Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pat the chicken breasts dry with paper towels, then season them with salt and pepper.

Heat olive oil in a skillet over medium-high heat, and cook the seasoned chicken for 6-7 minutes on each side until golden brown.

Slice the cooked chicken into strips after resting for 5 minutes.

Spread basil pesto evenly on the flatbreads placed on the lined baking sheet.

Distribute sliced chicken over the flatbreads, followed by mozzarella cheese and cherry tomato halves.

Sprinkle with optional Parmesan cheese.

Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.

For extra crispiness, broil for the last 1-2 minutes, watching closely.

Allow to cool slightly, garnish with fresh basil leaves, slice, and serve warm.