Preheat your oven to 400°F (200°C).

Pat the chicken breasts dry and season with salt and pepper. Heat olive oil in a skillet over medium heat, add chicken, and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (75°C).

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

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

Distribute sliced chicken over the flatbreads, sprinkle mozzarella cheese, halved cherry tomatoes, and Parmesan cheese on top.

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

Broil for an additional 1-2 minutes for extra crispiness.

Let them cool slightly, slice, garnish with fresh basil if desired, and serve warm.