Chicken Caesar Flatbread (Printable Version)

A savory flatbread loaded with grilled chicken, romaine, mozzarella, and Parmesan with a golden crust.

# 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 Steps:

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 and place them on the prepared baking sheet.
03 - In a bowl, toss chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper.
04 - Grill or pan-sear the chicken over medium heat for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
05 - Evenly sprinkle shredded mozzarella over each flatbread, then top with sliced chicken.
06 - Bake in the oven for 8 to 10 minutes until the cheese melts and the edges turn golden and crisp.
07 - Remove from oven, let cool for 2 minutes, then drizzle each flatbread with Caesar dressing.
08 - Top with chopped romaine, halved cherry tomatoes, shaved Parmesan, crushed croutons, and finish with freshly ground black pepper.
09 - Slice the flatbreads and serve immediately.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than ordering delivery, with zero pretension.
  • The contrast between crispy, melted cheese and cool, fresh greens feels like a small luxury on a weeknight.
  • It's endlessly flexible—swap proteins, add bacon, use different greens—and it always works.
02 -
  • Don't skip letting the chicken rest after cooking—it redistributes the juices and keeps every bite tender instead of stringy.
  • Add the dressing and fresh toppings at the very last moment before eating, or the lettuce will wilt and everything gets soggy.
  • If you're making multiple flatbreads for a crowd, assemble the cheese and chicken first, keep them warm on the counter, then top each one fresh as people are ready to eat.
03 -
  • If your flatbreads are thick or doughy, toast them lightly on a skillet for 1 to 2 minutes per side before oiling and baking—this gives you extra crispiness and prevents a soggy center.
  • Make your Caesar dressing slightly thinner than you'd normally use it on a salad, since the warm flatbread will absorb some of it and you want it to coat everything evenly without pooling.
Go Back