Chicken Pesto Flatbreads
with Roma Tomatoes & Mozz
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Tomato, mozzarella, and pesto. This is a classic combination for a reason: These ingredients taste amazing together! And that’s especially true for these quick and easy flatbreads that have juicy Italian sausage joining the party. This meal is as simple as baking the flatbreads till they’re crisp, spreading them with a creamy white sauce, then layering on marinated tomatoes and crumbled sausage. Drizzle on some pesto, sprinkle with mozz, a quick trip in the oven, and boom! Dinner is ready. You’ll have plenty of extra time to enjoy that well-deserved glass of wine.
Ingredients
10 ounce
Chopped Chicken Breast
2 unit
Flatbreads
(Contains: Soy, May contain traces of allergens, Sesame, Wheat)
4 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
4 tablespoon
Pesto
(Contains: Milk)
2 unit
Tomato
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Finely dice tomatoes. Peel and mince or grate garlic. • Place tomatoes in a medium bowl; season with a big pinch of salt and pepper.
• In a small microwave-safe bowl, combine cream cheese, garlic, 3 TBSP water (4 TBSP for 4 servings), and a big pinch of salt and pepper. Microwave for 30 seconds. Stir to combine (you’ll use it in the next step).
• Heat a drizzle of oil in a medium pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Turn off heat. Using a slotted spoon, transfer sausage to a plate, reserving fat in pan. • Return pan to medium heat. Sprinkle flour over pan; whisk to combine. Cook for 1 minute, whisking continuously (a few lumps are okay). Remove pan from heat. Add cream cheese mixture and whisk until smooth.
Pat chicken dry with paper towels and season all over with salt and pepper. Swap in chicken for sausage. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. (If pan seems dry after removing chicken, add another drizzle of oil.)
• Place flatbreads on a baking sheet; brush tops of each flatbread with a drizzle of olive oil. Toast on top rack until golden, 3-4 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks.)
• Once flatbreads are toasted, remove from oven. Heat broiler to high or oven to 500 degrees. • Carefully spread sauce over flatbreads; top with seasoned tomatoes to taste (draining first) and sausage. Massage the pesto packet for 5 seconds; snip the corner and lightly drizzle flatbreads with pesto to taste. Evenly sprinkle with mozzarella. • Broil or bake until cheese melts and flatbreads are golden brown, 3-5 minutes. (For 4 servings, broil or bake in batches.) TIP: Watch carefully to avoid burning.
Add chicken to flatbreads along with seasoned tomatoes.
• Allow flatbreads to cool slightly, then slice each into quarters. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty combination of pesto, cheese, and meat, though some found it a bit salty.
- Ease of prep: Quick and easy to make, though a few found the multiple steps and sauce preparation slightly confusing.
- Suggestions: Consider using less pesto if you prefer milder flavors; try adding sautéed onions for extra depth 🍲.
- Leftovers: Reheats well in an air fryer, making for a delicious next-day lunch.
- Texture: Broiling at the end creates a perfectly crispy flatbread; watch closely to avoid burning.
- Customization: Some enjoyed swapping chicken for sausage; others added mushrooms or olives for variety.
Reviews from our home cooks
This was absolutely fantastic! Some recipes are really great with a few tweaks while cooking, which can be pretty intuited in the cooking process, but very few are beyond 5 stars right out of the bag -- but this was PERFECT. The instructions were exactly what made the best flatbread, the flavors were delicious and impactful, and it was just all-around a stand out recipe. Very much hope this one makes a return, and whoever created this gets some extra kudos!
One of the best ones we've had-the pesto is so good and it pairs so well with the sausage. The flatbread is fresh and cooks evenly
One of our new favorites - the cream sauce and pesto really made this one. The chicken was the perfect addition for some protein and it really was more filling than I thought it would be! Will 100% make again.
The flatbread was delicious, but I felt the meal needed an addition, like a salad to round it out. Since I had homegrown tomatoes, I made a small Caprese salad.
Pesto was super bitter and melting the cream cheese in the microwave was iffy. Would have loved a sauce with sautéed tomato and onion, deglaze with water and stock concentrate, and add cream cheese. That would have made it amazing
So good! Very tasty and surprisingly filling. Love the sauce and flavor combo. Easy to prepare and came out perfectly crispy. Will definitely make again!
I swapped the pork for chicken in this recipe. The fresh tomato was great! The pesto was good on this but ranch would be amazing!
Wonderful, great flavor only used half of the pesto. Very easy to prepare.
Awesome but be careful with the final step. I have a gas oven and the broiler burnt part of the flatbread. Next time I won't broil on the top rack.
Skipped the pork fat and flour to be healthier and family still thought excellent flavor. Broiling is key for crispy, otherwise would be wet and dipping with so many toppings.
