Chicken Parm Sliders
Crowd-pleasing Chicken Parm Sliders baked on soft rolls with crispy cutlets, marinara, and melted mozzarella–provolone. Ready in under 30 minutes, they’re perfect for game day, birthday parties, or busy weeknights. Assemble ahead, brush with a quick garlic-Parmesan topping, and bake until golden. Use homemade chicken cutlets or store-bought cutlets —both work.
Every football season, I set out a sheet pan of Chicken Parmesan Sliders, and they vanish before halftime. Think classic chicken parmesan—individual portions, soft rolls, gooey cheese, and a garlic Parmesan finish.
Assemble in minutes, then let the oven do the rest. That makes these perfect for game-day grazing or an easy dinner for a crowd. Planning a spread? Try my Bruschetta al Pomodoro, Pepperonata, or browse all my Appetizers.
Table of Contents
Why You’ll Love This Recipe
- Affordable. Simple pantry staples plus homemade or store-bought chicken cutlets make it easy to feed a crowd.
- Easy to make. Stack, bake, and serve—on the table in under 30 minutes.
- Party-perfect. Great for game day, birthdays, or potlucks. They’re easy for guests to grab and go.
- Prep-ahead friendly. Assemble, cover, and refrigerate; bake when it’s time to eat.
Jenn’s Tip: Warm the marinara and tent the pan with lightly oiled foil so the cheese melts before the tops brown.
Ingredients
- Slider rolls — soft pull-apart rolls with enough structure to hold the cutlets and sauce without soggy bottoms
- Cooked breaded chicken cutlets — use homemade chicken cutlets or store-bought cutlets for easy assembly
- Marinara sauce — warm, smooth layer for classic chicken parmesan flavor
- Mozzarella cheese — creamy melt for that signature pull
- Provolone cheese — mild, savory flavor and extra melt
- Fresh basil leaves — bright, fresh finish over the cheese
- Parmesan cheese — freshly grated for a savory, salty finish on top
- Extra-virgin olive oil — brush over the rolls for a golden, glossy finish
- Fresh parsley — finely chopped for color and herb flavor
- Garlic powder — gentle garlic note without overpowering
How to Make Chicken Parm Sliders
- Heat oven to 350°F. Place the rack in the middle. Lightly grease a 9×13-inch baking dish (spray or 1 teaspoon olive oil).
- Split the slider rolls and set the bottoms in the dish.
- Lay cooked breaded chicken cutlets in an even layer to cover the rolls. Trim pieces to fit as needed.
- Spoon about 1 cup warm marinara over the chicken in a light, even layer.
- Add mozzarella and provolone to fully cover the sauce. Sprinkle basil over the cheese.
- Add the roll tops. In a small bowl, mix olive oil, parsley, and garlic powder. Brush over the tops, then sprinkle with grated Parmesan.
- Loosely tent with foil. Lightly oil the foil so it doesn’t stick. Bake 12–14 minutes, until the cheese is melted.
- Remove the foil and bake 3–5 minutes more, until the tops are lightly golden and toasted.
- Rest 2 minutes. Slice along the seams with a serrated knife and serve warm (extra marinara optional).
Expert Tips
- Keep the cutlets crispy. Re-crisp cutlets on a wire rack in a 400°F oven for 4–6 minutes before assembling.
- Prevent the chicken from becoming soggy. Spoon marinara on the chicken, not the rolls to prevent soggy bottoms.
- Make sure to oil your foil. Warm the sauce and tent with lightly oiled foil so the cheese melts before the tops brown.
- Use rolls that come together as a sheet. Choose soft but sturdy rolls that hold their shape.
- Assemble up to 6–8 hours ahead; refrigerate. Brush herb oil and add Parmesan right before baking.
- If using fresh mozzarella, slice it thin and pat it dry to prevent the sliders from becoming soggy.
Storage and Freezing
Store leftovers in an airtight container for up to 3 days. We do not recommend freezing assembled sliders because the bread gets too soft.
These are great to make ahead, assemble up to 6–8 hours in advance, cover and refrigerate, then brush the herb oil and add Parmesan right before baking; add a few extra minutes to the bake time.
FAQs
If serving as a main, a crisp green salad or simple Italian chopped salad works well. For a party spread, add Bruschetta al Pomodoro, marinated olives, or melon-prosciutto-mozzarella skewers.
Yes. Cover and reheat in a 350°F oven until hot (about 8–10 minutes). Avoid the microwave—it softens the bread.
Cold cheese and short bake times are common causes. Let cheese sit at room temp 10 minutes, warm the marinara before assembling, tent with lightly oiled foil so the cheese melts before the tops brown, and bake 2–3 minutes more if needed.
More easy Italian recipes:
Chicken Parm Sliders
Equipment
- 12×8-inch baking dish
Ingredients
- 12 slider rolls
- 20 ounces cooked breaded chicken cutlets from my [chicken cutlet recipe] or store-bought cooked breaded cutlets/tenders (use enough to fully cover 12 rolls in one layer)
- 1 cup marinara sauce warmed
- 4 slices mozzarella cheese
- 4 slices provolone cheese
- Fresh basil leaves
- Freshly grated Parmesan cheese
Parsley–Garlic Oil Topping
- 3 Tablespoons extra-virgin olive oil
- 1 Tablespoon finely chopped fresh parsley
- 1/2 Teaspoon garlic powder
Instructions
- Heat oven to 350°F; position oven rack in the middle. Lightly grease the baking dish with cooking spray or brush with 1 teaspoon olive oil.
- Split the slider rolls and place the bottoms in the dish.
- Lay whole chicken cutlets in an even layer to cover the rolls. (If using store-bought pieces or you prefer neater seams, you can cut to fit.)
- Spoon about 1 cup marinara directly on top of the chicken (light, even coat).
- Layer the mozzarella + provolone slices to fully cover the sauce. Sprinkle fresh basil leaves evenly over the cheese.
- Place the roll tops on. In a small bowl, stir together olive oil, parsley, and garlic powder. Brush the tops, then sprinkle with the freshly grated Parmesan generously over the tops.
- Loosely tent with foil and lightly oil the foil underside so it won’t stick to the Parmesan cheese tops. Bake 12–14 minutes until the cheese is melted.
- Remove foil and bake 3–5 minutes until the tops are lightly golden/toasted.
- Rest 2 minutes, then slice along seams with a serrated knife and serve with extra warm marinara for dipping.
Notes
- Re-crisp cutlets on a wire rack in a 400°F oven for 4–6 minutes before assembling.
- Spoon the marinara on top of the chicken, not on the rolls, to keep the buns from getting soggy.
- Warm the marinara before assembling so the cheese melts faster and everything heats evenly.
- Choose soft but sturdy dinner rolls that hold their shape in the oven.
- Assemble up to 6–8 hours ahead, refrigerate, and brush the herb oil and add Parmesan right before baking.
- Fresh mozzarella is an option—slice thin, pat very dry.
