Preheat your oven to 400°F and pat chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper, pressing seasoning into the meat.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F when checked with an instant-read thermometer.

Remove chicken from heat and let rest on a clean cutting board for 5 minutes to retain juices. Slice into thin strips against the grain for maximum tenderness.

Arrange flatbreads on a large baking sheet and spread pesto evenly using the back of a spoon, covering most of the surface but leaving a small border around edges.

Distribute sliced chicken evenly across the pesto, then top with mozzarella cheese and halved cherry tomatoes, ensuring even coverage.

Sprinkle Parmesan cheese over everything and bake for 10-12 minutes until cheese is bubbly and edges are golden brown. If cheese starts browning too quickly, tent with foil.

Let cool for 2 minutes before slicing with a sharp knife or pizza cutter. Garnish with fresh basil if desired and serve immediately.