Garlic Butter Rotisserie Chicken Toasts

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 hearty toasts)
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Quick Ingredients

• 8 slices crusty bread, about 1/2 inch thick
• 4 tbsp unsalted butter, very soft or melted
• 1 tbsp olive oil
• 3 garlic cloves, finely minced
• 2 packed cups (about 8 oz / 225 g) shredded rotisserie chicken
• 3 tbsp chopped fresh herbs (parsley, chives, or green onion)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• 1 tsp fresh lemon juice (optional)
• 1/2 cup shredded mozzarella or grated Parmesan (optional, for extra richness)

Do This

• 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
• 2. Stir together butter, olive oil, minced garlic, 2 tbsp herbs, salt, and pepper.
• 3. Spread garlic butter generously over one side of each bread slice; arrange buttered-side up on baking sheet.
• 4. Bake 8–10 minutes until edges are deep golden and crisp. In the last 2 minutes, add cheese on top if using.
• 5. While bread bakes, warm shredded rotisserie chicken in a skillet over medium heat with a drizzle of olive oil, remaining herbs, and red pepper flakes; cook 2–3 minutes until hot and lightly sizzling. Add lemon juice if using.
• 6. Pile warm chicken on hot garlic toasts. Sprinkle with extra herbs, a pinch of salt, and serve immediately while crisp and fragrant.

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Why You’ll Love This Recipe

• It transforms rotisserie chicken and basic bread into a seriously satisfying, restaurant-worthy snack or light meal.
• The garlic-butter toast bakes up shatteringly crisp outside and tender inside, so it stands up to juicy chicken without getting soggy.
• Fresh herbs and a touch of lemon keep everything bright and savory, not heavy.
• It is weeknight-friendly, game-day-ready, and endlessly customizable with cheese, spices, or sauces.

Grocery List

• Produce: Garlic, fresh parsley, fresh chives or green onions, lemon (optional)
• Dairy: Unsalted butter, mozzarella or Parmesan cheese (optional)
• Pantry: Crusty bread (baguette, sourdough, or country loaf), olive oil, kosher salt, black pepper, red pepper flakes (optional)
• Prepared Foods: 1 small rotisserie chicken

Full Ingredients

For the Garlic-Butter Toast

• 8 slices crusty bread, about 1/2 inch (1.25 cm) thick (baguette, sourdough, or country loaf)
• 4 tbsp (56 g) unsalted butter, very soft or gently melted
• 1 tbsp olive oil
• 3 garlic cloves, finely minced or grated
• 2 tbsp finely chopped fresh parsley (flat-leaf preferred)
• 1/4 tsp kosher salt (use 1/8 tsp if using salted butter)
• 1/8 tsp freshly ground black pepper
• Pinch red pepper flakes (optional, for a gentle heat)

For the Chicken Topping

• 2 packed cups shredded rotisserie chicken (about 8 oz / 225 g, skin and bones removed)
• 1 tsp olive oil or reserved rotisserie chicken drippings (if you have them)
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives or green onions
• 1 tsp fresh lemon juice (optional, for brightness)
• Pinch kosher salt and black pepper, to taste

Optional Cheesy Finish

• 1/2 cup shredded low-moisture mozzarella or provolone
• OR 1/3 cup finely grated Parmesan or Pecorino Romano

For Serving (Optional but Recommended)

• Extra chopped fresh herbs (parsley, chives, or green onions)
• Extra red pepper flakes, for sprinkling
• Flaky sea salt, for finishing

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your bread

Preheat your oven to 400°F (200°C) with a rack in the middle position. Line a rimmed baking sheet with parchment paper for easy cleanup.

Slice your bread into 8 even slices, each about 1/2 inch (1.25 cm) thick. If the loaf is very wide, you can cut each slice in half so they are easy to pick up with one hand. Arrange the slices on the baking sheet in a single layer. If the bread is very fresh and soft, leave the slices out on the counter for 5–10 minutes while you make the garlic butter; this slight drying helps them crisp instead of turning chewy.

Step 2: Make the garlic-butter mixture

In a small bowl, combine the softened or gently melted butter, olive oil, minced garlic, 2 tbsp chopped fresh parsley, 1/4 tsp kosher salt, 1/8 tsp black pepper, and a pinch of red pepper flakes if you like a bit of heat.

Stir until the mixture is completely combined and the garlic and herbs are evenly distributed. You want a spreadable paste; if it seems too thick, add another 1 teaspoon of olive oil. Taste a tiny bit and adjust salt or pepper if needed, keeping in mind that the flavors will mellow slightly once baked.

Step 3: Slather the bread and bake until crisp

Using a spoon or small spatula, spread a generous layer of the garlic-butter mixture over the top of each bread slice. Aim to cover edge to edge so the crusts get flavorful and crisp. Divide the mixture evenly among all 8 slices for consistent browning.

Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the bread is crisp at the edges and the tops are a deep golden color. If you are using cheese, pull the tray out at the 8-minute mark, scatter cheese over the tops, and return to the oven for 2 more minutes, or until melted and bubbly. For extra color, you can switch the oven to broil for the final 1–2 minutes, watching very closely so the garlic does not burn.

Step 4: Warm and season the shredded chicken

While the garlic-butter toast is in the oven, place a medium skillet over medium heat. Add 1 teaspoon olive oil or a spoonful of any flavorful drippings that collected at the bottom of the rotisserie chicken container.

Add the shredded rotisserie chicken to the skillet in an even layer. Cook, stirring occasionally, for 2–3 minutes until the chicken is hot and just starting to sizzle around the edges. Stir in 1 tbsp chopped parsley and 1 tbsp chopped chives or green onions. Season with a pinch of salt and pepper to taste. If using, drizzle in 1 teaspoon lemon juice and stir to coat. Turn the heat to low to keep the chicken warm while the toast finishes, or remove from heat if it is already very hot and juicy.

Step 5: Top the garlic toast with the chicken

When the garlic toast is crisp and golden, remove the baking sheet from the oven. Working quickly while everything is hot, divide the warm, herby chicken evenly among the slices, piling it high in the center of each piece of toast.

If you would like the chicken to pick up a bit of extra color and meld with any cheese, you can return the topped toasts to the oven for 1–2 minutes, just until the edges of the chicken toast slightly and everything looks cohesive. This step is optional but creates a wonderfully toasty, unified bite.

Step 6: Garnish generously and serve immediately

Transfer the finished toasts to a serving board or platter. Sprinkle with a little more chopped fresh herbs, a small pinch of red pepper flakes if you enjoy spice, and a light pinch of flaky sea salt over the top of everything to sharpen the flavors.

Serve right away while the toast is crisp, the chicken is warm and juicy, and the garlic butter is fragrant. These are best eaten hot, as the contrast between crunchy bread and tender chicken is what makes them so satisfying. Offer lemon wedges on the side if you like an extra squeeze of brightness over each piece.

Pro Tips

• Choose the right bread: A sturdy, crusty loaf like sourdough, ciabatta, or a French baguette works best. Very soft sandwich bread tends to get floppy under the toppings.
• Do not skimp on the garlic butter: A generous coating ensures the bread crisps evenly and carries plenty of flavor. Bare patches can dry out instead of turning rich and toasty.
• Use day-old bread if possible: Slightly stale bread toasts more evenly and stays crunchy longer under juicy chicken.
• Warm, do not overcook, the chicken: Since rotisserie chicken is already cooked, you are just reheating and flavoring it. Overcooking can dry it out, so pull it off the heat as soon as it is hot and fragrant.
• Finish with a pinch of salt: A tiny sprinkle of flaky salt right before serving brightens the flavors and highlights the butter and garlic.

Variations

• Cheesy Melt Version: Scatter shredded mozzarella, provolone, or a mix of mozzarella and Parmesan over the garlic toast during the last 2–3 minutes of baking. Top with chicken, then briefly broil so the cheese bubbles around the chicken.
• Herb and Lemon Refresh: Skip the cheese and increase the herbs to 1/4 cup total, adding a full tablespoon of lemon juice to the chicken. This version is lighter and extra bright, great as a starter.
• Spicy Garlic-Chili Toasts: Double the red pepper flakes in the garlic butter and add a dash of hot sauce to the chicken as it warms. Finish with thinly sliced green onions for a bold, spicy snack.

Storage & Make-Ahead

These toasts are at their best when served immediately, while the bread is crisp and the chicken is warm. However, you can prep components in advance to make assembly faster:

You can mix the garlic-butter mixture up to 2 days ahead and store it covered in the refrigerator; let it soften at room temperature for 15–20 minutes before spreading. Shred the rotisserie chicken up to 3 days in advance and store it in an airtight container in the fridge. When ready to serve, toast the bread fresh in the oven, warm and season the chicken in a skillet, and assemble as directed.

Leftover assembled toasts can be stored in an airtight container in the refrigerator for up to 1 day, but the bread will soften. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes until hot and re-crisped. The chicken topping alone can be reheated gently in a skillet with a splash of water or broth to keep it moist.

Nutrition (per serving)

Approximate values per serving (2 toasts), using butter and 1/2 cup mozzarella and without extra garnishes:

Calories: ~430 kcal; Protein: ~24 g; Carbohydrates: ~30 g; Fat: ~23 g; Saturated Fat: ~11 g; Cholesterol: ~90 mg; Sodium: ~640 mg; Fiber: ~2 g; Sugar: ~2 g. Actual values will vary based on the specific bread, cheese, and rotisserie chicken brand you use.