Chicken Caesar Flatbread Delight (Print View)

Golden flatbread topped with grilled chicken, crisp romaine, mozzarella, and creamy Caesar dressing.

# What You’ll Need:

→ Flatbread

01 - 4 large flatbreads (naan or pita style)
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 Italian seasoning
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Toppings

09 - 1 cup Caesar dressing
10 - 2 cups chopped romaine lettuce
11 - ½ cup cherry tomatoes, halved
12 - ½ cup shaved Parmesan cheese
13 - 1 cup shredded mozzarella cheese
14 - ½ cup croutons, roughly crushed
15 - Freshly ground black pepper, to taste

# Method:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Brush both sides of each flatbread with olive oil, then arrange them on the prepared baking sheet.
03 - In a bowl, combine the chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper, tossing to coat thoroughly.
04 - Grill or pan-sear the chicken over medium heat for 6 to 7 minutes per side until fully cooked. Allow it to rest for 5 minutes before slicing thinly.
05 - Distribute shredded mozzarella evenly over each flatbread, then layer with the sliced chicken.
06 - Bake in the preheated oven for 8 to 10 minutes until the cheese has melted and the edges are golden and crisp.
07 - Remove flatbreads from oven and let cool for 2 minutes. Drizzle Caesar dressing over each flatbread.
08 - Top with chopped romaine, halved cherry tomatoes, shaved Parmesan, and crushed croutons. Season with additional freshly ground black pepper as desired.
09 - Slice the flatbreads and serve immediately for best flavor and texture.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means weeknight dinner that actually tastes like you tried.
  • The contrast of crispy, chewy flatbread with cool, creamy Caesar and fresh romaine is genuinely addictive.
  • It's flexible enough to customize but structured enough that you can't really mess it up.
02 -
  • Don't skip the resting period for the chicken—slicing it immediately will make it shred apart instead of creating those clean, elegant slices.
  • Add the fresh toppings last, not early; warm lettuce is nobody's friend, and croutons go soft if they sit on warm cheese.
  • The olive oil on the flatbread is what makes it crispy, not just baked—this step is worth doing deliberately.
03 -
  • Toast your flatbread for 2 to 3 minutes before adding toppings if you want maximum crispiness—it creates an extra layer of texture that regular baking alone won't give you.
  • Make extra seasoning for the chicken and sprinkle a tiny bit over the finished flatbread right before serving; it adds a flavor hit that feels intentional and restaurant-quality.
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