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This is a quick and flavorful way to turn simple naan into a hearty flatbread dinner. The chicken and sun-dried tomato pesto bring bold Mediterranean flavors, while the creamy cheeses and fresh arugula balance everything out. It is fast enough for a weeknight but impressive enough to serve guests.
I first made this on a busy evening when I wanted something more exciting than plain sandwiches. It quickly became a favorite that I now make whenever friends stop by unexpectedly.
Ingredients
- Shredded rotisserie chicken: provides tender protein with minimal effort
- Sun dried tomato pesto: adds tangy and rich flavor that pairs beautifully with cheese
- Naan bread: makes a soft yet sturdy base that toasts perfectly under the broiler
- Goat cheese: brings creaminess and a slightly tangy note
- Parmesan cheese: adds salty richness and helps brown under heat
- Fresh arugula: finishes the dish with peppery freshness
Step-by-Step Instructions
- Preheat Broiler:
- Set your oven to the broiler function on high heat so it is hot and ready when you need it. This ensures the naan toasts quickly without drying out.
- Mix Chicken and Pesto:
- In a large bowl combine shredded chicken with the sun dried tomato pesto. Stir until each piece is coated for even flavor in every bite.
- Assemble Flatbreads:
- Arrange naan on a rimmed baking sheet. Spoon the chicken mixture over the surface then scatter goat cheese and Parmesan across evenly.
- Broil Flatbreads:
- Slide the baking sheet under the broiler for about three minutes. Watch closely as the cheese melts and the naan edges turn lightly golden.
- Add Arugula and Serve:
- Once removed from the oven scatter fresh arugula over the hot flatbreads. The residual warmth wilts the greens slightly while keeping their crisp bite. Serve right away.
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Goat cheese is my favorite part of this dish because its tangy creaminess stands out against the savory pesto. I remember making this for a family gathering and everyone asked for seconds before I even sat down to eat mine.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat under the broiler for best texture instead of microwaving.
Ingredient Substitutions
If you do not have naan use pita or flatbread. Mozzarella or feta can replace goat cheese if you prefer a milder or saltier option.
Serving Suggestions
Pair with a simple green salad or roasted vegetables. It also makes a great appetizer when cut into smaller squares.
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Cultural Note
Flatbreads have been staples across many Mediterranean cuisines for centuries. This version combines Italian inspired pesto with Middle Eastern style naan for a fusion that feels both modern and traditional.
Frequently Asked Questions About Recipes
- → Can I use homemade pesto instead of sun-dried tomato pesto?
Yes, you can substitute homemade basil pesto, but sun-dried tomato pesto gives a richer, slightly tangy flavor that pairs well with chicken and goat cheese.
- → What type of flatbread works best for this dish?
Naan is ideal because it’s soft yet sturdy, but you can also use pita or store-bought flatbread for similar results.
- → Can I prepare these flatbreads ahead of time?
You can assemble the flatbreads with chicken and cheese ahead, then broil just before serving. Add the arugula fresh after baking for the best texture.
- → What cheeses can I use instead of goat cheese?
Feta, mozzarella, or ricotta work well as alternatives, depending on whether you prefer tangy, melty, or creamy textures.
- → How do I store leftovers?
Store cooled flatbreads in an airtight container in the fridge for up to 2 days. Reheat under the broiler to restore crispness before serving.