If you’re searching for an irresistibly delicious and cozy meal, this Chicken Pesto Pan Bread Recipe is about to become your new best friend. Imagine warm, fluffy rolls stuffed with juicy, perfectly seasoned chicken thighs, fresh green pesto, roasted red peppers, and melted cheese—a symphony of flavors that feels both comforting and gourmet. This dish brings together simple ingredients in a way that’s satisfying and fun to make, perfect for sharing with friends or treating yourself to a delightful homemade feast.
Ingredients You’ll Need
Getting ready to make this Chicken Pesto Pan Bread Recipe is a joy because the ingredients are straightforward yet thoughtfully chosen to give you layers of flavor and texture. Each component plays a critical role in building the perfect bite—from the fluffy dough to the savory, spiced chicken filling.
- 425 g flour: Forms the soft, airy base of our pan bread.
- 75 g fine semolina: Adds a subtle crunch and golden color to the dough.
- 7 g instant yeast: Essential for a light and risen dough that’s soft inside.
- 8 g salt: Balances the flavors in both dough and chicken.
- 0.5 g thyme: Infuses a gentle herbal note to brighten the dough.
- 12 g honey: A touch of natural sweetness to enhance the dough’s golden crust.
- 25 ml olive oil: Keeps the dough tender and adds subtle richness.
- 280 ml water: Activates the yeast and brings the dough together.
- 600 g chicken thighs: Juicy, flavorful protein packed with spices.
- 4.5 g salt: Seasons the chicken perfectly.
- 2 g cayenne powder: Adds a gentle, warm kick to the filling.
- 3 g garlic powder: Boosts savory depth in the chicken mix.
- 4 g onion powder: Brings a sweet and savory aroma.
- 2 g cumin powder: Provides earthy warmth to the dish.
- 30 ml olive oil: Used in cooking the flavorful chicken.
- 25 g butter: Gives the chicken a rich, golden finish.
- 45 g fresh green pesto: The star ingredient bringing herbaceous brightness.
- 150 g grilled red bell pepper: Sweet and smoky contrast inside the pan bread.
- 75 g red onion: Adds crunch and a mild bite.
- 150 g cheese: Melts beautifully over the chicken for gooey indulgence.
- Fresh green pesto (extra): To drizzle or serve with for an added burst of flavor.
- Truffle mayonnaise: Optional luxury drizzle that takes this dish over the top.
How to Make Chicken Pesto Pan Bread Recipe
Step 1: Prepare the Dough
Start by combining flour, semolina, instant yeast, salt, thyme, honey, olive oil, and lukewarm water in a large bowl. Mix everything well and knead for 10 to 12 minutes until you have a smooth, elastic dough. This kneading step is key—it develops the gluten for that perfect fluffiness. Cover the bowl and let the dough rise in a warm spot for about an hour, or until it has doubled in size. Watching it grow is always such a rewarding first step!
Step 2: Shape and Proof the Rolls
Once your dough has risen, gently deflate it and divide it into 14 equal pieces—each around 57 grams is ideal. Shape each portion into a ball. Then, take one ball, roll it into a circle, and fold it in half to start forming that unique pan bread shape. Place these on a parchment-lined baking tray, and don’t forget to let them rest for another 30 minutes to rise again. This second rise ensures they’re fluffy and light when cooked.
Step 3: Cook the Rolls
Heat a heavy-bottomed skillet over medium heat and cook your dough rolls on both sides until they turn a gorgeous golden brown. This step is all about achieving the delicate balance of a crisp exterior with a soft, pillowy interior. If they’re browning too fast before fully cooking through, just lower the heat and give them a little more time. Perfectly cooked pan bread is the foundation of this dish!
Step 4: Prepare the Chicken Pesto Filling
While the bread is coming together, grab your chicken thighs, cut them into pieces, and toss with salt, cayenne powder, garlic powder, onion powder, cumin, and olive oil. Heat butter in a skillet over medium heat and cook the chicken for 4-5 minutes until invitingly golden. Then add fresh green pesto, grilled red bell peppers, and red onion—stirring to coat everything with that amazing pesto aromatics. Cook for another few minutes until the flavors marry and the mixture is warm and fragrant.
Step 5: Melt the Cheese
Remove the pan from heat, nestle slices of cheese over the chicken filling, and cover with a lid to help it melt perfectly. This step brings creaminess and richness that tie the whole filling together beautifully.
Step 6: Assemble the Chicken Pesto Pan Bread
Finally, gently open each warm roll and stuff it generously with your luscious chicken pesto mixture. To elevate the experience, drizzle some extra fresh green pesto and a little truffle mayonnaise on top. This final flourish adds a fresh, tangy pop and a luxurious hint that your friends and family will rave about.
How to Serve Chicken Pesto Pan Bread Recipe

Garnishes
Simple garnishes like a sprinkle of fresh basil or microgreens can bring a fresh pop of color and subtle herbaceous flavor that complements the rich chicken filling. A light drizzle of olive oil or a dusting of Parmesan cheese can also create that inviting finishing touch.
Side Dishes
This Chicken Pesto Pan Bread Recipe pairs wonderfully with crisp salads—think arugula tossed with lemon vinaigrette or a simple tomato salad. For a heartier meal, roasted vegetables or a bowl of minestrone soup provide a delicious contrast without overshadowing the main star.
Creative Ways to Present
Try serving these stuffed rolls family-style on a wooden board surrounded by bowls of extra pesto and truffle mayonnaise for dipping. You can also slice them in half and turn them into sliders for an elegant party appetizer. Stack them attractively with colorful sides to impress at brunch or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, keep them in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight, making your next meal just as enjoyable as the first!
Freezing
For longer storage, freeze the assembled pan breads individually wrapped in plastic wrap and then foil. They freeze beautifully for up to a month. Just thaw in the refrigerator overnight before reheating.
Reheating
To bring back that fresh-from-the-pan warmth and softness, reheat in a preheated oven at 150°C (about 300°F) for 10-15 minutes. This gentle warming method retains the bread’s fluffy texture and melts the cheese back to gooey perfection without drying anything out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but keep in mind they tend to be leaner and can cook a bit faster. Adjust your cooking time to prevent dryness and consider adding a touch more olive oil or butter for juiciness.
Is it possible to make this recipe vegetarian?
Yes! Swap the chicken for grilled vegetables like zucchini, eggplant, and mushrooms mixed with pesto and roasted peppers for a delightful vegetarian version that’s just as flavorful.
How do I know when the dough has properly risen?
The dough is ready when it doubles in size and springs back slowly when you gently poke it with your finger. This means the yeast has done its job creating that light and airy texture.
Can I prepare the chicken pesto filling in advance?
Definitely! Preparing the chicken pesto ahead and refrigeration makes assembly quick and stress-free. Simply reheat the filling gently before stuffing the rolls.
What kind of cheese works best in this recipe?
Mild melting cheeses like mozzarella, fontina, or provolone work beautifully here. Feel free to experiment with your favorites, but aim for something that melts smoothly without overpowering the pesto flavors.
Final Thoughts
This Chicken Pesto Pan Bread Recipe is such a rewarding dish to make and enjoy—warm, hearty, and stuffed with bold flavors that comfort and excite the palate all at once. It’s perfect for those cozy dinners when you want something a bit special, yet completely doable in your own kitchen. I can’t wait for you to try it and share the joy it brings, bite after satisfying bite!
Print
Chicken Pesto Pan Bread Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 14 rolls 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Italian-inspired
Description
These Chicken Pesto Pan Breads are fluffy, golden-brown rolls filled with a flavorful mixture of seasoned chicken thighs, fresh green pesto, grilled red bell pepper, red onion, and melted cheese. The dough is made from a blend of flour and semolina for added texture and baked on a skillet for a crispy exterior and soft inside. Perfect for a hearty lunch or dinner, served warm with truffle mayonnaise for an extra layer of indulgence.
Ingredients
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 lukewarm water (max 40°C / 104°F)
Chicken Pesto Filling
- 600 g chicken thighs, cut into pieces
- 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, sliced
- 75 g red onion, sliced
- 150 g cheese slices
To Serve
- Extra fresh green pesto
- Truffle mayonnaise
Instructions
- Prepare the Dough: In a large bowl, combine the flour, fine semolina, instant yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix thoroughly and knead for 10-12 minutes until the dough is smooth and elastic. Cover the dough and let it rise in a warm spot for 1 hour or until it doubles in size.
- Shape the Rolls: Deflate the risen dough and divide it into 14 equal pieces, approximately 57 grams each. Shape each piece into a ball. Roll each ball into a circle and fold it in half. Place the folded dough pieces onto a parchment-lined baking tray. Allow them to rise for an additional 30 minutes or until doubled in size.
- Cook the Rolls: Heat a heavy-bottomed skillet over medium heat. Cook the rolls on both sides until they are golden brown and cooked through, which takes a few minutes per side. If they brown too quickly before cooking through, reduce the heat and extend the cooking time.
- Season and Cook Chicken: In a large bowl, season chicken thigh pieces with salt, cayenne powder, garlic powder, onion powder, cumin powder, and olive oil. Mix well to evenly coat the chicken.
- Sauté Chicken and Vegetables: Heat butter in a skillet over medium heat. Add the seasoned chicken and cook for 4-5 minutes until golden brown. Stir in the green pesto, grilled red bell pepper slices, and red onion slices. Continue cooking and stirring for another 3-4 minutes until everything is heated through and well combined.
- Melt Cheese on Chicken: Remove the skillet from the heat and place cheese slices over the hot chicken mixture. Cover the pan with a lid to help the cheese melt more quickly.
- Assemble the Pan Breads: Open each warm roll and fill it generously with the chicken pesto mixture. Serve with extra dollops of fresh green pesto and a drizzle of truffle mayonnaise for enhanced flavor.
Notes
- Ensure the water used for the dough is not hotter than 40°C (104°F) to prevent killing the yeast.
- Do not roll the dough too thin to maintain the fluffiness of the rolls.
- If the rolls brown too quickly but remain uncooked inside, lower the heat and cook for longer.
- Grilling your own bell peppers provides a richer flavor, but pre-grilled peppers stored in the fridge can also be used.
- These rolls are best served warm; reheat in a 150°C (300°F) oven if needed.
- Prepare the chicken pesto filling ahead of time and store it in the fridge to save time during assembly. Reheat before filling.
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