Save My neighbor texted me a photo of those tiny brioche sliders she'd grabbed at a catering event, and honestly, I spent the next three days thinking about them. There was something about that specific combination—crispy golden chicken, bright basil pesto cutting through the richness, that pull of melted mozzarella—that felt both elegant and utterly approachable. I decided to reverse-engineer them in my own kitchen, and what started as curiosity turned into something I make whenever I need to feed people without fussing all day.
I made these for my sister's book club gathering on a random Tuesday evening, and watching everyone reach for seconds while barely pausing their conversation told me everything I needed to know. One guest even asked if I'd catered them—the highest compliment, really, since she watched me pull them straight from the oven.
Ingredients
- Boneless, skinless chicken breasts (2 large, about 500 g, cut into 12 pieces): Cutting the breasts into smaller portions means they cook faster and fit perfectly into those tiny buns without any awkward overhang.
- Olive oil (2 tbsp): This keeps the chicken moist while the breadcrumb coating gets golden.
- Garlic powder, salt, and black pepper (1 tsp, 1/2 tsp, and 1/4 tsp respectively): Your seasoning base that makes the chicken taste like itself, only better.
- Panko breadcrumbs (1 cup, 60 g): The secret to that satisfying crunch that doesn't disappear after baking.
- Grated Parmesan cheese (1/2 cup, 50 g): This adds umami depth and helps create that golden crust you're after.
- Dried Italian herbs (1 tsp): A one-ingredient shortcut that tastes like you fussed way more than you actually did.
- Mini brioche slider buns (12): Look for ones that are sturdy enough to hold these fillings without falling apart, but still tender enough to bite through.
- Basil pesto (1/2 cup, 120 ml): The bright, herby component that makes people pause mid-bite and ask what that flavor is.
- Marinara sauce (1 cup, 240 ml): Use something you actually enjoy eating straight from a spoon—this isn't the place to skimp.
- Shredded mozzarella cheese (1 1/2 cups, 150 g): Fresh or low-moisture, both work, though low-moisture melts more cleanly.
- Unsalted butter, melted (2 tbsp): Brushing this over the tops before the final bake creates that glossy, toasted finish.
- Fresh parsley, chopped (1 tbsp, optional): A garnish that adds color and reminds people that good food can be simple.
Instructions
- Heat your oven and prep your surface:
- Set the oven to 400°F (200°C) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup almost painless.
- Season and coat the chicken:
- Toss your chicken pieces with olive oil, garlic powder, salt, and pepper in a bowl until every piece glistens slightly. The oil helps the breading stick and keeps things from drying out.
- Create your breading station:
- Combine panko, Parmesan, and Italian herbs in a shallow dish. The Parmesan doesn't just add flavor; it helps the coating brown more evenly.
- Bread each piece with intention:
- Working one piece at a time, dredge the chicken in your breadcrumb mixture and press gently so it adheres. You want a thin, even coating, not a thick shell.
- Bake the chicken until golden:
- Spread the breaded pieces on your prepared baking sheet and bake for 15 to 18 minutes until the coating turns golden and the chicken reaches 165°F (74°C) internally. You'll know it's right when it looks restaurant-quality crispy.
- Prepare your bun bases while chicken bakes:
- Slice your brioche buns horizontally and spread about 2 teaspoons of pesto on each bottom half. This prevents the bread from absorbing marinara and getting soggy.
- Assemble the sliders:
- Once the chicken emerges from the oven, place one piece on each pesto-covered bun bottom, top with about 1 tablespoon of marinara sauce, and crown with mozzarella. The warm chicken will start melting the cheese immediately.
- Final bake to melt and toast:
- Place the bun tops on each slider, arrange them in a baking dish, brush melted butter over the tops, and bake for 5 minutes at 400°F (200°C). Your kitchen will smell incredible.
- Finish and serve:
- Sprinkle with fresh parsley if you're feeling decorative, and serve while everything is still warm and the cheese is at its most indulgent.
Save There's a specific moment when these come out of the oven for that final bake—when the butter on top turns golden and the cheese starts bubbling slightly at the edges—that feels like you've accomplished something meaningful. It's not complicated, but it tastes like it might be.
Why These Work for Crowds
Mini sliders have this magical quality of feeling special without requiring anyone to sit down with a fork and knife. You can hold one in a napkin, eat it in three bites, and keep talking to whoever's standing next to you. I've noticed people tend to eat more of these than they would traditional chicken parm because the small size tricks your brain into thinking you're having just a taste.
Shortcuts and Substitutions
If you're genuinely short on time, rotisserie chicken tossed with pesto works beautifully here—skip the breading and baking steps entirely, warm it gently, and assemble. The texture won't be quite as crispy, but the flavor profile remains solid. For cheese variations, provolone brings a sharper edge and fontina adds a nuttiness that's also fantastic against the basil.
Serving Suggestions and Storage
These taste best served warm within an hour of coming out of the oven, but honestly, they're still good at room temperature if your gathering stretches longer. Set out a small bowl of extra marinara for dipping because someone always wants more sauce, and it feels friendlier than assuming you've got the ratio exactly right.
- Make the breaded chicken up to 4 hours ahead and refrigerate until you're ready to bake.
- Assemble the sliders right before the final bake so the bread stays crispy rather than steaming itself.
- Leftovers reheat beautifully in a 350°F (175°C) oven for about 5 minutes if you've somehow ended up with any.
Save These sliders have become my go-to when I want to prove that homemade tastes better than anything you could pick up, without spending half your day in the kitchen. They're proof that good food doesn't need to be complicated to be memorable.
Common Questions
- → Can I make these sliders ahead of time?
Assemble everything up to step 7, then refrigerate covered for up to 4 hours before the final baking. Add a few extra minutes to the second bake since they'll be cold.
- → What's the best way to reheat leftovers?
Reheat in a 350°F oven for 5-7 minutes until warmed through. Avoid microwaving as the buns will get soggy and the cheese won't melt properly.
- → Can I freeze the uncooked breaded chicken?
Yes, freeze the breaded chicken pieces on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 3-4 minutes to the cooking time.
- → What can I substitute for the pesto?
Sun-dried tomato spread, olive tapenade, or even a garlic-herb butter work well. For nut-free options, make pesto substituting sunflower seeds or pumpkin seeds for pine nuts.
- → How do I prevent the buns from getting soggy?
Toast the cut sides of the buns lightly before assembling. Also, avoid over-saucing—1 tablespoon of marinara per slider is plenty.