Chicken Caesar Flatbread (Printable)

Golden flatbread with grilled chicken, romaine lettuce, Caesar dressing, and parmesan cheese. A satisfying 30-minute meal.

# Ingredient List:

→ Flatbread

01 - 2 large flatbreads (naan or pre-baked pizza crusts)
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 dried Italian herbs
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Toppings

09 - 2 cups chopped romaine lettuce
10 - 1/2 cup Caesar dressing
11 - 1/3 cup freshly grated parmesan cheese
12 - 1/2 cup cherry tomatoes, halved (optional)
13 - Freshly ground black pepper to taste

# How To Make:

01 - Preheat your oven to 425°F (220°C).
02 - Brush the flatbreads lightly with olive oil and place them on a baking sheet.
03 - In a bowl, toss the chicken breasts with olive oil, garlic powder, Italian herbs, salt, and pepper until evenly coated.
04 - Grill the chicken on a preheated grill or grill pan over medium-high heat for 5-6 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
05 - Bake the flatbreads in the oven for 5-7 minutes until crisp and golden. Remove and let cool slightly.
06 - Toss the chopped romaine lettuce with half of the Caesar dressing in a bowl.
07 - Top each warm flatbread with dressed lettuce, sliced grilled chicken, remaining Caesar dressing, parmesan cheese, and cherry tomatoes if using.
08 - Season with additional black pepper to taste. Slice each flatbread and serve immediately.

# Expert Hints:

01 -
  • It bridges the gap between salad and pizza, so you feel virtuous and indulgent at the same time.
  • You can have it on the table in half an hour, even on a weeknight when energy is low.
  • Leftovers actually hold up well for lunch the next day if you keep the lettuce separate.
  • It's one of those recipes that looks impressive but requires almost no technical skill.
02 -
  • If you dress all the lettuce at once and let it sit, it'll wilt into sad, soggy ribbons, so toss it right before assembling.
  • Resting the chicken after grilling is non-negotiable or all the juice runs out onto the cutting board instead of staying in the meat.
  • Don't overbake the flatbreads thinking more time equals more crisp, it just makes them hard and impossible to bite through.
03 -
  • Grill the chicken on a cast iron grill pan if you don't have an outdoor grill, it gives you the same char and flavor without the setup.
  • Use a vegetable peeler to shave fresh parmesan into thin ribbons instead of grating it, they melt slightly on the warm flatbread and look beautiful.
  • If your flatbreads are thin and flimsy, stack two together and brush oil between them for a sturdier base that won't sag under the toppings.
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