Preheat your oven to 400°F (200°C).

Pat your chicken breasts dry with a paper towel and season both sides with salt, pepper, and any additional spices you desire.

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

Transfer the chicken to a plate and let it rest for 5 minutes before slicing into thin strips.

Lay out the flatbreads on your prepared baking sheet and spread a generous layer of fresh basil pesto over each flatbread.

Layer the sliced chicken over the pesto-covered flatbreads, then distribute the shredded mozzarella cheese and halved cherry tomatoes.

Bake for about 10-12 minutes or until the cheese is melted and bubbly, and the flatbread edges are golden brown.

Optionally, broil for 1-2 minutes for added crispiness, watching carefully to prevent burning.

Let the flatbreads cool for a minute, slice into portions, and optionally garnish with fresh basil leaves before serving.