Chicken Caesar Flatbread (Printable)

A crispy flatbread layered with grilled chicken, creamy dressing, romaine, Parmesan, and fresh tomatoes.

# 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

# Step-by-Step Guide:

01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Brush olive oil on both sides of each flatbread and arrange them on the prepared baking sheet.
03 - In a bowl, toss chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
04 - Grill or pan-sear chicken over medium heat for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
05 - Evenly sprinkle shredded mozzarella over each flatbread, then layer sliced chicken on top.
06 - Bake flatbreads in the oven for 8 to 10 minutes until cheese is melted and edges are golden and crisp.
07 - Remove flatbreads from oven and allow to cool for 2 minutes before drizzling Caesar dressing evenly over each one.
08 - Top with chopped romaine, halved cherry tomatoes, shaved Parmesan, crushed croutons, and finish with freshly ground black pepper.
09 - Slice flatbreads and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means dinner without the regret of ordering takeout for the hundredth time.
  • The contrast between crispy flatbread, melted cheese, and fresh greens is genuinely addictive, and people always ask for seconds.
  • You can prep components ahead and assemble right before serving, making it perfect for feeding a crowd without stress.
02 -
  • Don't assemble the entire thing before baking, or your lettuce and tomatoes will steam themselves into mush and taste like regret.
  • Resting the chicken for those 5 minutes is non-negotiable if you want slices instead of shreds when you cut into it.
  • The mozzarella cheese is essential for holding the flatbread structure together while baking, so don't skip it thinking the Parmesan will do the same job.
03 -
  • Toast your flatbreads for 2 to 3 minutes before adding toppings if you want maximum crispiness and don't mind waiting a few extra minutes.
  • Buy pre-shaved Parmesan if you can find it, because it's one less thing to fuss with and the result is identical to shaving it fresh.
  • Keep your ingredients at room temperature except the lettuce and tomatoes, which should be cold, so each bite has that ideal temperature contrast.
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