Pesto Chicken Parmesan Sliders (Printer View)

Mini brioche buns filled with pesto-seasoned chicken, marinara, and melted cheeses for easy entertaining.

# 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

# Method Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine shredded chicken with salt, pepper, and pesto until evenly coated.
03 - Slice brioche slider buns horizontally. Arrange bottom halves on the prepared baking sheet.
04 - Spoon marinara sauce onto each bun base. Layer pesto chicken, then sprinkle with mozzarella and Parmesan cheese.
05 - Place top halves of buns over the filling.
06 - Mix melted butter with minced garlic, then brush over the tops of the buns.
07 - Bake for 15 to 18 minutes until cheese is melted and tops are golden brown.
08 - Remove from oven, garnish with fresh basil if desired, and serve warm.

# Expert Advice:

01 -
  • They disappear faster than you can make them, which is honestly the highest compliment a party appetizer can get.
  • No complicated techniques, just assembly and oven time—perfect for when you want to impress without stress.
  • The pesto-to-cheese ratio is so satisfying it feels indulgent, but they're light enough to eat three or four without guilt.
02 -
  • Don't use a heavy hand with the marinara—I learned this the hard way when my first batch turned into soggy, falling-apart disappointment; thin layers are your friend.
  • If your pesto is particularly oily, drain a bit of it before mixing with the chicken, otherwise the buns can slip around during baking and things get messy.
03 -
  • Use a pastry brush to apply the garlic butter, not your fingers—it distributes evenly and gives you that professional bakery finish that guests will absolutely notice.
  • If your brioche buns are on the thick side, carefully hollow out a tiny bit of the insides before assembling to prevent the sliders from being too bread-heavy and unbalanced.
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