Pesto Chicken Parmesan Sliders

These Pesto Chicken Parmesan Sliders are the ultimate bite-sized treat for your next party or family gathering. Combining tender pesto-tossed chicken with zesty marinara and a gooey layer of melted mozzarella, these mini brioche sliders offer a flavorful Italian-American twist on a classic comfort dish.

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The beauty of these sliders lies in the layers. By briefly baking the assembled buns, the cheeses melt into a stretchy, delicious blanket over the savory chicken, while the garlic butter glaze creates a beautiful golden-brown finish on the tops of the buns.

Ingredients

• Chicken: 2 cups cooked chicken breast (shredded), 1/2 teaspoon salt, 1/4 teaspoon black pepper
• Pesto: 1/3 cup basil pesto (store-bought or homemade)
• Sliders: 12 mini brioche slider buns, 1 cup marinara sauce, 1 1/2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 2 tablespoons unsalted butter (melted), 1 clove garlic (minced), 2 tablespoons fresh basil (chopped, optional for garnish)

Instructions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2

In a mixing bowl, combine the shredded chicken with salt, pepper, and pesto, stirring until the chicken is evenly coated.

Step 3

Slice the brioche slider buns in half horizontally and arrange the bottom halves on the prepared baking sheet.

Step 4

Spoon a thin layer of marinara sauce onto each bun base. Top with the pesto chicken mixture, then sprinkle generously with mozzarella and Parmesan cheese.

Step 5

Place the top halves of the buns over the cheese filling.

Step 6

Mix the melted butter with minced garlic and use a pastry brush to coat the tops of the buns evenly.

Step 7

Bake the sliders for 15–18 minutes, or until the cheese is bubbly and the tops are golden brown.

Step 8

Remove from the oven, sprinkle with fresh basil if desired, and serve while warm.

Zusatztipps für die Zubereitung

For ultimate convenience, substitute the cooked chicken breast with a store-bought rotisserie chicken. This saves time and ensures the meat is tender and easy to shred.

Varianten und Anpassungen

Feel free to experiment with different cheeses like provolone or fontina for a unique flavor profile. If you have nut allergies, double-check that your pesto is nut-free before starting.

Serviervorschläge

Serve these sliders with an extra bowl of marinara sauce on the side for dipping. They pair excellently with a crisp Pinot Grigio or a refreshing glass of sparkling water with a twist of lemon.

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Warm, cheesy, and packed with flavor, these Pesto Chicken Parmesan Sliders are sure to be the star of your next appetizer spread. Enjoy them fresh from the oven for the best texture and taste.

Recipe FAQs

→ Can I make these sliders ahead of time?

Yes, assemble the sliders up to step 5, then cover and refrigerate for up to 8 hours. Add the garlic butter just before baking and increase cooking time by 2-3 minutes if baking cold.

→ What's the best way to shred chicken for sliders?

Use two forks to pull apart cooked chicken breast while it's still warm. Alternatively, pulse cooked chicken in a food processor for 1-2 seconds for finer, more uniform shreds.

→ Can I freeze these sliders?

Assemble unbaked sliders and freeze tightly wrapped for up to 1 month. Thaw overnight in refrigerator, add garlic butter, and bake as directed. Already baked sliders can be frozen for 2-3 months and reheated at 350°F for 10 minutes.

→ How do I make these gluten-free?

Substitute the brioche buns with gluten-free slider buns and ensure your marinara sauce and pesto are certified gluten-free. The cooking time remains the same.

→ What other proteins work well in these sliders?

Ground turkey, Italian sausage, or pulled pork make excellent alternatives. For vegetarian options, try meatballs made from plant-based crumbles or portobello mushrooms sliced and seasoned with Italian herbs.

→ How do I store leftovers?

Store cooled sliders in an airtight container in the refrigerator for 2-3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving as the buns may become soggy.