1. Preheat your oven to 400°F (200°C).

2. Pat the chicken breasts dry and season both sides with salt and pepper (or add garlic powder/Italian seasoning if desired).

3. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6–7 minutes per side until golden brown and fully cooked (165°F / 75°C internally).

4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.

5. Lay the flatbreads on a baking sheet and spread a generous layer of basil pesto over each one.

6. Evenly distribute the sliced chicken on top of the pesto-covered flatbreads.

7. Sprinkle shredded mozzarella over the chicken, then top with halved cherry tomatoes.

8. Add grated Parmesan cheese on top.

9. Bake for 10–12 minutes until the cheese is melted and bubbly and the edges are golden.

10. (Optional) Broil for 1–2 minutes for a crispy topping, watching closely to avoid burning.

11. Remove from the oven, let cool slightly, and slice into halves or quarters.

12. Garnish with fresh basil leaves if desired and serve warm.