Pesto Chicken Parmesan Sliders (Printable Version)

Mini brioche sliders with pesto chicken, marinara, and gooey mozzarella—ideal for parties and gatherings.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a 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.
07 - Bake sliders 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.

# Additional Tips::

01 -
  • They come together in under an hour, leaving you time to actually enjoy your guests instead of hiding in the kitchen.
  • The pesto adds a bright, herby punch that sets these apart from ordinary sliders.
  • Baking them all at once means no flipping, no babysitting, just pop them in and let the oven do the work.
  • Theyre endlessly adaptable: swap the cheese, use different herbs, or add a drizzle of balsamic for extra flair.
02 -
  • Dontt skip the parchment paper—it prevents sticking and makes cleanup a breeze.
  • If your buns are browning too fast, tent them loosely with foil halfway through baking.
  • Let the sliders rest for a minute or two after baking so the cheese sets just enough to hold together when you bite in.
03 -
  • Use a pastry brush to apply the garlic butter evenly—it makes a real difference in how the tops brown.
  • If youre making these ahead, assemble them completely, cover tightly with foil, and refrigerate for up to 4 hours before baking.
  • For a little heat, add a pinch of red pepper flakes to the pesto chicken or drizzle hot honey over the finished sliders.
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