Mediterranean Chicken Flatbread is a vibrant, flavorful meal that brings together the best of Mediterranean cuisine — all in just 20 minutes. With a soft naan base layered with pesto, juicy chicken, fresh vegetables, and two kinds of cheese, it’s the perfect quick dinner that feels gourmet but couldn’t be easier to make.
Why You’ll Love This Recipe
This flatbread recipe is everything you want in a weeknight meal: fast, easy, and packed with flavor. The combination of basil pesto, salty feta, melted mozzarella, and briny kalamata olives creates a balance that’s both rich and refreshing. It’s also endlessly customizable — whether you’re feeding picky eaters or vegetarians, you can easily tailor the toppings to suit everyone’s taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 flatbreads (8-inch each, naan works perfectly)
¼ cup prepared pesto, plus extra for drizzling
1 cup shredded mozzarella cheese
1 cup cooked shredded chicken (rotisserie chicken works great)
4 ounces cherry tomatoes, halved or quartered
½ cup chopped fresh spinach
½ small red onion, thinly sliced
¼ cup sliced kalamata olives
⅓ cup crumbled feta cheese
Directions
Preheat your oven to 425°F (220°C).
Place the flatbreads on a baking sheet lined with parchment paper for easy cleanup.
Spread a layer of pesto evenly over each flatbread.
Sprinkle mozzarella cheese over the pesto.
Top with shredded chicken, cherry tomatoes, spinach, red onion, and olives.
Finish by sprinkling the crumbled feta evenly over the top.
Drizzle a little extra pesto if desired for extra flavor.
Bake on the middle rack for 10–12 minutes, until the cheese is melted and the edges are golden and crisp.
Slice into portions and serve immediately.
Servings and timing
This recipe makes 4 servings (2 flatbreads cut into 3–4 slices each). Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Variations
Mediterranean Veggie Flatbread: Omit the chicken and double up on vegetables. Add artichoke hearts or roasted red peppers for extra flavor.
Spicy Version: Add a pinch of crushed red pepper flakes before baking or drizzle with spicy olive oil afterward.
Different Cheeses: Try goat cheese or parmesan instead of feta for a unique twist.
Protein Swap: Use cooked turkey, grilled shrimp, or chickpeas instead of chicken.
Whole Wheat or Gluten-Free Flatbread: Substitute your preferred crust for a healthier or gluten-free option.
Storage/Reheating
Store any leftover flatbread slices in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm in the oven at 350°F (175°C) for 5–7 minutes until heated through and crisp, or use a microwave in 30-second bursts (though the crust may soften slightly).
FAQs
What’s the difference between flatbread and naan?
Naan is a type of flatbread made with yogurt, giving it a softer and chewier texture, while regular flatbread tends to be thinner and crispier.
Can I use a different sauce instead of pesto?
Yes! Try hummus, tzatziki, or sun-dried tomato spread for a different Mediterranean flavor profile.
How do I make this vegetarian?
Simply leave out the chicken and add more veggies such as bell peppers, zucchini, or mushrooms.
Can I use store-bought flatbread?
Absolutely — pre-made naan or pita bread works perfectly and saves time.
How do I keep the flatbread from getting soggy?
Bake it at a high temperature (425°F) so the crust crisps up quickly before the toppings release too much moisture.
Can I grill the flatbread instead of baking it?
Yes! Place it on a medium grill for 4–5 minutes until the cheese melts and the crust is lightly charred.
What type of chicken works best?
Rotisserie chicken is convenient, but grilled or leftover baked chicken also works wonderfully.
Can I prepare this ahead of time?
You can assemble the flatbreads a few hours in advance and refrigerate them, then bake right before serving.
Is this recipe freezer-friendly?
It’s best enjoyed fresh, but you can freeze the baked flatbread for up to 1 month. Reheat in the oven directly from frozen.
What can I serve with Mediterranean Chicken Flatbread?
Pair it with a Mediterranean chickpea salad, cucumber tomato salad, or roasted vegetables for a complete meal.
Conclusion
Mediterranean Chicken Flatbread is the perfect blend of simplicity and sophistication — bursting with fresh ingredients, creamy cheeses, and savory pesto on a crisp naan base. It’s ideal for busy weeknights, easy entertaining, or whenever you’re craving a light yet satisfying meal. Once you taste the combination of pesto, feta, and juicy chicken, it’ll become a staple in your dinner rotation.
A quick and flavorful Mediterranean-inspired flatbread topped with pesto, shredded chicken, fresh veggies, feta, and mozzarella cheese. Baked until crisp and melty, it’s a perfect 20-minute meal for busy weeknights or casual entertaining.
Ingredients
2 flatbreads (8-inch each, naan works perfectly)
¼ cup prepared pesto, plus extra for drizzling
1 cup shredded mozzarella cheese
1 cup cooked shredded chicken (rotisserie chicken works great)
4 ounces cherry tomatoes, halved or quartered
½ cup chopped fresh spinach
½ small red onion, thinly sliced
¼ cup sliced kalamata olives
⅓ cup crumbled feta cheese
Instructions
Preheat your oven to 425°F (220°C).
Place the flatbreads on a baking sheet lined with parchment paper.
Spread a layer of pesto evenly over each flatbread.
Sprinkle mozzarella cheese over the pesto.
Top with shredded chicken, cherry tomatoes, spinach, red onion, and olives.
Sprinkle crumbled feta cheese evenly over the top.
Drizzle extra pesto if desired.
Bake for 10–12 minutes, until the cheese is melted and the edges are golden and crisp.
Slice and serve immediately.
Notes
Use store-bought naan or flatbread for convenience.
Customize with your favorite vegetables or proteins.
