto’s bold, herbaceous taste. The basil, garlic, and Parmesan in pesto complement chicken beautifully without overwhelming it. This pairing is popular in pasta, sandwiches, flatbreads, and pizzas because the flavors balance each other perfectly.
What is chicken pesto flatbread?
Chicken pesto flatbread is a quick flatbread pizza topped with basil pesto, shredded chicken, mozzarella cheese, and usually tomatoes or other vegetables. It’s made on a thin flatbread or naan base and baked until the cheese melts and the edges get crispy. It’s similar to pizza but with pesto instead of tomato sauce, creating a fresh, herbaceous flavor. Popular at restaurants like Tropical Smoothie and Seasons 52.
What kind of bread for chicken pesto sandwich?
For a chicken pesto sandwich, use ciabatta, focaccia, sourdough, or a crusty Italian roll. These breads have great texture and hold up well to the moist pesto and chicken without getting soggy. Ciabatta is ideal because it has holes that catch the pesto. For a lighter option, use whole wheat bread or a wrap. Toast the bread lightly for better texture.
Conclusion
This Pesto Chicken Flatbread is the perfect example of making leftovers exciting and delicious. Here’s to making leftovers the star of the show! It’s a delicious reminder from my grandma’s kitchen that a little creativity can turn something simple into something truly spectacular.
If you love chicken and pesto combinations, check out these Spinach Pesto Chicken Breasts from Allrecipes for another delicious way to enjoy these flavors.
Give this pesto chicken flatbread recipe a try and let me know what you think. Grandma and I love hearing about your weeknight dinner wins!
Easy Pesto Chicken Flatbread (Grandma’s Way)
Equipment
- 1 Large baking sheet A rimmed one is best to catch any cheese that might bubble over!
- 1 Parchment Paper This makes cleanup an absolute breeze. Grandma always believed in cooking smart!
- 1 Pastry brush For brushing the olive oil on the crust. If you don't have one, the back of a spoon works too.
- 1 Pizza Cutter A sharp knife is fine, but a pizza cutter makes slicing so much easier and keeps the toppings in place
Ingredients
- 2-4 flatbreads or naan Store-bought is our little secret to making this so incredibly fast!
- 2 cups cooked shredded chicken This is the perfect use for leftover rotisserie chicken.
- 1/2 cup basil pesto Store-bought is a wonderful time-saver, or use homemade if you have it.
- 1.5 cups shredded mozzarella cheese
- 1/2 cup cherry tomatoes Halved. They add a little burst of sweetness!
- 1/4 cup grated Parmesan cheese
- 3-4 cloves roasted garlic Optional but Grandma and I think it adds the best flavor!
- 1 tbsp Olive oil For brushing the crust.
- Fresh basil leaves For garnish.
- Red pepper flakes Optional, for just a little pinch of warmth.
Instructions
- First, let's get our oven nice and hot. Preheat it to 425°F (220°C). Grandma always said a hot oven is the secret to a crispy crust, not a soggy one! Line your [large baking sheet] with [parchment
- Here’s the trick Grandma taught me that makes all the difference. In a small bowl, mix the [cooked shredded chicken] and [basil pesto] together. Pop it in the microwave for just 30-45 seconds. This warms the pesto and makes it coat every single piece of chicken. She was so right, it makes the flavor so much better!
- Place your [flatbreads or naan] on the parchment paper. Brush the edges (about a 1/2-inch border) with [olive oil]. This is what gives you that beautiful, golden, restaurant-style crust. Now, spread that lovely, warm pesto-chicken mixture all over the center. If you're using the [roasted garlic], smash the cloves and dot them over the pesto.
- Time for the best part! Sprinkle the [shredded mozzarella cheese] all over the chicken, then dot your halved [cherry tomatoes] around. Finally, give it a good sprinkle of [grated Parmesan cheese] and a little pinch of [red pepper flakes] if you like that warmth
- Slide the baking sheet into that hot oven and bake for 12-15 minutes. You're looking for the cheese to be melted, bubbly, and just starting to get golden brown spots. The edges of the flatbread should be crisp and golden
- Pull it out of the oven and let it cool for just a minute (I know, it's hard to wait!). Sprinkle with fresh [basil leaves]. Slice it up with your [pizza cutter] and serve it right away while it's hot and that cheese is wonderfully gooey. Enjoy!
Notes
- A Note from Jasmine: This recipe was an accidental success one busy night, and when I told Grandma, she just smiled and said, “Jazzy, that’s not an accident. That’s just smart cooking!” It’s my go-to for using up leftovers and still making a meal that feels special.
- Variations: Feel free to add what you have! Crispy bacon crumbles, sliced red onion, or even a drizzle of balsamic glaze after baking are all delicious.
- Storage: Leftovers are delicious! Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or a toaster oven to get the crust crispy again. (I don’t recommend the microwave, it makes the flatbread soggy!)
