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Chicken Caesar Flatbread

Chicken Caesar flatbread with crispy edges, romaine crunch, shaved parmesan, and tender grilled-style chicken strips. This easy flatbread recipe bakes naan into a Caesar salad flatbread pizza with a lemon finish for a quick dinner.
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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: 650
Ingredients Method Notes

Ingredients
  

Flatbreads or naan
  • 4 flatbreads or naan Use store-bought naan or thin flatbread.
Chicken and seasonings
  • 2 cup cooked chicken breast, sliced Slice cooked chicken breast; warmed works well.
  • 2 tbsp olive oil For brushing the flatbreads.
  • 1 garlic clove, minced Minced fresh garlic.
  • 0.5 tsp garlic powder Adds extra garlic flavor to the oil.
  • 0.25 black pepper to taste Add at the end for best flavor.
Caesar topping
  • 2 cup romaine lettuce, shredded Shred romaine for even coverage.
  • 0.5 cup parmesan cheese, shaved Shaved for melt and texture.
  • 0.5 cup Caesar dressing Drizzle generously across the top.
  • 4 lemon wedges for serving Squeeze right before eating.

Method
 

Bake the flatbreads
  1. Preheat the oven to 425°F and let it fully heat before baking.
  2. Mix the olive oil with the minced garlic and garlic powder, then brush a light coat onto each flatbread.
  3. Bake at 425°F for 8–10 minutes, until the flatbreads are crispy and the edges are golden.
Assemble and finish
  1. Remove the flatbreads from the oven and drizzle Caesar dressing over each one.
  2. Top with shredded romaine, then add the sliced chicken strips evenly across the surface.
  3. Scatter shaved parmesan on top so it slightly softens from the heat.
  4. Finish with cracked black pepper and a squeeze of lemon, then slice and serve immediately.

Notes

For the crispiest result, bake on a preheated sheet pan and use thin naan/flatbreads so the edges char lightly. Store assembled leftovers in the fridge up to 2 days, but expect romaine to wilt; reheat the flatbreads briefly and add fresh romaine after warming if possible. Freezing is not recommended because romaine and dressing texture won’t hold. For a lighter option, use a reduced-fat Caesar dressing and slightly less chicken volume (or add extra romaine for bulk).