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Avatar photoSara Khalid

French Bread Pesto Chicken Pizza Recipe

This French bread pesto chicken pizza recipe delivers bold flavor in under 30 minutes. With layers of herbed chicken, vibrant pesto, and melted mozzarella on a crisp French bread base, it's an easy, crowd-pleasing meal perfect for busy weeknights or casual entertaining.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 1 loaf (18 oz) French bread, halved lengthwise
  • 1/2 cup (120g) basil pesto (homemade or high-quality jarred)
  • 1 1/2 cups (225g) cooked chicken, shredded or diced
  • 1 1/2 cups (170g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) extra virgin olive oil
  • OPTIONAL TOPPINGS:
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced black olives or roasted red peppers

Equipment

  • Baking sheet
  • Pastry brush
  • Mixing bowl
  • Serrated knife

Method
 

  1. pesto chicken pizza recipe recipeCard1
  2. Preheat the oven to broil (500°F/260°C) and position the rack 6 inches from the heat source. Halve the French bread loaf lengthwise and place both halves cut-side up on a baking sheet. Lightly brush the cut surfaces with olive oil to prevent sogginess and promote browning.
  3. In a bowl, combine the cooked chicken, 1/4 cup of pesto, and minced garlic. Mix gently until the chicken is evenly coated. This marinating step infuses the protein with aromatic herb and garlic notes while keeping it tender.
  4. Spread the pesto-coated chicken evenly over both bread halves, covering the surface completely while leaving a small border. Drizzle the remaining 1/4 cup of pesto over the top to preserve fresh flavor that might diminish under high heat.
  5. Sprinkle shredded mozzarella evenly over the chicken layer, followed by a dusting of grated Parmesan. Add optional toppings like cherry tomatoes, olives, or roasted red peppers, pressing gently to secure them without displacing the cheese.
  6. Broil the pizzas for 8–10 minutes, rotating halfway through, until the cheese is bubbly, golden in spots, and the bread edges are crisp. Watch closely to prevent burning, especially with high broilers.
  7. Remove from oven and let rest for 3–4 minutes. Slice each half into 3–4 diagonal pieces and serve warm, garnished with fresh basil or a pesto drizzle for enhanced aroma and presentation.

Nutrition

Calories: 385 | Carbohydrates: 33 | Protein: 24 | Fat: 18 | Fiber: 2 | Sugar: 4

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best texture. Do not freeze.
MAKE AHEAD: Prepare chicken and slice bread up to 24 hours in advance. Store separately and assemble before broiling.
SUBSTITUTIONS: Use whole grain baguette for added fiber. For dairy-free: use vegan mozzarella and nut-free pesto.
PRO TIPS: Toast the bread first for crispness. Use fresh-shredded cheese to ensure optimal melt. Garnish after baking with arugula or balsamic glaze.
SERVING SUGGESTIONS: Serve with a side salad like watermelon feta or grilled corn on the cob for a balanced meal.
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