Smashed Pea & Chicken Toast

Last spring, I found myself staring at a bag of frozen peas and some leftover roast chicken, wondering how to turn dinner into something that felt like sunshine on a plate. This toast happened completely by accident during a weekend when I was too tired to cook anything elaborate but still wanted something beautiful. The first bite made me realize that sometimes the most vibrant dishes come from the simplest moments of kitchen improvisation. My kitchen smelled like fresh mint and warm bread, and that is when this recipe became my go to for quick but impressive eating.

I served these toasts for a casual lunch with friends last month, and nobody could stop talking about how something so simple tasted so extraordinary. We sat around the counter eating with our hands, crumbs falling everywhere, laughing about how the best meals often happen when we are not trying too hard. One friend asked for the recipe immediately and now makes it every Sunday for meal prep. That is the thing about food this vibrant and satisfying, it brings people together in the most unexpected ways.

Ingredients

• Thick slices of rustic bread: Sourdough or country loaf holds up beautifully under the weight of the topping and provides that essential crunch base
• Frozen peas: Thawed completely before mashing, these create the most gorgeous bright green foundation and naturally sweet flavor
• Extra virgin olive oil: This adds richness and helps bind everything together into a creamy but still chunky texture
• Fresh lemon juice: The acid cuts through the creaminess and brightens the entire flavor profile
• Cooked chicken breast: Shredded rotisserie or poached chicken adds protein and substance without overwhelming the delicate peas
• Chili flakes: Just enough heat to make things interesting without overpowering the fresh flavors
• Fresh mint or parsley: Herbs add a pop of freshness that makes the whole dish sing
• Crumbled feta or goat cheese: Optional but adds a wonderful tangy creaminess if you want extra indulgence

Instructions

Get your bread perfectly golden:

Toast those thick slices until they are golden brown and audibly crunchy, because nobody wants a soggy toast base

Mash the peas into something glorious:

Using a fork or potato masher, combine the thawed peas with olive oil, lemon juice, salt and pepper until you have a chunky mash that still holds some texture

Bring it all together:

Fold your shredded chicken gently into the smashed pea mixture until everything is evenly distributed and seasoned to your liking

Assemble with confidence:

Pile that beautiful green mixture generously onto each toast slice, letting some pieces spill over the edges for that rustic appeal

Add the finishing touches:

Sprinkle with chili flakes, fresh herbs, and crumbled cheese if you are feeling indulgent, then serve immediately while everything is at its best

Save

These toasts have become my answer to days when I want food that feels nourishing but does not require hours of standing over the stove. There is something almost therapeutic about mashing peas and watching them turn into something vibrant and alive. My partner now requests this weekly, and honestly, I never say no because it makes us both feel like we are eating something special without any of the fuss.

Making It Your Own

Sometimes I swap chicken for shredded leftover turkey after holidays, and honestly the version might be even better. The key is keeping the pea mixture chunky rather than smooth because that texture is what makes every bite interesting. You can also grill the bread instead of using a toaster for those beautiful char marks that make everything look restaurant quality.

Serving Suggestions

I have learned that cutting these into smaller pieces transforms them into the most elegant appetizer for dinner parties. Pair with a crisp white wine like Sauvignon Blanc, and suddenly a casual lunch feels like a proper European cafe moment. A simple side salad dressed lightly complements the rich flavors without competing for attention.

Storage And Timing

The pea and chicken mixture keeps beautifully in the fridge for two days, though honestly it rarely lasts that long in my house. Toast fresh bread right before serving because prepped toast will lose its essential crunch even if stored carefully. This recipe scales up or down easily depending on how many people you are feeding.

• Make the pea mixture up to a day ahead and store covered in the refrigerator
• Never assemble the full toasts in advance because the bread will become soggy and disappointing
• Leftovers make an excellent cold salad the next day, just skip the toast entirely

Save

Sometimes the most memorable meals are the ones that come together in twenty minutes but make you feel like you have been cooking all day.

Recipe FAQs

→ Can I make the pea mixture ahead of time?

The smashed pea mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. However, for best texture and flavor, assemble the toast just before serving to keep the bread crisp.

→ What type of bread works best?

Rustic breads like sourdough, country loaf, or artisan whole grain provide sturdy support for the generous topping. Look for slices that are at least 1-inch thick to maintain structural integrity when loaded with the pea and chicken mixture.

→ How can I make this vegetarian?

Substitute shredded chicken with grilled tofu cubes, mashed white beans, or additional smashed peas for protein. The vegetarian version maintains the creamy texture and vibrant flavors while being entirely plant-based when you omit the optional cheese topping.

→ Can I use fresh peas instead of frozen?

Fresh peas work beautifully when in season. Blanch them in boiling water for 2-3 minutes until tender, then immediately plunge into ice water to preserve the bright green color before mashing. Frozen peas offer year-round convenience and consistent sweetness.

→ How do I adjust the spice level?

Start with a quarter teaspoon of chili flakes and taste before adding more. The heat level can be customized from gentle warmth to spicy kick. For those sensitive to spice, omit the flakes entirely or replace them with freshly cracked black pepper.