Description
A delicious and easy-to-make savory pesto chicken flatbread with crispy golden crust, juicy chicken, and gooey cheese.
Ingredients
Scale
- Flatbread (store-bought or homemade)
- 1 pound chicken breast (boneless and skinless)
- ½ cup pesto (store-bought or homemade)
- 1 cup mozzarella cheese (shredded)
- ¼ cup Parmesan cheese (grated)
- 1 cup cherry tomatoes (halved)
- 2 cups baby spinach (fresh)
- 1 tablespoon olive oil (for drizzling)
- Salt and pepper (to taste)
- Optional: Red pepper flakes (for heat), balsamic glaze (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C).
- Season your chicken breast with salt and pepper.
- Heat olive oil in a skillet over medium heat and add the chicken. Cook for about 6-7 minutes per side until golden brown.
- Spread pesto generously over the flatbread.
- Slice the chicken into strips and distribute evenly over the pesto-covered flatbread.
- Scatter halved cherry tomatoes and fresh spinach on top.
- Sprinkle mozzarella and Parmesan cheeses over the top.
- Place the flatbread on a baking sheet and bake for 15-20 minutes.
- Remove from the oven, let cool for a minute, and drizzle with balsamic glaze if desired.
- Slice into pieces and serve hot.
Notes
For a healthier version, use whole grain flatbread or swap chicken for plant-based options.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg