Chicken Caesar Flatbread (Printable)

Golden flatbread topped with grilled chicken, romaine, Parmesan, and a creamy dressing for a flavorful bite.

# 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 - Set the oven to 425°F and 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 - In a bowl, coat chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper.
04 - Grill or pan-sear the chicken over medium heat for 6 to 7 minutes per side until fully cooked; rest for 5 minutes, then slice thinly.
05 - Evenly distribute shredded mozzarella over each flatbread, followed by the sliced chicken.
06 - Place the flatbreads in the oven and bake for 8 to 10 minutes until cheese melts and edges become golden and crisp.
07 - Remove flatbreads from the oven, cool for 2 minutes, then drizzle Caesar dressing on top.
08 - Garnish with chopped romaine, halved cherry tomatoes, shaved Parmesan, crushed croutons, and finish with black pepper.
09 - Slice flatbreads and serve immediately while warm.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, with just 27 minutes from fridge to table.
  • The contrast between warm, melted cheese and cool romaine makes every bite feel indulgent without being heavy.
  • You can customize the toppings endlessly, so it works whether you're cooking for picky eaters or adventurous friends.
02 -
  • Toast your flatbread before adding toppings if crispiness is your priority—it makes a noticeable difference in texture and prevents sogginess.
  • Sliced chicken stays juicier when you let it rest after cooking; I used to skip this step and wondered why mine dried out compared to restaurant versions.
03 -
  • Don't assemble everything on the flatbread before baking; add the fresh ingredients after it comes out of the oven so lettuce stays crisp and dressing doesn't get warm.
  • If you're feeding a crowd, you can bake the cheesy chicken base ahead and finish assembly right before serving, keeping the freshness factor high.
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