Description

This Pesto Chicken Flatbread recipe is a quick and easy way to enjoy a flavorful meal. Featuring tender sautéed chicken pieces seasoned with garlic and red pepper flakes, layered on top of fresh pesto spread over warm flour tortillas, and topped with a blend of mozzarella, sun-dried tomatoes, feta, and Parmesan cheeses, this dish bakes to bubbly, golden perfection in under 40 minutes. Garnished with fresh basil, it makes for a delicious, satisfying lunch or dinner for four.

Ingredients

Scale

Chicken & Seasoning

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)

Flatbread & Toppings

1 cup pesto (store-bought or homemade)
4 large flour tortillas (or flatbreads of your choice)
1 cup shredded mozzarella cheese
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
1/4 cup crumbled feta cheese (optional)
2 tablespoons grated Parmesan cheese
Fresh basil leaves, for garnish (optional)

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Instructions

Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the flatbreads later.
Season the Chicken: In a medium bowl, combine the bite-sized chicken pieces with olive oil, salt, black pepper, garlic powder, and red pepper flakes if using. Toss until chicken is evenly coated.
Cook Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and sauté, stirring occasionally, until it’s fully cooked and reaches an internal temperature of 165°F (74°C), about 6-8 minutes. Remove from heat and set aside.
Prepare Tortillas: Lay out the flour tortillas on a baking sheet, making sure they are flat and ready for toppings.
Spread Pesto: Evenly spread about 1/4 cup of pesto over each tortilla as the flavorful base layer.
Add Chicken: Distribute the cooked chicken pieces evenly on top of the pesto spread tortillas.
Top the Flatbreads: Sprinkle mozzarella cheese evenly over the chicken, then scatter the chopped sun-dried tomatoes, optional feta cheese, and finish with grated Parmesan cheese for extra flavor and texture.
Bake: Place the baking sheet in the preheated oven and bake the flatbreads for 10-12 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown.
Serve: Remove from the oven, let cool for a few minutes to firm up, then slice and garnish with fresh basil leaves if desired. Serve warm for the best taste.

Notes

You can use store-bought pesto for convenience or homemade pesto for a fresher taste.
For a gluten-free option, substitute the flour tortillas with gluten-free flatbreads.
If you prefer less heat, omit the red pepper flakes.
Make sure chicken pieces are cut uniformly for even cooking.
Feel free to add other toppings like olives or roasted red peppers for extra flavor.