Preheat your oven to 400°F (200°C). If your chicken breasts are thicker than 1 inch, place them between two sheets of plastic wrap and gently pound to even thickness. Pat both sides completely dry with paper towels, then season generously with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat until it looks glossy and moves freely across the pan. Add the chicken and cook for 6 to 7 minutes per side without moving, until deeply golden-brown and the internal temperature reaches 165°F (75°C).

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips. Resting keeps the chicken juicy and tender throughout.

Lay the flatbreads out on a large baking sheet. Spread about 1/4 cup of basil pesto over each piece, going right to the edges but keeping the layer thin and even to prevent sogginess.

Distribute the sliced chicken evenly across all four flatbreads. Sprinkle shredded mozzarella over the chicken, scatter the halved cherry tomatoes on top, then finish with grated Parmesan cheese.

Bake for 10 to 12 minutes until the cheese is fully melted and forming small bubbles, and the flatbread edges are golden brown. For a crispier top, switch to broil for the final 1 to 2 minutes, watching closely to prevent burning.

Remove from the oven and let cool for one minute. Slice into quarters or halves, garnish with fresh basil leaves if desired, and serve warm.