Description
Cheesy Garlic Pesto Chicken Sliders are a flavorful and easy-to-make dish perfect for gatherings. Tender chicken breasts marinated in a fresh basil pesto, layered with mozzarella cheese, and baked to melty perfection inside soft slider buns. These sliders combine savory, garlicky, and cheesy elements for a delicious handheld meal that everyone will love.
Ingredients
Scale
For the Pesto and Chicken
- 1 pound boneless, skinless chicken breasts
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
For the Sliders
- 1 cup shredded mozzarella cheese
- 12 slider buns
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Fresh basil leaves for garnish
Instructions
- Make the Pesto: In a food processor, combine fresh basil leaves, grated Parmesan cheese, minced garlic, salt, and black pepper. Pulse a few times until the basil is finely chopped. With the processor running, slowly drizzle in olive oil until the mixture is smooth and creamy. Taste and adjust seasoning, adding red pepper flakes if desired. Set aside.
- Marinate the Chicken: Preheat oven to 375°F (190°C). Place chicken breasts in a large bowl and pour half of the pesto over them, coating well. Let marinate for 15-20 minutes.
- Cook the Chicken: Heat a large skillet over medium-high heat; add a drizzle of olive oil. Once hot, add the marinated chicken breasts and cook 5-7 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Remove chicken and let rest a few minutes before slicing thinly.
- Prepare the Buns and Mayo Spread: Optionally toast slider buns in the oven until lightly golden. In a small bowl, mix mayonnaise with lemon juice.
- Assemble Sliders: Spread mayonnaise mixture on bottom halves of buns. Layer sliced chicken over mayo, spoon more pesto on top, then sprinkle shredded mozzarella cheese. Cover with top halves of buns.
- Bake the Sliders: Arrange assembled sliders on a parchment-lined baking sheet. Drizzle any remaining pesto over the tops if desired. Cover loosely with aluminum foil. Bake in preheated oven for 10-15 minutes until cheese melts and is bubbly. Remove foil and bake an additional 5 minutes for a golden top.
- Serve: Let sliders cool for a couple of minutes. Garnish with fresh basil leaves and serve warm with sides like fresh salad or crispy fries.
Notes
- For spicier sliders, increase the amount of red pepper flakes in the pesto.
- Chicken breasts can be pounded thinner for faster cooking.
- Slider buns can be replaced with mini sandwich rolls if preferred.
- To save time, pesto can be prepared a day ahead and refrigerated.
- Optional: Add tomato slices or arugula inside sliders for extra freshness.
