Chicken Parm Sliders
Crispy chicken cutlets on soft slider rolls with a light layer of marinara, melted mozzarella + provolone, fresh basil, and a parsley–garlic oil, and finished with freshly grated parmesan.
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.
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: 1gCalories: 297kcalCarbohydrates: 27gProtein: 16gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 7mgSodium: 381mgPotassium: 119mgFiber: 2gSugar: 2gVitamin A: 152IUVitamin C: 1mgCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was!