The first time I made this cheesy garlic chicken toast I expected a quick snack—but it became dinner, leftovers, and a party platter all at once.
It’s fast, forgiving, and endlessly tweakable, which is why I keep a stash of cooked chicken and bread for exactly this.
If you want something that hits creamy, garlicky, and crisp in one bite, this recipe is your weekday hero.
Why You’ll Love This Recipe
- Ready in about 20 minutes from assembly to table.
- Uses simple pantry staples and leftover cooked chicken.
- Crispy edges with a gooey cheesy center—easy to scale for a crowd.
- Versatile methods: oven, air fryer, or stove top for those without an oven.
The texture is what sells it: the garlic butter crisps the bread edges into a buttery crunch while the thick chicken-cheese layer melts into an elastic, creamy topping.
Sharp cheddar adds bite while mozzarella delivers that irresistible stretch; together they form a golden, slightly blistered crust that contrasts with the tender seasoned chicken beneath.
Every bite has a savory garlic backbone, a creamy mayo binder, and the satisfying chew of perfectly toasted bread.
"Absolutely addictive—this is now my go-to quick dinner. Crispy, garlicky, and the cheese stretch is unreal!" — 5★ reader review
Key Ingredients
Bread (white or brown): The bread is your structural support and browning canvas. Choose slightly thick-cut slices so the topping doesn’t make them soggy; day-old bread holds up better.
Chicken (cooked, shredded or finely chopped): Use roasted or leftover rotisserie chicken for best flavor. Finely shredding keeps the topping spreadable and ensures an even chicken-bite in every mouthful.
Mozzarella + Cheddar cheeses: Mozzarella provides stretch and melt; cheddar contributes sharp flavor and browning. If you must pick one, go with whole-milk mozzarella for a creamier melt and a medium-sharp cheddar for balance.
Garlic butter (butter + minced garlic): The garlic butter is the secret to crisp, aromatic toast. Use unsalted butter and adjust salt to taste; fresh garlic always beats the jarred stuff here.
Full ingredient list:
- 6 bread slices (white or brown)
- 1 cup cooked chicken (shredded or finely chopped)
- ½ cup mozzarella cheese (shredded)
- ¼ cup cheddar cheese (shredded)
- 4 tablespoons butter (softened)
- 4 garlic cloves (minced)
- 2 tablespoons mayonnaise
- Salt and black pepper to taste
- Optional: Red chili flakes, Italian seasoning, Green onions or parsley
Step-by-Step Instructions
Step 1: Prepare the Garlic Butter
In a small bowl, mix softened butter with the minced garlic and a pinch of salt and black pepper.
Stir until evenly combined and the butter looks slightly glossy.
Pro Tip: Let the butter sit for 5–10 minutes to mellow the raw garlic bite before spreading.
Visual cue: the mix will be smooth and spreadable with visible flecks of garlic.
Step 2: Make the Chicken-Cheese Topping
Combine the shredded chicken, mayonnaise, mozzarella, and cheddar in a bowl.
Season with a little salt, pepper, and optional red chili flakes or Italian seasoning.
Mix until creamy and cohesive; the mayo binds the mix so it spreads without falling off the bread.
Pro Tip: If the mixture seems dry, add a teaspoon of olive oil or an extra half tablespoon of mayo.
Visual cue: the topping should mound on a spoon without sliding off.
Step 3: Butter the Bread
Spread the garlic butter generously on one side of each bread slice.
Place the buttered side up on your work surface for easy topping.
Pro Tip: Use room-temperature butter for smooth, even spreading.
Visual cue: the surface should look glossy and have visible garlic bits.
Step 4: Add the Chicken Mixture
Top each buttered slice with a thick, even layer of the chicken-cheese mixture.
Press slightly so the topping adheres but don’t compress it flat—tiny peaks brown nicely.
Pro Tip: Leave a small ¼-inch border if you want crisp edges on the bread.
Visual cue: topping should not overflow the slice edges.
Step 5: Choose a Cooking Method
Oven Method: Preheat to 180°C (350°F). Arrange toasts on a baking tray and bake for 12–15 minutes. Finish under the broiler for 1–2 minutes until the cheese bubbles and turns golden.
Air Fryer Method: Air fry at 180°C for 6–8 minutes until cheese melts and edges get crispy. Work in batches if needed.
Pan Method: Use a non-stick skillet over low heat, cover, and cook until cheese melts completely, about 6–8 minutes. Flip is not necessary.
Pro Tip: For blistered, charred spots, broil very briefly and watch constantly to avoid burning.
Visual cue: cheese will be bubbling and have golden brown spots when ready.
Expert Tips for Success
- Use day-old or lightly toasted bread for structure. Fresh, soft bread can become soggy faster; slightly dry slices crisp up and hold the topping better.
- Shred chicken finely. Finely chopped or shredded chicken distributes evenly so there aren’t runaway clumps and every bite has a balance of protein and cheese.
- Balance the cheeses. A 2:1 mozzarella-to-cheddar ratio yields great melt and flavor, but adjust to taste if you prefer a sharper finish.
- Don’t skimp on garlic butter. The butter both flavors and helps the bread crisp; a generous smear is what gives each slice a rich, caramelized edge.
- Keep the oven or air fryer preheated. A hot cooking environment melts cheese quickly and crisps edges without drying out the chicken.
- Use low, even heat on the skillet method. Cooking covered traps heat and melts the cheese through without burning the bottom of the bread.
- If topping is wet, add a tablespoon of panko or a sprinkle of extra shredded cheese to absorb moisture and improve browning.
- For even browning on a baking tray, line with parchment and leave small gaps between slices so air circulates.
- Make-ahead tip: prepare the chicken-cheese mix up to 24 hours ahead and refrigerate. Bring to room temperature for 15 minutes before assembling to ensure even melting.
- For extra flavor, stir in a teaspoon of Dijon mustard or a squeeze of lemon into the chicken mixture; small acids balance the richness and lift the flavors.
- If using frozen pre-cooked chicken, thaw completely and pat dry to remove excess water; moisture is the enemy of a crispy base.
I like to keep copies of similar recipes handy for inspiration and variations, like these stuffed garlic bread rolls for a party twist: cheesy stuffed garlic bread rolls.
Storage & Freezing
Fridge Storage: Cool any leftover toasts to room temperature and store them in an airtight container for up to 3 days.
Stack slices with parchment between them to prevent sticking and maintain crust texture.
Reheating from Fridge: Reheat in a 180°C (350°F) oven for 6–8 minutes or air fry at 180°C for 3–5 minutes to revive crispness.
Avoid microwaving unless you’re in a hurry—microwaves make the bread soggy and ruin the crisp-chewy contrast.
Freezing: Assemble the toasts but do not bake. Freeze them individually on a sheet tray until solid, then stack with parchment and transfer to a freezer-safe bag for up to 2 months.
Label with date and bake from frozen at 180°C (350°F) for 15–18 minutes; broil briefly for a golden finish.
Thaw & Reheat: For best texture, thaw overnight in the fridge and then reheat as above. If baking from frozen, cover with foil for the first 10 minutes to ensure the center heats through, then remove foil to brown.
For other make-ahead chicken ideas and flavor pivots, check this ginger-garlic chicken noodle soup for inspiration: classic ginger garlic chicken noodle soup.
Variations & Substitutions
Mediterranean Twist: Add chopped sun-dried tomatoes, a sprinkle of feta, and a pinch of oregano. This gives a briny, bright edge to an otherwise rich bite.
Spicy Kick: Mix in chopped pickled jalapeños or a teaspoon of harissa to the chicken-cheese mix for heat. Finish with red chili flakes for visual pop.
Healthier Swap: Use Greek yogurt instead of mayonnaise for tang and protein, and whole-grain bread for extra fiber. Reduce butter slightly and brush instead of spreading.
Vegetarian Version: Replace chicken with shredded roasted cauliflower or a mix of sautéed mushrooms and caramelized onions to mimic texture and savoriness.
For a saucier, creamier riff, you might enjoy techniques from this creamy garlic sauce ramen recipe: chicken ramen with creamy garlic sauce.
Frequently Asked Questions
Q: Can I use raw chicken in this recipe?
A: No—this recipe relies on cooked chicken. Raw chicken will not cook through in the short bake time. Use leftover roasted chicken, rotisserie chicken, or quickly pan-seared chicken that’s been fully cooked and shredded before assembling.
Q: What’s the best way to prevent soggy toast?
A: Use slightly stale or lightly toasted bread, spread the garlic butter on the side that faces up to create a crisping surface, and avoid overly wet toppings. If your chicken is juicy, blot it with paper towels before mixing.
Q: Can I make these ahead and reheat for a crowd?
A: Yes. Assemble the toasts and refrigerate for up to 24 hours, then bake just before serving. For larger batches, partially bake, cool, and finish under the broiler or a quick air-fry to refresh the crust.
Q: What cheeses work best if I don’t have mozzarella or cheddar?
A: Fontina, provolone, or Monterey Jack are good substitutes for mozzarella; for sharpness use gouda or gruyère in place of cheddar. Combine a softer melting cheese with something flavorful for depth.
Q: How can I make these gluten-free or dairy-free?
A: Use gluten-free bread and a dairy-free spread plus plant-based cheeses designed to melt. Note that texture and browning will differ—look for high-moisture, meltable dairy-free cheeses for the best result.
Final Thoughts
This cheesy garlic chicken toast is one of those recipes that rewards small upgrades: better bread, fresher garlic, and a thoughtful cheese mix turn a simple snack into a show-stopper.
If this recipe saved your weeknight, please leave a star rating in the recipe card below or pin it to your Pinterest board.
For another take on cheesy chicken garlic bread, see this family-friendly version: Cheesy Chicken Garlic Bread – Family Meals.
If you want a richer, saucy garlic-toast idea, try this chicken alfredo garlic toast variation: Chicken Alfredo Garlic Toast.
Cheesy Garlic Chicken Toast
Ingredients
For the Toast
- 6 slices Bread (white or brown) Choose slightly thick-cut slices; day-old bread holds up better.
For the Topping
- 1 cup Cooked chicken (shredded or finely chopped) Use roasted or leftover rotisserie chicken for best flavor.
- ½ cup Mozzarella cheese (shredded) Provides stretch and melt.
- ¼ cup Cheddar cheese (shredded) Contributes sharp flavor and browning.
- 4 tablespoons Butter (softened) Use unsalted butter for better control of salt levels.
- 4 cloves Garlic (minced) Fresh garlic preferred over jarred.
- 2 tablespoons Mayonnaise Helps bind the chicken and cheese mixture.
- to taste Salt and black pepper Adjust based on preference.
Optional Flavor Enhancements
- to taste Red chili flakes For a bit of heat.
- to taste Italian seasoning Add for extra flavor.
- to taste Green onions or parsley Chopped, for garnish.
Instructions
Preparation
- In a small bowl, mix softened butter with minced garlic and a pinch of salt and pepper until glossy.
- Let the garlic butter sit for 5-10 minutes to mellow the raw garlic flavor.
Making the Topping
- Combine the shredded chicken, mayonnaise, mozzarella, and cheddar in a bowl. Season with salt, pepper, and optional spices, mixing until creamy.
Assembling
- Spread garlic butter on one side of each bread slice, placing buttered side up.
- Top each slice with a thick layer of the chicken-cheese mixture, pressing slightly but ensuring peaks remain.
Cooking
- For oven method, preheat to 180°C (350°F) and bake for 12-15 minutes, finishing under the broiler for 1-2 minutes.
- For air fryer, cook at 180°C for 6-8 minutes.
- For stove top, use a non-stick skillet over low heat, cover, and cook until cheese melts.
