Caprese Chicken Flatbread

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Caprese chicken flatbread is simple, easy, and incredibly delicious! Juicy chicken, zesty pesto, creamy cheese, and fresh tomatoes come together on naan for a quick and tasty meal.

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 263kcal

Ingredients

2 8 inch flatbreads I use naan
¼ cup pesto prepared, plus more for drizzle
1 cup shredded mozzarella
1 cup shredded chicken I used rotisserie
4 ounces cherry tomatoes halved or quartered
1 tablespoon chopped fresh basil

Instructions

Preheat oven to 425˚F.
Place the flatbread on a baking sheet, and spread the pesto sauce over each one. Sprinkle evenly with mozzarella cheese.
Top each pizza with shredded chicken then add the tomatoes. Drizzle on a little extra pesto on top.
Bake for 10-12 minutes on the middle rack. Once the cheese is melted and the outer edges of the crust is crispy, remove and garnish with chopped basil.
Cut into 3-4 slices and serve immediately. Enjoy!

Notes

Substitutions:

Pesto: Can substitute for a sun-dried tomato spread or garlic aioli.
Mozzarella: Sub for feta or parmesan.
Tomatoes: Sub for think sliced roasted red peppers or sun-dried tomatoes.

How to Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until heated through.

How to Freeze: This Caprese Chicken Flatbread recipe freezes well before cooking. See “how to freeze” section in the original post for full instructions.

How to Reheat: You can reheat this in the microwave in 30-second increments or in the oven.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition