Let's be honest, some nights you just don't have the energy for a big production in the kitchen. You want something that feels special, tastes incredible, but doesn't require a ton of effort or a sink full of dishes.
This roasted garlic and pesto chicken flatbread is that exact kind of magic. It’s your secret weapon for turning a few simple ingredients into a meal that will have everyone asking for seconds.
The best part? It’s incredibly forgiving. It welcomes shortcuts and celebrates fresh flavors, all coming together on a crispy, cheesy canvas.
There's something almost alchemical about roasted garlic. That slow, gentle heat transforms a sharp, pungent clove into something sweet, soft, and deeply mellow.
When you pair that with the vibrant, herby punch of fresh basil pesto, you create a flavor base that is nothing short of spectacular. It’s a combination that sings.
Top it with tender chicken and bubbling cheese, and you’ve moved far beyond a simple pizza. This is a flatbread with soul.
• 2 6-inch flatbreads, or one 12-inch: This is your foundation. You can use store-bought naan, pocketless pita, or pre-made pizza crusts. The goal is something that will get crisp and hold your toppings.
• 1 head roasted garlic: The sweet, mellow star of the show. It creates a rich, savory paste that forms the first layer of flavor.
• 2 heaping tablespoons basil pesto, homemade or store-bought: This brings the vibrant, fresh herbaceousness. A good quality store-bought jar is a perfect time-saver here.
• 1 - 1 ½ cups shredded rotisserie or leftover chicken: The ultimate shortcut! Using pre-cooked chicken makes this meal incredibly fast and adds a wonderful, savory depth.
• ½ cup shredded cheese, such as mozzarella or a cheese blend: This is for that essential, glorious, melty stretch. A blend of mozzarella and provolone works beautifully.
• 2 heaping tablespoons shredded parmesan: The salty, nutty finishing touch that adds a big boost of umami flavor.
• Fresh basil leaves, for garnish (optional): Don’t skip this if you can help it! A few fresh leaves torn over the top at the end add a burst of color and a fresh aroma.
Start by preheating your oven to 400°F (200°C). This is the perfect temperature to get everything hot and melty while crisping up the flatbread base without burning it.
Pull out a standard baking sheet. You can line it with parchment paper for absolutely no mess, but it’s not strictly necessary.
Place your flatbreads directly onto the baking sheet. No need to grease it or them; we want the bottom to get nice and crisp.
Now, for the best part. Take your entire head of roasted garlic. Squeeze the soft, caramelized cloves directly out of their papery skins onto the flatbreads.
Use the back of a spoon to gently smear and spread this golden paste evenly over the surface. This is your flavor foundation.
Next, dollop your pesto right on top of the roasted garlic layer. Use that same spoon to spread it out into an even layer.
The two sauces will mingle together, and it’s a beautiful thing. Now, scatter your shredded chicken evenly over the saucy base.
Follow that with a generous blanket of your shredded mozzarella or cheese blend. Finally, sprinkle the shredded parmesan over everything.
Slide the baking sheet into your preheated oven. Now, just walk away for about 8 to 12 minutes.
You’re waiting for that magical moment. The cheese should be completely melted, bubbly, and just starting to get a few golden-brown spots.
The edges of the flatbread should be crisp. Keep a close eye on it near the end, as oven temperatures can vary.
Carefully remove the baking sheet from the oven. Let the flatbreads sit for just a minute or two before slicing.
This brief rest allows the cheeses to set slightly so they don’t all slide off when you cut into them.
Tear your fresh basil leaves and scatter them over the top for that final, fresh flourish. Then, slice and serve immediately.
No roasted garlic? Don’t panic. While it adds incredible depth, you can simply skip it and add an extra tablespoon of pesto to each flatbread.
For a vegetarian twist, swap the chicken for canned artichoke hearts (well-drained and chopped) or sliced cremini mushrooms sautéed with a little thyme.
If you’re out of mozzarella, try Monterey Jack for its great melt, or even a little crumbled goat cheese for a tangy twist.
This flatbread is the undisputed champion of casual Friday nights. It’s the perfect answer to the "what's for dinner?" question when you're tired but still want something great.
It also makes a fantastic appetizer for a small gathering. Simply slice a large 12-inch flatbread into smaller squares or strips for easy sharing.
For a fun and interactive meal, set up a flatbread bar! Provide the baked bases and small bowls of different toppings like the garlic, pesto, chicken, and other veggies, letting everyone build their own masterpiece.
Leftovers are a rare occurrence, but if you have them, let the flatbread cool completely before storing. Wrap slices tightly in plastic wrap or place them in an airtight container.
They’ll keep in the refrigerator for up to 2 days. To reheat, never use the microwave—it will turn the crust soft and rubbery.
Instead, pop them back into a 375°F oven or a toaster oven for 5-7 minutes, until the cheese is bubbly again and the crust is crisp. It’s almost as good as new.
Feeling a little spicy? Add a drizzle of hot honey or sprinkle some red pepper flakes over the finished flatbread for a sweet heat kick.
For a brighter, zestier version, add thin slices of fresh tomato or sun-dried tomatoes under the cheese, and finish with a squeeze of lemon juice after baking.
If you love a creamy element, small dollops of fresh ricotta cheese added in the last few minutes of baking create lovely warm, creamy pockets throughout.
The beauty of this recipe lies in the balance. The deep, sweet umami of the roasted garlic provides a solid, comforting base note.
The pesto cuts through with its bright, aromatic freshness from the basil and the sharp saltiness of the parmesan. It’s a classic pairing for a reason.
The chicken adds heartiness and protein, making it a satisfying meal, while the melted cheese brings it all together in the most delicious, gooey way possible. It’s simple, but it’s genius.
This flatbread recipe is made with roasted garlic, pesto, and shredded chicken for an easy, delicious, and fast meal. Perfect for busy weeknights or effortless entertaining, this Roasted Garlic & Pesto Chicken Flatbread combines creamy roasted garlic, vibrant basil pesto, tender rotisserie chicken, and melted cheese on a crisp flatbread base. With minimal prep and maximum flavor, it’s a satisfying dish that comes together in under 15 minutes. Bake it in the oven or grill it for a smoky finish—either way, it's a guaranteed crowd-pleaser!
Servings 4
Serving Size 1/2 flatbread
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.