Pat the chicken breast dry with a paper towel and pound it to an even thickness. Season both sides with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Sear the chicken for 30 seconds, reduce heat to medium. Cook for about 6 minutes on each side until cooked through.

Remove chicken and let it rest. Shred the chicken into bite-sized pieces.

Preheat your oven to 400°F (200°C).

Place the flatbread on a baking sheet lined with parchment. Spread a layer of pesto sauce over the flatbread.

Top the flatbread with shredded chicken, halved cherry tomatoes, and shredded mozzarella cheese. Scatter fresh basil leaves on top.

Bake in the preheated oven for 10-12 minutes until the cheese is bubbling and the edges are golden.

Let it cool for a minute, add chopped basil, slice, and serve immediately.