Pesto Chicken Parmesan Sliders (Printable Version)

Mini brioche buns filled with pesto chicken, marinara, and melted cheese for easy party entertaining.

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

# Expert Advice:

01 -
  • They disappear faster than you can plate them, which honestly feels like a personal victory.
  • The pesto and marinara combination tastes fancy but comes together in about 20 minutes of actual work.
  • Everyone asks for the recipe, even the picky eaters.
02 -
  • Don't skip the parchment paper—it prevents sticking and means you can actually enjoy your party instead of scrubbing the pan afterward.
  • If your marinara sauce is watery, drain it slightly before spreading or the sliders will get soggy and fall apart, which I learned the hard way one rushed Sunday.
03 -
  • If you're making these for a crowd, assemble everything but the top buns ahead of time—then just add them and brush with garlic butter right before baking so they stay fresh and the brioche doesn't dry out sitting around.
  • The garlic butter step is non-negotiable; that's where they go from good to golden and gorgeous, so don't rush it or skip it thinking it won't matter.
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