Go Back
Homemade Creamy Pesto Chicken Flatbreads recipe photo

Creamy Pesto Chicken Flatbreads

These Creamy Pesto Chicken Flatbreads are bursting with fresh flavors and topped with a luscious, creamy sauce for a quick, delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup pesto sauce store-bought or homemade
  • 0.5 cup cream cheese softened
  • 0.25 cup grated Parmesan cheese
  • 4 flatbreads store-bought or homemade
  • 1 cup cherry tomatoes halved
  • 1 cup fresh spinach
  • 0.5 cup shredded mozzarella cheese

Equipment

  • Large skillet or frying pan
  • Mixing Bowl
  • Sharp knife and cutting board
  • Oven or toaster oven
  • Spatula or tongs
  • Baking Sheet

Method
 

Prep and Cook the Chicken
  1. Slice each chicken breast into thin strips or bite-sized pieces. Heat olive oil in a large skillet over medium heat. Season chicken with garlic powder, salt, and black pepper. Cook chicken for 5–7 minutes until cooked through and lightly golden. Remove from heat and set aside.
Mix the Creamy Pesto Sauce
  1. In a mixing bowl, combine softened cream cheese, pesto sauce, and grated Parmesan cheese. Stir until smooth and creamy.
Assemble the Flatbreads
  1. Preheat oven to 400°F (200°C). Place flatbreads on a baking sheet. Spread creamy pesto mixture evenly over each flatbread. Distribute cooked chicken pieces over the sauce. Scatter fresh spinach leaves and halved cherry tomatoes on top. Sprinkle shredded mozzarella cheese over everything.
Bake to Perfection
  1. Bake flatbreads for 8–10 minutes until cheese is melted and bubbly and flatbread edges are crisp. Remove from oven and let cool for a minute or two before slicing.
Serve and Enjoy
  1. Slice the Creamy Pesto Chicken Flatbreads into pieces and serve warm. Pair with a crisp green salad or light soup if desired.

Notes

  • Use boneless thighs instead of breasts for juicier chicken.
  • Substitute flatbreads with naan, pita, or tortillas if desired.
  • Try different pesto varieties like sun-dried tomato or basil walnut for a twist.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven to maintain crispy texture; avoid microwaving.