Delicious, addicting chicken pesto flatbread with juicy tender chicken and homemade pesto. An easy, colorful meal ready in 20 minutes or less.

Why Make This Chicken Pesto Flatbread

Flatbread is one of my favorite easy meals. It never disappoints and there are endless combinations for toppings and flavor. I love my BBQ Chicken Flatbread and for a vegetarian option you can try my Mediterranean Flatbread.

This Chicken Pesto flatbread can be ready so quickly. Use store bought pesto OR make it from scratch using my insanely good Spinach Walnut Pesto. Leftovers are perfect for meal prep or to freeze! I love to make the chicken from scratch for this recipe but you can cut a lot of time out by using rotisserie.

This is one of my husbands favorite work lunches I pack him, you can use naan or flatbread and it’s customizable. Another great lunch to consider are my Honey Mustard Chicken Wraps, they are a huge favorite of ours and so filling.

Ingredients Needed To Make This Recipe

Flatbread. Grab your favorite flatbread or naan from the bakery section at the grocery store. This is the base of the recipe. You can also use a small pizza crust.

Pesto. I make my Spinach Walnut Pesto for this. You can use store bought if you want to cut down on time.

Seasonings. Salt, pepper, garlic, oregano, red pepper flakes (optional). This is for the chicken, omit if you are using rotisserie.

All other ingredients and measurements can be found in the recipe card below.

Recipe Variations

Chicken Breasts. Use rotisserie to cut back on time, or you can make it vegetarian and skip the chicken.

Pesto. Make your own or use store bought.

Mozzarella. You can use shredded mozzarella, balls of mozzarella or any other cheese you enjoy.

Flatbread. Use any flatbread, small pizza crust, naan bread or lavish. Just note, lavish bread is slightly harder to eat as it is a bit more thin than flatbread.

Steps To Make This Recipe

Step One. If making spinach walnut pesto, whip this us first. Other wise, cut the chicken breasts into small bite sized pieces, add to a bowl. In a small bowl mix seasoning together and pour all over the chicken and mix well. Add 1/2 tsp oil to a skillet or pan, cook chicken, tossing often for about 12-15 minutes or until cooked all through.

Step Two. While chicken is cooking, preheat oven to 375º. Add about 2 Tbsp of pesto to the chicken in the skillet, just to coat the chicken with flavor. Turn the heat down to low, simmer for 2 minutes then turn it off. Set aside.

Step Three. Add naan or flatbread to a cooking sheet.  Spread a medium/thin layer of pesto across the bread in an even layer, followed by the cheese, tomatoes and finish off with adding the chicken.

Step Four. Bake in the center rack of the oven for about 10 minutes or until the cheese is melted and bubbling and the crust browns a bit. Let it cool for a minute or two, slice and enjoy!

Store all leftovers in an airtight container in the fridge. You can also freeze the leftover flatbread in a ziplock or plastic wrap in the freezer for up to 2 months.

Recipe FAQs

Recipe Tips

Don’t overload the flatbread. Try to evenly disperse things and not keep them in towards the center. This will avoid a soggy middle and uneven cook.

If making your own pesto, you can store any leftovers in a ziplock bag and freeze for up to two months! You can also do this with store bought pesto is needed.

Use rotisserie chicken to cut back on time for this recipe. If you are in a pinch with time, this is so helpful.

Recipe Pairings

Serve this flatbread with any salad of choice! I like to serve it with my Black Bean & Corn Salad, Beetroot & Feta Salad or even Balsamic Bruschetta with some crispy bread.

Other Quick Lunches To Try

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