Preheat your oven to 400°F (200°C).

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

Heat olive oil in a large skillet over medium-high heat, then cook the seasoned chicken breasts for 6-7 minutes on each side, ensuring they are no longer pink in the center.

Remove chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.

Lay the flatbreads on a baking sheet and spread a layer of basil pesto on each.

Place the sliced chicken evenly over the pesto-covered flatbreads.

Sprinkle shredded mozzarella cheese over the chicken, followed by halved cherry tomatoes and grated Parmesan cheese.

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

For extra crispiness, use the broiler for the last 1-2 minutes of cooking, watching closely to prevent burning.

Once done, let the flatbreads cool for a minute before slicing into pieces. Garnish with fresh basil leaves if desired.