Chicken Pesto Flatbread Recipe

In the vibrant world of casual dining and artisanal cooking, flatbreads have emerged as one of the most versatile and beloved dishes. Combining the satisfying chew of a well-made crust with a medley of fresh, bold toppings, flatbreads offer endless possibilities for creativity, flavor, and texture. Among the myriad variations, the Chicken Pesto Flatbread stands out as a dish that perfectly balances rustic comfort with gourmet flair.

At its core, Chicken Pesto Flatbread is a harmonious blend of tender, juicy chicken and the bright, herbaceous punch of basil pesto, all layered atop a crispy, golden flatbread crust. This dish embodies the best of Mediterranean-inspired flavors while embracing a casual yet sophisticated eating experience. Whether served as a light lunch, a shareable appetizer, or a weeknight dinner, it is as approachable as it is impressive.

The magic of this recipe lies in the synergy of its components. The flatbread itself can range from a simple homemade dough with a chewy interior and crisp edges to a quick store-bought base that’s elevated with thoughtful toppings. The pesto—traditionally a blend of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil—injects a vibrant, aromatic freshness that cuts through the richness of the chicken. When combined with complementary ingredients such as mozzarella, sun-dried tomatoes, or caramelized onions, each bite offers layers of savory, tangy, and herbal notes.

Mastering Chicken Pesto Flatbread is not just about assembling ingredients; it’s about understanding how to build flavor from the crust up. It involves perfecting dough texture and hydration, balancing topping moisture to avoid sogginess, and knowing how to cook chicken so it remains succulent and flavorful. Additionally, the pesto itself can be customized—from classic basil to variations with kale, arugula, or even sun-dried tomatoes—making this recipe adaptable to your pantry and preferences.

Detailed Instructions: How to Make Chicken Pesto Flatbread

PART 1: INGREDIENTS PREPARATION

Before diving into the process, here is a quick overview of essential ingredients:

For the Flatbread Dough

• 2 1/4 teaspoons active dry yeast (1 packet)

• 1 1/2 cups warm water (110°F/43°C)

• 3 1/2 cups all-purpose flour

• 2 tablespoons olive oil, plus extra for coating

• 1 teaspoon sugar

• 1 teaspoon salt

For the Pesto

• 2 cups fresh basil leaves, packed

• 1/3 cup pine nuts (can substitute walnuts or almonds)

• 2 cloves garlic, peeled

• 1/2 cup freshly grated Parmesan cheese

• 1/2 cup extra virgin olive oil

• Salt and pepper, to taste

• Optional: juice of 1/2 lemon to brighten flavors

For the Chicken and Toppings

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1 tablespoon olive oil

• 1 cup shredded mozzarella cheese

• 1/2 cup sun-dried tomatoes, thinly sliced (optional)

• 1/4 cup thinly sliced red onion or caramelized onions (optional)

• Fresh basil leaves for garnish

PART 2: PREPARING THE FLATBREAD DOUGH

Step 1: Activate the Yeast

• In a small bowl, combine 1 1/2 cups warm water with 1 teaspoon sugar.

• Sprinkle yeast over the water’s surface, stir gently, and let sit for about 5–10 minutes until foamy and active.

Why this matters: Properly activating the yeast ensures your dough will rise and develop the desired airy texture.

Step 2: Mix the Dough

• In a large mixing bowl, combine 3 1/2 cups flour and 1 teaspoon salt.

• Make a well in the center and add the activated yeast mixture along with 2 tablespoons olive oil.

• Stir with a wooden spoon or dough hook until a shaggy dough forms.

Step 3: Knead the Dough

• Transfer the dough to a floured surface and knead for 8–10 minutes, or until smooth and elastic.

• Alternatively, use a stand mixer fitted with a dough hook on medium speed for 5–7 minutes.

Step 4: First Rise

• Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth or plastic wrap.

• Let the dough rise in a warm, draft-free place for 1 to 1 1/2 hours, or until it doubles in size.

PART 3: PREPARING THE PESTO

Step 1: Toast the Nuts

• In a dry skillet over medium heat, toast the pine nuts for 3–5 minutes, stirring frequently, until golden and fragrant.

• Remove from heat and let cool.

Step 2: Blend the Pesto

• In a food processor or blender, combine basil leaves, toasted pine nuts, garlic, and Parmesan cheese.

• Pulse until coarsely chopped.

• With the processor running, slowly drizzle in olive oil until the mixture becomes a smooth, vibrant green sauce.

• Season with salt, pepper, and optional lemon juice to taste.

Pro tip: Adjust olive oil quantity for desired consistency. A thicker pesto holds better on the flatbread; thinner pesto works well as a drizzle or sauce.

PART 4: COOKING THE CHICKEN

Step 1: Season the Chicken

• Pat chicken breasts dry, then season generously with salt and pepper.

Step 2: Cook the Chicken

• Heat 1 tablespoon olive oil in a skillet over medium-high heat.

• Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).

• Remove from heat and let rest for 5 minutes.

Step 3: Slice the Chicken

• Slice the chicken into thin strips or bite-sized pieces, perfect for topping the flatbread evenly.

PART 5: ASSEMBLING THE FLATbread

Step 1: Preheat Oven

• Preheat your oven to 475°F (245°C).

• If you have a pizza stone, place it in the oven during preheating for optimal crust crispness.

Step 2: Shape the Dough

• Punch down the risen dough and divide it into two equal portions (for two flatbreads).

• On a lightly floured surface, roll each portion into a thin oval or rectangular shape, approximately 10-12 inches long and 6-8 inches wide.

• Transfer the rolled dough onto a baking sheet lined with parchment paper or a pizza peel if using a stone.

Step 3: Spread the Pesto

• Evenly spread a generous layer of prepared pesto over each flatbread, leaving about 1/2 inch border around the edges.

Step 4: Add Chicken and Toppings

• Distribute sliced chicken evenly on top of the pesto.

• Sprinkle shredded mozzarella cheese over the chicken.

• Add optional toppings like sun-dried tomatoes and sliced or caramelized onions.

PART 6: BAKING THE FLATBREAD

• Bake the assembled flatbreads in the preheated oven for 10-12 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbly.

• Rotate the baking sheet halfway through baking for even cooking.

PART 7: FINISHING TOUCHES AND SERVING

• Remove flatbreads from the oven and let cool for a couple of minutes.

• Garnish with fresh basil leaves.

• Slice into portions and serve warm.

PART 8: TIPS FOR SUCCESS

• Use fresh, high-quality basil for the best pesto flavor.

• Toast nuts gently to enhance aroma without burning.

• Don’t overload toppings to keep the crust crisp.

• Allow dough to rise fully for an airy, chewy crust.

• Use a pizza stone or baking steel if available to mimic restaurant-style flatbread.