Chicken Parm Sliders

These Chicken Parm Sliders are my go-to when I want comfort food in a bite-sized, crowd-pleasing package. Juicy, crispy chicken, rich marinara, and melty mozzarella all tucked into soft slider buns—then baked until golden and gooey. They’re everything I love about chicken parmesan, made easier and way more fun to eat.

Why You’ll Love This Recipe

I love how these sliders are simple to put together and guaranteed to be a hit. Whether I’m making them for game day, a family dinner, or just treating myself, they’re always a success. The combination of crunchy chicken, savory sauce, and gooey cheese hits all the right notes. Plus, they’re baked as a batch, so cleanup is easy and serving is effortless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 slider buns or dinner rolls
• 2 cups cooked chicken tenders or breaded chicken cutlets, cut to fit the buns
• 1 ½ cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Fresh basil or parsley, chopped (optional, for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. I slice the slider buns in half horizontally, keeping the tops and bottoms connected. I place the bottom halves in the baking dish.
3. I layer a piece of cooked chicken on each bun base. Then I spoon marinara sauce over the chicken and sprinkle with mozzarella and Parmesan.
4. I place the bun tops over the cheese to complete the sliders.
5. I mix melted butter with garlic powder and Italian seasoning, then brush it over the tops of the buns.
6. I bake the sliders uncovered for 15–18 minutes, until the cheese is melted and the tops are golden.
7. I garnish with fresh basil or parsley and serve them warm.

Servings and timing

This recipe makes 12 sliders and serves about 4–6 people. I spend around 10 minutes on prep and 15–18 minutes baking, so it’s ready in under 30 minutes.

Variations

• I sometimes use grilled chicken for a lighter version or buffalo chicken for a spicy twist.
• For a crispier top, I broil the sliders for the last 1–2 minutes of baking.
• I swap mozzarella for provolone or add sliced fresh mozzarella for an upgrade.
• I like using Hawaiian rolls when I want a slightly sweet contrast to the savory filling.

storage/reheating

I store leftover sliders in the fridge in an airtight container for up to 3 days. To reheat, I place them in a 300°F oven for 10 minutes until warmed through. The microwave works in a pinch, but the oven keeps the texture better.

FAQs

Can I make these sliders ahead of time?

Yes, I assemble everything up to the point of baking, cover, and refrigerate. When I’m ready to serve, I just bake them as directed.

What kind of chicken works best?

I usually use breaded chicken tenders or cutlets, but rotisserie chicken or grilled chicken also works well.

Can I freeze Chicken Parm Sliders?

Yes, I freeze them before baking, then thaw in the fridge overnight and bake when needed. I also freeze baked leftovers and reheat them in the oven.

What sides go well with these sliders?

I like serving them with a simple salad, roasted veggies, or garlic Parmesan fries.

Can I use homemade marinara sauce?

Absolutely. I love using my own marinara when I have it, but store-bought works great too for convenience.

Conclusion

Chicken Parm Sliders are a fun, flavorful twist on a classic dish that I can make anytime I’m craving Italian comfort food without all the fuss. They’re crispy, cheesy, saucy, and perfect for feeding a hungry crowd—or just myself with plenty of leftovers. Once I make them, they always go straight into my regular dinner rotation.

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