This Chicken Pesto Pan Bread is an incredibly flavorful and hearty dish, featuring soft, fluffy dough filled with a savory blend of chicken, pesto, and grilled vegetables. Perfect for a family meal or a crowd-pleasing snack, this dish combines the comforting elements of bread and the bold flavors of chicken pesto.

Why You’ll Love This Recipe

Deliciously Savory: The pesto, spices, and grilled vegetables give this dish a rich, savory flavor profile.
Fluffy and Soft: The dough is tender and airy, making each bite melt in your mouth.
Versatile: Enjoy it as a main course or a snack—perfect for any time of the day.
Easy to Customize: Add more vegetables, adjust the spices, or experiment with different cheeses to suit your taste.
Great for Meal Prep: This dish can be prepared ahead of time, making it ideal for busy days.

Chicken Pesto Pan Bread

Ingredients

For the 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

For the Chicken Pesto:

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 cheddar)
Fresh green pesto (for topping)
Truffle mayonnaise (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:
- In a bowl, mix together flour, semolina, yeast, salt, and thyme.
- Add honey, olive oil, and water. Stir to combine into a dough.
- Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Cook the Chicken:
- 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.
- Cook the chicken thighs for about 6-7 minutes per side, until fully cooked. Remove from heat and shred the chicken.
Prepare the Chicken Pesto:
- In the same skillet, add the fresh pesto and grilled red bell peppers. Stir to combine.
- Add the shredded chicken and toss everything together until well coated.
Assemble the Pan Bread:
- Preheat the oven to 180°C (350°F).
- Once the dough has risen, divide it into small portions (around 14) and roll each portion into a ball.
- Flatten each dough ball slightly and place a spoonful of the chicken pesto mixture in the center. Top with some red onion and cheese.
- Fold the dough over the filling and pinch the edges together to form a sealed roll.
- Place the rolls on a greased baking sheet and bake for 15-20 minutes, or until the bread is golden and cooked through.
Serve:
- Garnish with fresh green pesto and a drizzle of truffle mayonnaise, if desired. Serve warm.

Servings and Timing

Servings: 14 rolls
Prep Time: 25 minutes (plus rising time)
Cook Time: 30 minutes
Total Time: 55 minutes

Variations

Vegetarian Option: Replace the chicken with roasted vegetables or tofu for a plant-based version.
Spicy Kick: Add a few slices of jalapeños or a dash of chili flakes to the chicken pesto for a bit of heat.
Different Fillings: Experiment with different cheeses like feta or gouda for a unique flavor profile.
Use Store-Bought Pesto: For a quicker meal, you can substitute homemade pesto with store-bought pesto.

Storage/Reheating

Storage: Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the rolls after baking. Wrap them in plastic wrap and store in a freezer bag for up to 2 months.
Reheating: Reheat the rolls in a 150°C (300°F) oven for 10-12 minutes, until warm and slightly crispy.

FAQs

Can I use boneless chicken breast instead of thighs?

Yes, boneless chicken breast works well too. Just be sure to adjust the cooking time accordingly.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough in advance. After kneading, cover it and let it rise in the refrigerator overnight. Allow it to come to room temperature before using.

Can I make this without semolina?

Yes, semolina adds texture, but you can replace it with more all-purpose flour if necessary.

What kind of cheese should I use?

Mozzarella or cheddar works great, but feel free to use any cheese that melts well.

How do I prevent the bread from browning too quickly?

If the bread browns too quickly, lower the oven temperature and continue baking for a longer time until fully cooked.

Conclusion

This Chicken Pesto Pan Bread is the perfect combination of soft, fluffy bread and a flavorful, savory filling. The pesto, chicken, and vegetables wrapped in warm dough create an irresistible dish that will satisfy any craving. Whether served as a main course or a fun appetizer, it’s a crowd-pleasing meal everyone will love!