Description
These Cheesy Garlic Pesto Chicken Sliders are perfect for your next gathering, combining juicy marinated chicken, fresh homemade basil pesto, melty mozzarella, and a tangy mayo spread all nestled in soft slider buns. Easy to prepare and packed with bold flavors, they’re sure to impress any crowd.
Ingredients
Scale
Chicken & Marinade
- 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)
Assembly & Toppings
- 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 smooth and creamy. Adjust seasoning and add red pepper flakes if desired. Set aside.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the sliders later.
- Marinate chicken: Place chicken breasts in a large bowl and pour half the pesto over them, coating thoroughly. Let the chicken marinate for 15-20 minutes to absorb the flavors.
- Cook chicken: Heat a large skillet over medium-high heat and add a drizzle of olive oil. Cook the marinated chicken 5-7 minutes per side, until golden and the internal temperature reaches 165°F (75°C). Remove from heat and rest for a few minutes, then slice thinly.
- Prepare buns and mayo spread: Optionally toast slider buns in the oven until lightly golden. In a small bowl, mix mayonnaise and lemon juice to create a tangy spread.
- Assemble sliders: Spread a generous amount of the mayo mixture on the bottom half of each bun. Layer sliced chicken, spoon extra pesto over the chicken, then sprinkle shredded mozzarella cheese. Place the top bun halves on each slider.
- Bake sliders: Arrange sliders on a parchment-lined baking sheet. Drizzle remaining pesto over the tops if desired. Cover with foil and bake for 10-15 minutes or until cheese is melted and bubbly. For a golden top, remove foil and bake 5 more minutes.
- Serve: Let sliders cool slightly, garnish with fresh basil leaves, and serve warm with your favorite sides like salad or fries.
Notes
- Red pepper flakes are optional but add a nice touch of heat.
- Marinating the chicken enhances the flavor and keeps it juicy.
- Toasting the buns is optional but adds a pleasant texture contrast.
- You can make the pesto ahead of time and refrigerate it for up to 2 days.
- Use a meat thermometer to ensure perfectly cooked chicken.
