Grilled Pesto Chicken Flatbread

This pesto chicken flatbread has become my go-to for quick dinners that still feel special The crisp flatbread layered with basil pesto juicy grilled chicken and a generous blanket of mozzarella is always a crowd pleaser and makes a fantastic sharable meal for family or guests

The first time I made this was on a busy weeknight and everyone quickly declared it a new favorite Now I keep extra flatbreads on hand just for this easy meal

Ingredients

• Flatbread: Choose a high-quality store-bought or make your own A sturdy base gets wonderfully crisp in the oven
• Chicken: Boneless skinless breasts grill up tender and juicy Fresh chicken gives best results
• Olive oil: Helps keep the chicken moist while grilling Use extra virgin for best flavor
• Salt and black pepper: Season the chicken generously to enhance flavor
• Garlic powder: Adds aromatic depth to the chicken
• Basil pesto: Delivers bold herby flavor either homemade or a good-quality store brand works well
• Mozzarella cheese: Melts beautifully for that perfect gooey pull Opt for whole milk mozzarella if possible
• Cherry tomatoes: Optional but add juicy pops of freshness Choose ripe and firm tomatoes
• Parmesan cheese: Grated on top for nutty saltiness Freshly grated is ideal for richer taste
• Fresh basil leaves: Essential for the final burst of herbal aroma Choose leaves that are vibrant and unblemished

Step-by-Step Instructions

Prep the Grill or Grill Pan:

Preheat your grill or grill pan over medium-high heat You want a hot surface to quickly sear the chicken and lock in juices

Season and Grill the Chicken:

Brush the chicken breasts with olive oil making sure both sides are coated Season with salt black pepper and garlic powder on all sides Place on the hot grill and cook for about five to six minutes per side or until the internal temperature reaches 165 degrees Fahrenheit Let the chicken rest for five minutes This step is important for juicy slices

Slice the Chicken:

Once rested use a sharp chef’s knife to cut the chicken into thin strips This ensures even coverage on each flatbread

Prepare the Oven and Flatbreads:

Set your oven to 425 degrees Fahrenheit Lay the flatbreads on a large baking sheet and spread an even layer of basil pesto on each one Be generous for big flavor

Assemble Toppings:

Arrange the sliced grilled chicken over the pesto Then scatter mozzarella cheese on top making sure to cover well Add halved cherry tomatoes if you like for color and sweetness

Add Parmesan:

Sprinkle grated Parmesan cheese evenly over everything This extra layer intensifies the flavor and helps with crisping

Bake Until Crisp and Melty:

Place the flatbreads in the hot oven and bake for eight to ten minutes Watch for the cheese to melt and bubble and the edges of the flatbread to turn golden and crisp

Finish and Serve:

Take out the flatbreads and garnish with fresh basil leaves for a fragrant finish Slice into pieces and serve warm for the ultimate experience

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I always love sneaking a few extra basil leaves on just before serving The smell instantly transports me to my grandmother’s garden where she grew the sweetest basil every summer This recipe always reminds me of carefree outdoor dinners

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to two days To reheat place slices back on a baking sheet and warm in the oven at 350 degrees until the cheese is melted and edges are crisp again Avoid microwaving since that will make the flatbread soggy

Ingredient Substitutions

Try swapping in rotisserie chicken for even faster prep Homemade pesto can be replaced with a store-bought version in a pinch If you do not have mozzarella try provolone or even a blend of Italian cheeses Arugula instead of basil works for a spicier herb twist

Serving Suggestions

Cut the flatbread into smaller squares for easy appetizers Serve with a light green salad dressed in lemon juice and olive oil For gatherings offer a dipping sauce like balsamic glaze or garlic aioli on the side

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Italian-Inspired Roots

While this recipe is not strictly traditional its roots are in Italian flatbreads that focus on seasonal herbs and cheese Using pesto and mozzarella is a classic pairing that brings a slice of Italian summer to your home any time of the year

Recipe FAQs

→ Can I use pre-cooked chicken?

Yes, you can use leftover or rotisserie chicken. Simply slice and add atop the pesto before baking.

→ What flatbread works best?

Store-bought or homemade flatbreads both work well. Use a sturdy base to hold toppings without getting soggy.

→ How can I make it vegetarian?

Omit the chicken and substitute with grilled veggies such as bell pepper or zucchini for a tasty alternative.

→ Is it possible to use another cheese?

Yes, try provolone or fontina for a different melt and flavor, or keep the mozzarella for a classic touch.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in the oven for best texture.