A cozy, flavor-packed Caprese Chicken Sliders recipe with melty mozzarella centers, savory truffle pesto, and vibrant tomato layers – baked until golden and irresistible.

Jump to Recipe Print Recipe

You know those recipes you make once… and then immediately know they’re going into your regular rotation? These Caprese-Inspired Truffle Pesto Chicken Sliders are that kind of recipe. Juicy chicken patties, infused with pesto and stuffed with mozzarella, are tucked into soft Hawaiian rolls and layered with a burst of tomato flavor. Then everything gets brushed with garlicky herb butter and baked until golden, bubbly, and slightly crisp on top.

They’re perfect for everything from summer dinner parties to weeknight cravings when you want something comforting but not too heavy. This dish was born out of a craving for something cozy, handheld, and layered with bold flavors. And honestly? It might be my favorite slider recipe to date.

You don’t need any complicated prep or special equipment. Just a big baking dish, some mixing bowls, and a few key ingredients you may already have. What you end up with feels kind of gourmet but also deeply satisfying in that nostalgic, comfort food way.

Let’s walk through it together. I’ll share how I make them, a few personal tips, and how to prep them ahead – in case you’re planning for a party or just want to simplify your weeknight dinner flow.

Why You’ll Love These Sliders

There are a lot of slider recipes out there, but here’s what makes these stand out:

The flavor layering is next-level. Between the two types of pesto, the tomato bruschetta, and the fresh mozzarella, every bite is balanced with richness, brightness, and comfort.
The chicken patties are stuffed with mozzarella. That means melted, cheesy goodness at the center of each one – which makes them just a little extra special.
Great for gatherings. Whether you’re feeding a crowd or just yourself (with a few leftovers), this is a reliable, scalable recipe that feels fun to serve.

I’ve made these for quiet dinners at home and for small get-togethers – and they always disappear quickly. There’s just something about warm bread, gooey cheese, and garlicky butter that brings people together.

What Makes These Caprese Chicken Sliders Different

When I first started testing this recipe, I wasn’t even planning to stuff the chicken with cheese – I was just going for a simple pesto slider. But then I remembered I had some mozzarella ciliegine (those tiny mozzarella balls), and I figured: why not tuck one inside each patty?

It was a small change, but it made all the difference.

The center of these Caprese Chicken Sliders stays soft and creamy, the outer crust of the chicken gets golden, and the pesto mayo on the base of the rolls adds that herby richness that ties it all together. Add in the tomato bruschetta and fresh sliced tomato for brightness, and you’ve got a flavor combination that’s both familiar and elevated.

Also, let’s talk truffle. I used a bit of black summer truffle pesto mixed in with the regular basil pesto for the mayo spread. It’s subtle, not overpowering, but it gives the dish this earthy depth that people always ask about. You could definitely stick to classic pesto if that’s what you have on hand, but if you’ve got truffle pesto in your pantry – this is the moment to use it.

Cup chicken caprese slider, showing oozing cheese

Ingredient Spotlight

Let’s go over the main ingredients for these Caprese Chicken Sliders and why they matter:

Ground Chicken

Leaner than beef but still juicy when seasoned properly. I use 1 lb for 9 sliders. Ground turkey would also work here if that’s what you have.

Mozzarella Ciliegine

These mini mozzarella balls melt beautifully inside the patties. If you can’t find them, you can cut a fresh mozzarella ball into cubes.

Italian-Seasoned Breadcrumbs & Egg

These give the patties structure and help keep them moist. I go for seasoned breadcrumbs to build in extra flavor.

Basil Pesto + Truffle Pesto

The combination adds brightness and umami to the mayo. The truffle version brings in a subtle gourmet twist without being overwhelming.

Tomato Bruschetta

Spoon this right onto the patties before baking – it adds acid, sweetness, and a punch of tomato flavor.

Fresh Mozzarella & Sliced Tomatoes

Layered on top of the patties before baking – they melt and soften into the rolls, creating that perfect Caprese vibe.

Hawaiian Rolls

Soft, slightly sweet, and the perfect vehicle for all these flavors. You can use 9 from a 12-pack or a 9-pack square.

Garlic Herb Butter

A mix of melted butter, Italian seasoning, and minced garlic, brushed on the tops before baking. It helps the rolls crisp up and infuses the dish with flavor.

Step-by-Step Instructions

Here’s the full process I use – with all the little tips that make a big difference:

Step 1: Mix the Chicken

In a large bowl, combine:

1 lb ground chicken
1 egg
½ cup Italian-style breadcrumbs
¼ tsp ground black pepper
Salt to taste (about ½ tsp for me)

Mix until just combined – don’t overwork it or the patties may get tough.

Step 2: Form and Stuff the Patties

Divide the mixture into 9 equal parts. Flatten each portion in your palm, place a mozzarella ciliegine in the center, and gently fold the meat around it. Seal the edges and press into a patty shape.

Set them aside.

Step 3: Pan-Fry the Patties

Heat a little olive oil in a skillet over medium heat. Cook the patties in batches if needed – about 5 minutes per side, until golden and cooked through.

Don’t worry if some cheese peeks out — it just adds to the appeal.

Step 4: Make the Pesto Mayo

Mix together:

1 tsp basil pesto
1 tsp black summer truffle pesto
2 tbsp mayonnaise

Taste and adjust – you can add more pesto if you want it punchier.

Step 5: Assemble the Sliders

Preheat your oven to 350°F (175°C).

Slice your Hawaiian rolls in half horizontally. Place the bottom half in a baking dish. Spread the pesto mayo generously over the base.

Top with the chicken patties.

On each patty, add:

1 tsp tomato bruschetta
A slice of fresh mozzarella
A slice or two of tomato

Caprese chicken sliders - showing layers

Add the top half of the rolls to cover.

Step 6: Garlic Butter Time

In a small bowl, mix:

2 tbsp melted butter
½ tsp Italian seasoning
1 garlic clove, grated or finely minced

Brush over the tops of the rolls generously.

brushing melted butter over Hawaiian rolls

Step 7: Bake

Bake uncovered at 350°F for 20 minutes, until the tops are golden and the cheese is melted. Let rest for 2–3 minutes before slicing into individual sliders or enjoying whole.

Tips for Success

Seal the patties well. Mozzarella inside is a fun surprise – just make sure the cheese is fully enclosed so it doesn’t ooze out too soon.
Don’t skip the tomato bruschetta. It brings acidity and contrast that balances all the richness.
Make ahead? You can prep the patties and store them raw (or cooked) in the fridge, then assemble and bake fresh when ready.

Serving Suggestions

These sliders are a full meal on their own, but if you’re serving a crowd or want something on the side, here are a few ideas:

Arugula salad with lemon vinaigrette – keeps things bright
Baked sweet potato fries – sweet and crispy contrast
Roasted garlic green beans – adds a savory veggie side
Mini Caprese skewers – if you want to carry the theme through

They’re also great for brunch spreads, picnics, or late-night comfort food.

Storage & Reheating

If you have leftovers (you probably won’t!), here’s how to store and reheat them:

Fridge: Store in an airtight container for up to 3 days.
Reheat: Bake at 325°F, covered with foil for 10–15 minutes, or microwave individual sliders for about 1 minute.
Freezer: You can freeze the cooked patties separately. Assemble sliders fresh after thawing.

Common Questions

Can I use ground turkey instead of chicken?

Absolutely – just make sure it’s not too lean or it may dry out. Add a splash of olive oil if using 99% lean turkey.

What if I don’t have truffle pesto?

No worries! You can use just basil pesto and still get incredible flavor. You could also mix in a little truffle oil if you have it.

Do I have to stuff the patties with cheese?

Nope! You can keep it simple and just layer the mozzarella on top. But the melty center really does elevate them.

Can I prep this ahead for a party?

Yes! Cook the patties ahead of time and store them in the fridge. Then assemble the sliders and bake them fresh just before serving.

Final Thoughts

These Caprese-Inspired Sliders are my go-to when I want something a little special without a lot of fuss. They’re comforting, fresh, and filled with little surprises – like the melty cheese hidden inside and that hint of truffle in the pesto mayo.

Whether you make them for yourself, your family, or a group of friends, they’re the kind of dish that makes you feel like you did something just a little extra – even if you didn’t spend all day in the kitchen.

If you make them, I’d love to know how it goes. Tag me or drop a comment – especially if you sneak in your own twist. These sliders are forgiving, flexible, and ready for whatever you want to throw at them.

More Summer Recipes To Try:

Zucchini Ribbon Salad With Lemon And Burrata

Italian Summer Toast With Burrata & Slow-Roasted Tomatoes

Burrata Salad With Melon And Prosciutto

Warm Peach And Prosciutto Salad With Burrata