Pesto Chicken Parmesan Sliders (Printable Version)

Crispy breaded chicken with pesto, marinara, and mozzarella on buttery 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

# Directions:

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, Parmesan, and Italian herbs. Dredge chicken pieces in breadcrumb mixture, pressing firmly to ensure coating adheres.
04 - Arrange breaded chicken on prepared baking sheet. Bake for 15-18 minutes until golden brown and cooked through.
05 - While chicken bakes, slice slider buns horizontally. Spread approximately 2 teaspoons of basil pesto on each bottom half.
06 - Place one chicken piece on each pesto-topped bun bottom. Spoon 1 tablespoon marinara sauce over chicken, then distribute mozzarella cheese evenly on top.
07 - Top each slider with the upper bun half. Arrange completed sliders in a baking dish in single layer.
08 - Brush melted butter over the tops of all slider buns. Bake at 400°F for 5 minutes until cheese is melted and buns are lightly toasted.
09 - Remove from oven and garnish with fresh parsley if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • They look fancy enough to impress but come together faster than you'd expect, which is the sweet spot for stress-free entertaining.
  • The pesto sneaks in this bright, herbaceous layer that keeps things from feeling heavy, even with all that melted cheese.
02 -
  • Don't skip the parchment paper under the chicken or you'll spend twenty minutes scraping instead of enjoying the moment.
  • The magic happens in those final five minutes when everything comes together—watch them instead of wandering away because five minutes can turn golden into overdone surprisingly fast.
03 -
  • Assembling them on a sheet pan keeps everything organized and makes it easy to move them from the oven to the table without dropping one on the floor.
  • If you make these ahead, assemble everything except the final butter step, cover with foil, and bake when guests arrive—they'll be warm and melty without you stressing about timing.
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