Chicken Caesar Flatbread (Print Version)

Crisp flatbread with grilled chicken, romaine lettuce, Caesar dressing, and parmesan cheese. Light, fresh, and ready in 30 minutes.

# Ingredient List:

→ 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 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Toppings

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

# Cooking Directions:

01 - Preheat your oven to 425°F.
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.
09 - Season with additional black pepper. Slice and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in half an hour, but tastes like you spent all afternoon in the kitchen.
  • The contrast between warm, crispy flatbread and cool, crunchy lettuce is ridiculously satisfying.
  • You can make it with rotisserie chicken and skip the grill entirely on busy nights.
  • It's impressive enough to serve guests but simple enough for a solo weeknight dinner.
02 -
  • Don't skip resting the chicken after grilling, cutting it too soon makes all the juices run out and leaves the meat dry.
  • Dress the lettuce separately before topping the flatbread, or it will slide off in one messy pile when you try to slice it.
  • If your flatbreads are thin, check them at 5 minutes in the oven because they can crisp up fast and burn if you're not watching.
03 -
  • Warm your flatbreads just until they're crisp but not brittle, you want them to hold toppings without cracking when you slice.
  • Use freshly grated parmesan instead of the pre-shredded kind, it melts better and tastes worlds apart.
  • If you're making this ahead, grill the chicken and prep the lettuce, but assemble everything right before serving so the flatbread stays crisp.
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