Why You’ll Love This these Brie Chicken Sliders
These sliders are pure comfort food magic, combining tender chicken with creamy, melted brie that practically begs you to take another bite.
The sun-dried tomato pesto adds this bright, tangy kick that cuts through all that rich cheese, while the Dijon mustard gives everything just enough zip to keep things interesting.
Perfect for when you want something fancy enough for guests but easy enough that you won’t stress about it, because to be frank, who’s time for complicated recipes when there’s melted cheese involved?
Ingredients List
You’ll need just a handful of simple ingredients to whip up these irresistible brie chicken sliders that’ll have everyone coming back for seconds.
- 2 tablespoons mayonnaise
- 2 tablespoons sun-dried tomato pesto
- 1 teaspoon Dijon mustard
- 2 cups cooked chicken, diced
- 16 slider buns
- 8 ounces brie cheese, sliced
- Baby lettuce leaves
- Sliced tomatoes
- Healthier swaps: You can lighten things up by using Greek yogurt instead of mayo, or try whole wheat slider buns for extra fiber
- Cheese considerations: Brie is pretty rich and high in saturated fat, so maybe balance it out with extra veggies
- Chicken prep: Using rotisserie chicken saves time, but if you’re watching sodium, cooking your own chicken breast keeps things cleaner
- Portion control: These little sliders can be sneaky calorie bombs, so maybe stick to one or two if you’re watching your intake
- Make the chicken mixture: In a bowl, combine mayonnaise, sun-dried tomato pesto, and Dijon mustard, mixing well until smooth, then add diced chicken and toss to combine, seasoning with salt and pepper to taste.
- Assemble the sliders: Spread equal portions of the chicken mixture on the cut sides of slider buns, then lay sliced brie cheese across the top halves of the buns.
- Melt the cheese: Place the bun tops on a baking sheet and broil until the brie is just beginning to melt and bubble slightly.
- Add fresh toppings: Remove from oven and garnish with baby lettuce leaves and sliced tomatoes.
- Finish and serve: Put the tops and bottoms together to complete the sliders and serve immediately while the cheese is still warm.
- Add some crunch factor – Bacon bits, toasted nuts, diced celery, or crispy fried onions mixed into the chicken salad give these sliders some serious texture contrast.
- Heat things up – A dash of hot sauce in the chicken mixture, pickled jalapeños, or sriracha mayo spread on the buns transforms these from mild-mannered sliders into something with actual personality.
- Crispy potato wedges or sweet potato fries – Because something this creamy needs a golden, crispy counterpoint that you can actually grab with your hands while juggling a slider.
- Simple green salad with vinaigrette – The acidic bite cuts through all that rich brie and mayo situation, plus it makes you feel slightly less guilty about eating three sliders.
- Pickled vegetables – Tangy pickled cucumbers, carrots, or even pickled red onions add that sharp contrast that keeps your palate from getting bored with all the creamy richness.
- Fresh fruit salad – Grapes, berries, or sliced pears bring natural sweetness and a revitalizing cleanse between bites of these indulgent little sandwiches.
- Kettle-cooked chips – Sometimes you just need that satisfying crunch and salt hit, and fancy chips feel more intentional than grabbing whatever’s in the pantry.
- Gazpacho or light soup – A cool soup in summer or a simple broth-based soup in cooler weather creates a nice temperature and texture contrast without competing for attention.
- Toast those buns lightly before assembly – Nobody wants a soggy bottom situation, and a quick toast creates a barrier that keeps everything structurally sound while you’re trying to eat like a civilized human.
- Let the chicken mixture rest for 30 minutes – This gives all those flavors time to mingle and makes the mixture way easier to spread without everything sliding around like it’s on a slip-and-slide.
- Score the brie rind in a crosshatch pattern – Your cheese will melt more evenly instead of creating those weird rubbery patches that refuse to cooperate, plus it looks fancy without any extra effort.
- Use a pastry brush for the mayo mixture – Spreading it on the buns with a brush gives you perfect, even coverage without tearing up soft slider buns, which have zero structural integrity.
- Watch that broiler like a hawk – Brie goes from perfectly melty to completely separated and oily in about 15 seconds, and there’s no coming back from that particular kitchen tragedy.
- Warm your chicken mixture slightly – Room temperature or slightly warm chicken prevents the melted brie from immediately solidifying when everything comes together, keeping each bite consistently creamy.
- Calories: 285-310 per slider
- Protein: 18-20 grams (from chicken and brie)
- Carbohydrates: 22-25 grams (primarily from slider buns)
- Fat: 14-16 grams (brie cheese, mayonnaise, and pesto)
- Saturated Fat: 6-8 grams (mainly from brie cheese)
- Cholesterol: 55-65 mg
- Sodium: 450-550 mg (varies by bun and cheese brand)
- Fiber: 1-2 grams
- Sugar: 3-4 grams (natural sugars from buns and tomatoes)
- Calcium: 8-10% daily value (from brie cheese)
- Iron: 6-8% daily value (from chicken and enriched flour)
Step by Step Directions
Making these brie chicken sliders is a straightforward process that combines creamy chicken salad with melted brie for an elevated twist on classic sliders.
For even more consistent results when preparing chicken salad mixtures, a professional stand mixer can help achieve the perfect texture and thorough ingredient distribution.
Substitutions and Variations
Additional Things to Serve With This Dish
These brie chicken sliders practically beg for the right supporting cast to round out your meal.
Cooking Tips & Tricks (Chef’s Notes)
A few insider moves can turn these sliders from good to absolutely memorable, and trust me, the devil’s in the details here.
Nutritional Facts
Based on the recipe serving 16 sliders, here’s the approximate nutritional breakdown per slider:
The actual nutritional content may vary depending on specific brands used and portion sizes.
Brie cheese contributes significant calcium and protein, while the chicken provides lean protein and essential amino acids.
Fun “Did You Know?”
Did you know that brie cheese was once considered the “King of Cheeses” by French royalty? I find it fascinating that this creamy delicacy originated in the French region of Brie during the 8th century.
What’s really cool is that sliders got their name from White Castle in the 1940s because the small burgers would “slide” down so easily.
I love how combining these two historical foods creates something entirely new. The soft, buttery brie perfectly complements tender chicken, while the slider format makes it perfect for parties or casual dining.
