Pesto Chicken Parmesan Sliders (Printable Version)

Mini brioche sliders with pesto chicken, marinara, and melted mozzarella. Perfect for parties and gatherings.

# What You’ll Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (about 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

# Step-by-Step Guide:

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 evenly coated.
03 - In a shallow dish, combine panko, Parmesan, and Italian herbs. Dredge chicken pieces in breadcrumb mixture, pressing firmly to adhere.
04 - Arrange breaded chicken on prepared baking sheet. Bake for 15-18 minutes until golden brown and cooked through.
05 - While chicken bakes, slice slider buns in half. Spread approximately 1/2 teaspoon pesto on each bottom half.
06 - Place one chicken piece on each bun bottom. Spoon 1 tablespoon marinara sauce over chicken, then top with mozzarella cheese.
07 - Place bun tops on sliders. Arrange all sliders in a baking dish. Brush melted butter over the top surfaces.
08 - Bake assembled sliders at 400°F for 5 minutes until cheese is melted and buns are lightly toasted.
09 - Garnish with fresh parsley. Serve warm with extra marinara sauce for dipping.

# Additional Tips::

01 -
  • Every bite is a perfect ratio of crispy chicken, tangy pesto, and gooey cheese without the mess of a fork and knife.
  • They look impressive on a platter but come together faster than most appetizers, leaving you time to actually enjoy your guests.
02 -
  • Don't skip pressing the breadcrumbs firmly onto the chicken, or they'll fall off during baking and leave you with bare patches.
  • Let the chicken rest for a minute after baking so the juices redistribute, otherwise your first bite might squirt marinara everywhere.
03 -
  • Use a pastry brush to apply the melted butter evenly across the tops, because it makes all the difference in getting that golden, bakery-style finish.
  • If your pesto is very oily, blot the top with a paper towel before spreading it on the buns to prevent sogginess.
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