Print

Chicken Pesto Pan Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 51 reviews

This Chicken Pesto Pan Bread is a flavorful and hearty dish that combines a soft, semolina-enriched bread base with tender, spiced chicken thighs cooked in butter and olive oil. Layered with fresh green pesto, grilled red bell pepper, red onion, and melted cheese, this recipe delivers a perfect balance of savory and aromatic flavors. Finished with a drizzle of truffle mayonnaise, it makes a delicious and satisfying meal ideal for lunch or dinner.

Ingredients

Scale

Dough

  • 425 g flour
  • 75 g fine semolina
  • 7 g instant yeast
  • 8 g salt
  • 0.5 g thyme
  • 12 g honey
  • 25 ml olive oil
  • 280 ml water

Chicken Pesto Topping

  • 600 g chicken thighs
  • 4.5 g salt
  • 2 g cayenne powder
  • 3 g garlic powder
  • 4 g onion powder
  • 2 g cumin powder
  • 30 ml olive oil
  • 25 g butter
  • 45 g fresh green pesto
  • 150 g grilled red bell pepper
  • 75 g red onion
  • 150 g cheese (such as mozzarella or a melting cheese of choice)
  • Fresh green pesto (additional for topping)
  • Truffle mayonnaise (for finishing)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the flour, fine semolina, instant yeast, salt, and thyme. Mix well to distribute all dry ingredients evenly. Add honey, olive oil, and water gradually, stirring to form a soft dough. Knead the dough for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm place until doubled in size, approximately 1 hour.
  2. Cook the Chicken: While the dough is rising, season the chicken thighs with salt, cayenne powder, garlic powder, onion powder, and cumin powder. Heat olive oil and butter in a large skillet over medium heat. Add the seasoned chicken and cook until fully cooked through and golden brown on both sides, about 6-8 minutes per side. Remove from heat and allow to rest. Once cooled slightly, shred or chop the chicken into bite-sized pieces.
  3. Assemble the Bread: Preheat your oven to 220°C (425°F). Punch down the risen dough and roll it out on a floured surface into a roughly rectangular shape to fit your baking tray. Transfer the dough to a lined baking sheet. Spread a thin layer of fresh green pesto over the dough. Evenly distribute the cooked chicken over the pesto, then layer the grilled red bell pepper slices and red onion. Sprinkle the cheese evenly across the top.
  4. Bake: Place the assembled pan bread in the preheated oven and bake for 15-20 minutes or until the crust is golden and the cheese is melted and bubbly.
  5. Finishing Touches: Remove the pan bread from the oven and drizzle additional fresh green pesto and truffle mayonnaise on top to taste. Let it cool for a couple of minutes, then slice and serve warm.

Notes

  • Fine semolina in the dough adds a pleasant texture and slight crunch to the crust.
  • Adjust the cayenne powder quantity to control the heat level of the chicken.
  • Grilled red bell peppers can be replaced with roasted red peppers if grilling is unavailable.
  • Use a cheese that melts well such as mozzarella, fontina, or provolone for best results.
  • Truffle mayonnaise adds a luxurious flavor but can be omitted or substituted with regular mayonnaise if desired.
  • The dough can be prepared ahead and refrigerated overnight to develop more flavor.

Find it online: https://amandafood.com/chicken-pesto-pan-bread-recipe/