Pesto Chicken Flatbread from Maggiano's Little Italy features tender grilled chicken, vibrant basil pesto, melted mozzarella, and sun-dried tomatoes atop a crispy, golden flatbread, delivering a flavorful blend of savory and fresh textures.
Equipments
- Grill or Grill Pan
- Oven
- Baking Sheet
- Parchment Paper
- Chef’s Knife
- Cutting Board
- Mixing Bowl
- Spoon or Spatula
- Cheese Grater (if using block mozzarella)
- Measuring Spoons
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/3 cup sun-dried tomatoes (oil-packed, drained and sliced)
- 2 large flatbreads or naan
- 1 tablespoon olive oil
- Salt
- Black pepper
- Fresh basil leaves (optional, for garnish)
Ensure your chicken breast is boneless and skinless for even cooking and tenderness. Basil pesto should be fresh or high-quality to maintain the vibrant, herbaceous flavor essential to this dish. Use oil-packed sun-dried tomatoes for a richer taste, but drain and slice them properly to avoid excess oil on the flatbread. Mozzarella can be shredded from a block for the best melt and texture. Your Pesto Chicken Flatbread from Maggiano's Little Italy copycat menu will capture the authentic blend of savory grilled chicken, fresh pesto, and melted mozzarella on crispy flatbread.
Instructions
- Preheat grill or grill pan over medium-high heat.
- Season chicken breasts with salt and black pepper.
- Brush chicken with olive oil.
- Grill chicken for 5-7 minutes per side until fully cooked.
- Remove chicken, let rest, then slice thinly.
- Preheat oven to 400°F (200°C).
- Line baking sheet with parchment paper.
- Place flatbreads on prepared baking sheet.
- Spread basil pesto evenly over each flatbread.
- Sprinkle mozzarella cheese over pesto.
- Arrange sliced grilled chicken on top.
- Distribute sun-dried tomatoes evenly.
- Bake flatbreads for 8-10 minutes until cheese melts and edges are golden.
- Remove from oven; transfer to cutting board.
- Garnish with fresh basil leaves if desired.
- Slice and serve warm.
Substitution
Pesto Chicken Flatbread from Maggiano's Little Italy copycat menu is a delicious and easy-to-make dish that combines grilled chicken, basil pesto, mozzarella, and sun-dried tomatoes on crispy flatbread. If fresh basil pesto is unavailable, store-bought pesto or a blend of chopped fresh basil, garlic, pine nuts, and olive oil can be used instead. You can substitute naan or pita bread for the flatbread to achieve a different texture or if flatbreads are not accessible. When grilling the chicken, ensure it is cooked through but not overdone to maintain juiciness and tenderness. Your oven should be preheated to ensure the cheese melts evenly and the flatbread crisps to perfection.
Tips
Ensure the chicken is grilled to an internal temperature of 165degF (74degC) for safe consumption. Letting the chicken rest for 5 minutes before slicing helps retain its juices, keeping the meat tender and flavorful. Use parchment paper on the baking sheet to prevent sticking and facilitate easy cleanup. When spreading the pesto and arranging toppings, distribute them evenly to ensure every bite delivers balanced flavor and texture.
Nutritions
Pesto Chicken Flatbread provides a balanced mix of protein, healthy fats, and carbohydrates. The grilled chicken breast delivers a high-quality source of lean protein essential for muscle repair and growth. Basil pesto adds healthy monounsaturated fats from olive oil and antioxidants from fresh basil and pine nuts, while mozzarella contributes calcium and additional protein. Sun-dried tomatoes offer vitamins A and C along with lycopene, supporting immune health and reducing inflammation, making this dish not only flavorful but nutritionally beneficial for your meal.
Storage
Store leftover Pesto Chicken Flatbread in an airtight container in the refrigerator for up to 3 days to maintain freshness. When reheating, place the flatbread on a baking sheet and warm it in a preheated oven at 350degF (175degC) for about 8-10 minutes to keep the crust crispy and cheese melted. Avoid microwaving as it can make the flatbread soggy and affect your overall texture experience.
Variation or Alternatives
You can substitute grilled chicken with cooked shrimp or thinly sliced steak for a different protein twist. Swap basil pesto with sun-dried tomato pesto or arugula pesto to vary the flavor profile while maintaining the vibrant herbaceous theme. Use goat cheese or fontina instead of mozzarella for a creamier texture and tangy taste. For a crispier crust, try toasting the flatbread in a skillet before adding toppings and baking briefly to melt the cheese.
Allergies
Pesto Chicken Flatbread contains common allergens such as dairy from the shredded mozzarella cheese and nuts from the basil pesto, which typically includes pine nuts. If you have a nut allergy, it's important to verify the pesto ingredients or opt for a nut-free alternative to ensure safety. Additionally, some store-bought flatbreads may contain gluten, which could affect those with gluten sensitivities or celiac disease.
Why this recipe?
The Pesto Chicken Flatbread from Maggiano's Little Italy is beloved for its rich combination of fresh basil pesto, tender grilled chicken, and melted mozzarella on a perfectly crispy flatbread. Its savory flavors and balanced textures create an irresistible Italian-inspired dish that satisfies both light and hearty cravings. Trying to make a copycat version at home allows you to recreate this flavorful experience with fresh ingredients, customizing the toppings to your taste and enjoying a restaurant-quality meal in your own kitchen. Your homemade version offers the satisfaction of crafting a gourmet favorite while controlling quality and portion size.