Pesto Chicken Burrata Toast

Last summer, my neighbor Marco brought over a loaf of his homemade sourdough and some fresh pesto from his garden. We spent the afternoon on his balcony experimenting with different toppings, and this combination was the one that made us both stop talking and just savor every bite. Now it is my go-to when I want something that feels fancy but comes together in under half an hour.

I made these for my sister when she came over last month, still wearing her work clothes and exhausted from a long week. Watching her shoulders drop as she took that first bite, the burrata spilling out over the chicken and pesto, reminded me why food prepared with love matters more than any restaurant reservation.

Ingredients

• 4 slices sourdough bread: A thick cut sturdy sourdough gives you the crunch you need to hold everything together without getting soggy
• 1 tablespoon olive oil: Brush this on both sides before toasting for that golden restaurant quality finish
• 1 large boneless skinless chicken breast: About 200 grams will give you enough slices to top each toast generously without overwhelming the bread
• 1/2 teaspoon sea salt: Use a flaky salt if you have it for the chicken seasoning
• 1/4 teaspoon black pepper: Freshly ground makes a real difference here
• 1/4 teaspoon garlic powder: This subtle layer of flavor comes through beautifully after the chicken hits the heat
• 1 tablespoon olive oil for cooking: This is for the skillet you will get a nice sear on the chicken
• 4 tablespoons basil pesto: Homemade is wonderful but a good quality store bought version works perfectly
• 2 balls burrata cheese: About 100 grams each, drained well so the milk does not make your bread soggy
• Fresh basil leaves: Pick these right before you serve for the brightest flavor and prettiest presentation
• Crushed red pepper flakes: Optional but that tiny kick of heat balances the rich burrata
• Freshly ground black pepper: A final grind over the top brings everything together

Instructions

Toast the sourdough until golden:

Preheat your oven to 200°C (400°F) and brush both sides of each sourdough slice with olive oil. Arrange them on a baking sheet and toast for 8 to 10 minutes, flipping halfway through. You want them deeply golden and audibly crisp when you tap them.

Season and cook the chicken:

While the bread gets its crunch, season your chicken breast with sea salt, black pepper, and garlic powder on all sides. Heat one tablespoon of olive oil in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side. The juices should run clear when you cut into the thickest part. Let it rest for 3 minutes on a cutting board before slicing into thin strips.

Assemble your toasts:

Spread one tablespoon of pesto over each slice of toasted sourdough. Layer the sliced chicken evenly on top, then tear each burrata ball in half and place one half on each toast. The creamy cheese will start to melt slightly against the warm chicken.

Finish and serve immediately:

Scatter fresh basil leaves over the tops, add a pinch of red pepper flakes if you like heat, and finish with freshly ground black pepper. Serve right away while that contrast of warm bread and chicken against the cool burrata is at its best.

Save

My friend Sarah asked for the recipe after trying these at my book club meeting last month. She texted me the next day saying her husband declared them better than anything they had on their trip to Rome, which might be an exaggeration but I will take it.

Making It Your Own

Sometimes I use rotisserie chicken from the grocery store when time is tight, and honestly, the pre seasoned meat adds another layer of flavor. Just slice it thinly and warm it slightly in a pan so it is not cold when it hits the toast. Sun dried tomato pesto creates this beautiful deep red color and a slightly sweeter profile that pairs perfectly with the milky burrata.

Worth Knowing

A drizzle of balsamic glaze over the top adds this gorgeous sweet acidity that cuts through the rich burrata. I discovered this by accident when I reached for the wrong bottle in my pantry, but now it is how I serve these whenever company comes over. The dish looks restaurant plated and tastes like something that took way more effort than it actually did.

Serving Suggestions

I like to serve these with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A crisp Sauvignon Blanc or light Italian rosé pairs beautifully and makes the whole experience feel like a proper Mediterranean meal.

• These work best assembled right before serving, so everything stays at its ideal temperature
• If you need to prep ahead, keep all components separate and put the final toasts together just before eating
• The bread can be toasted up to a day ahead and stored in an airtight container

Save

These toasts have become my answer to everything from last minute guests to nights when cooking a full meal feels like too much but takeout will not do either.

Recipe FAQs

→ Can I use rotisserie chicken instead?

Absolutely. Rotisserie or leftover cooked chicken works beautifully and reduces preparation time significantly. Simply slice and layer directly onto the pesto-spread toast.

→ What's the best way to slice burrata?

Gently tear the burrata balls in half with your hands rather than using a knife. This preserves the creamy interior and creates a more rustic, appealing presentation on each toast.

→ Can I make this ahead of time?

Prepare components in advance—toast the bread, cook and slice the chicken—but assemble just before serving. The burrata tastes best at room temperature and the toast stays crispest when freshly topped.

→ What other pesto varieties work well?

Sun-dried tomato pesto adds a rich, sweet depth, while arugula or spinach-based pestos offer peppery notes. Experiment with different herbs and nuts to customize the flavor profile.

→ Is there a vegetarian alternative?

Replace the chicken with roasted vegetables like bell peppers, zucchini, or eggplant. Marinated artichoke hearts or sun-dried tomatoes also provide excellent texture and Mediterranean flavors.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc cuts through the creamy burrata beautifully. Light Italian rosé or Pinot Grigio also complement the basil pesto and savory chicken without overpowering the delicate flavors.