So About This Pesto Chicken Flatbread—Let Me Tell You
If you ever find yourself staring into the fridge at 6:03 pm, feeling as inspired as a soggy lettuce leaf, this Pesto Chicken Flatbread Dinner Idea is honestly a bit of a lifesaver (at least, it has saved me on more than one what-am-I-cooking night). We first started making this when leftovers were taking over our fridge and, no kidding, my son took one bite, shouted “Legendary!” and then tried to hide the biggest slice for himself. Not much has changed since, except one time I nearly burnt the bottom because I forgot to set a timer (whoops—goodbye, crispy edges!). Anyway, pull up a chair. This isn’t fancy stuff, but I’m telling you, it’s the sort of meal that makes you feel like you’ve outsmarted dinner.
Why You’ll Want to Make This (Trust Me)
I make this when I’ve got random cooked chicken and a jar of pesto peeking out from under yesterday’s yogurt, and honestly, my family goes a bit daft for it. It’s fast, forgiving, and if you use store-bought flatbreads (which, let me be clear, I almost always do—because I’m not wrestling with yeast after 5 pm), you can be eating in under half an hour, unless you get sidetracked chopping veg. Oh, and it doubles up as a great “use up the last scraps” recipe—half a bell pepper, a sprinkle of cheese ends, a bit of spinach that’s trying too hard to be salad. I’ve tried fancy alternatives, but the classic with pesto and chicken gets the loudest cheers. One tip: Spread the pesto generously or people will notice (ask me how I know!).
What Goes In (Plus Some Resourceful Swaps)
- Flatbreads: 2 large, or 3-4 smaller ones. Naan is grand. I’ve used pita when that was all we had (turns out fine!).
- Cooked chicken: About 2 cups, shredded or chopped. Rotisserie works wonders. Leftover roast—even a bit dry—gets revived by the pesto. Or swap with cooked turkey; once I tried tofu when my cousin went veggie, not too shabby.
- Pesto: 1/2 cup, give or take. Jarred, homemade or the not-so-secret supermarket basil paste. My gran swore by her own, but truthfully, whatever’s handy is fine.
- Cheese: I use mozzarella (about a handful), but any melty cheese, or even crumbly feta, works. Once I chucked in some cheddar just for giggles—it was good!
- Toppings: Cherry tomatoes, red onion, spinach, olives. Up to you. One time I sliced pickles on top (don’t do this), curiosity got me nowhere.
- Optional spice: Pinch of chili flakes or black pepper. Or go wild with za’atar if you’re feeling fancy.
How I Throw This Together (Step by Step—Mostly)
- Preheat the oven to about 220°C (425°F). Use a pizza stone if you have one, but a plain old baking tray works just fine—I sometimes skip warming it and just go straight in. Lazy, I know.
- Lay out your flatbreads on the tray. Spread your pesto all over, right to the edges (in my house, edge bites count!).
- Toss your chicken in a bit of extra pesto if you fancy, then scatter over the bread. Layer on toppings: I usually do tomatoes and spinach, but hey, whatever needs using up goes on.
- Sprinkle the cheese (as much or as little as you’re feeling), then—if you like a bit of bite—crack on some pepper or chili flakes.
- Bake in the oven for about 8-10 min, until it’s all melty and the edges are golden. Sometimes the cheese browns fast, so keep an eye on it (I’ve forgotten before and it was “extra crispy”). This is usually where I sneak a tiny bit off the corner because I’m impatient.
- Slice up and eat while it’s still bubbling, though cold leftovers are a treat too, maybe even better (I won’t judge—promise).
Notes from My Many Experiments
- Pesto can be oily; sometimes I use a bit less so the flatbread isn’t slippery—unless I forget and then we’re licking plates.
- Don’t overload with wet toppings (like tomatoes), unless you like soggy bottoms. One time, I made that mistake; nobody complained, but it wasn’t the best.
- If you want to get ahead, prep your toppings earlier—I only remember this about 30% of the time…
Variations I’ve Tried (Including a Dud)
- BBQ sauce instead of pesto. Not exactly Italian, but it’s good if you want a tangy, smoky thing.
- Buffalo chicken, blue cheese, rocket—bit wild, but the heat plus flatbread kind of rocks.
- I once tried putting pineapple on it. Not my finest hour, my son still teases me.
But What If You Don’t Have The Right Pan?
I bang on about a pizza stone, but honestly, I just use a cookie sheet lined with foil most nights. Oh, and once I made these in a cast-iron skillet—turned out decent. No tray? Just pop the flatbreads on the middle oven rack for a rustic, wild evening (maybe just check early so they don’t fall through the bars—ask me how I know!).
How to Store (If That’s Even a Real Problem)
Theoretically, you can store leftovers in a container in the fridge, and they’ll last for a day or two. But then, in my house, someone just nabs them cold at midnight. If you’re more disciplined, warm them in a dry frying pan the next day—it perks them right up. I think the flavors deepen overnight, but I rarely get to test that theory for long…
How I Like to Serve This (And the Occasional Sideshow)
We usually cut these into slices and pile them onto a big board in the middle, maybe with a simple green salad if I’m feeling virtuous. Sometimes, there are chips on the side. For movie night, we once served with extra homemade pesto in a little bowl (check this one at Cookie+Kate), so everyone could dunk. Wine is optional but encouraged.
The Little Pro Tips I Had to Learn the Hard Way
- Don’t try to ‘speed up’ melting the cheese by broiling early—it looks done, but the bottom stays sad and doughy (regret every time).
- If you put too much chicken on, the pieces fall off while eating—especially for small kids, so less is sometimes more.
- I used to toast the flatbread first, alone, but actually, I find it works better if I don’t. Saves washing a pan, too.
If You’re Wondering…
- Q: Can I use raw chicken?
A: Oh, nope, don’t do that! Needs to be cooked or you’re in for a long bake (been there, waited ages, not worth it). - Q: Can I make this dairy-free?
A: For sure. Use vegan pesto and one of those melty dairy-free cheeses, or leave it off. Tastes different, but still good. - Q: Does it freeze well?
A: Ehh…probably, though flatbread gets a bit chewy. I’d rather make it fresh, but in a pinch, wrap tight and reheat from frozen at 180°C (350°F). - Q: Could I put it on the grill?
A: Yes! Watch it closely, though, and don’t walk away—the edges char quick. Actually, grilling gives it a pizzazz I quite like in the summer.
Random aside: I once tried to convince my kids we were having “fancy Italian pizza night,” and now they call it “that green chicken thing.” Fame is fleeting in this house.
For homemade pesto tips, this guide at Kitchn is top notch. And if you want to dive deep into flatbread types—well, Bon Appétit has you covered.
If you end up making this, I’d love to know how it went—or if you find a topping combo so odd it shouldn’t work, but does. Dinner doesn’t have to be fancy; sometimes it’s about getting everyone fed and maybe having a laught at your own expense. That’s what I tell myself, anyway.
Ingredients
- 2 flatbreads (such as naan or store-bought flatbread)
- 1 cup cooked chicken breast, sliced or shredded
- 1/3 cup basil pesto sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
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1Preheat oven to 400°F (200°C). Place the flatbreads on a baking sheet lined with parchment paper.
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2Brush each flatbread with olive oil. Spread a generous layer of basil pesto over each flatbread.
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3Evenly distribute the cooked chicken breast and cherry tomatoes over the pesto.
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4Sprinkle shredded mozzarella and Parmesan cheese over the top. Season with salt and pepper.
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5Bake for 12-15 minutes, or until cheese is melted and bubbly and the flatbread is lightly crisp.
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6Remove from oven, garnish with fresh basil leaves, slice, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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