Chicken Caesar Flatbread (Print View)

Crisp flatbread with grilled chicken, fresh romaine, Caesar dressing, and parmesan. Ready in 30 minutes.

# Components:

→ 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

# Directions:

01 - Preheat oven to 425°F. Brush flatbreads lightly with olive oil and arrange on a baking sheet.
02 - In a mixing bowl, combine chicken breasts with olive oil, garlic powder, Italian herbs, salt, and pepper. Toss until evenly coated.
03 - Heat grill or grill pan to medium-high heat. Grill seasoned chicken for 5-6 minutes per side until cooked through. Allow to rest for 5 minutes, then slice thinly.
04 - Bake prepared flatbreads in preheated oven for 5-7 minutes until crisp and golden brown. Remove from oven and cool slightly.
05 - In a bowl, toss chopped romaine lettuce with half of the Caesar dressing until well coated.
06 - Layer each warm flatbread with dressed lettuce, sliced grilled chicken, remaining Caesar dressing, parmesan cheese, and halved cherry tomatoes.
07 - Season with additional black pepper to taste. Slice each flatbread and serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour and uses ingredients you probably already have on hand.
  • The contrast between warm, crispy flatbread and cool, tangy toppings is ridiculously satisfying.
  • You can easily double it for a crowd or keep it simple for a quick weeknight meal.
  • It feels like takeout but tastes fresher and costs a fraction of the price.
02 -
  • Don't skip resting the chicken after grilling, cutting it too soon will leave you with dry meat and a puddle of juices on your board.
  • Dress the lettuce separately instead of piling it on dry, it makes every bite taste intentional instead of like an afterthought.
  • Keep an eye on the flatbreads in the oven because they can go from crispy to burnt in under a minute.
03 -
  • Use a meat thermometer to check the chicken, it takes the guesswork out and guarantees juicy results every time.
  • Grate your own parmesan instead of using pre-grated, it melts better and tastes sharper and more vibrant.
  • If your flatbreads are on the thicker side, add an extra minute or two in the oven so they crisp all the way through.
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