Preheat your oven to 400°F (200°C).

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

In a skillet over medium-high heat, heat the olive oil until shimmering. Add the seasoned chicken breasts and cook for about 6–7 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and let it rest for about five minutes. Slice the chicken into thin strips.

Lay out your flatbreads on a baking sheet. Spread a generous layer of basil pesto over each piece.

Distribute the sliced chicken strips evenly over each pesto-covered flatbread.

Sprinkle shredded mozzarella cheese generously over the chicken followed by halved cherry tomatoes.

Top everything off with grated Parmesan cheese.

Bake in your preheated oven for about 10–12 minutes until the cheese is melted and bubbly and the edges are golden brown.

For an extra crispy top, switch your oven setting to broil during the last minute or two.

Let the flatbreads cool for about one minute, then slice them into quarters or halves.

Garnish with fresh basil leaves before serving warm.