This Pesto Chicken Flatbread delivers restaurant-quality flavor with an impressive 25-30 grams of protein per serving. I discovered this recipe during my competition prep days when I desperately needed high-protein meals that didn’t taste like cardboard.
I still remember the first time I made this for my teenagers – they actually asked for seconds before I mentioned it was healthy. The combination of juicy seasoned chicken, fresh basil pesto, and melted cheese creates the perfect balance of flavors and textures. What makes this recipe special is how the pesto acts as both a sauce and marinade base, infusing every bite with herb-packed flavor while keeping the chicken incredibly moist. Ready in just 35 minutes, it’s become my go-to solution for busy weeknight dinners when I want something satisfying that actually delivers on nutrition. You’re going to love this one!
Ingredients for Pesto Chicken Flatbread
I always start with high-quality chicken breasts for the best protein content and flavor. My go-to method is choosing breasts that are similar in thickness for even cooking – just like I do for my High Protein Grilled Chicken Sweet Potato Bowl.
2 large boneless, skinless chicken breasts (about 1 lb total)
1 cup fresh basil pesto (I recommend store-bought for convenience, but homemade works beautifully)
1 cup shredded mozzarella cheese (part-skim for extra protein)
½ cup cherry tomatoes, halved (look for firm, bright red ones)
¼ cup grated Parmesan cheese (fresh-grated melts better than pre-shredded)
2 tablespoons olive oil (extra virgin for best flavor)
Salt and black pepper to taste
Fresh basil leaves for garnish (optional but beautiful)
Pro tip: I always pat my chicken completely dry before seasoning – this creates that golden crust we’re after. In my experience, letting the seasoned chicken sit for 10 minutes before cooking makes a huge difference in flavor penetration.
Step-by-Step Instructions
I recommend preheating your oven first so it’s ready when you need it – timing is everything with this recipe.
Step 1: 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.
Step 2: 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.
Step 3: Remove chicken from heat and let rest on a clean cutting board for 5 minutes (this keeps all those juices inside). Slice into thin strips against the grain for maximum tenderness.
Step 4: 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.
Step 5: Distribute sliced chicken evenly across the pesto, then top with mozzarella cheese and halved cherry tomatoes, ensuring even coverage.
Step 6: 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.
Step 7: Let cool for 2 minutes before slicing with a sharp knife or pizza cutter. Garnish with fresh basil if desired and serve immediately.
What to Serve with Pesto Chicken Flatbread
These sides complement the rich, herby flavors while adding nutritional balance and satisfying textures.
Chickpea Beet and Feta Salad: This Mediterranean-inspired salad provides extra protein and fiber while the earthy beets and tangy feta balance the rich pesto flavors perfectly.
Steakhouse Potato Salad: The creamy, loaded potato salad adds comfort food appeal and extra protein to make this a complete, satisfying meal.
Mixed Green Salad: A simple arugula and spinach blend with lemon vinaigrette cuts through the richness while adding fiber and vitamins that balance the protein-heavy main dish.
Roasted Vegetables: Mediterranean vegetables like zucchini, bell peppers, and red onion roasted with olive oil and herbs echo the Italian flavors while providing additional nutrients.
Easy Coconut Chia Pudding: For dessert, this light and refreshing pudding provides a healthy finish without overwhelming your protein goals.
Storage & Serving Tips
Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. The chicken stays moist and the flavors actually develop more over time.
For reheating, I recommend using a 350°F oven for 5-7 minutes rather than the microwave to maintain that crispy texture. You can also reheat individual slices in a toaster oven for 3-4 minutes.
Pro tip: This recipe doubles beautifully for meal prep or entertaining. You can also prep the chicken ahead of time and assemble the flatbreads just before baking for quick weeknight dinners.
Conclusion
This Pesto Chicken Flatbread proves that high-protein meals can be both incredibly satisfying and surprisingly simple. With minimal prep time and maximum flavor payoff, it’s the kind of recipe that makes healthy eating feel effortless. Give this one a try – your family will thank you, and your nutrition goals will too.
Pesto Chicken Flatbread
High-protein flatbread topped with seasoned chicken, basil pesto, and melted cheese – ready in 35 minutes
2largeboneless skinless chicken breastsabout 1 lb total
1cupfresh basil pestostore-bought or homemade
4piecesflatbreadnaan or pita work well
1cupshredded mozzarella cheese
1/2cupcherry tomatoeshalved
1/4cupgrated Parmesan cheese
2tablespoonsolive oil
salt and pepperto taste
fresh basil leavesfor garnish, optional
Equipment
Large skillet
Baking sheet
Sharp knife or pizza cutter
Instant read thermometer
Paper towels
Method
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.
Notes
Store leftovers in refrigerator for up to 3 days. Reheat in 350°F oven for 5-7 minutes to maintain crispy texture. Recipe doubles easily for meal prep or entertaining.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
