Pesto Chicken Parmesan Sliders (Print View)

Mini brioche buns piled with pesto chicken, marinara, and melted cheeses for easy party bites.

# 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

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, mix shredded chicken with salt, pepper, and 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, 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 using, and serve warm.

# Expert Advice:

01 -
  • They disappear in minutes, which means less time worrying about appetizers and more time actually enjoying your guests.
  • The pesto cuts through the richness of the cheese in a way that makes each bite feel lighter than it probably should.
  • You can assemble them hours ahead and just pop them in the oven when people arrive, which is basically a superpower.
02 -
  • Don't skip the parchment paper under the buns—cheese drips are basically inevitable, and cleanup without it will haunt you.
  • If your pesto is especially oily, drain off a bit before mixing with the chicken, otherwise the sliders can get greasy during baking.
03 -
  • Use your hands to shred chicken if you're not already—forks make it stringy, but fingers create those tender, irregular pieces that hold sauce beautifully.
  • Toast the buns cut-side-down under the broiler for 30 seconds before assembly if you want them sturdier and less likely to fall apart when someone picks them up.
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