Pesto Chicken Parmesan Sliders (Printable version)

Tender pesto chicken and melted mozzarella on mini brioche buns with zesty marinara. Perfect bite-sized appetizer for any party or gathering.

# What you need:

→ 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

# How to Make It:

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 basil 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 mixture, 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 generously over the tops of the buns.
07 - Bake for 15-18 minutes, or until cheese is melted and bun tops are golden brown.
08 - Remove from oven, sprinkle with fresh basil if desired, and serve immediately while warm.

# Expert Advice:

01 -
  • They look fancy enough to impress guests but honest enough that you won't stress making them.
  • Every bite has that perfect balance of crispy, cheesy, and herbaceous without any single flavor bullying the others.
02 -
  • Don't skip the parchment paper or butter your baking sheet—these buns stick to bare metal faster than you'd expect, and scraping char off is nobody's idea of fun.
  • If your pesto chicken seems dry, an extra tablespoon of pesto or a splash of the marinara sauce mixed in will save it before assembly.
03 -
  • Brush the garlic butter on the buns while they're still warm from the oven so it soaks in slightly instead of sitting on top—the difference is subtle but real.
  • If you're using homemade pesto instead of store-bought, go a tiny bit light on salt in the chicken because pesto already has salt from cheese and nuts.
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