Caesar Chicken Flatbread (Printable)

Golden flatbread topped with grilled chicken, fresh romaine, Parmesan, and creamy Caesar dressing. Perfect weeknight main.

# What You 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
12 - Freshly ground black pepper to taste

→ Garnish

13 - Parmesan shavings for garnish
14 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. 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.
02 - 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 to 5 minutes per side until golden brown and cooked through. Transfer to a cutting board and rest for 5 minutes, then slice thinly.
03 - In a large bowl, toss the chopped romaine with Caesar dressing until lightly coated.
04 - Remove flatbreads from the oven. Arrange sliced chicken evenly over each flatbread. Top generously with Caesar salad mixture, sprinkle with grated Parmesan, and add halved cherry tomatoes.
05 - Finish with additional Parmesan shavings and freshly ground black pepper. Serve immediately with lemon wedges.

# Expert Hints:

01 -
  • It bridges the gap between pizza night and eating something green without feeling like a compromise.
  • The contrast between warm, crisp flatbread and cool, tangy salad is more satisfying than it has any right to be.
  • You can prep the chicken ahead and assemble these in under ten minutes when hunger hits.
02 -
  • Dont skip resting the chicken after cooking, cutting into it too soon releases all the juices onto your cutting board instead of keeping them inside where they belong.
  • Brush the flatbreads with oil on both sides, not just the top, or theyll turn out soggy on the bottom and nobody wants that.
  • Dress the lettuce right before assembling so it doesnt get limp and sad while youre finishing the other steps.
03 -
  • Use a cast iron skillet for the chicken if you have one, it gives you a better sear and more flavor than a regular nonstick pan.
  • Grate your own Parmesan instead of buying the pre-grated stuff, the flavor and texture difference is worth the extra thirty seconds.
  • If your flatbreads are on the thicker side, bake them a minute or two longer so they crisp up properly and dont get chewy under the toppings.
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