Pesto Chicken Parmesan Sliders (Print)

Tender pesto chicken meets marinara and melted cheese on buttery brioche buns.

# Components:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Pesto

04 - 1/3 cup basil pesto

→ Sliders

05 - 12 mini brioche slider buns
06 - 1 cup marinara sauce
07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter, melted
10 - 1 clove garlic, minced
11 - 2 tablespoons fresh basil, chopped

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine shredded chicken with salt, pepper, and pesto until evenly coated.
03 - Slice brioche slider buns in half horizontally. Arrange bottom halves on the prepared baking sheet.
04 - Spoon a thin layer of marinara sauce onto each bun base. Top with pesto chicken, then sprinkle with mozzarella and Parmesan cheese.
05 - Place the top halves of the buns over the filling.
06 - Mix melted butter with minced garlic, then brush over the tops of the buns using a pastry brush.
07 - Bake for 15 to 18 minutes, or until cheese is melted and tops are golden brown.
08 - Remove from oven, sprinkle with fresh basil if desired, and serve warm.

# Expert Advice:

01 -
  • They're small enough to feel fancy but substantial enough that you're not constantly reaching for another one.
  • The pesto transforms ordinary chicken into something that tastes like you spent hours in the kitchen.
  • You can assemble them ahead and pop them in the oven right before guests arrive.
02 -
  • Don't skimp on the pesto-to-chicken ratio or your sliders will taste like plain chicken with cheese; the pesto is what makes them sing.
  • If you assemble them ahead, cover loosely with foil so the buns don't dry out before baking, and add maybe two extra minutes to the cooking time.
03 -
  • If your brioche buns are particularly thick, gently press them down after filling to keep the bites compact and easy to hold.
  • Brush the garlic butter just before baking, not earlier, so it stays fragrant and doesn't soak into the bread and turn soggy.
Back