Pesto Chicken Parmesan Sliders (Printable)

Mini brioche buns stacked with crispy chicken, basil pesto, marinara, and melted mozzarella cheese.

# What You'll Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), cut into 12 pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Breading

06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried Italian herbs

→ Assembly

09 - 12 mini brioche slider buns
10 - 1/2 cup basil pesto
11 - 1 cup marinara sauce
12 - 1 1/2 cups shredded mozzarella cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chicken pieces with olive oil, garlic powder, salt, and black pepper until thoroughly coated.
03 - In a shallow dish, combine panko breadcrumbs, Parmesan cheese, and dried Italian herbs.
04 - Dredge each seasoned chicken piece in the breadcrumb mixture, pressing gently to ensure coating adheres properly.
05 - Arrange breaded chicken pieces on prepared baking sheet in a single layer. Bake for 15 to 18 minutes until golden brown and cooked through.
06 - While chicken bakes, slice all slider buns horizontally. Spread approximately 2 teaspoons of basil pesto on each bottom half.
07 - Place one baked chicken piece on each pesto-spread bun bottom. Spoon 1 tablespoon marinara sauce over each chicken piece, then top with mozzarella cheese.
08 - Place the top bun half on each slider and arrange all assembled sliders in a baking dish.
09 - Brush melted butter over the tops of all sliders. Bake at 400°F for 5 minutes until cheese is completely melted and bun tops are lightly toasted.
10 - Remove from oven and garnish with fresh parsley if desired. Serve immediately while warm.

# Expert Hints:

01 -
  • They come together in under an hour, which means you can make them the same day your guests arrive without losing your mind.
  • The combination of crispy pesto-kissed chicken, tangy marinara, and melted mozzarella tastes way more complicated than it actually is.
  • They disappear from platters almost as fast as you can bake them, so everyone assumes you spent way more effort than you did.
02 -
  • Don't skip the parchment paper on the first bake—the breadcrumbs stick otherwise, and you'll lose that crispy texture trying to unstick them.
  • The second bake is short on purpose; it's just to melt the cheese and warm the buns, not to cook anything further, or your chicken will dry out.
  • Spread the pesto before the chicken goes on so it acts like a moisture barrier between the bun and the warm marinara sauce.
03 -
  • Press the breadcrumb coating onto the chicken with your hands so it actually adheres instead of just sitting on top and falling off during baking.
  • Don't slice the buns until right before assembly, or they dry out sitting exposed to air while you're cooking the chicken.
  • If your slider buns are particularly small, you can cut each chicken breast into sixteen pieces instead of twelve, making dainty bites for a fancier crowd.
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