Pesto Chicken Parmesan Sliders (Print)

Crispy chicken cutlets topped with pesto, marinara, and melted mozzarella on mini brioche buns.

# Components:

→ 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 1/2 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 - Toss chicken pieces with olive oil, garlic powder, salt, and black pepper in a bowl until evenly coated.
03 - Combine panko, Parmesan, and Italian herbs in a shallow dish. Dredge each chicken piece in breadcrumb mixture, pressing gently to ensure coating adheres.
04 - Arrange breaded chicken on prepared baking sheet. Bake for 15-18 minutes until golden brown and cooked through.
05 - Slice slider buns horizontally. Spread approximately 2 teaspoons pesto on each bottom half.
06 - Place one cooked chicken piece on each pesto-lined bun bottom. Spoon 1 tablespoon marinara sauce over chicken, then top with mozzarella cheese.
07 - Place bun tops on sliders. Transfer assembled sliders to a baking dish and brush melted butter over the tops.
08 - Bake at 400°F for 5 minutes until cheese melts and bun tops are lightly toasted.
09 - Garnish with fresh parsley if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • They're crispy and melty at the same time, which shouldn't work but absolutely does.
  • You can prep everything hours ahead and bake them fresh when guests arrive, so you're not sweating in the kitchen at party time.
  • Even people who think they don't like chicken breast will ask for seconds because the pesto and cheese elevate it completely.
  • Twelve sliders from one simple batch means you look like you spent way more effort than you actually did.
02 -
  • Don't skip pressing the breadcrumbs onto the chicken—if you just dip and shake, they'll slide off in the oven and you'll be disappointed.
  • The pesto on the bottom bun is what keeps everything from getting soggy, so don't be tempted to skip it or use less.
  • If your buns are already pretty buttery, go easy on the melted butter or they'll be greasy rather than golden.
03 -
  • Use a meat mallet to gently flatten your chicken pieces after cutting them—they'll cook faster and more evenly, and fit better in the brioche buns.
  • If you're worried about the chicken being dry, brine it for thirty minutes in a mixture of salt water before seasoning and breading—this changes everything.
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