Pesto Chicken Flatbread Bake (Print Version)
Flatbread topped with juicy chicken, basil pesto, mozzarella, and cherry tomatoes for a flavorful meal.
# Ingredients:
→ Main Components
01 -
2 large boneless, skinless chicken breasts
02 -
1 cup fresh basil pesto
03 -
4 pieces flatbread
04 -
1 cup shredded mozzarella cheese
05 -
1/2 cup cherry tomatoes, halved
06 -
1/4 cup grated Parmesan cheese
→ Seasoning and Garnish
07 -
2 tablespoons olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Fresh basil leaves, for garnish
# Steps:
01 -
Set oven to 400°F (200°C) and allow to fully preheat.
02 -
Pat chicken breasts dry and season both sides evenly with salt and black pepper.
03 -
Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 6 to 7 minutes per side until golden and the internal temperature reaches 165°F (75°C).
04 -
Transfer cooked chicken to a plate; let rest for 5 minutes, then slice thinly.
05 -
Arrange flatbreads on a baking sheet and spread a generous layer of basil pesto over each piece.
06 -
Distribute sliced chicken over each flatbread. Evenly sprinkle mozzarella cheese, then halved cherry tomatoes, and finish with grated Parmesan cheese.
07 -
Place the baking sheet in the preheated oven. Bake for 10 to 12 minutes, or until the cheese is fully melted and the flatbread edges are golden.
08 -
Optional: For a crisp top, switch oven to broil for 1 to 2 minutes, monitoring closely to prevent burning.
09 -
Remove from oven. Let cool slightly, slice flatbreads as desired, and garnish with fresh basil leaves.
10 -
Serve warm, optionally accompanied with a side salad or preferred dipping sauce.
# Notes:
01 -
Resting the chicken before slicing allows juices to redistribute, ensuring tenderness.