Chicken Parm Sliders
Crowd-pleasing Chicken Parm Sliders are a hit with kids and adults taking everyone's favorite Italian-American entree and turning it into an individual slider. Ready in under 30 minutes, they’re perfect for game day, birthday parties, or busy weeknights.
Equipment
- 12×8-inch baking dish
Ingredients
- 12 slider rolls
- 1¼ pounds cooked breaded chicken cutlets (about 4-5 cutlets) from my [chicken cutlet recipe] or store-bought cooked breaded cutlets/tenders (use enough to fully cover 12 rolls in one layer)
- ¾ cup marinara sauce plus more for serving
- 4 slices mozzarella cheese
- 4 slices provolone cheese
- ¼ cup Fresh basil leaves
- ¼ cup Freshly grated Parmesan cheese
Parsley–Garlic Oil Topping
- 3 Tablespoons extra-virgin olive oil plus more for greasing
- 1 Tablespoon finely chopped fresh parsley
- 1/2 Teaspoon garlic powder
Instructions
- Heat the oven to 350°F and position the oven rack in the middle. Lightly grease a 9×13-inch baking dish with olive oil.
- Split the slider rolls and place the bottom halves in the dish.
- Arrange the cooked chicken cutlets in an even layer over the rolls, cutting pieces as needed to fit.
- Spoon 3/4 cup marinara evenly over the chicken.
- Layer the mozzarella and provolone slices over the marinara. Sprinkle the fresh basil evenly over the cheese.
- Top with the remaining halves of the slider rolls. In a small bowl, combine the olive oil, parsley, and garlic powder. Brush the mixture evenly over the rolls, then sprinkle with the freshly grated Parmesan.
- Loosely tent with foil, lightly spraying the underside with olive oil to prevent the Parmesan from sticking. Bake for 12–14 minutes, until the cheese is melted.
- Remove the foil and bake for an additional 3–5 minutes, until the tops are lightly golden and toasted.
- Let rest for 2 minutes, then slice along the seams 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.
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.Nutrition
Serving: 1servingCalories: 328kcalCarbohydrates: 27gProtein: 18gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 13mgSodium: 437mgPotassium: 116mgFiber: 2gSugar: 1gVitamin A: 229IUVitamin C: 1mgCalcium: 199mgIron: 2mg
Tried this recipe?Let us know how it was!