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Chicken Caesar Flatbread

Chicken Caesar flatbread is a quick dinner with crispy baked flatbreads topped with romaine, shaved parmesan, and seasoned chicken. Caesar dressing is drizzled over the top for a classic salad-meets-pizza texture, with charred golden edges.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Flatbread
  • 4 flatbreads or naan Use flatbreads sized to fit on a sheet pan.
Chicken and seasonings
  • 2 cup cooked chicken breast, sliced Slice cooked chicken into strips.
  • 2 tbsp olive oil For light brushing on the flatbreads.
  • 1 clove garlic clove, minced Minced for the olive oil mixture.
  • 0.5 tsp garlic powder Adds extra garlic flavor.
  • 0.25 black pepper to taste Use freshly cracked if possible.
Toppings
  • 2 cup romaine lettuce, shredded Keep shredded romaine ready for layering.
  • 0.5 cup parmesan cheese, shaved Shave for best melt and texture.
  • 0.5 cup Caesar dressing Drizzle after baking so it stays glossy.
  • 0.25 lemon wedges for serving Serve on the side for a squeeze over each slice.

Equipment

  • 1 sheet pan

Method
 

Prep and bake the flatbreads
  1. Preheat the oven to 425°F and line a sheet pan so the flatbreads bake crisp and golden at the edges.
  2. Brush each flatbread lightly with olive oil mixed with minced garlic and garlic powder, covering the surface in a thin, even layer.
  3. Bake for 8–10 minutes at 425°F until the flatbreads are crispy and golden at the edges.
Assemble and serve
  1. Remove the flatbreads from the oven and drizzle Caesar dressing over each one in a quick, even pattern.
  2. Top with shredded romaine, sliced chicken, and shaved parmesan, distributing the toppings across the flatbread and leaving the edges visible.
  3. Finish with cracked black pepper and a squeeze of lemon, then slice and serve immediately.

Notes

For the crispiest result, don’t overload the toppings before baking—add romaine, chicken, and parmesan right after the flatbreads come out. Store leftovers covered in the fridge up to 2 days, but expect the romaine to soften; freeze baked flatbreads without toppings up to 1 month. For a lighter option, use reduced-fat Caesar dressing and part-skim parmesan (texture still works well with the shaved cheese).