Chicken Caesar Flatbread (Print View)

Golden flatbread layered with grilled chicken, crisp romaine, tangy Caesar dressing, and fresh parmesan. Ready in 30 minutes.

# Components:

→ Flatbread Base

01 - 2 large flatbreads (naan or pre-baked pizza crusts)
02 - 1 tablespoon olive oil

→ Grilled Chicken

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

→ Toppings

09 - 2 cups chopped romaine lettuce
10 - ½ cup Caesar dressing
11 - ⅓ cup freshly grated parmesan cheese
12 - ½ cup cherry tomatoes, halved (optional)
13 - Freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 425°F (220°C).
02 - Brush flatbreads lightly with olive oil and place on a baking sheet.
03 - In a mixing bowl, toss chicken breasts with olive oil, garlic powder, Italian herbs, salt, and black pepper until evenly coated.
04 - Grill chicken on a preheated grill or grill pan over medium-high heat for 5 to 6 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
05 - Bake flatbreads in the oven for 5 to 7 minutes until crisp and golden. Remove and let cool slightly.
06 - Toss 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, grated parmesan, and cherry tomatoes if desired.
08 - Season with additional black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, which means you can make it on a weeknight without feeling rushed.
  • The crispy flatbread base holds up to all the toppings without getting soggy, even if you add extra dressing.
  • It feels like restaurant food but costs a fraction of the price and uses ingredients you probably already have.
  • You can prep the chicken ahead or use rotisserie chicken and still get that fresh, just-made taste.
02 -
  • Don't skip letting the chicken rest after grilling, I learned this the hard way when I sliced it immediately and watched all the moisture pool on the cutting board instead of staying in the meat.
  • Toss the lettuce with dressing right before assembling, not earlier, or it will wilt and lose that fresh crunch that makes this flatbread so satisfying.
  • If your flatbreads are thin, check them at 5 minutes in the oven because they can go from perfectly crisp to too hard very quickly.
03 -
  • Use a grill pan indoors if you don't have an outdoor grill, it gives you those charred lines and smoky flavor without any extra equipment.
  • Warm your flatbreads just before assembling so the parmesan melts slightly and the whole thing feels cohesive instead of like separate parts piled together.
  • Keep a bottle of good Caesar dressing in the fridge, it's the backbone of this recipe and using one you actually like makes all the difference.
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