Pat the boneless, skinless chicken breasts dry and cover with plastic wrap. Pound the thicker side down until even. Season both sides with salt and pepper and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for about 30 seconds until golden. Cook for an additional 6 minutes on each side until cooked through.

Remove the chicken from the skillet and let it rest for a few minutes. Shred the chicken into bite-sized pieces.

Preheat your oven to 400°F (200°C). Gather your toppings while the oven heats.

Place the flatbread on a baking sheet lined with parchment paper. Spread the pesto sauce evenly over the flatbread, then layer shredded chicken, halved cherry tomatoes, and shredded mozzarella cheese.

Bake for 10-12 minutes until the cheese is melted and bubbly. Watch for a golden color.

Remove from the oven and sprinkle fresh basil leaves on top. Slice and serve hot.