Recipe for Practical Application

Pesto Chicken Parmesan Sliders

January 23, 2018

Whether you’re tailgating, hosting a party, or just looking for a tasty sandwich, these Pesto Chicken Parmesan Sliders are drool-worthy and perfectly cheesy!

Pesto chicken parmesan sliders, parmesan cheese,

For the longest time, the only sliders I ever pictured were from White Castle.  Over the years, as they have become more popular, I’ve come to appreciate that almost any good comfort food can be turned into a slider.  Today’s recipe for Pesto Chicken Parmesan Sliders is no exception.  Instead of pasta, they’re served on buns.  As an added bonus, they have aromatic pesto and fresh mozzarella for a delightful boost of flavor.  Want to cut down on the time it takes to make it?  Don’t worry, you can get the tomato sauce, pesto, and chicken all ready-made (or easily reheated) from the grocery.  A perfect game day appetizer is at your fingertips.

Skills & Techniques

These Pesto Chicken Parmesan Sliders can be made extra fancy by brushing up on these cooking techniques and making everything from scratch.

  • How To Pan-Fry.  Get the extra crispy crust on the chicken by mastering pan-frying.  Find out everything you need to know from how to stay safe, to how to clean up the splattered oil here.
  • Tomato Sauce.  This is the recipe for one of the five french mother sauces: tomato sauce.  The pork renderings and deep flavor in this sauce really elevate these sliders to a new level.
  • Pesto 101.  Get my favorite pesto recipe as well as tips for making it in a mortar and pestle or a food processor.


gif of pesto parmesan chicken sliders being built, slider buns, pesto, breaded chicken, tomato sauce, mozzarella cheese

Storage and Leftovers

If you have leftovers of these Pesto Chicken Parmesan Sliders, they’ll keep in an airtight container in your refrigerator for up to three days.  The biggest difficulty with them, is that the buns begin to get soggy the longer they’re in there.

To reheat them, I recommend:

  1. Preheat the oven to 400°F
  2. Place the sliders in a lightly oiled pan and cover it with aluminum foil.
  3. Bake for 20 minutes or until heated through.

If you brush the slider with some fresh butter and add a little bit of parmesan cheese on top, it will help make the Pesto Chicken Parmesan Sliders seem more fresh.  Additionally, if the bottom bun has gotten too soggy, you can reheat the sliders in a preheated cast iron pan; it’ll help crust them up a bit.  Just be careful that you don’t burn yourself putting them into the hot pan.

cooked pesto parmesan chicken sliders in white 9x13 pan

Pesto Chicken Parmesan Sliders

The real tip for success with these sliders is mastering the thickness of the chicken when you’re flattening it.  The more precise you are, the more evenly it will fry.  This also prevents it from overcooking or from having large bumps in your sliders.  If you would rather, you can substitute the chicken for frozen breaded chicken that you bake off prior to cooking to save you time.

Also, these sliders are incredibly filling.  My husband, who normally can eat half a pan of sliders himself, stopped at two.

Get your free printable grocery list for this Pesto Chicken Parmesan Sliders recipe HERE.

This grocery list has everything that you’ll need to make this Pesto Chicken Parmesan Sliders recipe.  To make grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts.  If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.

If you would like to try some other game day (or appetizer) favorites, I recommend:

Happy Cooking! 🙂

A Pesto Parmesan Chicken slider with melted mozzarella cheese
5 from 2 votes

Pesto Chicken Parmesan Sliders

Whether you're tailgating, hosting a party, or just looking for a tasty sandwich, these Pesto Chicken Parmesan Sliders are drool-worthy and perfectly cheesy!

Course Appetizer, Chicken, Sandwiches & Wraps
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 430 kcal
Author Mackenzie Ryan


Breaded Chicken

  • 3 eggs
  • 1 cup flour
  • 2 cups panko bread crumbs
  • 2 Tablespoons italian seasoning
  • 1 Tablespoon salt
  • 1 Tablespoon freshly ground black pepper
  • 1 pound chicken breasts smashed to 1/2" thickness
  • 1 cup neutral cooking oil plus more as needed


  • 12 slider buns
  • 1 cup pesto
  • 1 cup tomato sauce
  • 1 cup parmesan cheese
  • 6 Tablespoons butter, melted
  • 6 ounces fresh mozzarella ball, sliced 1/4" thick


Breaded Chicken

  1. Using three different pans, separate out the flour into one, the eggs into another and the panko bread crumbs, Italian seasoning, salt and pepper into the the last.  Use a fork to scramble the eggs and set aside.

  2. Using a meat mallet (or the back of a pan covered in plastic wrap) smash the chicken breasts until they reach about 1/2" thickness.  Pour the oil into a heavy bottomed pan and put the heat over medium high.  

  3. While the pan heats, coat one of the flattened chicken breasts in the flour, then transfer it to the eggs and coat both sides with the eggs.  Lastly, transfer the chicken to the panko and make sure the chicken is throughly caked.  

  4. Once the oil has gotten hot enough that a drop of water sizzles when added, carefully add in the chicken.  Cook for 5 minutes  or until the breading is golden brown and flip and repeat on the other side for another 5 minutes or until chicken is cooked through all the way.  Repeat steps 3 and 4 with all three chicken breasts, adding oil to the pan as necessary to continue frying.  Once the chicken is cooked, transfer it to a paper towel lined plate and set aside.


  1. Preheat oven to 400°F.

  2. Lightly oil the bottom of a 9x13 pan.  Use a serrated knife to cut the sliders in half horizontally and place the bottom layer in the pan.  (Note: You can separate the sliders like I did in the photos if you want, but it isn't necessary.) 

  3. Spoon a large spoonful of the pesto onto each of the bottom buns and spread around as needed.  Layer the chicken breasts on top, followed by the sauce, sliced fresh mozzarella, and the top buns.

  4. Brush the tops of the sliders with the melted butter and sprinkle the parmesan on top.  Cover the pan with aluminum foil and bake for 10 minutes.  Remove the foil and cook an additional 5 minutes, or until the cheese has melted and begun to brown.  Remove them from the oven and let the sliders sit for 5 minutes before serving.

Nutrition Facts
Pesto Chicken Parmesan Sliders
Amount Per Serving (1 serving)
Calories 430 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Cholesterol 92mg 31%
Sodium 1208mg 50%
Potassium 278mg 8%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 4g
Protein 21g 42%
Vitamin A 16.6%
Vitamin C 2.3%
Calcium 25.5%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply Becky Tarala January 25, 2018 at 10:39 am

    You could put just about anything on a slider bun and I’d be a happy girl. Love this recipe! Simple and delish. Those crispy bits of cheese on top are my fave. Oh, and can’t wait for the Fire Roasted Jalapeno Cheese Ball!!!

    • Reply Mackenzie Ryan January 25, 2018 at 11:04 am

      So true, Becky! I’m totally the same way! 🙂

  • Reply Monica | Nourish & Fete January 25, 2018 at 3:26 pm

    I just finished dinner, and yet I want one of these Right! Now! They look amazing. And I love the little GIF of the assembly process. 🙂

  • Reply Jessica Robinson January 25, 2018 at 6:29 pm

    Mackenzie, these look beyond delicious! LOVE pesto and these chicken sliders look amazing! Would be perfect for the Superbowl!

    • Reply Mackenzie Ryan January 25, 2018 at 6:46 pm

      Thank you Jessica! I could eat these every day, but they would be especially fantastic for the Super Bowl!

  • Reply Dominique | Perchance to Cook January 26, 2018 at 3:05 pm

    YUMMM, these are my kind of sliders. 🙂 Pesto + chicken parmesan go so well together. Perfect timing for the super bowl!

    • Reply Mackenzie Ryan January 26, 2018 at 4:11 pm

      So good for the Super Bowl! They have something for everyone!

  • Reply Kristina February 6, 2018 at 2:19 am

    My mouth is watering!

    • Reply Mackenzie Ryan April 3, 2018 at 2:55 pm

      Me too, Kristina! I could easily eat the whole pan of these!

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