Save My neighbor brought these to a block party last summer, and I watched them disappear in under ten minutes. The smell alone—garlic butter mingling with melted cheese and basil—had everyone circling the table. I asked for the recipe on the spot, scribbled it on a napkin, and made them the following weekend for my own crew. They've been my go-to ever since whenever I need something that looks impressive but doesn't chain me to the stove.
I made a double batch for my daughter's birthday last spring, and even the pickiest eaters went back for seconds. One of her friends asked if I owned a restaurant. I laughed and told her it was just good ingredients and a little garlic butter magic. Watching a platter empty that fast never gets old.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here—it saves time and adds extra flavor from the seasoning.
- Salt and black pepper: Simple seasonings that let the pesto and cheese shine without competing.
- Basil pesto: The heart of the flavor; homemade is lovely, but a good jarred version works perfectly when youre in a hurry.
- Mini brioche slider buns: Soft, slightly sweet, and sturdy enough to hold all the fillings without falling apart.
- Marinara sauce: A bright, tangy base that balances the richness of the cheese and pesto.
- Shredded mozzarella cheese: Melts beautifully and creates those irresistible cheese pulls everyone loves.
- Grated Parmesan cheese: Adds a nutty, salty depth that rounds out the flavor.
- Unsalted butter, melted: The vehicle for garlic and the secret to golden, glossy tops.
- Garlic, minced: One clove is enough to infuse the butter without overwhelming the other flavors.
- Fresh basil, chopped: Optional, but a sprinkle at the end makes them look and taste like you fussed more than you did.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line a baking sheet with parchment paper to keep cleanup easy. This is the moment to clear your counter and get everything within reach.
- Mix the Chicken:
- Toss the shredded chicken with salt, pepper, and pesto in a bowl until every strand is coated in that green, garlicky goodness. Taste it—if it makes you smile, youre on the right track.
- Prep the Buns:
- Slice the brioche buns in half horizontally and lay the bottom halves on your baking sheet in a snug grid. Keeping them close helps them steam a little and stay soft.
- Layer the Fillings:
- Spoon a thin layer of marinara onto each base, then pile on the pesto chicken and finish with a generous sprinkle of mozzarella and Parmesan. Dontt be shy with the cheese.
- Cap and Brush:
- Place the top halves of the buns over the fillings, then mix your melted butter with minced garlic and brush it all over the tops. This is what turns them golden and fragrant.
- Bake:
- Slide the baking sheet into the oven and bake for 15 to 18 minutes, until the cheese is bubbling and the tops are a beautiful golden brown. Your kitchen will smell incredible.
- Garnish and Serve:
- Pull them out, let them cool for a minute, then scatter fresh basil over the top if you have it. Serve them warm and watch them vanish.
Save I brought these to a potluck once, and someone asked if they could hire me to cater their next event. I was flattered, but honestly, these are so simple that anyone can pull them off. Theyre proof that you dontt need fancy techniques to make people feel cared for.
Choosing Your Chicken
Rotisserie chicken is my secret weapon for weeknight cooking and last-minute gatherings. It's already seasoned, perfectly moist, and shreds like a dream. If you prefer to poach your own, go for it—just keep the cooking liquid simple with a bay leaf and a pinch of salt. Either way, make sure the chicken is cool enough to handle before you start shredding, or youll end up with burnt fingertips like I did the first time.
Cheese Variations
Mozzarella and Parmesan are classic, but Ive also tried provolone for a sharper bite and fontina for a creamier melt. A friend of mine swears by adding a handful of smoked Gouda, which gives the sliders a subtle campfire vibe. Dontt be afraid to mix and match based on whats in your fridge or what your crowd tends to love.
Serving and Pairing
These sliders are sturdy enough to hold their own, but I like to set out a small bowl of extra marinara for dipping. It adds a fun, interactive element and keeps things from feeling too dry if someones reheating leftovers the next day. Pair them with a crisp Pinot Grigio if youre feeling fancy, or just sparkling water with a squeeze of lemon if youre keeping it casual.
- Serve them on a wooden board or platter for a rustic, inviting look.
- They reheat beautifully in a 300°F oven for about 10 minutes, covered loosely with foil.
- Leftovers make a surprisingly great breakfast the next morning with a fried egg on top.
Save These sliders have earned a permanent spot in my entertaining rotation, and I hope they do the same for you. Theyre warm, cheesy, and full of the kind of flavor that makes people linger around the table a little longer.
Recipe FAQs
- → Can I use rotisserie chicken for these sliders?
Yes, rotisserie chicken is an excellent time-saving option. Simply shred the cooked chicken and mix it with the pesto as directed in the instructions.
- → What cheese alternatives work well in these sliders?
Provolone and fontina are great alternatives to mozzarella. They both melt beautifully and add a slightly different flavor profile while maintaining that gooey, cheesy texture.
- → Can I make these sliders ahead of time?
You can assemble the sliders up to 4 hours in advance, cover them with foil, and refrigerate. When ready to serve, brush with garlic butter and bake as directed, adding 3-5 minutes to the cooking time.
- → How should I store leftover sliders?
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 10-12 minutes until warmed through and the cheese is melted again.
- → What can I serve with these sliders?
These sliders pair wonderfully with extra marinara sauce for dipping, a simple green salad, crispy potato chips, or roasted vegetables. For beverages, try a crisp Pinot Grigio or sparkling water with lemon.
- → Can I make these sliders vegetarian?
Yes, replace the chicken with grilled or roasted vegetables like zucchini, eggplant, and bell peppers. You can also use plant-based chicken alternatives for a similar texture.