Chicken Caesar Flatbread (Print)

Crispy flatbread layered with grilled chicken, creamy dressing, romaine, and Parmesan cheese.

# Components:

→ 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 croutons, roughly crushed
15 - Freshly ground black pepper, to taste

# Method:

01 - Set oven temperature to 425°F. 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 - Toss chicken breasts in a bowl with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
04 - Grill or pan-sear 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 each flatbread, then layer with the sliced chicken.
06 - Place flatbreads in the oven and bake for 8 to 10 minutes, until cheese has melted and edges are golden and crisp.
07 - Remove from oven and cool for 2 minutes. Drizzle Caesar dressing over each flatbread.
08 - Top with chopped romaine, halved cherry tomatoes, shaved Parmesan, crushed croutons, and a sprinkle of black pepper.
09 - Slice flatbreads and serve immediately while warm.

# Expert Advice:

01 -
  • It tastes restaurant-quality but takes less time than a lunch break.
  • The crispy flatbread base actually holds up to toppings without getting soggy.
  • You can prep everything ahead and assemble it in minutes when guests arrive.
02 -
  • If you skip resting the chicken, it dries out—those 5 minutes make all the difference between tough and tender.
  • Add the lettuce and tomatoes after baking, not before, or they'll wilt and steam in the oven.
  • Crispy flatbread only stays crispy if you eat it right away, so timing your baking with your meal is worth planning around.
03 -
  • Use rotisserie chicken if you're short on time—it saves 15 minutes and tastes just as good.
  • Toast the flatbread for 2–3 minutes before adding toppings if you want maximum crispiness that lasts longer.
  • Make extra croutons by toasting cubed flatbread with a little oil and salt—you'll want them.
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