Description
These Cheesy Garlic Pesto Chicken Sliders are loaded with tender shredded chicken, melted mozzarella, vibrant basil pesto, and brushed with golden garlic butter. Baked to perfection in one dish, they’re the ultimate crowd-pleasing comfort food that comes together in just 25 minutes.
Ingredients
For the Sliders:
- 12 slider rolls (Hawaiian rolls work beautifully here!)
- 2 cups cooked chicken, shredded (rotisserie chicken is your best friend)
- 1½ cups shredded mozzarella cheese (freshly shredded melts better than pre-shredded)
- ⅔ cup basil pesto (store-bought or homemade)
For the Garlic Butter:
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, minced (fresh is best, but jarred works in a pinch)
- 2 teaspoons fresh parsley, minced
- Salt and black pepper, to taste
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
Carefully slice the slider rolls horizontally, keeping them connected as one sheet. Place the bottom halves in your prepared baking dish. This method keeps everything neat and makes assembly so much easier.
In a small bowl, mix together the melted butter, minced garlic, and fresh parsley. Set this aside for now.
Spread half of the pesto evenly over the bottom halves of the rolls. Don’t worry about perfection here; just get a nice, even layer that covers all the rolls.
Layer the shredded chicken evenly over the pesto, making sure every slider gets its fair share. Then sprinkle the mozzarella cheese generously on top.
Spread the remaining pesto on the cut side of the top halves of the rolls, then place them gently on top of your chicken and cheese layer.
Here comes the best part! Brush that garlic butter generously over the tops of the rolls, letting it drip down the sides. Season lightly with salt and pepper if you’d like.
Cover the dish loosely with foil and bake for 10 minutes. This helps the cheese melt beautifully and keeps the tops from browning too quickly.
Remove the foil and bake for another 5–10 minutes, until the cheese is completely melted and bubbly and the tops are golden brown.
Let the sliders cool for just a couple of minutes (I know it’s hard to wait!), then use a sharp knife to slice them into individual portions.
Notes
- Use Hawaiian rolls for extra sweetness – The slight sweetness pairs beautifully with the savory pesto and garlic
- Don’t skip the foil step – It prevents the tops from burning while the cheese melts
- Fresh mozzarella is game-changing – Tear it into pieces instead of shredding for pockets of creamy goodness
- Toast your rolls lightly first – If your rolls are very soft, toast them for 3 minutes before assembling to prevent sogginess
- Add red pepper flakes – A pinch mixed into the pesto gives a nice gentle kick
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American