Caesar Chicken Flatbread (Printable version)

Crisp flatbread topped with juicy grilled chicken, fresh romaine, Parmesan, and creamy Caesar dressing in just 27 minutes.

# 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. Brush both sides of flatbreads lightly with olive oil and place on prepared sheet. Bake for 5 minutes until warmed and slightly crisp.
02 - 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. 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 Caesar salad mixture and sprinkle with Parmesan cheese. Add cherry tomatoes if desired.
05 - Add additional Parmesan shavings and freshly ground black pepper. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It satisfies both pizza and salad cravings in one plate, so you don't have to choose or make two separate things.
  • The contrast between the warm, crispy flatbread and the cool, crunchy Caesar topping makes every bite interesting.
  • You can have dinner on the table in under half an hour, even on your most exhausted evenings.
  • It feels special enough to serve guests but simple enough to make on a Tuesday.
02 -
  • Let the chicken rest for a full 5 minutes after cooking or it will lose all its juices when you slice it, leaving you with dry pieces instead of tender ones.
  • Don't dress the salad more than a minute or two before assembling, or the lettuce will start to wilt and lose its crunch.
  • Brush both sides of the flatbread with oil, not just the top, so it crisps evenly and doesn't turn chewy or tough in spots.
03 -
  • Use a cast-iron skillet for the chicken if you have one, it gets a better sear and keeps the meat juicy without drying out.
  • Grate your own Parmesan instead of buying pre-grated, it melts better and tastes fresher, especially when it hits the warm chicken.
  • If your flatbreads are on the thinner side, watch them closely in the oven so they don't turn into crackers before you're ready to assemble.
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