Pesto Chicken Parmesan Sliders (Printer View)

Juicy breaded chicken with pesto, marinara, and mozzarella on mini brioche buns

# What You'll Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into 12 pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Breading

06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1 teaspoon dried Italian herbs

→ Assembly

09 - 12 mini brioche slider buns
10 - 1/2 cup basil pesto
11 - 1 cup marinara sauce
12 - 1.5 cups shredded mozzarella cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon chopped fresh parsley, optional garnish

# Method Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chicken pieces with olive oil, garlic powder, salt, and black pepper until evenly coated.
03 - In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, and dried Italian herbs.
04 - Dredge seasoned chicken pieces in the breadcrumb mixture, pressing gently to ensure coating adheres properly.
05 - Arrange breaded chicken pieces on prepared baking sheet in a single layer. Bake for 15-18 minutes until golden brown and cooked through.
06 - While chicken bakes, slice mini brioche slider buns horizontally in half. Spread approximately 2 teaspoons of basil pesto on each bottom half.
07 - Once chicken is cooked, place one piece on each pesto-spread bun bottom. Spoon 1 tablespoon marinara sauce over each chicken piece, then top with mozzarella cheese.
08 - Place top halves of buns on each slider. Arrange assembled sliders in a baking dish. Brush melted butter over the tops of all slider buns.
09 - Bake assembled sliders at 400°F for 5 minutes until cheese is fully melted and bun tops are lightly toasted.
10 - Remove from oven and garnish with fresh chopped parsley if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • They look and taste fancy enough to impress, but honestly, they come together in forty minutes flat.
  • The pesto-to-marinara combo gives you that Italian flavor without any pretension.
  • Mini sliders mean everyone gets exactly the right proportion of crispy chicken to melted cheese in every bite.
02 -
  • Don't skip the pesto on the bottom bun—it creates a flavor barrier that prevents the bread from absorbing the marinara and turning into a soggy mess.
  • If your pesto is particularly oily, you might need slightly less than the full 1/2 cup, so taste as you go during assembly.
03 -
  • Cut your chicken breasts evenly so everything bakes at the same rate and you don't end up with some pieces slightly dry while others are perfect.
  • Toast your panko in a dry skillet for a minute before breading if you want extra crispness, though it's entirely optional.
Return