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Chicken Caprese Flatbread

Chicken Caprese Flatbread

Crispy flatbread topped with basil pesto, pan-cooked chicken, fresh mozzarella, cherry tomatoes, and basil, finished with a balsamic glaze drizzle. Ready in 25 minutes and works as a light lunch or quick dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large flatbreads or naan
  • 2 boneless skinless chicken breasts, about 6 oz each sliced thin
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp basil pesto
  • 6 oz fresh mozzarella, sliced into rounds
  • 1 cup cherry tomatoes, halved added after baking
  • 10-12 fresh basil leaves added after baking
  • 2 tbsp balsamic glaze for drizzling
  • flaky salt optional finishing

Equipment

  • Skillet
  • Baking sheet
  • Oven

Method
 

  1. Preheat oven to 425°F with a baking sheet inside to heat up.
  2. Season sliced chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper. Cook in a skillet over medium-high heat for 3 to 4 minutes per side. Rest and slice thin.
  3. Spread pesto evenly over each flatbread. Arrange mozzarella slices across the surface.
  4. Bake on the hot pan for 8 to 10 minutes until cheese is melted and edges are golden.
  5. Top with sliced chicken, cherry tomatoes, and fresh basil leaves immediately after removing from the oven.
  6. Drizzle with balsamic glaze, add flaky salt if using, slice, and serve immediately.

Notes

  • Always add fresh tomatoes and basil after baking to prevent sogginess.
  • Preheat the baking sheet for a crispier flatbread base.
  • Rotisserie chicken is a great time-saving substitute.
  • Reheat leftovers in a 400°F oven for 5 to 6 minutes to restore crispness.