Pesto Chicken Parmesan Sliders (Printable Version)

Crispy pesto chicken sliders with marinara and mozzarella on mini brioche buns

# 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 - 1.5 cups shredded mozzarella cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley, optional 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 evenly coated.
03 - In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, and dried Italian herbs.
04 - Dredge seasoned chicken pieces in breadcrumb mixture, pressing firmly to ensure coating adheres properly.
05 - Arrange breaded chicken pieces on prepared baking sheet in a single layer. Bake for 15-18 minutes until golden brown and cooked through.
06 - While chicken bakes, slice mini brioche buns horizontally in half. 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 chicken, then top with shredded mozzarella cheese.
08 - Position bun tops on sliders. Transfer assembled sliders to a baking dish. Brush melted butter over the top surface of each bun.
09 - Bake assembled sliders at 400°F for 5 minutes until mozzarella is fully melted and buns are lightly toasted.
10 - Remove from oven and garnish with fresh chopped parsley if desired. Serve warm immediately.

# Expert Advice:

01 -
  • They look restaurant-quality but come together in 40 minutes flat, which means less time stressing and more time enjoying.
  • The combination of crispy panko chicken, pesto, and melted mozzarella hits every craving at once without being heavy.
  • They're perfect for feeding a crowd because everyone grabs one and you're not stuck serving full plates.
02 -
  • Don't oversaturate the buns with marinara or they'll fall apart—one tablespoon per slider is plenty, and you can always serve extra sauce on the side for dipping.
  • Cut your chicken pieces as evenly as possible so they all finish cooking at the same time and fit snugly in the buns without falling out.
03 -
  • Press the breadcrumb mixture onto the chicken with your fingers rather than dunking it; this creates better adhesion and crispier results.
  • Don't skip the final butter brush on top of the buns—it's the difference between sliders that look homemade and ones that look intentional.
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