Cheesy Garlic Pesto Chicken Sliders
These Cheesy Garlic Pesto Chicken Sliders are quick to assemble, rich in flavor, and perfect for any gathering or family meal. With layers of juicy chicken tossed in basil pesto, gooey mozzarella, and a garlic butter glaze over soft slider buns, they’re guaranteed to please. This recipe is easy to customize, affordable to make, and loved by kids and adults alike.
- Prep Time: 10
- Cook Time: 22
- Total Time: 32 minutes
- Yield: 12 1x
Ingredients
Scale
- 12 soft dinner rolls or slider buns
- 2 cups cooked shredded chicken (such as rotisserie or grilled chicken)
- 1/2 cup basil pesto (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven: Set the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line with parchment paper.
- Prepare rolls: Slice the entire set of rolls in half horizontally. Keep the top and bottom layers intact. Place the bottom layer into the prepared baking dish.
- Make filling: In a mixing bowl, combine shredded chicken with basil pesto. Mix well until evenly coated. Season with salt and pepper to taste.
- Assemble sliders: Spread the pesto chicken mixture evenly over the bottom half of the rolls. Sprinkle mozzarella cheese evenly over the chicken, followed by a layer of grated Parmesan.
- Add tops: Place the top layer of rolls over the filling to complete the sliders.
- Prepare garlic butter: Mix the melted butter with minced garlic and chopped parsley. Brush the mixture generously over the tops of the rolls.
- Bake: Cover the baking dish with foil and bake for 15 minutes. Remove the foil and continue baking for another 5–7 minutes, or until the tops are golden and the cheese is fully melted.
- Serve: Allow the sliders to rest for 2–3 minutes. Slice and serve warm.
Notes
Use leftover chicken or turkey for convenience.
Substitute mozzarella with provolone, cheddar, or a blend for variation.
Fresh basil leaves or spinach can be added for a fresher taste.
Always preheat your oven for even baking.