Name: Pesto Chicken Parmesan Sliders.
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pound boneless skinless chicken thighs (cut into pieces to fit sliders (halves or thirds)); 2 eggs (slightly beaten); 1 cup panko bread crumbs; 1/2 cup seasoned fine breadcrumbs; 2 tablespoons flour; 1/2 teaspoon dried basil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil (divided); 9 to 12 Hawaiian dinner rolls or slider buns; 2 cups freshly grated provolone cheese; 2 cups marinara sauce; 1/2 cup pesto; parmesan cheese (for sprinkling)

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These Pesto Chicken Parmesan Sliders are the kind of weeknight magic that feels like a cheat meal but lands squarely in the “make-again” column. Crisp-coated pieces of chicken thigh, bright pesto, bubbling provolone, and a hit of marinara all nestled in soft Hawaiian rolls — they’re comfort in miniature with a fresh twist. They’re easy to scale for a crowd, portable enough for picnics, and satisfying every time.

Before we jump into the nitty-gritty, a quick note on the star of this sandwich: using boneless, skinless chicken thighs keeps the meat juicy and forgiving during cooking. The dual breadcrumbs give exterior crunch plus deeper flavor, and mixing in a touch of dried basil ties the herbs together with the pesto’s basil-forward profile. The final bake melds everything into cheesy, saucy perfection.

Why these sliders work

There are three simple reasons these sliders are a winner: texture contrast, balanced flavor, and ease of assembly. The chicken brings a tender interior and crunchy exterior. Pesto injects herbaceous brightness, and marinara offers acidity to cut through the richness. Hawaiian rolls provide a pillowy base that soaks up sauce without falling apart. Together they create a compact, layered bite that’s both familiar and exciting.

Ingredients

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
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 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
1/2 cup pesto
parmesan cheese for sprinkling

Make-ahead tips

If you’re prepping for a party, you can bread the chicken pieces a few hours ahead and keep them chilled on a tray, covered. The marinara and pesto can be mixed in separate bowls and refrigerated. When you’re ready, quickly pan-fry the chicken and assemble the sliders for a hot, just-baked finish.

Rewritten step-by-step instructions

Follow these steps in order to get perfectly assembled and baked Pesto Chicken Parmesan Sliders. The directions have been rewritten for clarity while keeping all ingredient amounts the same as listed above.

Prepare your workstation. Place the 2 tablespoons flour, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl and mix to combine. Set another shallow bowl with the 2 slightly beaten eggs, and a third shallow bowl with 1 cup panko bread crumbs mixed with ½ cup seasoned fine breadcrumbs. Have the 1 pound boneless skinless chicken thighs, cut into pieces, ready to dip.
Bread the chicken pieces. Working with one piece at a time, first dredge a chicken piece in the flour mixture so it gets a light coating. Dip it into the beaten eggs, allowing excess egg to drip off, then press it into the breadcrumb mixture until evenly coated. Place the breaded pieces on a clean plate or tray. Repeat until all chicken pieces are breaded.
Pan-fry the chicken. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once shimmering, add the breaded chicken pieces in a single layer without overcrowding; you may need to work in batches. Fry until the crust is golden brown on the first side, then flip and cook until the second side is golden and the chicken is cooked through. Transfer cooked pieces to a paper-towel-lined plate to absorb excess oil. If you cooked in batches, keep finished pieces warm in a low oven while you finish the rest.
Prepare the roll base. Preheat your oven to 350°F (175°C). Slice the top off the 9 to 12 Hawaiian bread dinner rolls or slider buns, keeping the roll unit intact if you’re using a full tray so sliders stay together while baking. Place the bottom halves in a baking dish or on a rimmed sheet pan large enough to hold them snugly.
Layer sauce, pesto, and chicken. Spoon enough of the 2 cups marinara sauce across the bottom halves of the rolls to create a thin, even layer. Dollop or brush 1/2 cup pesto across the bottoms — use enough so you get pesto flavor with each bite, but leave room for the marinara. Arrange the pan-fried chicken pieces in a single layer on top of the sauced and pesto-coated roll bottoms.
Add the cheese. Evenly sprinkle 2 cups freshly grated provolone cheese over the chicken pieces. The cheese should cover the chicken so it melts into the sauce and binds the slider layers together.
Finish and bake. Place the top halves of the rolls back over the cheese-covered bottoms. Transfer the assembled sliders to the preheated oven and bake until the cheese is melted and the tops of the rolls are warmed through, about 12 to 15 minutes. If you like a browned top, switch the oven to broil for 1 to 2 minutes at the end, watching closely to prevent burning.
Garnish and serve. Remove the sliders from the oven and immediately sprinkle parmesan cheese for a finishing touch. Let the sliders rest for 2 to 3 minutes, then slice between the rolls to separate individual servings if you baked them as a whole tray. Serve warm with extra marinara or pesto on the side for dipping.

Serving suggestions

These sliders pair beautifully with a crisp green salad, roasted vegetables, or simple seasoned fries. For a lighter side, try a lemony arugula salad to cut the richness. If you’re entertaining, place small bowls of extra marinara and pesto on the table so guests can customize each bite.

Notes and swaps

If you prefer a milder cheese, you can substitute some of the provolone with mozzarella while keeping the total amount at 2 cups.
To make the sliders spicier, stir a pinch of red pepper flakes into the marinara before layering.
Keep the roll count flexible: 9 rolls will yield taller, more stuffed sliders, while 12 gives smaller, more manageable bites.
Make sure chicken pieces are cooked through. Thighs are forgiving, but if pieces are larger, allow a few extra minutes when frying and check doneness with a meat thermometer if desired.

Storage and reheating

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 350°F oven until warmed through, about 10–15 minutes. For a quicker option, microwave individual sliders for 1 to 2 minutes, then crisp the top in a toaster oven or under the broiler for a minute.

Make them your own

These Pesto Chicken Parmesan Sliders are endlessly adaptable. Swap the provolone for a sharper cheese, add roasted red peppers for extra sweetness, or top with fresh basil leaves right before serving for a bright finish. No matter how you tweak them, the combination of crunchy chicken, herbaceous pesto, and melty cheese between soft rolls will always deliver.

Ready to make a tray? Gather your ingredients and follow the step-by-step directions above — crisp, cheesy, saucy bites are waiting.

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Pesto Chicken Parmesan Sliders.

Savory breaded chicken, marinara, pesto, and melted provolone make these slider-sized chicken Parmesan sandwiches irresistible.

Prep Time15

Cook Time45

Total Time1

Servings: 9 servings

Ingredients

1 pound boneless skinless chicken thighs cut into pieces to fit sliders (halves or thirds)
2 eggs slightly beaten
1 cup panko bread crumbs
1/2 cup seasoned fine breadcrumbs
2 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil divided
9 to 12 Hawaiian dinner rolls or slider buns
2 cups freshly grated provolone cheese
2 cups marinara sauce
1/2 cup pesto
parmesan cheese for sprinkling

Instructions

Preheat the oven to 375°F (190°C).
Prepare the chicken by cutting thighs into slider-sized pieces (halves or thirds).
Set up a dredging station: beat the eggs in one bowl and combine panko, fine breadcrumbs, flour, dried basil, salt, and pepper in another bowl.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
Coat each chicken piece in beaten egg, then press into the breadcrumb mixture to fully coat. Add to the skillet and brown about 2 minutes per side until golden; add remaining tablespoon oil as needed and repeat with remaining chicken.
Transfer the skillet to the preheated oven and bake the chicken 15 minutes, or until cooked through.
While chicken bakes, split the slider rolls and arrange bottoms on a baking sheet. Spread about 2 cups marinara across the bottoms (roughly a spoonful per slider), and dot each with a little pesto.
Add a light sprinkle of provolone to each bottom, top with a cooked chicken piece, then spoon additional marinara and a touch more pesto over the chicken. Finish with a generous handful of provolone and place the top buns on.
Bake the assembled sliders in the oven 10 to 15 minutes, until the cheese is melted and buns are warmed.
Remove from oven, sprinkle with parmesan cheese, add basil leaves if desired, and serve immediately.