Easy Avocado and Chicken Toast

Here is my go-to avocado and chicken toast recipe, with perfectly seasoned chicken, creamy mashed avocado, and a few simple toppings that make this feel like a real meal.

This avocado chicken toast has become our family’s favorite quick lunch. I make it at least twice a week because it’s filling, healthy, and my kids actually eat it without complaining. Plus, it takes less than 15 minutes to put together, which is perfect for busy days.

What Kind of Chicken Should I Use?

Chicken thigh is the star of this recipe, and it’s honestly the best choice you can make for crispy, juicy results. Thighs stay much more tender and flavorful than chicken breast, especially when you’re breading and pan-frying them like this. If you can only find bone-in thighs, just remove the bone and flatten the meat to about ½ inch thick for even cooking. You could substitute chicken breast if that’s what you have on hand, but keep a close eye on it since breast meat can dry out quickly – just cook it until it reaches 165°F and no longer.

Options for Substitutions

This toast recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Sourdough bread: Any thick-cut bread works great here! Try ciabatta, whole grain, or even a good crusty white bread. Just make sure it’s sturdy enough to hold all the toppings.
• Chicken thigh: Chicken breast works fine, though it might be a bit less juicy. You could also use pre-cooked rotisserie chicken – just warm it up and skip the breading process entirely.
• Breadcrumbs and egg: If you want to skip the breading, just season the chicken with salt, pepper, and your favorite spices, then pan-fry it. You can also use panko breadcrumbs for extra crunch.
• Rocket (Arugula): Spinach, mixed greens, or even lettuce will work just fine. Pick whatever leafy green you have on hand or prefer.
• Tasty or cheddar cheese: Swiss, provolone, or even cream cheese would taste great. Really, any melting cheese you like will do the trick.
• Garlic sauce: Mayo mixed with minced garlic works perfectly, or try aioli, ranch dressing, or even a simple garlic butter spread.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this chicken and avocado toast is overcooking the chicken thigh, which can turn it dry and tough – use a meat thermometer to ensure it reaches 165°F internally, then let it rest for a few minutes before slicing. Another common error is not properly seasoning your breadcrumbs, so taste your mixture before coating the chicken and add more herbs or cheese if needed for extra flavor. To prevent soggy toast, make sure to toast your sourdough until it’s golden and crispy before adding toppings, and avoid cutting your avocado too early since it can brown quickly – slice it just before assembling. Finally, don’t skip heating your pan properly before adding the chicken, as a hot pan with the right amount of oil will give you that perfect golden crust without the meat sticking.

What to Serve With Avocado and Chicken Toast?

This loaded toast is pretty filling on its own, but I love pairing it with a simple side salad dressed with lemon vinaigrette to balance out all those rich flavors. A handful of sweet potato fries or crispy regular fries make it feel like a proper meal, especially if you’re really hungry. For something lighter, try some fresh fruit like sliced oranges or berries, which cut through the creamy avocado and garlic sauce nicely. You could also serve it alongside a bowl of tomato soup for the ultimate comfort food combo.

Storage Instructions

Keep Fresh: This toast is definitely best enjoyed fresh and hot right after making it. The crispy chicken and creamy avocado just don’t hold up well once assembled, so I’d recommend eating it within about 30 minutes of putting it together.

Prep Ahead: You can totally prep some components ahead of time to make assembly quicker! Cook your crumbed chicken and store it in the fridge for up to 2 days – just reheat it in the oven at 350°F for a few minutes to crisp it back up. Keep your avocado fresh by storing it with a bit of lemon juice.

Leftover Tips: If you somehow have leftover cooked chicken, it makes a great addition to salads or wraps the next day. Just don’t try to store the assembled toast – the bread gets soggy and the avocado browns pretty quickly, even in the fridge.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-900
• Protein: 32-38 g
• Fat: 38-48 g
• Carbohydrates: 62-72 g

Ingredients

For the chicken:

• 1/8 tsp garlic powder
• 1 tsp parmesan cheese (freshly grated preferred)
• 1/4 tsp dried italian herbs
• 1 chicken thigh (about 3.5 oz)
• 2 tsp olive oil (or any neutral oil like canola)
• 1/2 cup breadcrumbs (panko breadcrumbs work great for extra crunch)
• 1/8 tsp onion powder
• 1 egg (room temperature)

For the sandwich:

• 1 tbsp butter (for toasting the bread)
• Garlic sauce or mayonnaise, as desired
• 2 slices sourdough bread (I use King Arthur brand)
• 1/2 avocado (ripe but still firm)
• Salt and black pepper, to taste
• 1 slice cheddar cheese
• A handful of arugula

Step 1: Prepare the Breading Station and Coat the Chicken

• 1 egg
• 1/2 cup breadcrumbs
• 1 tsp parmesan cheese
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• 1/4 tsp dried italian herbs
• Salt and black pepper, to taste
• 1 chicken thigh

Set up your breading station by beating the egg in one bowl and combining breadcrumbs, parmesan cheese, onion powder, garlic powder, dried Italian herbs, salt, and pepper in another bowl.

Pat the chicken thigh dry with paper towels, then dip it completely in the beaten egg, allowing excess to drip off.

Transfer the egg-coated chicken to the breadcrumb mixture and coat thoroughly on all sides, pressing gently so the breading adheres.

I like to let the breaded chicken sit for a minute or two before cooking—it helps the coating set and become extra crispy.

Step 2: Cook the Breaded Chicken

• 2 tsp olive oil
• breaded chicken from Step 1

Heat 2 teaspoons of olive oil in a skillet over medium-high heat until shimmering.

Carefully place the breaded chicken thigh in the hot oil and cook for 5-7 minutes per side, until the exterior is golden brown and the chicken is cooked through (an internal temperature of 165°F).

The breadcrumb coating should be crispy and golden.

Transfer the cooked chicken to a plate and let it rest while you prepare the toast.

Step 3: Assemble and Toast the Sandwich

• 1 tbsp butter
• 2 slices sourdough bread
• Garlic sauce or mayonnaise, as desired
• 1 slice cheddar cheese
• cooked chicken from Step 2
• A handful of arugula
• 1/2 avocado
• Salt and black pepper, to taste

Butter the outside of both sourdough bread slices.

Spread garlic sauce or mayonnaise on the inside of each slice.

On one slice, layer the cheddar cheese, the cooked chicken from Step 2, and a handful of fresh arugula.

On the other slice, arrange the sliced avocado and season it lightly with salt and pepper.

Press the two slices together to form the sandwich.

Heat a clean skillet or griddle over medium heat, then place the assembled sandwich in the pan and cook for about 5 minutes until the bottom is golden and the cheese begins to melt.

Carefully flip and cook the other side for another 5 minutes until golden brown and the cheese is fully melted.

Step 4: Slice and Serve

Remove the toasted sandwich from the pan and place it on a cutting board.

Let it cool for just a minute so the cheese sets slightly, then slice diagonally if desired.

Serve immediately while the bread is still crispy on the outside and warm inside.

I find that a diagonal cut not only looks more appealing but also makes the sandwich easier to eat.