I’ve been making this cheesy garlic chicken toast since I wanted an easy, crowd-pleasing snack that feels indulgent but takes almost no effort. It’s warm, garlicky, and melty — perfect for weeknight dinners, kids’ lunches, or when guests drop by last minute. If you enjoy quick chicken snacks and want similar ideas, check out this helpful roundup of easy chicken dishes to spark more weeknight inspiration.
Why you’ll love this dish
This toast hits a lot of marks: it’s fast, budget-friendly, and wildly adaptable. Using leftover roasted or rotisserie chicken keeps the prep to a minimum, and the combo of mozzarella and cheddar gives a great melt with a little sharpness. It’s also kid-approved and simple enough to double for a party platter.
“I threw this together with leftover chicken and it disappeared in minutes — cheesy, garlicky, and exactly what a busy evening needs.”
Reasons to make it now:
- Ready in about 15–20 minutes if your chicken is already cooked.
- Uses pantry staples and flexible ingredients.
- Works as a snack, light dinner, or appetizer for casual entertaining.
How this recipe comes together
Quick overview before you start so you know what to expect:
- Make a garlicky butter spread to build flavor and crisp up the bread.
- Mix shredded chicken with mayo and cheeses for a creamy, melty topping.
- Butter the bread, pile on the chicken-cheese mix, then finish under heat until golden and bubbly.
You’ll choose oven, air fryer, or pan depending on time and equipment — all give excellent results.
What you’ll need
- 6 bread slices (white or brown) — day-old or slightly firm bread works best.
- 1 cup cooked chicken, shredded or finely chopped (rotisserie chicken is perfect).
- ½ cup mozzarella cheese, shredded (or a good melting cheese alternative).
- ¼ cup cheddar cheese, shredded (for flavor depth).
- 4 tablespoons butter, softened.
- 4 garlic cloves, minced (or 1–1½ tsp garlic powder as a substitute).
- 2 tablespoons mayonnaise (for creaminess; plain Greek yogurt can be swapped).
- Salt and freshly ground black pepper, to taste.
- Optional: red chili flakes, Italian seasoning, chopped green onions, or parsley for garnish.
Ingredient notes:
- For a lighter version, reduce mayo to 1 tablespoon and add a splash of lemon juice.
- Use whole-milk cheeses for best melt and flavor. For dairy-free, try a vegan mayo and dairy-free melting cheese.
Step-by-step instructions
- Prepare the garlic butter: In a small bowl, mix the softened butter with the minced garlic, a pinch of salt, and black pepper until combined. Taste and adjust the garlic or salt.
- Make the chicken-cheese topping: In a larger bowl, combine the shredded chicken, mayonnaise, mozzarella, cheddar, and any optional spices (a pinch of red chili flakes or ½ tsp Italian seasoning). Stir until the mixture is uniformly creamy and the cheese is evenly distributed.
- Butter the bread: Spread the garlic butter generously on one side of each bread slice. This side will face down if pan-cooking, or up if you want the buttered side to crisp in the oven — choose according to your method below.
- Add the chicken mixture: Spoon a thick, even layer of the chicken-cheese topping onto the unbuttered side of each slice (or on top if you prefer the butter beneath). Press lightly so it adheres.
Cooking options:
- Oven: Preheat to 180°C (350°F). Arrange toasts on a baking tray and bake 12–15 minutes until the cheese is melted. For a golden top, broil for 1–2 minutes, watching closely to prevent burning.
- Air fryer: Air fry at 180°C for 6–8 minutes until cheese is melted and edges are crisp. Work in batches if needed.
- Pan: Place toasts in a nonstick skillet, cover, and cook on low heat until the cheese melts completely (5–8 minutes). Keep the lid on to trap heat and melt the cheese without burning the bottom.
Finish: Garnish with chopped green onions or parsley and a light sprinkle of red chili flakes, if using.
Best ways to enjoy it
Serve immediately while the cheese is gooey and the edges are crisp. Pair it with:
- A simple green salad or arugula with lemon vinaigrette to cut the richness.
- Tomato soup or a roasted red pepper soup for a comforting combo.
- Pickles or a bright cucumber salad to add acidity.
Plate on a wooden board for casual entertaining or stack two slices with extra greens for a hearty sandwich.
Storage and reheating tips
- Refrigerate: Cool to room temperature and store in an airtight container for up to 3–4 days. Remove any fresh herbs before storing.
- Freeze: Arrange individually on a tray and flash-freeze until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: For best texture, reheat in a 180°C (350°F) oven or air fryer for 6–8 minutes until hot and crisp. Microwaving will warm it quickly but can make the bread soggy — if you must microwave, finish with a minute under a broiler or in a hot skillet.
Food safety: Refrigerate cooked leftovers within 2 hours of cooking to prevent bacterial growth.
Pro chef tips
- Dry bread is your friend: Slightly stale or day-old bread soaks less and crisps better.
- Shred chicken finely: Smaller pieces distribute flavor and melt more smoothly with the cheeses.
- Don’t overload: Too thick a topping can make the toast soggy; aim for a generous but not sloppy layer.
- Use two cheeses: Mozzarella gives stretch; cheddar adds bite and color.
- Watch the broiler: One minute too long and it goes from golden to burnt. Stay nearby.
Creative twists
- Spicy buffalo: Fold 1–2 tbsp hot sauce into the chicken mix and finish with blue cheese crumbles.
- Pesto and sun-dried tomato: Swap mayo for pesto and stir in chopped sun-dried tomatoes for an Italian twist.
- Veggie-forward: Replace chicken with mashed chickpeas or shredded mushrooms for a vegetarian version.
- Breakfast version: Top with a crackled egg before finishing under the broiler.
For more ways to riff on chicken toast and similar quick meals, check this curated chicken dishes collection for inspiration.
FAQ – Your questions answered
Q: How long does it take to prepare and cook?
A: With pre-cooked chicken, about 10 minutes prep and 8–15 minutes cooking depending on method — total roughly 20 minutes.
Q: Can I use raw chicken?
A: Not recommended. Cook and cool chicken fully before mixing. Using raw chicken risks uneven cooking and food-safety problems.
Q: Can I make this ahead for a party?
A: Assemble the toasts up to the final cooking step and refrigerate for a few hours. Bake shortly before serving for best texture.
Q: Is mayonnaise necessary?
A: No — mayo adds creaminess and helps bind the mixture. Substitute plain Greek yogurt or a little cream cheese if preferred.
Q: How do I prevent soggy toast?
A: Use slightly stale bread, spread garlic butter generously (it acts as a moisture barrier), and avoid an overly wet chicken mix. Pre-toast the bread briefly if you’re worried.
Q: Gluten-free or dairy-free options?
A: Use gluten-free bread and dairy-free cheese/mayo alternatives. Texture and flavor will vary, but the method works.
Q: Can I freeze assembled toasts?
A: Yes — flash-freeze assembled but uncooked toasts, then store in a sealed bag for up to 2 months. Bake from thawed for best results.
Final thoughts
This Cheesy Garlic Chicken Toast is a small effort with a big payoff — great for using leftovers, feeding a crowd, or just treating yourself on a busy night. Try one of the variations, leave a comment on what worked for you, and enjoy the melty goodness!
Cheesy Garlic Chicken Toast
Ingredients
Method
- Prepare the garlic butter: In a small bowl, mix the softened butter with the minced garlic, a pinch of salt, and black pepper until combined. Taste and adjust the garlic or salt.
- Make the chicken-cheese topping: In a larger bowl, combine the shredded chicken, mayonnaise, mozzarella, cheddar, and any optional spices. Stir until the mixture is uniformly creamy and the cheese is evenly distributed.
- Butter the bread: Spread the garlic butter generously on one side of each bread slice. Choose according to your cooking method (pan-cooking or oven).
- Add the chicken mixture: Spoon a thick, even layer of the chicken-cheese topping onto the unbuttered side of each slice (or on top). Press lightly to adhere.
- Oven: Preheat to 180°C (350°F). Arrange toasts on a baking tray and bake for 12–15 minutes until cheese is melted. Broil for 1–2 minutes for a golden top.
- Air fryer: Air fry at 180°C for 6–8 minutes until cheese is melted and edges are crisp.
- Pan: Place toasts in a nonstick skillet, cover, and cook on low heat for 5–8 minutes until the cheese melts completely.
- Garnish with chopped green onions or parsley and a light sprinkle of red chili flakes, if using.