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Chicken pesto flatbread is the quickest way I know to turn leftover chicken and a few fresh ingredients into a hot and satisfying meal. It is my go-to whenever I want something full of flavor that feels both light and hearty. Perfect for busy nights or casual gatherings this flatbread always disappears fast at my table.
I made this flatbread on a whim when I needed to feed a hungry crowd without fuss and now it is my answer to “what’s for dinner” on a regular basis
Ingredients
- Cooked chicken: I use leftovers or rotisserie for convenience and tender bites. Look for juicy pieces that are not dry.
- Pesto sauce: Homemade brings extra freshness but store-bought cuts down prep. Scan labels for real basil and olive oil.
- Flatbread or naan: Choose soft but sturdy rounds that hold up under toppings. Slightly thicker flatbread works best.
- Cherry tomatoes: Ripe and sweet little tomatoes burst with flavor. Go for bright colors and firm skins.
- Fresh spinach: Just-picked leaves wilt beautifully in the oven. Pick baby spinach for the most tender results.
- Mozzarella cheese: This cheese bubbles to golden perfection. Buy a block and shred yourself for best melt.
- Grated Parmesan cheese: A sharp and rich finish. Grate from a wedge for real cheesy punch.
- Olive oil: For brushing to crisp up the crust. Choose extra virgin for extra flavor.
- Salt and pepper: To balance and heighten all the flavors.
Step-by-Step Instructions
- Prep the Oven:
- Get your oven hot and ready by setting it to four hundred degrees Fahrenheit or two hundred degrees Celsius. This high heat is essential for a crisp base and gooey cheese.
- Brush the Flatbread:
- Lay your flatbreads or naan pieces onto a large baking sheet. Brush each with a thin layer of olive oil right to the edges. This helps ensure a golden color and a touch of richness.
- Spread the Pesto:
- Spoon the pesto evenly across the flatbreads. Use the back of your spoon to cover every inch. This forms the vibrant herby base of your flatbread.
- Layer the Chicken and Veggies:
- Scatter the cooked chicken slices across the pesto distributing evenly. Tuck halved cherry tomatoes with their cut sides up. This way you get juicy bites. Roast the spinach leaves gently on top. They will shrink in the oven so layer them plentifully.
- Add the Cheeses:
- Sprinkle mozzarella over the entire surface letting some land right to the crust. Finish with an extra dusting of grated Parmesan for sharpness. Cheese on the edges helps them crisp up beautifully.
- Bake to Perfection:
- Slide the pan into your hot oven. Bake for about ten to twelve minutes. Watch for the mozzarella to bubble and the edges of your flatbread to turn golden and crisp. Every oven is different so peek in at ten minutes.
- Slice and Serve:
- Lift the hot flatbreads off the tray. Slice into wedges or strips while still warm. Ready to enjoy at the table or on the go.
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This recipe first came together on a night when we had friends unexpectedly drop in and now it is my regular lifesaver for impromptu gatherings
Storage Tips
Leftover flatbreads keep well in the refrigerator for up to three days. Place slices in an airtight container and separate layers with parchment paper. For best results reheat in a hot oven or toaster oven to revive the crust and keep the toppings fresh. Avoid microwaving as it can make the bread soggy.
Ingredient Substitutions
You can trade out chicken for cooked turkey or even sautéed mushrooms if you want a vegetarian spin. Use any green pesto you love or switch to sun dried tomato pesto for a different flavor. Mozzarella is classic but shredded fontina or provolone work well too. If you only have large tomatoes just slice thin so they do not water down the flatbread.
Serving Suggestions
These flatbreads are perfect as a main meal with a big green salad on the side. For parties cut them into bite sized squares and serve as appetizers. Their color and aroma make a festive addition to a brunch spread or picnic plate. If you are looking for extra zing drizzle with balsamic glaze right before serving.
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Whenever I pull a tray of these golden flatbreads from the oven my kitchen fills with the smell of basil and garlic. It is the kind of meal that invites everyone in and guarantees there will not be any leftovers.
Frequently Asked Questions
- → Can I use leftover rotisserie chicken?
Yes, leftover or rotisserie chicken works perfectly, adding extra flavor and saving time.
- → What’s the best type of flatbread for this dish?
Naan, pita, or any thin flatbread hold toppings well and crisp nicely in the oven.
- → Is homemade pesto necessary?
Homemade pesto delivers bright flavor, but quality store-bought versions work just as well.
- → How do I make it vegetarian?
Simply omit the chicken or use roasted vegetables like mushrooms or peppers as a substitute.
- → Can I prepare this ahead of time?
Assemble the flatbreads in advance, refrigerate, and bake fresh when ready to eat.