Name: Cheesy Garlic Pesto Chicken Sliders
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 count package slider rolls; 6 tablespoons unsalted butter, melted; 4 cloves garlic, finely minced; 2 teaspoons minced fresh parsley; 2/3 cup basil pesto, divided; 2 cups cooked and shredded chicken; 1 1/2 cups shredded mozzarella cheese; Salt and pepper to taste

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These Cheesy Garlic Pesto Chicken Sliders are a warm, gooey, and flavor-packed appetizer. Made with just seven simple ingredients, they come together quickly and can be prepared ahead of time or even frozen for later. They're perfect for parties, game days, or any gathering where I want to impress with minimal effort.

Why I Love This Recipe

I love this recipe because it's incredibly easy to make and always a crowd-pleaser. The combination of shredded chicken, mozzarella cheese, and basil pesto creates a savory filling that's hard to resist. The garlic butter topping adds an extra layer of flavor, making these sliders truly irresistible. Plus, using rotisserie chicken saves time, and the sliders can be assembled in advance, making them ideal for entertaining.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 count package slider rolls
6 tablespoons unsalted butter, melted
4 cloves garlic, finely minced
2 teaspoons minced fresh parsley
⅔ cup basil pesto, divided
2 cups cooked and shredded chicken (rotisserie chicken works great)
1 ½ cups shredded mozzarella cheese
Salt and pepper to taste

Directions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking pan.
Slice the slider rolls horizontally, keeping them connected if possible. Place the bottom halves in the prepared baking pan.
In a small bowl, mix the melted butter, minced garlic, and parsley. Set aside.
Spread half of the pesto over the bottom halves of the rolls.
Layer the shredded chicken evenly over the pesto, then sprinkle the shredded mozzarella cheese on top.
Spread the remaining pesto over the cut side of the top halves of the rolls, then place them on top of the cheese layer.
Brush the garlic butter mixture over the tops of the rolls. Sprinkle with salt and pepper if desired.
Cover the pan loosely with foil and bake for 10 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and the tops are golden brown.
Remove from the oven, let cool slightly, then slice and serve warm.

Servings and Timing

This recipe yields 12 sliders, serving approximately 6 people (2 sliders per person). The total time to prepare and bake the sliders is about 30 minutes: 10 minutes for preparation and 20 minutes for baking.

Variations

Pesto: I sometimes use homemade pesto for a fresher taste, but store-bought varieties like Buitoni or Classico work well too.
Rolls: While Hawaiian rolls are my go-to for their sweetness, potato or butter slider rolls are also great alternatives.
Chicken: Leftover cooked chicken or rotisserie chicken is convenient, but any cooked and shredded chicken will do.
Cheese: Mozzarella is classic, but I've tried provolone or a blend of Italian cheeses for a different flavor profile.
Toppings: For added flavor, I occasionally sprinkle everything bagel seasoning or finely minced shallots on top before baking.

Storage/Reheating

Storage: Leftover sliders can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheating: To reheat, I place the sliders on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes, or until heated through.
Freezing: To freeze, I assemble the sliders up to the baking step, then cover tightly and freeze for up to 3 months. When ready to enjoy, I thaw them overnight in the refrigerator and bake as directed.

FAQs

What type of slider buns work best for this recipe?

I prefer using King's Hawaiian rolls for their sweetness and soft texture, but any slider-style bun, such as potato or butter rolls, will work well.

Can I use store-bought pesto?

Yes, store-bought pesto is convenient and works great in this recipe. Brands like Buitoni or Classico are good options. However, if I have the time, homemade pesto adds a fresh flavor.

Is it possible to make these sliders ahead of time?

Absolutely. I often assemble the sliders up to the baking step, cover them tightly with foil, and refrigerate for up to 1 day. When ready, I bake them as directed.

Can I freeze the assembled sliders?

Yes, I assemble the sliders without baking, cover them tightly, and freeze for up to 3 months. Before baking, I thaw them overnight in the refrigerator and then bake as directed.

What can I serve with these sliders?

These sliders pair well with a variety of sides. I like serving them with a fresh green salad, coleslaw, or even a bowl of soup for a complete meal.

Conclusion

These Cheesy Garlic Pesto Chicken Sliders are a delicious and easy-to-make appetizer that's perfect for any occasion. With simple ingredients and a quick assembly, they offer a flavorful and satisfying option for gatherings or weeknight dinners. I love how versatile they are, allowing for various substitutions and make-ahead options. Give them a try, and they're sure to become a favorite in your recipe collection.

Cheesy Garlic Pesto Chicken Sliders

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 sliders (serves 6)
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Halal

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Description

These Cheesy Garlic Pesto Chicken Sliders are warm, gooey, and packed with flavor. Perfect for parties or casual gatherings, they combine shredded chicken, mozzarella cheese, and basil pesto, all topped with a garlic butter glaze on soft slider rolls.

Ingredients

12 count package slider rolls
6 tablespoons unsalted butter, melted
4 cloves garlic, finely minced
2 teaspoons minced fresh parsley
⅔ cup basil pesto, divided
2 cups cooked and shredded chicken
1 ½ cups shredded mozzarella cheese
Salt and pepper to taste

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking pan.
Slice the slider rolls horizontally, keeping them connected if possible. Place the bottom halves in the prepared baking pan.
In a small bowl, mix the melted butter, minced garlic, and parsley. Set aside.
Spread half of the pesto over the bottom halves of the rolls.
Layer the shredded chicken evenly over the pesto, then sprinkle the shredded mozzarella cheese on top.
Spread the remaining pesto over the cut side of the top halves of the rolls, then place them on top of the cheese layer.
Brush the garlic butter mixture over the tops of the rolls. Sprinkle with salt and pepper if desired.
Cover the pan loosely with foil and bake for 10 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and the tops are golden brown.
Remove from the oven, let cool slightly, then slice and serve warm.