Description
These Cheesy Garlic Pesto Chicken Sliders combine tender, marinated chicken breasts with a vibrant homemade basil pesto, melted mozzarella cheese, and a tangy lemon-mayo spread. Perfectly toasted slider buns cradle the flavorful layers, making them an ideal crowd-pleaser for gatherings and casual meals.
Ingredients
Scale
For the Pesto and Chicken Marinade
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup olive oil
- 1 pound boneless, skinless chicken breasts
For the Sliders
- 12 slider buns
- 1 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Fresh basil leaves for garnish
Instructions
- Prepare the Pesto: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, minced garlic, salt, and black pepper. Pulse several times until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Taste and add red pepper flakes if you prefer a spicy kick. Set aside.
- Marinate the Chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts in a large bowl, pour half of the prepared pesto over them, and toss to coat evenly. Let the chicken marinate for 15-20 minutes to absorb the flavors.
- Cook the Chicken: Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Remove from heat and allow the chicken to rest for a few minutes before slicing thinly.
- Prepare the Slider Buns: Optionally, toast slider buns in the oven until lightly golden. Meanwhile, mix mayonnaise with lemon juice in a small bowl to create a tangy spread.
- Assemble the Sliders: Spread the lemon-mayo mixture generously on the bottom halves of each bun. Layer sliced chicken on top, spoon more pesto over the chicken, and sprinkle shredded mozzarella cheese evenly. Place the top bun half over each slider.
- Bake the Sliders: Arrange sliders on a parchment-lined baking sheet. Drizzle any remaining pesto over the top if desired. Cover with aluminum foil and bake for 10-15 minutes until cheese melts and becomes bubbly. Remove the foil and bake an additional 5 minutes to achieve a golden top.
- Serve: Let the sliders cool for a couple of minutes, garnish with fresh basil leaves, and serve warm alongside your favorite sides, such as fresh salad or crispy fries.
Notes
- For extra flavor, marinate the chicken for up to 2 hours if time permits.
- Use fresh mozzarella instead of shredded for a softer, creamier melt.
- Slider buns can be replaced with mini brioche or dinner rolls for a richer taste.
- To make it spicier, increase the amount of red pepper flakes or add sliced jalapeños.
- Leftover sliders can be wrapped and refrigerated for up to 2 days and reheated in the oven for best results.
