Caesar Chicken Flatbread (Printable)

Crispy flatbread topped with grilled chicken, Caesar salad, and Parmesan cheese for an easy, satisfying main dish.

# What You 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

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Brush both sides of the flatbreads lightly with olive oil. Place on the prepared baking sheet and bake for 5 minutes until warmed and slightly crisp.
03 - Heat 1 teaspoon olive oil in a skillet over medium-high heat. Season the 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.
04 - In a large bowl, toss the chopped romaine with Caesar dressing until lightly coated.
05 - Remove flatbreads from the oven. Arrange sliced chicken evenly over each flatbread. Top generously with Caesar salad mix, sprinkle with Parmesan, and add cherry tomatoes.
06 - Finish with additional Parmesan shavings and black pepper. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It gives you the satisfaction of pizza without the heaviness, and the freshness of salad without feeling like you're missing out.
  • Everything comes together in under half an hour, making it perfect for those nights when you want something homemade but don't want to spend an hour in the kitchen.
  • The contrast between the warm, crispy base and the cool, tangy greens is ridiculously good.
02 -
  • Let the chicken rest after cooking, or all the juices will run out when you slice it and you'll end up with dry pieces instead of tender, juicy ones.
  • Don't dress the romaine until you're ready to assemble, because if it sits too long it wilts and loses that satisfying crunch.
  • Bake the flatbreads just until they're warm and barely crisp, not hard, or they'll be too tough to bite through once loaded up.
03 -
  • If you have a grill, cook the chicken on it instead of in a skillet for that smoky, charred flavor that takes this from good to unforgettable.
  • Use freshly grated Parmesan instead of the pre-shredded stuff, because it melts better and tastes about a hundred times more like actual cheese.
  • Don't skip the resting time for the chicken, it's the difference between juicy slices and sad, dry ones.
Go Back