Pesto Chicken Burrata Toast

My neighbor knocked on the door one Saturday morning holding a bag of burrata and said she'd accidentally bought too much. I had leftover pesto in the fridge and chicken thawing on the counter, so I toasted some sourdough and layered everything together without much of a plan. That improvised lunch turned into something I now make at least twice a month. It's the kind of recipe that feels fancy but comes together faster than ordering takeout.

I made this for a friend who stopped by unannounced, and she stood in the kitchen eating it over the counter, refusing to sit down until she finished. She kept saying it was too good to eat slowly. I realized then that some recipes don't need a table setting or perfect plating. They just need to taste like comfort and feel like sharing something real.

Ingredients

• Sourdough bread: The slight tang and sturdy crust hold up beautifully under all the toppings without getting soggy, and toasting it with olive oil makes the edges crisp and golden.
• Boneless, skinless chicken breast: It cooks quickly and slices cleanly, but if you have leftover rotisserie chicken, use that and skip the pan entirely.
• Sea salt, black pepper, and garlic powder: These three seasonings are all the chicken needs to taste balanced and savory without overwhelming the pesto.
• Olive oil: Used twice, once to toast the bread and once to cook the chicken, it adds richness and helps everything brown evenly.
• Basil pesto: The herby, garlicky base ties everything together, and homemade or store bought both work beautifully.
• Burrata cheese: This is where the magic happens, the creamy center spills out over the warm toast and makes every bite feel indulgent.
• Fresh basil leaves: A few torn leaves on top add a pop of color and a fresh herbal note that brightens the richness.
• Crushed red pepper flakes: Optional, but a light sprinkle adds gentle heat that wakes up the whole dish.
• Freshly ground black pepper: A final crack over the top adds a bit of sharpness and makes it look finished.

Instructions

Preheat and Prep:

Set your oven to 200 degrees Celsius so it's ready when you need it. This step takes seconds but makes the rest flow smoothly.

Toast the Bread:

Brush both sides of each sourdough slice with olive oil and lay them on a baking sheet, then toast for 8 to 10 minutes, flipping halfway, until the edges are golden and crisp. The oil helps them turn crunchy without drying out.

Season the Chicken:

While the bread toasts, rub the chicken breast all over with salt, black pepper, and garlic powder. Keep it simple so the pesto can shine later.

Cook the Chicken:

Heat a tablespoon of olive oil in a skillet over medium heat and lay the chicken flat in the pan, cooking for 5 to 6 minutes per side until the juices run clear. Let it rest for 3 minutes before slicing so it stays tender and juicy.

Spread the Pesto:

Once the toast is out of the oven, spread a tablespoon of pesto over each slice while it's still warm. The heat will loosen the pesto and help it sink into the bread.

Layer the Chicken:

Arrange the sliced chicken evenly over the pesto on each toast. Try to cover most of the surface so every bite has a little bit of everything.

Add the Burrata:

Tear each ball of burrata in half and place one piece on top of each toast, letting the creamy center spill out. Don't worry about neatness, the mess is part of the charm.

Garnish and Serve:

Finish with a few fresh basil leaves, a sprinkle of red pepper flakes if you like heat, and a few cracks of black pepper. Serve immediately while the toast is warm and the burrata is still creamy.

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The first time I served this to my family, my brother said it looked too fancy to be easy. When I told him it took twenty minutes, he didn't believe me until I made it again the next weekend and let him watch. Now he texts me photos every time he makes it for his roommates. It's the kind of recipe that makes people feel capable and proud, and that might be my favorite thing about it.

Choosing Your Bread

Sourdough is my go to because the crust gets crispy and the inside stays chewy, but any crusty bread works as long as it's sturdy enough to hold the toppings. I've used ciabatta, a rustic Italian loaf, and even thick sliced whole grain when that's what I had. Avoid soft sandwich bread, it will turn soggy under the weight of the pesto and cheese. If your slices are really thick, you might want to toast them a minute or two longer.

Make It Your Own

Once you get the hang of this, it's easy to riff on. I've swapped the basil pesto for sun dried tomato pesto when I wanted something sweeter and more intense, and I've used arugula pesto when I had a bunch to use up. You can also add a handful of cherry tomatoes or a few thin slices of prosciutto if you want more texture and flavor. One time I drizzled balsamic glaze over the top and it added a sweet tangy finish that made the whole thing feel even more special.

Serving and Pairing

This is one of those dishes that works for almost any occasion. I've served it as a quick weeknight dinner with a simple arugula salad, as an appetizer for a casual dinner party, and even as a fancy weekend brunch with a glass of something bubbly. It pairs beautifully with a crisp Sauvignon Blanc or a light Italian rose, but honestly, it's just as good with sparkling water and a squeeze of lemon.

• Serve it immediately while the toast is still warm and the burrata is soft.
• If you're feeding a crowd, double the recipe and arrange everything on a large platter.
• Leftovers don't reheat well, so only make as much as you'll eat fresh.

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This recipe reminds me that good food doesn't have to be complicated or take all day. Sometimes the best meals are the ones you throw together with what you have, and they end up becoming the ones you make over and over.

Frequently Asked Questions

→ Can I use store-bought rotisserie chicken?

Absolutely. Shredded rotisserie chicken works beautifully and cuts your prep time significantly. Simply warm it gently and use in place of the fresh-cooked breast.

→ What's the best way to prevent soggy toast?

Brush both sides of sourdough with olive oil and toast thoroughly until crispy before adding toppings. Assemble and serve immediately for maximum crunch.

→ Can I make this ahead?

Toast the bread and cook the chicken in advance. However, assemble just before serving to keep the toast crisp and the burrata at its creamiest.

→ What pesto alternatives work well?

Try sun-dried tomato pesto, arugula pesto, or spinach pesto for different flavor profiles. Each pairs beautifully with the chicken and burrata combination.

→ How do I know when the chicken is cooked through?

The internal temperature should reach 165°F (74°C) at the thickest part. Alternatively, pierce with a knife—juices should run clear with no pink meat remaining.

→ Can this accommodate dietary restrictions?

For gluten-free versions, substitute GF bread. Vegan modifications require plant-based cheese alternatives and dairy-free pesto, though the dish contains dairy by nature.