Chicken Caesar Flatbread (Printable)

A golden flatbread topped with grilled chicken, crisp romaine, and creamy Caesar flavors.

# What You'll 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

# How to Make It:

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

# Expert Hints:

01 -
  • It tastes like a Caesar salad decided to become a meal you can actually hold and eat without making a mess.
  • Ready in under 30 minutes, which means you can serve it on a busy weeknight without feeling like you skipped corners.
  • The warm-and-cool contrast keeps every bite interesting, with crispy bread against cool lettuce and creamy dressing.
02 -
  • Don't add the cold lettuce, tomatoes, or croutons until right before eating—warmth wilts them and cold dressing pools at the bottom, making the flatbread soggy.
  • If your chicken dries out, you cooked it too long or the pan was too hot; medium heat and using a meat thermometer (165°F in the thickest part) prevents this.
  • The flatbread must cool just slightly after coming out of the oven, or the cold toppings will steam and make everything limp.
03 -
  • Toast the flatbread alone for 2 to 3 minutes before adding toppings if you want an almost-cracker-like texture that resists sogginess even better.
  • Make your own Caesar dressing the day before if you want brighter, fresher flavor—good anchovies and real Parmesan make an enormous difference.
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