Chicken Caesar Flatbread (Printable)

Crispy flatbread layered with grilled chicken, creamy dressing, romaine, and Parmesan for a fresh, tasty meal.

# What You Need:

→ Flatbread

01 - 4 large flatbreads (naan or pita)
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 crushed croutons
15 - Freshly ground black pepper, to taste

# How To Make It:

01 - Set 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 chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper; toss to coat evenly.
04 - Grill or pan-sear the chicken over medium heat for 6 to 7 minutes per side until fully cooked; rest for 5 minutes, then slice thinly.
05 - Sprinkle shredded mozzarella cheese evenly over each flatbread, then layer with sliced chicken on top.
06 - Place the flatbreads in the oven and bake for 8 to 10 minutes until the cheese melts and edges become golden and crisp.
07 - Remove flatbreads from the oven and let cool for 2 minutes; drizzle with Caesar dressing, then top with chopped romaine, cherry tomatoes, shaved Parmesan, crushed croutons, and finish with fresh black pepper.
08 - Slice the flatbreads and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can actually make it on a weeknight instead of just ordering it.
  • The contrast between the crispy flatbread, warm melted cheese, and cool fresh lettuce hits different every single time.
  • One flatbread feeds one person perfectly, so everyone gets to customize their own without fighting over toppings.
02 -
  • Drizzle the dressing after baking, not before, because warm flatbread absorbs it better and the lettuce stays crispier when it hits the hot surface.
  • Crushing the croutons by hand keeps them bigger than you'd think, which means they stay crunchy instead of dissolving into dressing paste.
03 -
  • If your Caesar dressing is too thick, thin it with a tiny splash of water before drizzling, which sounds weird but works perfectly.
  • Pat your chicken dry before seasoning so it browns properly instead of steaming, which is a small thing that actually changes everything.
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