Chicken Caprese Flatbread
A quick and satisfying Chicken Caprese Flatbread loaded with grilled chicken, fresh mozzarella, tomatoes, and basil, finished with a balsamic glaze. Ready in 30 minutes and perfect for lunch or dinner.
Equipment
- Baking sheet
- Small mixing bowl
- Pastry brush
Ingredients
- 2 large flatbreads (naan or store-bought)
- 1.5 cups cooked chicken breast, sliced or shredded
- 1 cup fresh mozzarella, sliced pat dry before using
- 1 cup cherry tomatoes, halved or 2 Roma tomatoes, sliced
- 1/4 cup fresh basil leaves added after baking
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- salt and black pepper to taste
- 2 tbsp balsamic glaze for finishing
Instructions
- Preheat your oven to 400°F (200°C).
- Mix olive oil and minced garlic in a small bowl, then brush evenly over each flatbread.
- Season the flatbreads with Italian seasoning, salt, and black pepper.
- Layer the mozzarella slices first, then the tomatoes, then the chicken on top.
- Bake for 12 to 15 minutes until the cheese is melted and the edges are golden.
- Remove from the oven and top with fresh basil leaves and a drizzle of balsamic glaze. Serve immediately.
Notes
- Pat mozzarella dry to prevent a soggy crust.
- Rotisserie chicken makes this even faster.
- Add toppings after baking - basil and balsamic glaze always go on last.
- Reheat leftovers in the oven or a skillet to keep the crust crispy.