Pin My neighbor knocked on my kitchen door one Saturday afternoon with a plate of these tiny, golden-topped sliders, steam still rising from them. She'd made them for a book club gathering and brought extras, insisting I needed to taste what she'd created. One bite and I was hooked—the way the pesto-seasoned chicken played against the bright marinara, all melted into that buttery brioche, made me want to figure out how to make them myself.
I made these for my daughter's graduation party last spring, mostly because I could prep the chicken and pesto the day before. Watching people grab them straight from the cooling rack, then come back for seconds, felt like a quiet victory—a simple appetizer that somehow made the whole gathering feel special.
Ingredients
- Cooked chicken breast: Two cups shredded is the sweet spot; rotisserie works beautifully if you're short on time, and the natural juices help keep everything moist.
- Basil pesto: A third cup of store-bought saves time without sacrificing flavor, though homemade gives you control over salt and garlic levels.
- Mini brioche slider buns: Twelve buns from the bakery section taste noticeably better than frozen, and they toast to golden perfection.
- Marinara sauce: One cup provides enough tang without overwhelming the other flavors; use something you actually like eating by itself.
- Mozzarella cheese: One and a half cups shredded melts evenly, creating those satisfying stretchy pockets.
- Parmesan cheese: Half a cup grated adds a sharper, nuttier note that balances the sweetness of the marinara.
- Unsalted butter and garlic: Two tablespoons melted with one minced clove creates that garlic bread essence on top.
- Fresh basil: Optional but worth the two tablespoons for brightness; adds a finishing touch that makes people ask what you did differently.
Instructions
- Set yourself up for success:
- Heat your oven to 350°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup almost painless. Think of this as the calm before the assembly rush.
- Flavor the chicken:
- In a bowl, combine your shredded chicken with salt, pepper, and that verdant pesto, stirring until every strand is coated. The mixture should smell herbaceous and alive, not dry.
- Arrange your foundations:
- Slice each brioche bun horizontally and place all the bottoms on your prepared sheet. This is your moment to appreciate how soft and buttery they already are.
- Build the layers:
- Spread a thin layer of marinara on each bun base—just enough to taste, not so much it makes everything soggy. Top with a generous spoonful of pesto chicken, then scatter mozzarella and Parmesan over each.
- Reunite and brush:
- Place the top halves on your filled bases, then mix melted butter with minced garlic and brush across all the tops. The aroma that rises will make you hungry instantly.
- Let the oven work its magic:
- Bake for 15 to 18 minutes, watching until the cheese bubbles at the edges and the bun tops turn golden brown. The cheese should jiggle slightly when you gently shake the pan.
- Finish and serve:
- Pull them from the oven and scatter fresh basil over top if you have it. Let them cool for just a minute—they're perfect warm, when the cheese is still flowing.
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My mother-in-law, who grew up in Italy, took one and paused mid-chew, nodded thoughtfully, then smiled and said they reminded her of something her nonna might have made if nonna had access to brioche and marinara. That moment—seeing something so humble bridge two food cultures—made me understand why I keep making them.
Shortcuts That Actually Work
Rotisserie chicken from the grocery store is your secret weapon here; it's seasoned, tender, and saves you the hour of roasting. I've learned that store-bought pesto from the refrigerated section outperforms the jarred version by leagues, and your guests will think you made it fresh.
Playing with Flavors
Once you've made these once, the variations reveal themselves naturally. I've swapped in provolone for a deeper, almost smoky richness, and tried sun-dried tomato pesto when basil felt boring after a long winter. The formula stays the same, but the personality shifts with what you reach for.
Making Them Shine
The difference between good and memorable sliders is often just one small decision: not rushing the baking, not under-seasoning the chicken, and actually tasting your marinara before assembly. These feel effortless to eat, but that ease comes from small acts of care while you're making them.
- Have everything prepped and within arm's reach before you start assembly so you're never hunting for an ingredient.
- Don't be afraid to make them a few hours ahead; they reheat beautifully covered in foil at 325°F for about eight minutes.
- Serve with extra marinara for dipping and maybe a crisp white wine; the acidity cuts through the richness perfectly.
Pin These sliders prove that sometimes the best dishes are the simple ones, made smaller and shareable. They've become my go-to when I need something that looks like effort but tastes like joy.
Recipe Questions & Answers
- → Can I make these ahead of time?
Yes, assemble the sliders up to step 5, then cover tightly with foil and refrigerate for up to 8 hours. Add the garlic butter just before baking and increase oven time by 3–5 minutes if baking cold.
- → What's the best way to shred the chicken?
Use two forks to pull apart warm cooked chicken breast, or pulse briefly in a stand mixer with the paddle attachment. Rotisserie chicken works beautifully and saves time.
- → Can I freeze these sliders?
Assemble unbaked sliders and freeze in a single layer, then transfer to a freezer bag. Bake from frozen at 350°F for 25–30 minutes. Previously baked sliders freeze well for up to 3 months—reheat in a 350°F oven for 10 minutes.
- → What can I substitute for brioche buns?
Hawaiian sweet rolls add extra sweetness, potato rolls stay soft, or use Hawaiian sweet rolls for a tropical twist. For a lighter option, try slider-sized whole wheat or multigrain buns.
- → How do I prevent soggy bottoms?
Toast the cut sides of the buns lightly before assembling, or layer a thin slice of provolone on the bottom bun before adding the marinara. Don't overload with sauce—a thin layer is perfect.
- → What sides pair well with these?
Serve with a crisp green salad with balsamic vinaigrette, roasted vegetables like zucchini or bell peppers, or garlic knots. For a party spread, add Caprese skewers and antipasto platters.