Save My neighbor knocked on the door one Saturday afternoon with a half-empty jar of homemade pesto, apologizing that she'd made too much. I'd been staring at leftover rotisserie chicken in the fridge, and somehow those two things collided into this slider concept—bite-sized, shareable, the kind of food that makes people linger in your kitchen asking for more. That single jar turned into a party staple I've returned to countless times since.
I made these for my daughter's book club gathering last fall, and I remember standing in the kitchen listening to everyone talk and laugh while I was pulling the baking sheet out of the oven. One person asked for the recipe before even finishing the first slider, and someone else went back for seconds while still holding their first one. That's when I knew these had staying power.
Ingredients
- Cooked chicken breast, shredded (2 cups): Use rotisserie if you're short on time—it's juicier than plain baked chicken and saves you a step entirely.
- Basil pesto (1/3 cup): Store-bought works beautifully here, though homemade deepens the flavor considerably; this is where most of the taste lives.
- Mini brioche slider buns (12): They need to be fresh and slightly buttery, not dense—check the bakery section rather than the bread aisle if possible.
- Marinara sauce (1 cup): A quality jarred version is fine, but taste it first to adjust seasoning if needed.
- Shredded mozzarella cheese (1 1/2 cups): Fresh mozzarella will get stringy in a weird way, so stick with the regular shredded kind; it melts more evenly.
- Grated Parmesan cheese (1/2 cup): The aged sharpness cuts through the richness and keeps things from feeling too heavy.
- Unsalted butter, melted (2 tablespoons): This is your golden-brown insurance policy—brush it on generously for that bakery-quality finish.
- Fresh garlic, minced (1 clove): One clove is perfect; more would overshadow the pesto, which is your star here.
- Fresh basil, chopped (2 tablespoons): Optional but worth it—scattered on top right after baking, it adds a bright, just-picked moment to the plate.
Instructions
- Get your oven ready:
- Preheat to 350°F and line your baking sheet with parchment paper—this prevents sticking and makes cleanup disappear. You're setting yourself up for success before you even touch an ingredient.
- Season your chicken:
- Toss the shredded chicken with salt, pepper, and all that pesto in a bowl until every strand is coated green and fragrant. The pesto does most of the heavy lifting flavor-wise, so don't hold back when mixing.
- Build your slider base:
- Slice those brioche buns horizontally and arrange the bottom halves on your prepared baking sheet, cut-side up. They should fit snugly but not touching, so they bake evenly.
- Layer the goodness:
- Spread a thin layer of marinara on each bun base—thin is key because too much makes the bread soggy. Top with a spoonful of pesto chicken, then a small handful of mozzarella and a pinch of Parmesan.
- Cap it off:
- Place the top bun halves over the filling and give yourself a moment to admire what you've assembled. You've built twelve little edible masterpieces.
- Brush with garlic butter:
- Mix your melted butter with minced garlic and brush the tops of all the buns generously—this is what creates that gorgeous golden exterior. Don't skip this step or use less; it's worth every bit.
- Bake until golden:
- Slide them into the oven for 15 to 18 minutes, watching until the tops turn a rich golden brown and you can see the cheese starting to bubble at the edges. The moment you smell that melted cheese and toasted brioche, you'll know you're close.
- Finish and serve:
- Pull them out, let them cool for about two minutes so the cheese sets slightly, then sprinkle with fresh basil if you're using it. Serve them warm, ideally with extra marinara on the side for dipping.
Save There's something magical about watching people's faces when they bite into one of these for the first time—that moment when the pesto brightness hits them, followed by the creamy cheese and tender chicken. It's a tiny sandwich, but it somehow feels generous and intentional.
Make-Ahead Magic
You can absolutely assemble these the morning of your gathering and store them covered in the refrigerator for up to four hours before baking. The cold actually helps them hold their shape better during baking, and you'll just need to add a couple extra minutes to the cooking time. I've done this dozens of times and it's honestly easier than scrambling to put them together while guests are arriving.
Cheese Variations Worth Trying
The mozzarella and Parmesan combination is classic for a reason, but I've experimented with provolone for a slightly smokier note, and fontina for something richer and earthier. Switching up the cheeses completely changes the personality of the slider while keeping everything else exactly the same, which is a fun way to serve them at different gatherings without starting from scratch.
Serving Suggestions & Storage
These are best served within an hour of coming out of the oven while the brioche is still soft and the cheese has that perfect melted texture. Leftovers reheat beautifully in a 300°F oven for about five minutes, though honestly they rarely make it to the leftover stage.
- Pair them with a crisp Pinot Grigio or sparkling water with fresh lemon for a refreshing contrast to the richness.
- Set out extra marinara sauce for dipping—people love dunking these even when they're already loaded with sauce.
- Sprinkle a tiny pinch more fresh basil on the serving platter just before guests dig in for a restaurant-quality finishing touch.
Save These sliders have become my go-to for moments when I want to serve something that tastes thoughtful and homemade without turning my kitchen into a disaster. They're the kind of food that brings people together, one perfect bite at a time.
Common Questions
- → Can I make these sliders ahead of time?
Assemble the sliders up to a day before, wrap tightly, and refrigerate. Add the garlic butter just before baking and increase bake time by 2-3 minutes.
- → What's the best way to shred the chicken?
Use two forks to pull apart warm cooked chicken breast, or pulse briefly in a food processor for finely shredded texture. Rotisserie chicken works excellently here.
- → Can I freeze these sliders?
Yes, assemble and freeze unbaked for up to 3 months. Thaw overnight in the refrigerator, brush with garlic butter, and bake as directed.
- → What other cheeses work well?
Provolone adds mild smokiness, fontina melts beautifully, or try a blend of Italian cheeses including Asiago or Romano for extra depth.
- → How do I prevent soggy buns?
Toast the cut sides lightly before assembling, keep marinara layer thin, and serve immediately after baking for the best texture.
- → What can I serve with these sliders?
Pair with a crisp green salad, roasted vegetables, or other finger foods like garlic knots and antipasto skewers for a complete spread.