Caesar Chicken Flatbread (Print Version)

Golden flatbread topped with grilled chicken, crisp romaine, Parmesan, and creamy Caesar dressing. A perfect fusion of pizza and salad.

# What You'll Need:

→ Flatbread Base

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

→ Grilled 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 (optional)
12 - Freshly ground black pepper to taste

→ Garnish

13 - Extra Parmesan shavings
14 - Lemon wedges (optional)

# How to Make It:

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 baking sheet. Bake for 5 minutes until warmed and slightly crisp.
02 - While flatbreads bake, 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. Remove from heat and rest for 5 minutes, then slice thinly.
03 - In a large bowl, toss chopped romaine with Caesar dressing until lightly coated.
04 - Remove flatbreads from oven. Arrange sliced chicken evenly over each flatbread. Top generously with dressed romaine mixture, sprinkle with Parmesan cheese, and add cherry tomatoes if desired.
05 - Add additional Parmesan shavings and freshly ground black pepper. Serve immediately with lemon wedges on the side.

# Additional Tips::

01 -
  • It tastes like your favorite Caesar salad decided to become dinner and brought crispy flatbread along for the ride.
  • Everything comes together in under half an hour, so you can actually sit down and eat before 9 p.m.
  • The contrast between warm chicken, cool crunchy lettuce, and golden bread makes every bite feel intentional.
  • It looks fancy enough for company but easy enough that you won't resent making it on a Tuesday.
02 -
  • Don't dress the lettuce too far in advance or it will wilt and turn soggy before you even get to the table.
  • Letting the chicken rest before slicing is the difference between juicy meat and dry sad strips, so resist the urge to cut into it right away.
  • If your flatbreads are thin, watch them closely in the oven because they can go from golden to burnt in about 90 seconds.
03 -
  • Use a meat thermometer to check that the chicken reaches 165°F internally so you're not guessing and overcooking it.
  • If you're feeding a crowd, double the recipe and set up a flatbread bar so everyone can build their own with their preferred toppings.
  • A little anchovy paste stirred into store-bought Caesar dressing makes it taste homemade and adds that classic umami depth.
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