Pesto Chicken Burrata Toast

My neighbor brought over fresh burrata one Sunday morning, still cool in its brine, and I had leftover pesto in the fridge that needed using. I toasted some sourdough without much of a plan, layered on warm chicken I'd pan-fried with garlic powder, and when that burrata tore open over the hot bread, everything just melted together. It wasn't fancy, but it tasted like something you'd order at a cafe with too many succulents and good lighting. I've been making it ever since whenever I want something that feels special but comes together in under half an hour.

I made these for a book club meeting once, mostly because I forgot to plan anything until two hours before. Everyone assumed I'd spent the afternoon prepping, and I didn't correct them. One friend asked for the recipe three times before she finally texted me at midnight. The truth is, the recipe is just good ingredients doing their thing without much interference, which is the kind of cooking I've learned to lean into as I've gotten older and stopped trying to prove anything in the kitchen.

Ingredients

• Sourdough bread: The tang and chew of real sourdough holds up to all the toppings without going soggy, and it crisps beautifully in the oven without needing a grill pan.
• Boneless, skinless chicken breast: I season it simply so it doesn't compete with the pesto, and letting it rest after cooking keeps it juicy when you slice it thin.
• Basil pesto: Homemade is lovely, but a good jarred pesto from the refrigerated section works just as well and saves you from washing a food processor.
• Burrata cheese: This is where the magic happens—when you tear it open, the creamy center spills over everything and turns the toast into something almost decadent.
• Olive oil: I use it twice, once to crisp the bread and again to cook the chicken, and it ties all the Italian flavors together.
• Sea salt, black pepper, garlic powder: Just enough to make the chicken taste intentional without masking the pesto or burrata.
• Fresh basil leaves: A few torn leaves on top make it look like you care, and the aroma when you bite in is worth the extra step.
• Crushed red pepper flakes: Optional, but I always add them because I like a little heat to cut through all that richness.

Instructions

Toast the Sourdough:

Preheat your oven to 200°C (400°F), brush both sides of each slice with olive oil, and bake for 8 to 10 minutes, flipping halfway through. You want them golden and crisp enough to support the toppings without bending.

Season and Cook the Chicken:

While the bread toasts, rub the chicken breast with salt, pepper, and garlic powder, then cook it in a hot skillet with a tablespoon of olive oil for 5 to 6 minutes per side until it's cooked through. Let it rest for 3 minutes before slicing so the juices don't run everywhere.

Assemble the Toasts:

Spread a tablespoon of pesto on each piece of toasted sourdough, then lay the sliced chicken evenly over the top. Tear each burrata ball in half and place one creamy half on each toast.

Garnish and Serve:

Finish with fresh basil leaves, a pinch of red pepper flakes if you like, and a few grinds of black pepper. Serve them right away while the bread is still warm and the burrata is starting to melt into everything.

Save

The first time my husband tried this, he was skeptical about burrata because he thought it was just mozzarella trying too hard. Then he tore into one and didn't say anything for a full minute, just chewed thoughtfully and stared at the toast like it had personally surprised him. Now he requests it whenever we have people over, which is funny because he used to insist entertaining meant ordering pizza. I think he likes that it makes him look like he knows about cheese.

Shortcuts That Actually Work

I've used rotisserie chicken from the grocery store more times than I've cooked the breast myself, and no one has ever noticed. Just shred or slice it and warm it gently in the skillet for a minute so it doesn't feel cold against the hot toast. You can also toast the bread in a skillet if your oven is busy—it takes about 3 minutes per side over medium heat and gives you those nice grill marks that make everything look more intentional.

What to Do With Leftovers

These don't really keep well assembled because the bread gets soggy, but you can prep everything separately and build them fresh when you're ready. The cooked chicken lasts in the fridge for three days, the pesto even longer, and you can toast the bread right before serving. I've also turned leftover chicken and pesto into a pasta situation more than once, tossed with hot rigatoni and a splash of pasta water, which is a different meal but uses the same flavors.

Small Tweaks That Change Everything

If you want a little sweetness to balance the salt and richness, drizzle balsamic glaze over the top right before serving—it adds a sharp tang that makes the whole thing feel more complex. Sun-dried tomato pesto works beautifully if you're tired of basil, and it gives the toast a deeper, almost smoky flavor. You can also add a handful of arugula under the chicken for some peppery bite and a pop of green that makes it feel a little more like a composed dish.

• Try a sprinkle of flaky sea salt on the burrata just before serving for extra texture.
• Swap sourdough for ciabatta or a rustic Italian loaf if that's what you have.
• Add a thin slice of prosciutto under the chicken if you want it to feel more indulgent.

Save

This recipe has become my go-to when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's proof that good food doesn't have to be complicated, just thoughtful and made with things that actually taste like something.

Recipe FAQs

→ Can I prepare the chicken in advance?

Yes, you can cook and slice the chicken up to 2 days ahead. Store it in an airtight container in the refrigerator. Warm it slightly before assembling the toasts for the best flavor and texture.

→ What's the best way to keep the toast crispy?

Assemble the toasts just before serving to maintain crispness. If you need to prepare ahead, store the toasted bread in an airtight container and add toppings right before eating.

→ Can I use a different type of bread?

Absolutely. Ciabatta, focaccia, or thick-cut Italian bread work wonderfully. Choose bread with a sturdy crumb that can support the toppings without becoming soggy.

→ Is burrata cheese essential, or can I substitute it?

Burrata brings a creamy texture that's hard to replicate, but fresh mozzarella or ricotta are good alternatives. For a lighter option, try whipped goat cheese or crème fraîche.

→ How do I make homemade pesto quickly?

Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until desired consistency. Homemade pesto takes about 5 minutes and elevates the dish significantly.

→ What wine pairs well with this dish?

Crisp Sauvignon Blanc complements the pesto and basil beautifully. Light Italian rosés or Pinot Grigio are also excellent choices that won't overpower the delicate flavors.