Shredded Chicken Pesto and Sun-Dried Tomato Flatbread Recipe
When you need a quick, delicious, and satisfying meal, this Shredded Chicken Pesto and Sun-Dried Tomato Flatbread is the perfect choice! The rich, herby flavor of pesto, the tender shredded chicken, and the tangy burst of sun-dried tomatoes make this a flatbread you’ll want to make again and again.
I first made this dish when I needed a fast yet impressive meal for a last-minute gathering. I had shredded chicken, pesto, and flatbread in the fridge, and within minutes, a cheesy, golden, flavor-packed flatbread was ready to serve. It was an instant hit, and now, it’s one of my go-to recipes for easy dinners, appetizers, or casual get-togethers.
The best part? You can customize it with different toppings, and it’s ready in under 20 minutes!
⏱ Recipe Time & Servings
| Preparation Time | Total Cooking Time | Number of Servings |
|---|---|---|
| 5 minutes | 10-15 minutes | 2-3 servings |
🛒 Ingredients for My Shredded Chicken Pesto and Sun-Dried Tomato Flatbread
- 1 large flatbread or pizza crust
- 1 cup cooked shredded chicken
- ½ cup pesto sauce
- ½ cup sun-dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
⭐ Pro Tips for Success
- Choose the Right Flatbread – A thin, crispy flatbread works best, but naan, pita, or pre-made pizza crusts also work great.
- Use Good-Quality Pesto – Homemade or store-bought, just make sure it’s fresh and full of basil flavor!
- Spread the Cheese Evenly – To ensure a perfect melt, sprinkle the mozzarella evenly over the flatbread.
- Get a Crispy Crust – Bake the flatbread directly on the oven rack or a pizza stone for an extra crispy bottom.
- Add More Texture – A drizzle of balsamic glaze or a sprinkle of pine nuts before serving gives an extra flavor boost.
🍳 Tools Required
- Baking sheet or pizza stone
- Knife and cutting board (for chopping sun-dried tomatoes)
- Spatula or spoon (for spreading pesto)
🔄 Substitutions and Variations
| Substitution | Original Ingredient | New Flavor Profile |
|---|---|---|
| Goat cheese | Mozzarella | A tangier, creamier texture |
| Roasted red peppers | Sun-dried tomatoes | A milder, slightly sweet alternative |
| Whole wheat flatbread | Regular flatbread | A healthier, fiber-rich option |
| Grilled shrimp | Shredded chicken | A seafood-inspired variation |
| Arugula | Basil garnish | Adds a peppery, fresh contrast |
⏳ Make-Ahead Tips
- Shred the chicken ahead of time – Store in the fridge for up to 3 days for easy assembly.
- Pre-chop the sun-dried tomatoes – Keep them ready in an airtight container.
- Make it a freezer meal – Assemble the flatbread, freeze it unbaked, and bake straight from frozen at 400°F (200°C) for 15-18 minutes.
🥄 Step-by-Step Instructions for a Perfect Shredded Chicken Pesto and Sun-Dried Tomato Flatbread
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). If you’re using a pizza stone, place it in the oven while it preheats for an extra crispy crust.
Step 2: Assemble the Flatbread
Place your flatbread or pizza crust on a baking sheet (or a preheated pizza stone).
Using a spoon or spatula, spread ½ cup of pesto sauce evenly across the surface, making sure to leave a small border around the edges.
Next, layer 1 cup of shredded chicken evenly over the pesto, followed by ½ cup of chopped sun-dried tomatoes.
Step 3: Add the Cheese
Sprinkle 1 cup of shredded mozzarella cheese evenly over the toppings. If you like extra cheesy flatbread, feel free to add a little more!
Step 4: Bake Until Golden and Crispy
Place the flatbread in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and slightly golden.
For an extra crispy crust, bake directly on the oven rack or pizza stone.
Step 5: Garnish and Serve
Once out of the oven, sprinkle fresh basil leaves over the top for a burst of herbaceous freshness.
Slice the flatbread into triangles or squares, serve hot, and enjoy!
🍽 Serving Suggestions for Shredded Chicken Pesto and Sun-Dried Tomato Flatbread
| Pairing Option | Description |
|---|---|
| Mixed Green Salad | A light, refreshing side to balance the richness of the flatbread. |
| Garlic Parmesan Breadsticks | A delicious extra for carb lovers. |
| Balsamic Glaze Drizzle | A sweet and tangy finish that elevates the flavors. |
| Chilled White Wine | A crisp Sauvignon Blanc or Pinot Grigio complements the pesto beautifully. |
🥡 Leftovers and Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) for 5-7 minutes or air fryer for 3-5 minutes to keep the crust crispy.
- Freeze: Assemble the flatbread, wrap it tightly in plastic wrap, and freeze for up to 2 months. Bake from frozen at 400°F (200°C) for 15-18 minutes.
🥦 Nutritional Information and Benefits of This Dish
- High in Protein – Shredded chicken provides a great source of protein.
- Healthy Fats – Pesto contains heart-healthy olive oil and nuts.
- Vitamin-Rich – Sun-dried tomatoes offer vitamin C and antioxidants.
- Low-Carb Option – Use cauliflower crust instead of flatbread for a keto-friendly version.
🍷 Suggested Drink That Pairs With The Dish
Best Drink Pairing: Chilled Sauvignon Blanc or Pinot Grigio 🍷
Why? The light, citrusy notes of a Sauvignon Blanc or Pinot Grigio complement the herbaceous pesto and sun-dried tomatoes, making for a refreshing and well-balanced pairing. If you prefer a non-alcoholic option, sparkling basil lemonade is a fantastic match!
❤️ Enjoy!
This Shredded Chicken Pesto and Sun-Dried Tomato Flatbread is a quick, flavorful, and crowd-pleasing dish that’s perfect for weeknight dinners, parties, or meal prep. Whether you serve it as a main course, appetizer, or snack, it’s guaranteed to be a hit!
Give it a try and let me know how you liked it! 🍕✨
