Okay, so listen, I’m *obsessed* with easy dinners, and these **pesto chicken sliders**? Seriously, they’re my go-to when I need something quick but still totally delicious. I stumbled upon this recipe a few months ago when I had a mountain of basil from my garden – pesto, anyone? – and a fridge full of chicken. I figured, why not throw it all together? Best. Decision. Ever.

I’ve tweaked the recipe a little bit over time, but the core idea is still the same: tender, juicy chicken bursting with the vibrant flavor of pesto, all nestled in soft, pillowy slider buns. They’re perfect for game nights, potlucks, or even just a super-satisfying weeknight meal. Trust me, once you try these, you’ll be making them all the time!

Why You’ll Love These Pesto Chicken Sliders

Honestly? These sliders are a total game-changer, and I’m not even exaggerating! They’re everything you want in a meal, all rolled into one little package of deliciousness.

Quick and Easy Preparation

Seriously, you can whip these up in under an hour, start to finish! Perfect for those nights when you’re craving something tasty but don’t want to spend all evening in the kitchen.

Bursting with Flavor

The combination of juicy chicken and that bright, herby pesto? Wow! It’s like a party in your mouth. Every bite is a flavor explosion, and you’ll be going back for seconds (and maybe thirds!).

Perfect for Any Occasion

These babies are versatile! They’re great for a quick lunch, a casual dinner, or even a party appetizer. Seriously, everyone loves them, and they’re always a crowd-pleaser.

Pesto Chicken Sliders Ingredients List

Alright, here’s what you’ll need to make these amazing **pesto chicken sliders**. Don’t worry, the list is super short! First up, about a pound of chicken breasts – boneless, skinless, the usual. Then, grab yourself half a cup of your favorite pesto. Next, you’ll want a pack of slider buns, a dozen should do the trick. Six slices of mozzarella cheese, and a tablespoon of olive oil. Finally, salt and pepper to taste – because, well, seasoning!

Equipment You’ll Need

Okay, so you won’t need a ton of fancy gadgets for this one, I promise! You’ll need a good ol’ skillet or pan for cooking the chicken, a cutting board and a knife, and a mixing bowl. Oh, and a baking sheet to bake those sliders to golden, melty perfection!

Step-by-Step Instructions: Making the Best Pesto Chicken Sliders

Okay, here’s the fun part – actually making these amazing **pesto chicken sliders**! Don’t worry, it’s super simple, I promise. Just follow these steps, and you’ll be chowing down in no time.

Preparing the Chicken

First up, let’s get that chicken ready. Take your chicken breasts and, if they’re super thick, slice them in half horizontally. This helps them cook faster and more evenly, trust me! Then, grab your olive oil, salt, and pepper. Drizzle the chicken with a little olive oil, just enough to coat it, and season it generously with salt and pepper. Now, heat up a skillet or pan over medium heat, and cook the chicken until it’s cooked all the way through – about 5-7 minutes per side, depending on the thickness. You want it nice and juicy, so don’t overcook it!

Assembling the Pesto Chicken Sliders

Once the chicken is cooked, let it cool for a few minutes. Then, grab two forks and shred that chicken! You can also use a food processor to shred it quickly, but be careful not to over-process it. Now, the magic happens! In a bowl, mix the shredded chicken with the pesto. Make sure the chicken is evenly coated – you want every bite to be bursting with that pesto flavor. Next, slice your slider buns in half, and place the bottom halves on your baking sheet. Spoon that amazing chicken and pesto mixture onto the bottom buns.

Baking to Perfection

Now, top each slider with a slice of mozzarella cheese. Pop the baking sheet into a preheated oven at 375°F (190°C). Bake for about 8-10 minutes, or until the cheese is melted, bubbly, and oh-so-delicious. Keep a close eye on them – you don’t want the cheese to burn! Once the cheese is melted, take them out of the oven and add the top buns.

Serving Suggestions

Voila! You’ve got yourself some fantastic **pesto chicken sliders**. Serve them immediately, and watch them disappear! You can serve them with a side of potato chips, a fresh salad, or even some roasted vegetables. These sliders are great on their own, too, so don’t worry if you’re short on time. Enjoy!

Ingredient Notes and Substitutions for Pesto Chicken Sliders

Okay, let’s talk about the ingredients! You know, sometimes a little tweak can make a big difference, so here are a few thoughts on each of these yummy components. Don’t be afraid to experiment, but trust me, these suggestions will take your **pesto chicken sliders** to the next level!

Pesto Perfection

So, the pesto! You can totally use store-bought pesto. I do it all the time, especially when I’m short on time. But if you’re feeling ambitious, and you have a bunch of fresh basil, homemade pesto is AMAZING. Seriously, the flavor is so much fresher, and it really makes these sliders sing! Either way, make sure it’s a good quality pesto – the flavor is key!

Cheese Choices

I love mozzarella for these sliders because it melts beautifully and has a mild flavor that lets the pesto and chicken shine. But, hey, feel free to get creative! Provolone is a great alternative, and it melts really well too! You could even try a little bit of Parmesan cheese for extra flavor, but don’t go overboard, or it might overpower the other ingredients. Ooh! Or, a blend of mozzarella and provolone could be the bomb!

Bun Alternatives

Need some bun alternatives? No problem! If you’re gluten-free, use gluten-free slider buns – they’re pretty good these days, I promise! For a low-carb option, you could use lettuce wraps – just pile the chicken mixture into large lettuce leaves and enjoy. Or, if you’re feeling fancy, try using mini croissants instead of slider buns. They add a buttery, flaky texture that’s just divine!

Tips for Success: Mastering Your Pesto Chicken Sliders

Want to make sure your **pesto chicken sliders** are absolutely perfect? Here are a few tips and tricks I’ve learned along the way. Trust me, these little things can make a big difference in taste, texture, and overall deliciousness. Follow these, and you’ll be a slider superstar in no time!

Achieving Moist Chicken

Nobody wants dry chicken, am I right? To keep your chicken nice and juicy, don’t overcook it! Use a meat thermometer if you have one – you want the internal temperature to reach 165°F (74°C). Also, letting the chicken rest for a few minutes after cooking helps the juices redistribute, so don’t rush the shredding process! And hey, if you’re using chicken breasts, you can pound them a little thinner before cooking – this helps them cook faster and more evenly!

Preventing Soggy Buns

Soggy buns are the worst, but don’t worry, it’s totally avoidable! The key is to assemble the sliders right before baking. If you’re making them ahead, store the chicken and pesto mixture separately from the buns. Then, when you’re ready to eat, spread the mixture on the buns, add the cheese, and bake. Also, don’t load the sliders up with too much pesto – you want the buns to stay nice and firm!

Pesto Chicken Sliders Variations

Okay, so you’ve got the basic recipe down, but want to jazz things up a bit? Awesome! That’s what I love about these **pesto chicken sliders** – they’re super flexible! You can totally add some roasted red peppers for a little sweetness, or maybe some sun-dried tomatoes for extra flavor. A sprinkle of red pepper flakes adds a nice kick, too! You can even swap out the chicken for turkey or even use some grilled chicken sausage for a different spin. Get creative and have fun! The possibilities are endless!

Storage and Reheating Instructions for Pesto Chicken Sliders

So, you made too many sliders? Lucky you! Leftovers are the best, and these **pesto chicken sliders** are just as good the next day, maybe even better! Just let them cool completely, then pop them in an airtight container or a zip-top bag. They’ll be good in the fridge for up to three days.

When you’re ready to eat them, you can reheat them in the oven at 350°F (175°C) for a few minutes, or until the cheese is melted and everything is warmed through. Or, for a quicker option, you can microwave them in 30-second intervals. Just be careful not to overcook them, or the buns might get a little tough! Honestly, they’re pretty tasty cold, too, so don’t be afraid to grab one straight from the fridge!

Estimated Nutritional Information for Pesto Chicken Sliders

Alright, so, I’m no nutritionist, but I can give you a rough estimate of the nutritional info! Keep in mind, this is just an estimate, and it can vary depending on the specific ingredients you use. But, generally speaking, you can expect around 250 calories per slider, with about 12g of fat, 18g of protein, and 20g of carbs. You’ll also get a dose of fiber, and about 2g of sugar! Pretty good, right?

Frequently Asked Questions About Pesto Chicken Sliders

Got questions? I’ve got answers! Here are a few things I get asked all the time about these amazing **pesto chicken sliders**. Hopefully, these help you on your slider journey!

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie chicken is a total lifesaver when you’re short on time. Just shred the rotisserie chicken, mix it with the pesto, and you’re good to go! It’s super convenient, and it still tastes amazing. You might need a little less pesto, depending on how much chicken you have, so just add it a little at a time until it tastes perfect.

How can I make these sliders ahead of time?

Making these **pesto chicken sliders** ahead is a great idea, especially if you’re planning a party or need a quick meal during the week! You can totally prep the chicken and pesto mixture a day or two in advance. Store the chicken and pesto mix in the fridge in an airtight container. Then, when you’re ready to eat, assemble the sliders with the buns and cheese, and bake them. This way, the buns won’t get soggy! You can also assemble the sliders completely and freeze them before baking, but they may need a longer bake time.

What kind of pesto is best for these sliders?

Honestly, the best pesto is the one you love! I usually use a classic basil pesto, either homemade or store-bought. But, you can get creative! Try a sun-dried tomato pesto for a different flavor profile, or a kale pesto for something a little healthier. Just make sure it’s a pesto you enjoy, and that it complements the chicken. And, if you’re making your own, don’t be shy with the garlic!

Can I add vegetables to these sliders?

Yes, please! Veggies are always welcome! Some of my favorites are fresh tomato slices or some roasted bell peppers. You could also add some baby spinach or arugula for extra greens. Just keep in mind that some veggies might release extra moisture, so you might want to add them right before baking to prevent the buns from getting soggy. It is your slider, so do you!

Pesto Chicken Sliders: A 7-Step Delicious Treat

Author: folderfood
Total Time: 45 minutes
Yield: 12 sliders
Diet: Halal

Print Recipe

Description

Simple and delicious pesto chicken sliders.

Ingredients

Chicken breasts: 1 pound
Pesto: 1/2 cup
Slider buns: 12
Mozzarella cheese: 6 slices
Olive oil: 1 tablespoon
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C).
Slice chicken breasts in half.
Brush chicken with olive oil, salt, and pepper.
Cook chicken in a pan until cooked through.
Shred the chicken.
Mix shredded chicken with pesto.
Slice slider buns.
Place chicken mixture on the bottom buns.
Top with mozzarella cheese.
Bake until cheese is melted.
Add top buns and serve.

Notes

You can use store-bought or homemade pesto.
Add tomato slices for extra flavor.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Lunch
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slider
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 18g
Cholesterol: 60mg

Keywords: Pesto chicken sliders, chicken sliders, pesto, sliders, easy recipe