Chicken Caesar Flatbread (Print Version)

Golden flatbread with juicy grilled chicken, romaine lettuce, Caesar dressing, and parmesan—ready in 30 minutes.

# What You'll Need:

→ 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 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper

→ Toppings

09 - 2 cups chopped romaine lettuce
10 - 0.5 cup Caesar dressing
11 - 0.33 cup freshly grated parmesan cheese
12 - 0.5 cup cherry tomatoes, halved (optional)
13 - Freshly ground black pepper to taste

# How to Make It:

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.
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 5 minutes, then slice thinly.
05 - Bake the flatbreads in the oven for 5–7 minutes until crisp and golden.
06 - Remove from the oven and let cool slightly.
07 - Toss the chopped romaine with half of the Caesar dressing.
08 - Top each warm flatbread with dressed lettuce, sliced grilled chicken, remaining Caesar dressing, parmesan, and cherry tomatoes if using.
09 - Season with additional black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • It delivers all the satisfaction of pizza and salad in one handheld bite without feeling heavy.
  • You can have it on the table in 30 minutes with minimal cleanup and maximum flavor.
  • The crispy flatbread soaks up just enough dressing to stay interesting but not soggy.
  • It works as a fast weeknight dinner or something you can slice up and share with friends over wine.
02 -
  • Let the flatbreads cool for a minute or two before adding the lettuce, or the heat will wilt it into sad, limp greens.
  • Don't overdress the romaine in the bowl, you want it lightly coated so the extra drizzle on top doesn't make everything soggy.
  • Slice the chicken thin, thicker pieces are harder to bite through and can pull all the toppings off in one go.
03 -
  • Use freshly grated parmesan instead of the pre-shredded kind, it melts better and tastes sharper.
  • If your Caesar dressing is too thick, whisk in a teaspoon of water or lemon juice to loosen it up for drizzling.
  • Toast the flatbreads a minute longer than you think, they'll soften slightly once you add the toppings.
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