Pesto Chicken Parmesan Sliders (Printable)

Mini brioche buns loaded with pesto chicken, marinara, and melted mozzarella for easy party dining.

# 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 mixing bowl, combine shredded chicken with salt, pepper, and basil pesto until evenly coated.
03 - Slice brioche slider buns horizontally and 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 using a pastry brush.
07 - Bake for 15 to 18 minutes, or until cheese is melted and bun tops are golden brown.
08 - Remove from oven, sprinkle with fresh basil if desired, and serve warm.

# Expert Suggestions:

01 -
  • They're small enough to pop in your mouth but packed with enough flavor that nobody will believe how easy they were to make.
  • You can prep everything ahead and just bake when guests arrive, which means you're actually relaxing instead of sweating in the kitchen.
  • The combination of pesto, marinara, and melted cheese tastes like you've been cooking Italian food your whole life.
02 -
  • Don't overload the marinara sauce on the bottom layer or your sliders will get soggy and fall apart—a thin spread is all you need.
  • If you're making these ahead, assemble everything except the garlic butter topping, cover with plastic wrap, and refrigerate up to four hours, then brush with butter and bake when ready.
03 -
  • Toast the brioche buns lightly under the broiler before assembly if you want them to stay crunchier during baking and resist soaking up too much sauce.
  • Make a double batch and freeze the unbaked assembled sliders on a baking sheet, then transfer to a freezer bag—they'll bake beautifully straight from frozen with just a few extra minutes in the oven.
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