Pesto Chicken Parmesan Sliders.
These Pesto Chicken Parmesan Sliders are a delightful twist on the classic chicken parmesan, packed with flavor and perfect for any gathering. Tender chicken thighs are coated in a crispy breadcrumb mixture, layered with melty provolone, and topped with a savory marinara sauce and fresh pesto. These sliders are not just a feast for the eyes; they are also incredibly simple to make and will have everyone coming back for seconds. Whether you’re hosting a game day, a family gathering, or just want a fun dinner option, these sliders will steal the show!
Why You’ll Keep Making It
If you’re on the lookout for a quick, flavorful, and satisfying meal, look no further than these Pesto Chicken Parmesan Sliders. They are versatile enough to suit any occasion, from casual weeknight dinners to impressive party appetizers. The combination of crispy chicken, gooey cheese, and vibrant pesto creates a mouthwatering experience that keeps you coming back for more. Plus, they can be assembled ahead of time, making them an excellent choice for busy evenings or entertaining guests. Once you try them, you’ll understand why they are destined to become a staple in your recipe repertoire.
Ingredients at a Glance
- 1 pound boneless skinless chicken thighs, cut into pieces
- 2 eggs, slightly beaten
- 1 cup panko bread crumbs
- ½ cup seasoned fine breadcrumbs
- 2 tablespoons flour
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 9 to 12 Hawaiian bread dinner rolls or slider buns
- 2 cups freshly grated provolone cheese
- 2 cups marinara sauce
- ½ cup pesto
- Parmesan cheese for sprinkling
Must-Have Equipment
- Large mixing bowl: For combining the ingredients.
- Baking sheet: To bake the sliders in the oven.
- Shallow dish: For the egg wash and breadcrumbs.
- Skillet: To pan-fry the chicken pieces to golden perfection.
- Spatula: For flipping the chicken and serving the sliders.
Pesto Chicken Parmesan Sliders. — Do This Next
1. Prepare the Chicken
Begin by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the panko breadcrumbs, seasoned fine breadcrumbs, flour, dried basil, salt, and pepper. Mix well. Set aside.
2. Dredge the Chicken
Dip the chicken pieces into the beaten eggs, allowing any excess to drip off. Then, coat the chicken in the breadcrumb mixture, pressing gently to ensure it adheres well.
3. Sauté the Chicken
In a skillet over medium heat, add the olive oil. Once hot, add the coated chicken pieces in batches, cooking for about 3-4 minutes on each side until golden brown. Remove and let them drain on a paper towel-lined plate.
4. Assemble the Sliders
Slice the Hawaiian rolls in half and place the bottom halves on a baking sheet. Spread a generous layer of marinara sauce on each roll, followed by a layer of the sautéed chicken, a dollop of pesto, and a handful of grated provolone cheese.
5. Top & Bake
Place the tops of the rolls over the cheese, and sprinkle a bit of parmesan cheese on top for an extra layer of flavor. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
6. Serve & Enjoy
Remove from the oven and let the sliders cool for a few minutes. Slice into individual sliders and serve with extra marinara sauce on the side for dipping.
Year-Round Variations
- Add Veggies: Incorporate some sautéed spinach or roasted red peppers for added flavor and nutrition.
- Swap the Protein: Use turkey or lean ground chicken for a lighter option.
- Cheese Options: Experiment with different cheeses like mozzarella or gouda for a unique twist.
- Spicy Kick: Add crushed red pepper flakes to the breadcrumb mixture for an extra kick.
Watch Outs & How to Fix
When making Pesto Chicken Parmesan Sliders, here are a few common pitfalls to watch out for:
- Overcrowding the Skillet: Cook the chicken in batches to ensure even cooking and browning.
- Dry Chicken: Don’t overcook the chicken; aim for a golden exterior while keeping the interior juicy.
- Sliders Falling Apart: Make sure to use enough sauce and cheese to bind the sliders together.
Prep Ahead & Store
You can prep these sliders ahead of time for an easy meal later. Simply assemble the sliders without baking them, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the wrap and follow the baking instructions. Leftover sliders can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven to restore their crispiness.
FAQ
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs. Just be aware that they may cook slightly faster, so keep an eye on them to avoid drying out.
What kind of marinara sauce should I use?
You can use store-bought marinara sauce or make your own for a fresher flavor. Look for a sauce that you enjoy, as it will significantly affect the taste of the sliders.
Can I freeze the assembled sliders?
Yes, you can freeze the assembled but unbaked sliders. Wrap them tightly in plastic wrap and then aluminum foil. When ready to bake, you can cook them directly from frozen, just add a few extra minutes to the baking time.
What can I serve with these sliders?
These sliders pair perfectly with a simple green salad, sweet potato fries, or a comforting bowl of Creamy Pesto Chicken And Broccoli Rotini.
More from the Kitchen
The Takeaway
Pesto Chicken Parmesan Sliders are a delicious and versatile dish that can easily become a cherished favorite in your household. With their crispy chicken, gooey cheese, and fresh flavors, they’re perfect for any occasion. Enjoy experimenting with variations to make them your own, and don’t forget to share them with family and friends. Each bite is a reminder of why sliders are such a beloved comfort food. Enjoy cooking, and happy feasting!
Share on Pinterest
Pesto Chicken Parmesan Sliders.
Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the panko breadcrumbs, seasoned fine breadcrumbs, flour, dried basil, salt, and pepper. Mix well. Set aside.
- Dip the chicken pieces into the beaten eggs, allowing any excess to drip off. Then, coat the chicken in the breadcrumb mixture, pressing gently to ensure it adheres well.
- In a skillet over medium heat, add the olive oil. Once hot, add the coated chicken pieces in batches, cooking for about 3-4 minutes on each side until golden brown. Remove and let them drain on a paper towel-lined plate.
- Slice the Hawaiian rolls in half and place the bottom halves on a baking sheet. Spread a generous layer of marinara sauce on each roll, followed by a layer of the sautéed chicken, a dollop of pesto, and a handful of grated provolone cheese.
- Place the tops of the rolls over the cheese, and sprinkle a bit of parmesan cheese on top for an extra layer of flavor. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the sliders cool for a few minutes. Slice into individual sliders and serve with extra marinara sauce on the side for dipping.
Notes
- Prep sliders ahead of time and refrigerate for up to 24 hours before baking.
- Leftover sliders can be stored in an airtight container in the refrigerator for up to three days.
- Reheat sliders in the oven to restore their crispiness.
