Pesto Chicken Parmesan Sliders (Print View)

Crispy chicken cutlets with basil pesto and marinara on buttery brioche buns with melted mozzarella

# Components:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (approximately 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

# Method:

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 firmly to ensure coating adheres completely.
05 - Arrange breaded chicken on prepared baking sheet. Bake for 15-18 minutes until golden brown and cooked through.
06 - While chicken bakes, slice slider buns horizontally in half. Spread approximately 2 teaspoons of basil pesto on each bottom half.
07 - Place one baked chicken piece on each pesto-spread bun bottom. Top with 1 tablespoon marinara sauce and mozzarella cheese.
08 - Place bun tops on assembled sliders. Arrange sliders in a baking dish and brush melted butter over the tops.
09 - Bake assembled sliders at 400°F for 5 minutes until cheese is completely melted and buns are lightly toasted.
10 - Garnish with chopped fresh parsley. Serve warm with additional marinara sauce for dipping.

# Expert Advice:

01 -
  • They look fancy enough to impress but honest enough to make on a weeknight without stress.
  • One bite gives you crispy chicken, gooey cheese, and that bright pesto hit all at once.
  • Twelve sliders means everyone gets seconds and there's still enough left over.
02 -
  • Cut your chicken pieces as evenly as possible so they all finish cooking at the same time; one oversized piece will throw off your timing.
  • The pesto will taste fresher if you don't spread it until right before assembly, so your buns don't get soggy.
  • Don't skip the final five-minute bake; it's the difference between lukewarm cheese and that perfect melted flow.
03 -
  • Keep your chicken pieces to roughly the same thickness by cutting thicker breasts horizontally first; even cooking is everything.
  • If your pesto is very thick, thin it slightly with a teaspoon of olive oil before spreading so it distributes evenly and doesn't tear your bun.
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