Preheat the oven to 400°F (200°C) for baking.

Pat the chicken breasts dry, season with salt, pepper, and optional garlic powder or Italian seasoning.

In a skillet, heat olive oil over medium-high heat. Cook chicken for 6-7 minutes on each side until golden and reaches 165°F.

Let the chicken rest for 5 minutes, then slice into thin strips.

Place flatbreads on a baking sheet lined with parchment paper. Spread basil pesto on each flatbread.

Top with sliced chicken, mozzarella cheese, halved cherry tomatoes, and a sprinkle of Parmesan cheese.

Bake for 10-12 minutes until cheese is melted and edges are golden. Broil for extra crispiness if desired.

Slice flatbreads into quarters or halves, garnish with fresh basil leaves, and serve warm.