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.
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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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
