Pesto Chicken Burrata Toast (Printable Version)

Crusty sourdough topped with basil pesto, sliced chicken, and creamy burrata cheese. A fresh Italian-inspired bite in just 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

# Method:

01 - Preheat oven to 400°F (200°C).
02 - Brush both sides of 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 - Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.
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 evenly on each toasted sourdough slice.
06 - Arrange sliced chicken evenly over the pesto layer on each toast.
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.

# Expert Suggestions:

01 -
  • It looks impressive enough for guests but requires almost no actual cooking skill.
  • The contrast between crispy toast, creamy burrata, and savory chicken hits every texture you crave.
  • You can swap in rotisserie chicken and store-bought pesto when life gets busy.
  • It works as breakfast, lunch, or that weird in-between meal when you're too hungry to wait.
02 -
  • Don't skip resting the chicken after cooking or it will be dry and stringy when you slice it.
  • Use burrata at room temperature if possible—it tears more easily and tastes creamier than when it's fridge-cold.
  • Toast the bread until it's actually crisp, not just warm, or the whole thing will get soggy under the weight of the toppings.
03 -
  • Buy burrata the day you plan to use it because it doesn't keep well and tastes best when it's fresh.
  • If your pesto seems too thick, stir in a teaspoon of olive oil or lemon juice to loosen it up before spreading.
  • Use a serrated knife to slice the chicken thinly and evenly so every bite has a good ratio of toppings to bread.
Go Back