Save The afternoon sun hit my kitchen counter just right when I first threw this together. I had leftover rotisserie chicken, a bag of frozen peas, and zero motivation for anything complicated. Sometimes those desperate Tuesday experiments become the things you crave on purpose. The bright green against golden toast felt like spring on a plate.
My sister looked at me sideways when I said peas on toast. Then she took a bite and went quiet for a full minute. Now she texts me whenever she makes it, usually with some variation about how she cant believe something this simple tastes this good.
Ingredients
- Rustic bread slices: Sourdough or country loaf gives you that sturdy foundation that wont go soggy under the toppings
- Frozen peas: Thaw them completely and they mash beautifully into this bright, creamy base
- Extra virgin olive oil: This is what bridges the gap between the peas and everything else
- Lemon juice: Just enough acid to make all the flavors pop and cut through the richness
- Cooked chicken breast: Rotisserie is your friend here but any leftover cooked chicken works perfectly
- Chili flakes: Start with half a teaspoon and adjust based on your heat tolerance
- Fresh mint or parsley: Optional but that hit of fresh herb makes everything taste brighter
- Crumbled feta or goat cheese: Adds a salty tang if you want that extra layer of flavor
Instructions
- Get your bread ready:
- Toast those slices until they are golden and crisp, paying attention because they go from perfect to burnt fast
- Mash the peas:
- Throw the peas in a bowl with olive oil, lemon juice, salt and pepper, then mash until you have a chunky spreadable texture
- Combine everything:
- Fold the shredded chicken into the pea mixture and taste it, adding more salt or pepper if it needs something
- Assemble the toast:
- Pile the pea and chicken mixture generously onto each toast slice while the bread is still warm
- Finish with flair:
- Sprinkle with chili flakes, fresh herbs and crumbled cheese if you are feeling fancy
Save This recipe has saved me more times than I care to admit during busy weeks. It is become one of those things that feels special enough for guests but easy enough for a Tuesday night when you are running on empty.
Making It Your Own
Sometimes I swap in grilled tofu or leftover roasted turkey when chicken feels too heavy. The vegetarian version hits just as hard especially with that crumbled goat cheese on top. You could even use hummus as the base instead of smashed peas if that is what you have in the fridge.
The Garlic Secret
Rubbing a raw garlic clove over the hot toast right after it comes out creates this subtle aromatic base that people cannot quite put their finger on. It is not overwhelming but it adds this depth that makes the whole thing taste more restaurant quality than it has any right to be.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the creamy elements and highlights the fresh pea flavor. I have also served this alongside a simple arugula salad dressed with lemon vinaigrette when I need to stretch the meal to feed more people.
- Make extra pea mixture and keep it in the fridge for quick lunches the next day
- The toast stays crispiest if you serve immediately but you can also broil the assembled toast for one minute to re-crisp
- Leftover chicken works beautifully here so do not feel pressured to cook fresh meat just for this recipe
Save Hope this bright little toast finds its way into your regular rotation. Sometimes the simplest meals end up being the ones we remember most fondly.
Questions & Answers
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Cook them first until tender (about 5-7 minutes in boiling salted water), then drain and mash. The flavor will be slightly more delicate and sweet.
- → What's the best bread for this dish?
Rustic, sturdy breads like sourdough, country loaf, or wholegrain hold up best to the moist topping. Avoid thin white bread as it will become soggy. Thicker slices (about ¾ inch) are ideal.
- → How far in advance can I prepare the pea mixture?
The pea and chicken mixture can be prepared up to 2 hours ahead and stored in the refrigerator. Assemble the toast just before serving to keep it crisp. If made too early, the toast will absorb moisture and lose its crunch.
- → What are good substitutes for chicken?
Rotisserie turkey, grilled tofu, feta cheese, or smoked salmon all work wonderfully. Adjust seasonings accordingly—smoked fish pairs especially well with lemon and herbs.
- → Is this dish suitable for meal prep?
The pea-chicken mixture stores well for 3-4 days in an airtight container. Toast the bread fresh when ready to serve to maintain crispness. You can also freeze the mixture for up to 1 month.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and add extra cheese, toasted nuts, seeds, or roasted vegetables like zucchini or bell peppers. Increase feta or add hummus for protein.