Save The first time I made these flatbreads, it was supposed to be a quick Tuesday dinner but my roommate kept wandering into the kitchen asking if they were done yet. The smell of that chicken hitting the pan with garlic and Italian seasoning filled the whole apartment. We ended up eating them standing up at the counter because nobody wanted to wait for a proper table setup.
I made these for a friend who claimed she hated Caesar anything because of a bad cafeteria experience in middle school. She watched me shave the Parmesan and crush the croutons by hand, looking skeptical right up until she took that first bite. She asked for the recipe before she even finished her second slice.
Ingredients
- 4 large flatbreads: Naan gives you that perfect pillowy chew while pita gets you extra crisp, both work beautifully
- 1 tablespoon olive oil: Brush this on both sides to ensure your flatbread gets golden and irresistible
- 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate
- 1 tablespoon olive oil for chicken: This helps your seasonings stick and creates a nice sear
- 1 teaspoon garlic powder: Distributes more evenly than fresh garlic and wont burn at high heat
- 1 teaspoon Italian seasoning: The blend of oregano basil and thyme complements the Caesar flavors perfectly
- ½ teaspoon salt: Enhances all the other flavors without overpowering
- ¼ teaspoon black pepper: Adds just enough warmth to cut through the rich cheese and dressing
- 1 cup Caesar dressing: Homemade or store bought both work drizzle this generously after baking
- 2 cups chopped romaine lettuce: Keep it cold and crisp until the very last second for that temperature contrast
- ½ cup cherry tomatoes halved: Little bursts of juiciness that balance all the rich elements
- ½ cup shaved Parmesan cheese: Use a vegetable peeler to get those beautiful delicate curls
- 1 cup shredded mozzarella cheese: The glue that holds everything together with its melty goodness
- ½ cup croutons roughly crushed: These get slightly warm on top but keep their crunch for texture magic
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless
- Prep the flatbreads:
- Brush both sides of each flatbread with olive oil and arrange them on your prepared baking sheet
- Season the chicken:
- Toss the chicken breasts with olive oil garlic powder Italian seasoning salt and black pepper until evenly coated
- Cook the chicken:
- Grill or pan cook over medium heat for 6 to 7 minutes per side until cooked through then let it rest 5 minutes before slicing thinly
- Add the cheese:
- Sprinkle mozzarella evenly over each flatbread and top with the sliced chicken
- Bake until golden:
- Bake for 8 to 10 minutes until the cheese is melted and bubbling and the edges are crisp and golden
- Let them cool slightly:
- Remove from the oven and let cool for 2 minutes so the cheese sets up a bit
- Add the dressing:
- Drizzle each flatbread with Caesar dressing while they are still warm
- Top with the fresh stuff:
- Pile on chopped romaine cherry tomatoes shaved Parmesan and crushed croutons
- Finish and serve:
- Give everything a final grind of black pepper slice into pieces and serve immediately
Pin it My sister served these at a game night and people kept drifting into the kitchen instead of playing board games. By the time she called everyone to the table the flatbreads had basically become an appetizer that turned into dinner.
Making It Your Own
Rotisserie chicken works beautifully here if you want to skip the cooking step. Just warm it slightly in a pan so it is not cold when it hits the cheese. You can also swap in kale for the romaine but give it a quick massage with olive oil first so it is not tough.
Getting The Perfect Crisp
If your flatbreads arent getting as crispy as you like try baking them plain for 3 minutes before adding any toppings. This pre toast step creates that sturdy foundation that holds up under all those toppings without getting soggy in the middle.
What To Serve Alongside
A chilled Sauvignon Blanc cuts through all that rich cheese and creamy dressing perfectly. If you prefer beer a light lager works just as well.
- Keep extra Caesar dressing on the table for drizzling
- Have extra napkins ready because these can get messy
- Serve immediately while the flatbread is still warm and crisp
Pin it These flatbreads have become my go to for nights when I want something that feels special but does not require hours in the kitchen. Hope they find their way into your regular rotation too.
Frequently Asked Questions
- → What type of flatbread works best?
Naan or pita flatbreads both provide a sturdy, crispy base that crisps nicely in the oven while holding the toppings well.
- → How should the chicken be cooked?
Grill or pan-cook the chicken breasts seasoned with garlic powder, Italian seasoning, salt, and pepper until fully cooked, then slice thinly to layer over the flatbread.
- → Can I prepare this dish ahead of time?
Chicken can be grilled in advance and refrigerated. Assemble and bake flatbreads just prior to serving for best texture and flavor.
- → Are there suggested substitutions for toppings?
Try swapping kale for romaine or adding crispy bacon for extra flavor. Croutons or nuts add crunch but check allergies if needed.
- → What beverages pair well with this dish?
A chilled Sauvignon Blanc or a light lager complements the creamy dressing and savory chicken nicely.