Pesto Chicken Burrata Toast (Printable)

Crusty sourdough topped with zesty pesto, sliced chicken, and creamy burrata—an easy Italian-inspired bite ready in just 25 minutes.

# Components:

→ 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

# Method:

01 - Preheat your oven to 400°F (200°C).
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 for 3 minutes, then slice thinly.
05 - Spread 1 tablespoon pesto on each toasted sourdough slice.
06 - Arrange sliced chicken evenly over the pesto layer.
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.
09 - Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like a restaurant appetizer but comes together in your own kitchen in under half an hour.
  • The contrast between crispy sourdough, juicy chicken, and that luscious burrata creates a texture experience you will crave again and again.
  • You can easily swap in rotisserie chicken or leftover grilled breast to make it even faster on busy nights.
  • It works as a light dinner, a hearty snack, or something impressive to serve when friends drop by unexpectedly.
02 -
  • Do not skip resting the chicken after cooking, cutting into it too soon releases all the juices and leaves the meat dry.
  • Use drained burrata or your toast will get soggy from the liquid it is packed in, just a gentle pat with a paper towel does the trick.
  • Toast the bread until it is truly crisp, a soft slice will not hold up under the weight of the toppings and can turn limp quickly.
03 -
  • Pound the chicken breast to an even thickness before cooking so it cooks uniformly and stays tender throughout.
  • Warm the burrata slightly by letting it sit at room temperature for 15 minutes before tearing, it becomes even creamier and more luxurious.
  • If your pesto tastes too sharp or oily, stir in a teaspoon of lemon juice or a pinch of honey to balance the flavors.
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