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Quick Pesto Chicken Flatbread Dinner

A close-up of a slice of pesto chicken flatbread topped with melted cheese, shredded chicken, and fresh arugula.
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Make this easy pesto chicken flatbread for a fast, flavorful weeknight meal. It uses simple ingredients and bakes quickly for a satisfying result.

Ingredients

Scale
  • 2 pieces naan bread or pre-made flatbreads
  • 1 cup cooked, shredded chicken
  • 1/2 cup prepared basil pesto
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup fresh arugula or baby spinach
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly brush the naan bread or flatbreads with olive oil.
  2. Spread half of the basil pesto evenly over each flatbread, leaving a small border for the crust.
  3. Distribute the shredded chicken over the pesto layer on both flatbreads.
  4. Sprinkle the mozzarella cheese and Parmesan cheese over the chicken layer.
  5. Scatter the chopped sun-dried tomatoes on top of the cheese.
  6. Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are lightly golden brown.
  7. Remove the flatbreads from the oven. Top immediately with fresh arugula or spinach.
  8. Slice and serve this easy chicken pizza alternative right away.

Notes

  • If you do not have cooked chicken, cook 1 boneless, skinless chicken breast (about 6 ounces) by grilling or pan-frying until done, then shred it. This adds about 15 minutes to the total time.
  • For a richer flavor, use homemade basil pesto instead of store-bought.
  • You can substitute spinach for arugula if you prefer a milder green flavor.
  • Follow us on Pinterest for more gourmet flatbread recipes.

Nutrition

Find it online: https://kitchenuser.net/pesto-chicken-flatbread-recipe/