Pesto Chicken Burrata Toast (Print Version)

Vibrant open-faced toast with sourdough, pesto, chicken slices, and creamy burrata. Italian flavors in 25 minutes.

# What You'll Need:

→ For the Toast

01 - 4 slices sourdough bread
02 - 1 tablespoon olive oil

→ For the Chicken

03 - 1 large boneless, skinless chicken breast (approximately 7 ounces)
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon garlic powder
07 - 1 tablespoon olive oil

→ For Assembly

08 - 4 tablespoons basil pesto
09 - 2 balls burrata cheese (approximately 3.5 ounces each), drained
10 - Fresh basil leaves for garnish
11 - Crushed red pepper flakes, optional
12 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat your oven to 400°F.
02 - Brush both sides of the sourdough slices with olive oil. Place on a baking sheet and toast in the oven for 8 to 10 minutes, flipping halfway through, until golden and crisp.
03 - While the bread toasts, season the chicken breast with sea salt, black pepper, and garlic powder.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken breast and cook for 5 to 6 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for 3 minutes, then slice thinly.
05 - Spread 1 tablespoon pesto on each toasted sourdough slice.
06 - Arrange sliced chicken evenly over the pesto.
07 - Tear each burrata ball in half and place one half on top of each toast.
08 - Garnish with fresh basil leaves, a sprinkle of red pepper flakes if desired, and freshly ground black pepper. Serve immediately while warm.

# Additional Tips::

01 -
  • It tastes like something you'd order at a cafe but takes less than half an hour in your own kitchen.
  • The creamy burrata melts slightly over the warm chicken and turns every bite into something luxurious.
  • You can use rotisserie chicken and store bought pesto when life gets hectic.
  • It works as a quick lunch, a fancy snack, or even a light dinner with a salad on the side.
02 -
  • Let the chicken rest after cooking or it will lose all its juices when you slice it, leaving the meat dry and the cutting board messy.
  • Use room temperature burrata if possible, cold cheese won't soften as nicely over the warm toast and the contrast feels less luxurious.
  • Don't skip toasting the bread in the oven, a toaster won't give you the same crisp edges or even golden color.
03 -
  • If you're short on time, use rotisserie chicken and skip the skillet entirely, it tastes just as good and saves fifteen minutes.
  • Warm your pesto slightly in the microwave for ten seconds before spreading, it will glide onto the toast more easily and taste more fragrant.
  • Buy burrata the day you plan to use it, it's best when it's as fresh as possible and the texture suffers after a day or two in the fridge.
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