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Chicken Florentine Flatbread

Chicken Florentine Flatbread

This Chicken Florentine Flatbread is easier than you think and crazy delicious!
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 186kcal
Author Tiffany


  • 2-3 store-bought or homemade flat breads OR naan
  • 2 tablespoons butter melted
  • 4 teaspoons Italian seasoning
  • 2 boneless skinless chicken breasts pounded to ½ inch thickness and diced/chopped into bite size pieces
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 cup cherry tomatoes halved, (you can also use thin slices of a roma tomato)
  • ½ cup spinach leaves thinly sliced or chopped
  • ¼ cup shredded parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • optional: 1 tablespoon fresh basil(chopped), 1/4 cup chopped sun dried tomatoes


  • Preheat oven to 400 degrees. Line a large baking sheet with nonstick foil and spray lightly with cooking spray.
  • Season chicken breasts with salt, pepper, garlic and 1 teaspoon of italian seasoning. Cook in a large pan over medium high heat for about 6-8 minutes until chicken is cooked through and juices run clear. Set chicken aside.
  • Whisk together melted butter and 2 teaspoons Italian seasoning. Brush over naan/flat bread. Sprinkle evenly with mozzarella cheese. Scatter chopped spinach over cheese. Add tomatoes and chicken. Sprinkle with parmesan cheese. (If including optional basil and sun dried tomatoes, add now) Sprinkle remaining 1 teaspoon Italian seasoning over the parmesan cheese.
  • Bake flat breads 6-8 minutes until cheese is melty. Allow to cool slightly before serving. Enjoy!


Serve with a drizzle of balsamic, or a side of ranch for dipping. 


Calories: 186kcal | Carbohydrates: 15g | Protein: 19g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 473mg | Potassium: 390mg | Fiber: 2g | Sugar: 2g | Vitamin A: 699IU | Vitamin C: 10mg | Calcium: 174mg | Iron: 2mg