Cheesy Garlic Pesto Chicken Sliders are the kind of recipe that brings people together — a cozy, flavorful bite that feels both indulgent and homey. These sliders combine tender shredded chicken, bright basil pesto, melty mozzarella (or provolone), and a garlicky aroma that fills the kitchen. Perfect for seasonal gatherings, easy weeknight dinners, or a game-day spread, they’re quick to assemble and full of comforting texture and flavor. If you love hands-on, from-scratch cooking, you’ll find these sliders are simple to adapt and endlessly satisfying. For another cozy, family-friendly chicken dish to pair with them on chilly nights, try this aromatic soup classic I love: Aromatic Ginger Garlic Chicken Noodle Soup.
Ingredients & Equipment
Ingredients
- Chicken breasts (about 1 to 1.5 pounds)
- Garlic (2–3 cloves, minced)
- Pesto sauce (about 3/4 to 1 cup; store-bought or homemade)
- Cheese — mozzarella or provolone slices (6–8 slices, depending on roll count)
- Slider rolls (12-count or similar small rolls)
- Olive oil (1–2 tbsp)
- Salt (to taste)
- Pepper (to taste)
- Fresh basil (for garnish, optional)
Notes:
- Use boneless, skinless chicken breasts for easiest shredding; cooked rotisserie-style halal chicken can also be used.
- If your pesto contains Parmesan or pecorino and you want it milder, choose a fresh basil pesto or a nut-free version if there are allergy concerns.
Equipment
- Large skillet or frying pan
- Baking tray or oven-safe dish large enough for slider rolls
- Knife and cutting board
- Mixing bowl and fork (or two forks for shredding)
- Optional: blender or food processor (if you make homemade pesto)
- Optional: instant-read thermometer (chicken safe internal temp = 165°F / 74°C)
Step-by-Step Instructions (with tips)
Preheat your oven to 350°F (175°C).
- Set a rack in the center of the oven. Preheating ensures the rolls get nicely golden while the cheese melts evenly.
In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Tip: Do not let the garlic brown — 30–45 seconds is usually enough. For extra depth, add a pinch of smoked paprika or a small shallot (optional).
Add chicken breasts, season with salt and pepper, and cook until fully cooked through.
- Pan-cooking option: Sear chicken 4–6 minutes per side until internal temperature reaches 165°F, then remove and let rest before shredding.
- Alternative cooking methods:
- Roasting: Place seasoned breasts on a baking sheet and roast at 400°F (200°C) for 18–22 minutes, then shred.
- Poaching: Simmer chicken breasts gently in low-sodium broth or water for 12–15 minutes until cooked through — great for keeping meat moist.
- Tip: Use an instant-read thermometer for accuracy. Overcooked chicken can be dry, but mixing with pesto and a touch of olive oil helps keep the shredded meat juicy.
Shred the chicken and mix with pesto sauce.
- Use two forks to shred or break into bite-sized pieces by hand. Combine shredded chicken with pesto in a bowl until evenly coated. Add a splash of olive oil or a spoonful of plain yogurt if you want creamier texture.
Cut the slider rolls in half and layer with the pesto chicken mixture.
- Keep the bottom and top halves in one piece if possible (a single slab of slider rolls makes assembly easier). Evenly distribute the pesto chicken across the bottoms.
Top with cheese and place the tops of the rolls on.
- Lay slices of mozzarella or provolone over the pesto chicken so they will melt nicely. If your cheese is thick, tear slices to ensure even melting.
Bake in the oven for 10–15 minutes, until the cheese is melted and the rolls are golden.
- For a golden top, switch to broil for 1–2 minutes at the end — keep a close eye so tops don’t burn.
- Tip: Brush the tops lightly with melted butter or olive oil and sprinkle with garlic powder or everything seasoning for extra flavor.
Serve warm, garnished with fresh basil if desired.
- Let the sliders rest 1–2 minutes before cutting if using a whole roll slab. This helps the filling settle so you get cleaner slices.
Variations & Flavor Suggestions
- Add vegetables: sautéed mushrooms, roasted red peppers, or baby spinach fold in beautifully.
- Nut-free pesto: if pine nuts are a concern, use a basil-parsley pesto or sunflower-seed pesto.
- Spicy kick: stir in a spoonful of harissa paste or red pepper flakes to the pesto mixture.
- Cheese swap: provolone gives a mild, creamy melt; pepper jack adds a touch of heat (still halal-friendly).
Kitchen tips
- For extra juiciness, reserve a couple of tablespoons of the chicken pan juices and mix them into the shredded chicken and pesto.
- If your slider rolls are small, use 1–2 slices of cheese per 6 rolls; larger rolls may take more.
- To make assembly faster, prepare the shredded chicken and pesto mixture ahead and refrigerate until ready to bake.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate cooled sliders in an airtight container for up to 3 days. To reheat, place sliders in a 350°F (175°C) oven for 8–10 minutes or microwave individual servings until heated through — oven reheating preserves texture better.
Freezing
- Fully assembled and baked sliders: Cool completely, then wrap the whole baking dish tightly with plastic wrap and foil or portion into freezer-safe containers. Freeze for up to 2 months.
- To reheat from frozen: Bake at 350°F (175°C) for 25–30 minutes, uncovered, until heated through and cheese is bubbling. You may need to tent foil if tops brown too quickly.
- Freezing shredded chicken (without rolls): Store in freezer bags with a spoonful of pesto to keep it moist; freezes well for up to 3 months. Thaw overnight in the refrigerator before assembling.
Make-ahead
- Prepare the shredded pesto chicken 1–2 days ahead, refrigerate in an airtight container, and assemble just before baking. This makes slider assembly quick for last-minute gatherings.
- You can toast the rolls lightly in the oven before assembly for a firmer base that resists sogginess.
Portioning advice
- A standard 12-count slider tray serves about 4–6 people as a main (2–3 sliders per person) or more as an appetizer. For larger crowds, double the recipe and keep components warm in a low oven.
How to Use / Serve This Dish
Serving ideas
- Serve sliders with a crisp green salad, cucumber-tomato salad, or simple lemony arugula to cut the richness.
- Offer carrot and celery sticks with a herby yogurt dip (yogurt mixed with lemon, dill, and a pinch of salt) for a fresh contrast.
- For a heartier spread, pair the sliders with roasted sweet potato wedges or oven-baked fries seasoned with garlic powder and smoked paprika.
Creative variations
- Slider bar: offer bowls of pickled onions, roasted peppers, extra pesto, and different cheeses so guests can customize.
- Mini party bites: cut sliders into smaller pieces for canapé-style servings.
- Mediterranean twist: top with sliced olives, sun-dried tomatoes, and crumbled feta (ensure feta is halal-certified if required).
Serving with other halal-friendly crowd-pleasers
- Complement the sliders with warm dips or sides. For a tangy, cheesy side that’s great for gatherings, consider serving it alongside a slow-cooker dip like this crowd-pleasing option: Cheesy Crock Pot Buffalo Chicken Dip.
Timing tips for seasonal meals
- In spring and summer, pair with a bright citrus salad and iced mint tea.
- In fall and winter, serve with roasted root vegetables and a warm spiced tea for a cozy pairing.
FAQ
Q: Can I use rotisserie or pre-cooked chicken?
A: Yes — halal rotisserie or pre-cooked chicken works perfectly. Shred and mix with pesto, then assemble as directed. Since the chicken is already cooked, you can skip the cooking step and simply bake to melt the cheese and warm through.
Q: How long will assembled sliders stay fresh in the fridge?
A: Assembled and baked sliders last up to 3 days refrigerated in an airtight container. Reheat in the oven for best texture.
Q: Can I make these vegetarian?
A: Absolutely. Replace shredded chicken with roasted cauliflower florets, shredded jackfruit (canned, well-drained and seasoned), or a hearty mushroom mixture sautéed with garlic and herbs. Mix these with pesto and proceed with assembly.
Q: My pesto is very strong — can I tone it down?
A: Yes. Mix the pesto with a spoonful of plain yogurt, cream cheese, or a little olive oil to mellow the flavor. You can also add extra shredded chicken to dilute the pesto if preferred.
Tips for Keeping It Halal and Fresh
- If using store-bought pesto or cheese, check labels if you follow stricter halal certification preferences; many brands are suitable, but certification provides extra assurance.
- Use halal-certified rotisserie or pre-cooked chicken when available.
Conclusion
Cheesy Garlic Pesto Chicken Sliders are a warm, flavorful seasonal favorite that’s simple to make and endlessly adaptable — perfect for sharing at family dinners or casual gatherings. If you want inspiration for similar slider-style recipes or a different flavor profile to try next time, check out this inspired take on the same idea from another home cook: Cheesy Garlic Pesto Chicken Sliders – The Chunky Chef. For a pesto-and-cheese combo with a slightly different twist that’s great for parties, see this recipe for Pesto Mozzarella Chicken Sliders – Creme De La Crumb. Try the recipe this week, tweak it to your taste, and share your favorite variation — I’d love to hear how your sliders turn out!
Cheesy Garlic Pesto Chicken Sliders
Ingredients
Main Ingredients
- 1 to 1.5 pounds boneless skinless chicken breasts Use cooked rotisserie-style halal chicken as an alternative.
- 2-3 cloves garlic, minced
- ¾ to 1 cup pesto sauce Use store-bought or homemade.
- 6-8 slices mozzarella or provolone cheese Amount depends on the roll count.
- 12 count slider rolls 12-count or similar small rolls.
- 1-2 tbsp olive oil
- salt to taste.
- pepper to taste.
- fresh basil for garnish, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 30-45 seconds.
- Add chicken breasts, season with salt and pepper, and cook until fully cooked through, about 8-12 minutes, turning halfway.
- Shred the chicken and mix with pesto sauce until evenly coated.
- Cut the slider rolls in half and evenly distribute the pesto chicken across the bottom halves.
- Top with cheese slices, then place the tops of the rolls back on.
Baking
- Bake in the oven for 10-15 minutes, until the cheese is melted and the rolls are golden, optionally broil for 1-2 minutes for a golden top.
- Serve warm, garnished with fresh basil if desired.
