Preheat your oven to 400°F (200°C). Allow around 10-15 minutes for the oven to reach the desired heat.

Pat the chicken breasts dry using paper towels. Season both sides generously with salt and pepper.

Heat a tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side until golden brown.

Transfer the chicken to a cutting board to rest for a few minutes, then slice into thin strips.

On a baking sheet, lay out the flatbreads and spread a layer of basil pesto evenly over each.

Distribute the sliced chicken over the pesto-covered flatbreads, followed by the mozzarella cheese, cherry tomatoes, and Parmesan cheese.

Bake in the preheated oven for 10-12 minutes until the cheese is bubbly and edges are golden brown.

Switch your oven to broil mode and broil for an additional 1-2 minutes for extra crispiness.

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