Pesto Chicken Parmesan Sliders (Printable)

Bite-sized brioche sliders with pesto chicken, marinara, and melted cheeses

# What You'll 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 bowl, combine shredded chicken with salt, pepper, and basil pesto until evenly coated.
03 - Slice brioche slider buns horizontally in half. 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 brioche buns over the cheese layer.
06 - Combine melted butter with minced garlic, then brush the mixture over the tops of all sliders.
07 - Bake for 15 to 18 minutes until cheese is melted and the bun tops are golden brown.
08 - Remove from oven and sprinkle with fresh basil. Serve warm with extra marinara sauce for dipping.

# Expert Hints:

01 -
  • They're small enough to eat in two bites but packed with enough flavor that guests actually notice what they're eating.
  • Everything comes together in under an hour, which means you can make them the morning of an event without stress.
  • The pesto cuts through the richness of the cheese in a way that makes you want another one immediately.
02 -
  • Don't skip the parchment paper—it prevents the butter from burning on the bottom and makes the cleanup almost embarrassingly easy.
  • If your mozzarella isn't melting fully in the time stated, your oven might run cool, so give it another minute or two rather than cranking up the temperature.
03 -
  • Don't spread the pesto chicken too thickly, or the top bun will slide off when someone tries to eat it—a lesson learned through slightly embarrassing trial and error.
  • If you're making these for a crowd, you can toast the buttered buns first, assemble everything, and bake for just 8 to 10 minutes instead, which saves time when you're juggling other dishes.
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