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This Air Fryer Chicken Pesto Flatbread comes together in about 10 minutes with just 4 ingredients. Crispy flatbread gets a swipe of basil pesto, plenty of melty mozzarella, and tender chicken. It is an easy appetizer for a party or a quick lunch you can pull together in minutes.
More easy flatbreads and pesto bites: Margherita Flatbread | Pesto Bruschetta | Pesto Chicken Sliders
Before You Get Started
- Keep the pesto layer thin. A light coat flavors the base without making it soggy under the cheese.
- Air fry one at a time. Crowding blocks airflow, so each flatbread crisps better with room around it.
- Start with cooked chicken. The short cook time only warms and melts, so the chicken needs to be fully cooked going in.
RECIPE WALK-THROUGH
How to Make Air Fryer Chicken Pesto Flatbread
See the recipe card below for full, detailed instructions
Step 1: Preheat the air fryer
Preheat the air fryer to 375°F for about 5 minutes.
- Preheating helps to make a perfectly crisp flatbread.
Step 2: Add the pesto
Spread the pesto in a thin, even layer over each flatbread. Leave a small border if you want cleaner edges.
- Jarred pesto keeps this fast. If you would rather make your own, my Walnut Basil Pesto comes together in minutes.
Step 3: Top and air fry
Add mozzarella on top of the pesto layer, then add the diced chicken.
Air fry one at a time, 375°F for about 5 minutes.
You’ll know it’s done when the cheese is fully melted, and the edges are crisp and golden.
- Need cooked chicken? My Grilled Chicken Thighs make an easy batch to dice, or grab a rotisserie chicken.
Step 4: Season and serve
Optionally, you can top with kosher salt and fresh cracked pepper.
Slice and serve warm.
Oven Option
Bake on a sheet pan at around 400°F for 8 to 10 minutes, until the cheese melts and edges crisp. Watch closely to ensure it doesn’t burn.
New to the air fryer? My Best Air Fryer Recipes guide has temps, timing, and tips for everything from crispy wings to veggies.
Ways to Change It Up
- Base swaps: Naan, other flatbread rounds, or a gluten-free flatbread all work in place of the standard flatbread.
- Add-ins: Sliced cherry tomatoes, thin red onion, or a handful of spinach before air frying.
- Fresh basil finish: Tear fresh basil over the top after cooking for color and brightness.
- Protein options: Rotisserie, leftover, or homemade grilled chicken all work. Shredded chicken spreads more evenly than large diced pieces.
Serving Suggestions
To turn this into a light meal, add a crisp salad or a bowl of soup for dipping. Serving it at a party? Set it out alongside a few other easy appetizers to build a simple spread.
Serve it with:
- Caesar Salad for a crisp, classic side
- Copycat Olive Garden Salad if you want something a little heartier
- Instant Pot Tomato Soup for dipping
- Caprese Pasta Salad to keep the Italian flavors going
- Antipasto Pasta Salad for a bigger crowd
- Mozzarella Bruschetta to round out an appetizer spread
Storage Tips
Storage and Reheating Tips
- Fridge: Store leftover slices in an airtight container for up to 4 days.
- Freezer: Freeze in an airtight container for up to 2 months.
- Reheat: Thaw frozen flatbread first. Reheat in the air fryer at 350°F until warmed through, or broil on a parchment-lined sheet until hot. The air fryer brings back the crisp edges best.
Frequently Asked Questions
Can I make chicken pesto flatbread in the oven?
Yes, this works in the oven. Use the oven method above (sheet pan, around 400°F, 8 to 10 minutes until cheese melts and edges crisp).
How do I keep the flatbread from getting soggy?
Make sure to use a thin pesto layer, preheat the air fryer, and don’t crowd the basket. Note that a sturdier flatbread base holds up better than a thin one.
Can I use rotisserie or leftover chicken?
Both work great and make this even faster. Shredded chicken spreads more evenly than large diced pieces.
More Pizza and Pesto Recipes
- Air Fryer Pizza
- Vegetable Flatbread Pizza
- BBQ Chicken Pizza
- Creamy Chicken Pesto Pasta
- Chicken Pesto Pasta Salad
- Cheesy Baked Pesto Chicken
Air Fryer Chicken Pesto Flatbread
Ingredients
- 2 flatbreads flatbread-style rounds
- 1/3 cup pesto
- 1 cup shredded mozzarella cheese
- 1 cup diced cooked grilled chicken
- Kosher salt and Black pepper optional to taste
Instructions
- Preheat the air fryer to 375°F for 5 minutes.
- While it preheats, spread a thin, even layer of pesto over the top of each flatbread.
- Top each flatbread with mozzarella and diced chicken. Air fry one at a time at 375°F for 5 minutes, until the cheese is melted and the edges are crisp.
- Season with kosher salt and fresh cracked black pepper, if using. Slice and serve warm.
Notes
- Servings. Recipe serves 4 as an appetizer; 2 as a meal.
- Keep the pesto thin. Too much makes the base soggy.
- Air fry one at a time so each flatbread crisps evenly.
- Chicken options: Rotisserie, leftover, or homemade grilled chicken all work.
- Base swaps: Naan, other flatbread rounds, or gluten-free flatbread.
- Fresh basil: Optionally, tear fresh basil over the top after cooking for a bright finish.
- Oven option: Bake on a sheet pan at around 400°F for 8 to 10 minutes, until melted and crisp.
- Storage: Fridge up to 4 days; freezer up to 2 months. Reheat in the air fryer at 350°F until warm.
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Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
