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Chicken Caprese Flatbread

Crispy flatbread topped with herb-seasoned grilled chicken, fresh mozzarella, roasted cherry tomatoes, fresh basil, and a rich balsamic glaze drizzle. Ready in 30 minutes and packed with bold Italian-inspired flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Flatbread Base
  • 2 large flatbreads store-bought or homemade
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp dried Italian seasoning
  • salt and black pepper to taste
Chicken
  • 2 medium chicken breasts sliced into strips
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp onion powder
  • salt and black pepper to taste
Toppings
  • 8 oz fresh mozzarella sliced or torn
  • 1 cup cherry tomatoes halved
  • 0.25 cup fresh basil leaves roughly torn
  • 3 tbsp balsamic glaze store-bought or homemade
  • crushed red pepper flakes optional

Equipment

  • Baking sheet
  • Parchment paper
  • Skillet or grill pan
  • Pastry brush
  • Pizza cutter or sharp knife

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Toss chicken strips with olive oil, garlic powder, oregano, onion powder, salt, and pepper. Cook in a skillet over medium-high heat for 5–7 minutes until golden and cooked through. Rest 2 minutes, then chop into bite-sized pieces.
  3. Mix olive oil, minced garlic, Italian seasoning, salt, and pepper in a small bowl. Brush generously over both flatbreads.
  4. Distribute fresh mozzarella evenly over both flatbreads.
  5. Scatter cooked chicken pieces and halved cherry tomatoes (cut side up) over the mozzarella layer.
  6. Bake for 10–12 minutes until cheese is melted and bubbly, tomatoes are blistered, and crust is golden.
  7. Remove from oven. Top immediately with fresh basil leaves.
  8. Drizzle balsamic glaze across the flatbread. Slice and serve immediately.

Notes

Always add fresh basil after baking to prevent burning. Pat mozzarella dry before using to avoid a soggy crust. For extra flavor, substitute garlic oil with basil pesto as the base. Balsamic glaze can be made by reducing balsamic vinegar over medium heat until syrupy.