Caesar Chicken Flatbread (Print Version)

Crispy flatbread topped with grilled chicken, fresh romaine, Parmesan, and creamy Caesar dressing for a delicious main course.

# Ingredient List:

→ Flatbread Base

01 - 2 large flatbreads or naan
02 - 1 tablespoon olive oil

→ Grilled Chicken

03 - 2 small boneless, skinless chicken breasts
04 - 1 teaspoon olive oil
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Caesar Topping

08 - 4 cups chopped romaine lettuce
09 - 1/3 cup Caesar dressing
10 - 1/4 cup freshly grated Parmesan cheese
11 - 1/2 cup cherry tomatoes, halved
12 - Freshly ground black pepper to taste

→ Garnish

13 - Extra Parmesan shavings
14 - Lemon wedges

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Brush both sides of flatbreads lightly with olive oil, place on prepared baking sheet, and bake for 5 minutes until warmed and slightly crisp.
02 - Heat 1 teaspoon olive oil in a skillet over medium-high heat. Season chicken breasts with garlic powder, salt, and black pepper. Cook 4-5 minutes per side until golden brown and cooked through. Rest for 5 minutes, then slice thinly.
03 - In a large bowl, toss chopped romaine lettuce with Caesar dressing until lightly coated.
04 - Remove flatbreads from oven. Arrange sliced chicken evenly over each flatbread. Top generously with Caesar salad mixture and sprinkle with Parmesan cheese. Add cherry tomatoes if desired.
05 - Top with additional Parmesan shavings and freshly ground black pepper. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It comes together in under half an hour, perfect for those evenings when cooking feels like too much but takeout feels like giving up.
  • You get all the satisfaction of pizza and the freshness of salad in one plate, no need to choose.
  • The chicken stays juicy and flavorful without needing a marinade or fancy technique.
  • Leftovers turn into next day lunch without getting soggy or sad.
02 -
  • Don't skip resting the chicken after cooking, cutting it too soon makes all the juices run out and you end up with dry meat.
  • If your flatbreads are thin, watch them closely in the oven because they can go from crisp to burnt in less than a minute.
  • Toss the salad right before assembling so the lettuce stays crisp and doesn't get limp from sitting in dressing.
03 -
  • Grill the chicken instead of pan cooking it for a smoky flavor that makes the whole dish taste more complex.
  • Use a mix of Parmesan and Pecorino Romano for a sharper, saltier finish that stands up to the creamy dressing.
  • If you want the flatbread extra crispy, bake it a minute longer before adding the toppings.
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