Chicken Caesar Flatbread (Printer-friendly)

A flavorful flatbread with grilled chicken, creamy dressing, romaine, Parmesan, and crispy edges for a quick main dish.

# What You Need:

→ Flatbread

01 - 4 large flatbreads (naan or pita)
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 boneless, skinless chicken breasts
04 - 1 tablespoon olive oil
05 - 1 teaspoon garlic powder
06 - 1 teaspoon Italian seasoning
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Toppings

09 - 1 cup Caesar dressing
10 - 2 cups chopped romaine lettuce
11 - ½ cup cherry tomatoes, halved
12 - ½ cup shaved Parmesan cheese
13 - 1 cup shredded mozzarella cheese
14 - ½ cup crushed croutons
15 - Freshly ground black pepper, to taste

# Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Brush both sides of each flatbread with olive oil and arrange them on the prepared baking sheet.
03 - In a bowl, toss chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper.
04 - Grill or pan-sear the chicken over medium heat for 6–7 minutes per side until fully cooked. Rest for 5 minutes, then slice thinly.
05 - Evenly sprinkle shredded mozzarella over each flatbread, then top with sliced chicken.
06 - Bake in the oven for 8–10 minutes until cheese melts and edges are golden and crisp.
07 - Remove flatbreads from oven and cool for 2 minutes. Drizzle Caesar dressing over each, then top with romaine, cherry tomatoes, Parmesan, crushed croutons, and freshly ground black pepper.
08 - Slice flatbreads and serve immediately.

# Top Tips:

01 -
  • It comes together in under half an hour, even if you're distracted by other things.
  • The crispy-melty-fresh combination hits in a way that makes people ask for seconds immediately.
  • You can make it taste restaurant-quality with ingredients from your regular grocery run.
02 -
  • Don't add the lettuce and tomatoes before baking, or they'll turn to mush from the heat and moisture.
  • The croutons need to stay separated and go on at the very last second, or they become soft and lose their whole point.
  • If your flatbread is too thin or flimsy, it will bend and fall apart—naan or thick pita makes all the difference.
03 -
  • Pound your chicken breasts to even thickness before seasoning so they cook at the same rate and never dry out.
  • The secret to restaurant-quality crispness is generous olive oil on both sides of the flatbread before it hits the oven.
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