Preheat your oven to 400°F (200°C).

Season chicken breasts with salt, pepper, and optional seasonings.

In a skillet, heat olive oil over medium-high heat, then cook chicken for 6-7 minutes each side until golden and cooked through.

Let the chicken rest for 5 minutes, then slice into thin strips.

Arrange flatbreads on a baking sheet and spread a layer of basil pesto over each.

Evenly distribute sliced chicken over the pesto-covered flatbreads, then layer with mozzarella and cherry tomatoes.

Sprinkle grated Parmesan cheese over the top.

Bake for 10-12 minutes until cheese is bubbly and edges are golden brown.

Optional: Switch to broil for an additional 1-2 minutes for extra crispiness.

Remove from oven, let cool slightly, garnish with basil leaves, slice, and serve.

Serve with side salad or marinara sauce for dipping.