Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C).

Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. After resting, slice the chicken into thin strips.

Lay out the flatbreads on a baking sheet. Spread a generous layer of fresh basil pesto over each piece of flatbread using the back of a spoon, leaving a small border around the edges.

Distribute the sliced chicken evenly over the pesto-covered flatbreads. Sprinkle shredded mozzarella cheese over the chicken, add the halved cherry tomatoes, and finish with grated Parmesan cheese.

Place the assembled flatbreads in the preheated oven and bake for 10 to 12 minutes, or until the cheese is melted and bubbly, lightly golden on top, and the edges of the flatbread are golden brown.

For extra crispy edges, switch your oven to broil for the last 1 to 2 minutes of cooking, watching closely to prevent burning.

Remove from the oven and let cool for 1 to 2 minutes before slicing. Use a sharp knife or pizza cutter to slice into quarters or halves. Garnish with fresh basil leaves if desired and serve warm immediately.