Pesto Chicken Burrata Toast (Print View)

Vibrant open-faced sourdough with pesto, sliced chicken, and creamy burrata cheese. Ready in 25 minutes for an easy Italian-inspired bite.

# Components:

→ Toast

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

→ 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

→ Assembly

08 - 4 tablespoons basil pesto
09 - 2 burrata cheese balls, 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

# Directions:

01 - Preheat your oven to 400°F.
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 - While bread toasts, season the chicken breast with sea salt, black pepper, and garlic powder on all 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 until cooked through and juices run clear. Remove from heat and rest for 3 minutes, then slice thinly against the grain.
05 - Spread 1 tablespoon pesto evenly on each toasted sourdough slice.
06 - Arrange sliced chicken evenly over the pesto 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 Advice:

01 -
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • The contrast between crispy toast, tender chicken, and that impossibly creamy burrata creates the kind of texture magic that keeps you reaching for another bite.
  • You can swap in rotisserie chicken and store-bought pesto when life gets busy without sacrificing any of the charm.
02 -
  • Let the chicken rest after cooking or all those juices will run out onto your cutting board instead of staying in the meat where they belong.
  • Drain the burrata well before tearing it open, because extra liquid can make your toast soggy and dilute the pesto flavor.
  • Toast the bread until it is genuinely crisp, not just warm, or it will not hold up under the weight of the toppings.
03 -
  • Use a sharp knife to slice the chicken as thinly as possible so each bite has a good ratio of bread to toppings.
  • Warm your serving plates slightly in the oven while the bread toasts so the burrata stays creamy longer.
  • If your pesto seems too thick, stir in a teaspoon of olive oil to help it spread smoothly across the toast.
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