
Chicken Pesto Naan Flatbreads
Looking for a fun and easy dinner recipe? How about these Chicken Pesto Naan Flatbreads!
Believe it or not, this was kind of a recipe I threw together using leftovers.
Very budget friendly and very delicious.
I made some Homemade Basil Pesto that I froze a few weeks ago.
And this chicken was leftover from dinner the night before 🙂
Plus it only took a few minutes to make these naan flatbread pizzas and everyone was happy at dinner 🙂
I mean, I don’t even think my family knew these were even leftovers.

How to make Chicken Pesto Naan Flatbreads
First place two naan breads on a baking sheet.
And spread some pesto over top of each.

Next pile on some shredded mozzarella, cooked chicken, fresh mozzarella, and sundried tomatoes.
I don’t think I could have fit any more toppings, these were pretty full 🙂
Then season with kosher salt and pepper.

You can bake the pizzas in a 375 degree oven for 12 to 15 minutes on the baking sheet.
Or if you have a Traeger pellet grill you can cook them right on the grill grate.
Still at 375 degrees for 12 to 15 minutes.

Just remove them from either the oven or pellet grill once the cheese is melted and the crust is crisped how you like.

I couldn’t resist adding just a little sprinkle of basil over top, but it’s not needed.

Chicken Caprese Naan Flatbreads make for a fun pizza night at home!

Much tastier and much cheaper than ordering pizza.

If you like Chicken Pesto Naan Flatbreads, you might also like these recipes…
Blackstone Chicken Pesto Quesadillas

Shrimp Pesto Garlic Bread Pizzas

Tomato Pesto Puff Pastries

Stupid Simple Dinner Recipes



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Chicken Pesto Naan Flatbreads
Chicken Pesto Naan Flatbreads is an easy dinner recipe for the oven or Traeger pellet grill, a simple and kid friendly meal!
Ingredients
- 2 Stonefire Naan Flatbreads (2 flatbreads come in one package)
- 1/2 cup pesto (store bought or link to homemade in post above)
- 1 cup shredded mozzarella cheese
- 1 cup cooked shredded or diced chicken
- 8 ounces fresh mozzarella cheese cut into cubes
- 1/4 cup sliced sundried tomatoes
- kosher salt, pepper
Instructions
-
Place the flatbreads on a baking sheet and evenly spread the pesto over each.
-
Add the shredded mozzarella, cooked chicken, fresh mozzarella cubes, and sundried tomatoes, kosher salt, and pepper.
-
Place in a 375 degree oven for 12 to 15 minutes.
Note: Can also be cooked in a Traeger pellet grill set to 375 degrees for 12 to 15 minutes right on the grill grate.
My new cookbook is now available, check it out HERE!

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