Chicken Pesto Flatbread With Ground Chicken
If you’re craving a simple and tasty meal, my Chicken Pesto Flatbread With Ground Chicken is perfect for you! It comes together in 30 minutes and it’s made with ground chicken, homemade Avocado Oil Pesto, and ready-made naan bread, this flatbread is a great option for fast after-school snacks or a quick dinner.
Original Post: September 2024 | Post Updated: December 2025
Flatbread recipes are a great way to enjoy all the delicious flavors of pizza without the extra calories and greasy takeout. Using a lighter base like naan or pita, flatbreads come together easily with either a classic red tomato sauce or pesto along with the veggies and protein of your choice.
Why you will love Chicken Pesto Flatbread
- This easy recipe is great for pizza night and it’s healthier than regular pizza.
- It uses store-bought flatbreads so you don’t have to worry about pizza dough.
- Just like my Chicken Pesto Lasagna Roll Ups and my Ground Turkey Pesto Pasta, this recipe uses homemade pesto with avocado oil.
- It’s a huge hit with kids!
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Ingredients you’ll need
- Ground chicken. I like the texture and taste of ground chicken on this flatbread but you can use rotisserie chicken any leftover chicken.
- Naan flatbreads. You will need one pack of 2.
- Mozzarella cheese. Use shredded mozzarella or fresh mozzarella.
- Extra virgin olive oil.
- Pesto. Store-bought pesto works or use my Avocado Oil Pesto or make your own pesto.
- Dried basil and dried oregano.
- Salt. As needed.
- Red pepper flakes. Optional topping. Other optional toppings are parmesan cheese.
How To Make Chicken Pesto Flatbread
Step 1 : Preheat the oven to 375 degrees F. In a large pan over medium-low heat, add the olive oil. When ready, add the ground chicken and crumble it up with a wooden spoon. Let it cook for about 3 minutes and add the dried herbs and a touch of salt.The chicken will be done when it is no longer pink. Set aside when done.
Step 2: Place flatbreads on a large baking sheet lined with parchment paper. Spread half of the pesto on each one. Then divide the chicken between the flatbreads as well. Then add the layer of cheese.
Step 3: Place in the oven for about 7-8 minutes or until the cheese is melted. Let cool for a few minutes before serving. Slice with a pizza cutter and enjoy warm.
Storing Leftovers
Store leftover flatbread in an airtight container in the fridge for up to 2 days. Reheat in the oven or the microwave.
Helpful tips
- Use gluten-free flatbread or dairy free cheese if you have allergies.
- 8 ounces of ground chicken is enough for 2 flatbreads, You can cook the whole 16 ounces and reserve the unused portion for breakfast or to throw on top of veggies for an easy dinner.
- If using leftover chicken, cut into small pieces.
- You can find flatbreads in the bakery section of your local grocery store.
- Pita bread is a great option for flatbreads.
- Other additional toppings that would compliment chicken pesto flatbread pizza are sun-dried tomatoes, parmesan cheese, mushrooms, and red onion.
Serving Suggestions and Alternatives
- Change up this flatbread to a bbq chicken flatbread and use bbq sauce and leftover rotisserie chicken or other cooked chicken.
- Use your favorite toppings.
- To make it vegetarian like my Trader Joe’s Cauliflower Crust Pizza, top with your favorite sautéed veggies such as mushrooms, red bell peppers, zucchini, onions or cherry tomatoes.
- Top with fresh herbs such as cilantro, fresh basil leaves or parsley.
- Serve with a fresh salad, a cup of soup or a side of fruit.
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This delicious Pesto Flatbread With Ground Chicken is a must-try meal- it’s easy, satisfying and it will be family favorite. Whether you’re making it for lunch, dinner or a snack, I hope you enjoy it! Don’t forget to rate and comment below if you love it!
Chicken Pesto Flatbread With Ground Chicken
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Ingredients
- 1/2 pound ground chicken
- 2 naan flatbreads
- 1/2 cup mozzarella shredded
- 2 tablespoons extra virgin olive oil
- 1/2 cup pesto homemade or store bought
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt as needed
- red pepper flakes optional garnish
Instructions
- Preheat oven to 375 degrees F. In a large pan over medium-low heat, add olive oil.
- When ready, add the ground chicken and crumble it up with a wooden spoon. Let it cook for about 3 minutes and add the dried herbs and a touch of salt.The chicken will be done when it is no longer pink. Set aside when done.
- Place the 2 flatbreads on a large sheet pan lined with parchment paper.
- Spread half of the pesto on each one. Then divide the chicken between the flatbreads as well. Then add the layer of cheese.
- Place in the oven for about 7-10 minutes or until the cheese is melted.
Notes
- Use gluten-free flatbread or dairy free cheese if you have allergies.
- 8 ounces of ground chicken is enough for 2 flatbreads, You can cook the whole 16 ounces and reserve the unused portion for breakfast or to throw on top of veggies for an easy dinner.
- If using leftover chicken, cut into small pieces.
- You can find flatbreads in the bakery section of your local grocery store.
- Pita bread is a great option for flatbreads.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
