Easy Chicken Caprese Flatbread

A quick and flavorful flatbread topped with grilled chicken, fresh mozzarella, ripe tomatoes, and basil, drizzled with balsamic glaze. Perfect for a weeknight meal or light lunch.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 2 servings

Course: Appetizer, Dinner, Lunch

Cuisine: Italian-American

Calories: 580

Ingredients Method Notes

Ingredients

Flatbread Base & Protein

2 Naan breads or pre-made flatbreads About 8-10 inches each
1 cup Cooked chicken breast Shredded or diced
2 tbsp Pesto sauce Store-bought or homemade

Toppings

4 oz Fresh mozzarella cheese Sliced or torn into small pieces
1 Ripe tomato Thinly sliced (e.g., Roma or heirloom)
1/4 cup Fresh basil leaves Roughly chopped or torn
2 tbsp Balsamic glaze For drizzling
1 tsp Olive oil Optional, for brushing edges

Method

Instructions

Preheat your oven (or toaster oven) to 400°F (200°C). If using an oven, place a baking sheet inside while preheating to ensure a crispier base.
Place the flatbreads directly onto the preheated baking sheet. Lightly brush the edges of the flatbreads with olive oil, if desired.
Spread 1 tablespoon of pesto sauce evenly over the surface of each flatbread, leaving a small border for the crust.
Distribute the cooked, shredded chicken evenly over the pesto base on both flatbreads. Top with the slices of fresh mozzarella cheese.
Bake for 8 to 12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown and crisp.
Remove from the oven. Immediately top with the thinly sliced tomatoes and sprinkle generously with fresh basil leaves.
Drizzle generously with balsamic glaze before slicing into wedges and serving warm.

Notes

For a warmer tomato flavor, you can quickly sauté the tomato slices in a pan for 1 minute before placing them on the flatbread after baking. Ensure your chicken is fully cooked before assembly.