This Pesto Chicken and Fresh Mozzarella Flatbread is a quick, flavorful meal with crispy shallots, pesto chicken, fresh mozzarella, and balsamic drizzle – perfect for lunch or a light dinner.
Some of my favorite recipes happen by accident, and this Pesto Chicken and Fresh Mozzarella Flatbread is one of those happy kitchen surprises. Inspired by the flatbread at Seasons 52, I set out to recreate it at home but forgot the wood-grilled red peppers. Instead, I grabbed some shallots, pan-fried them, and hoped for the best. Y’all, it turned out better than I could’ve imagined. Crispy, cheesy, herby, and just the right amount of tangy from a balsamic drizzle – this flatbread is everything. Whether you need a quick lunch meal prep idea or a light dinner for those “I don’t know what I’m in the mood for” nights, this one’s a winner.
Grocery Run Pro Tip:
Head to your local grocery store bakery and ask for a plain flatbread from the back. It’s usually around $5, and trust me, it’s worth it. Fresh mozzarella is another must. I shredded mine by hand, and it melted like a dream.
Pesto Chicken and Fresh Mozzarella Flatbread
Ingredients
- 1 fresh flatbread from the grocery store bakery
- 2 chicken breasts seasoned with all-purpose seasoning, salt and pepper to taste
- 2 tbsp store-bought pesto Trader Joe’s is my go-to
- 1 shallot thinly sliced and pan-fried until golden
- Fresh mozzarella hand-shredded
- Balsamic glaze for drizzling
- A handful of fresh arugula
Instructions
- Make the Pesto Chicken: Season your chicken breasts with all-purpose seasoning, salt and pepper and pesto and pan sear until golden and juicy, about 10-12 minutes depending on thickness of chicken. Dice the chicken and set it aside.
- Golden Shallots: Thinly slice your shallots and pan-fry in olive oil until golden and crispy. Drizzle with balsamic to finish.
- Layer it Up: Place your flatbread on a baking sheet, add on a thin layer of pesto sauce followed by mozzarella then chicken lastly, sprinkle over the shallots
- Bake to Perfection: Bake at 400°F for 8-10 minutes until the cheese is gooey and slightly golden.
- Finishing Touches: Drizzle with balsamic glaze and top with fresh arugula.
Ingredients:
- 1 fresh flatbread from the grocery store bakery
- 2 chicken breasts, seasoned with all-purpose seasoning
- 2 tbsp store-bought pesto (Trader Joe’s is my go-to)
- 1-2 shallots, thinly sliced and pan-fried until golden
- Fresh mozzarella, hand-shredded
- Balsamic glaze for drizzling
- A handful of fresh arugula
Instructions:
1. Make the Pesto Chicken: Season your chicken breasts with all-purpose seasoning and cook until golden and juicy. Shred the chicken and toss it in pesto. The aroma alone will have you hooked.
2. Golden Shallots FTW: Thinly slice your shallots and pan-fry them until golden and crispy. This last-minute swap added so much depth to the flatbread.
3. Layer it Up: Place your flatbread on a baking sheet, layer on the pesto chicken, sprinkle over the crispy shallots, and top with shredded mozzarella.
4. Bake to Perfection: Bake at 400°F for 8-10 minutes until the cheese is gooey and slightly golden.
5. Finishing Touches: Drizzle with balsamic glaze and top with fresh arugula.
This flatbread came together with what I had on hand, and it’s one I’ll make over and over again. It’s quick, flavorful, and feels a little fancy without much effort. Give it a try – I promise it’ll be on repeat in your kitchen too!
