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Chicken Caesar Flatbread

Chicken Caesar flatbread with crispy, golden edges, romaine, shaved parmesan, and seasoned chicken strips finished with a long drizzle of Caesar dressing. This Caesar flatbread pizza style dinner uses baked flatbreads for a quick, lunch-ready option.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Flatbreads or naan
  • 4 flatbreads or naan Use store-bought flatbreads or naan for fast assembly.
Chicken Caesar toppings
  • 2 cup cooked chicken breast, sliced Cooked and sliced; slice into thin strips for even coverage.
  • 2 tbsp olive oil For brushing the flatbreads before baking.
  • 2 cup romaine lettuce, shredded Shred and pile on top while the flatbread is hot.
  • 0.5 cup parmesan cheese, shaved Shaved or thinly sliced for a salty, melty finish.
  • 0.5 cup Caesar dressing Drizzle over hot flatbread so it stays creamy.
Garlic seasoning
  • 1 garlic clove, minced Mix into the olive oil for quick flavor bloom.
  • 0.5 tsp garlic powder Adds deeper garlic flavor under the bake.
Finishing
  • 0.25 tsp black pepper to taste Crack fresh pepper over the top right before serving.
  • 1 lemon wedges for serving Serve with lemon for brightness.

Equipment

  • 1 sheet pan

Method
 

Bake the flatbreads
  1. Preheat oven to 425°F and place a sheet pan inside while it heats so the flatbreads start crisping right away.
  2. Brush flatbreads lightly with the olive oil mixed with minced garlic and garlic powder, coating the surface but leaving edges free for charred spots.
  3. Bake flatbreads for 8–10 minutes at 425°F until crispy and golden at the edges.
Assemble and finish
  1. Remove flatbreads from the oven and drizzle Caesar dressing over each flatbread in a light, even layer.
  2. Top with shredded romaine, sliced chicken, and parmesan shavings while the flatbread is hot so it lightly warms the toppings.
  3. Finish with cracked black pepper and a squeeze of lemon, slice, and serve immediately for the crispiest texture.

Notes

Pro tip: shred romaine thin and drain it well so the flatbread stays crisp. Store leftovers covered in the fridge up to 2 days, then reheat briefly in a 425°F oven to re-crisp edges (toppings may soften). Freezing is not recommended for the assembled flatbread. For a lighter option, use light Caesar dressing and reduce parmesan to 1/4 cup.