Caesar Chicken Flatbread (Printer-Friendly)

Crisp flatbread with juicy grilled chicken, fresh romaine, Parmesan, and creamy Caesar dressing.

# What You'll Need:

→ Flatbread

01 - 2 large flatbreads or naan
02 - 1 tablespoon olive oil

→ Chicken

03 - 2 small boneless, skinless chicken breasts
04 - 1 teaspoon olive oil
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Caesar Topping

08 - 4 cups chopped romaine lettuce
09 - 1/3 cup Caesar dressing
10 - 1/4 cup freshly grated Parmesan cheese
11 - 1/2 cup cherry tomatoes, halved
12 - Freshly ground black pepper to taste

→ Garnish

13 - Extra Parmesan shavings
14 - Lemon wedges

# Direction Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Brush both sides of flatbreads lightly with olive oil and place on prepared sheet. Bake for 5 minutes until warmed and slightly crisp.
02 - Heat 1 teaspoon olive oil in a skillet over medium-high heat. Season chicken breasts with garlic powder, salt, and black pepper. Cook 4-5 minutes per side until golden brown and cooked through. Rest for 5 minutes, then slice thinly.
03 - In a large bowl, toss chopped romaine lettuce with Caesar dressing until lightly coated.
04 - Remove flatbreads from oven. Arrange sliced chicken evenly over each flatbread. Top generously with dressed Caesar salad mixture and sprinkle with Parmesan cheese. Add halved cherry tomatoes if desired.
05 - Top with additional Parmesan shavings and freshly ground black pepper. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you put in real effort.
  • The contrast between the hot flatbread and chilled salad makes every bite feel intentional and bright.
  • You can prep the chicken ahead or use leftovers, making it a true weeknight hero.
  • It satisfies both the pizza craving and the desire to eat something green and vibrant.
02 -
  • Let the chicken rest after cooking or the juices will run out when you slice it, leaving the meat dry and the flatbread soggy.
  • Don't overdress the romaine in the bowl, you can always add more dressing on top, but you can't take it back once it's pooled under the lettuce.
  • Serve these right away, the magic is in the temperature contrast and waiting even ten minutes softens the flatbread too much.
03 -
  • Use parchment paper under the flatbreads so they don't stick and cleanup takes seconds instead of scrubbing.
  • Toss the romaine with dressing in a large bowl, not on the flatbread, so you control how much dressing each piece gets.
  • Slice the chicken against the grain for tenderness, it makes a noticeable difference in texture.
  • Grate your own Parmesan instead of using pre-grated, it melts better and tastes sharper and fresher.
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