Pesto Chicken Burrata Toast (Print Version)

Crispy sourdough topped with pesto, sliced chicken, and creamy burrata—an Italian-inspired open-faced toast ready 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 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 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 using, and freshly ground black pepper. Serve immediately while warm.

# Additional Tips::

01 -
  • It tastes like an upscale cafe snack but comes together in your own kitchen with minimal fuss.
  • The creamy burrata melts slightly over the warm chicken, creating little pockets of richness in every bite.
  • You can prep the components ahead and assemble right before serving, making it ideal for impromptu guests.
  • It works equally well as a midday treat or a light dinner when you want something satisfying but not heavy.
02 -
  • Let the chicken rest after cooking or the juices will run out when you slice it, leaving the meat dry and the bread soggy.
  • Drain the burrata well before placing it on the toast, because excess liquid can make the pesto slide off and dilute the flavors.
  • Toast the bread until it is truly crisp, not just warm, or it will soften too quickly under the toppings and lose its structure.
03 -
  • Warm your serving plates slightly in the oven while the bread toasts so the burrata stays creamy longer.
  • If your pesto is too thick, thin it with a teaspoon of olive oil or a splash of pasta water for easier spreading.
  • Slice the chicken while it is still slightly warm so the pieces stay tender and easier to layer neatly.
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