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Crispy breaded chicken gets covered with melted provolone cheese and marinara sauce in these Chicken Parm Sliders, topped with a buttery garlic Parmesan topping. Blink and they’ll disappear before you’ve even had a chance to sit down.
If you’ve made my pizza sliders, you already know the formula. Hawaiian rolls, good cheese, great toppings, that buttery brushed-on finish. It’s a method that just works. I’ve been making sliders every chance I get for years now. And, you’d be amazed at how fast they disappear.
This chicken parm sliders recipe takes that same approach and runs with it. Instead of pepperoni and mozzarella, we’re going with breaded chicken tenders, provolone, and a layer of marinara to bring it all together. It’s chicken parmesan in a format that’s way easier to serve (and way easier to eat standing up at a party, which is honestly how most of mine get consumed).
Chicken Parm Sliders
I’m a BIG fan of anything that gives me classic comfort food flavors without a ton of effort. Lasagna as a dip? Say less. I just adore recipes that save me time in the kitchen. And, this one fits the bill. Big time.
And, I know it’s just a “topping”, but don’t skip the buttery, garlicky goodness on these chicken parmesan sliders. This is what transforms a good slider into something people talk about on the way home.
Ingredients and Substitutions
Chicken – Frozen, breaded chicken tenders. We go through a lot of these, so I buy the big bags at Costco. You could make this with homemade fried chicken fingers, but it will take you a LOT longer.
The Rolls – Hawaiian sweet rolls are awesome for sliders, because you can keep them together as one big connected slab.
The Cheese – Thinly sliced provolone is my favorite here. You could go with a shredded mozzarella here, but provolone has a better flavor that I really enjoy.
Marinara – I like to layer the marinara both over and under the chicken. And, you won’t go wrong warming up a little extra on the side for dipping.
Butter Topping – Melted butter, garlic powder, crushed red pepper (optional, but I always add it!), grated Parmesan, and fresh Italian parsley. This is what gives them that golden, garlicky, toasty finish.
Notes on Equipment
- Baking sheet (for the chicken)
- Serrated knife
- Small bowl
- Pastry brush
- 9×13 baking pan – I’ve been using this pan for over a decade. The heavy-duty construction is something you can feel as soon as you pick it up. And, the non-stick coating makes cleanup quick and easy.
How to Make Chicken Parm Sliders
Baking the Chicken: Preheat the oven to 375°F and get the frozen chicken tenders on a baking sheet. Follow the package directions. While they cook, I have plenty of time to prep everything else.
Slicing the Rolls: Keeping the rolls attached (this is important), use a long serrated knife to slice the entire block of rolls in half horizontally. This will give you two rectangle sheets of rolls (tops and bottoms).
Layering Cheese: Place the bottom half of the rolls in a greased 9×13 baking dish. You’re going to lay out half the provolone slices over the rolls. Then, I pop it in the oven along with the chicken tenders for several minutes, just until the cheese melts over the bottom layer of rolls. This creates a barrier between the sauce and the bread so the rolls don’t get soggy.
Adding the Marinara: Pull the rolls out and spread about a cup of marinara sauce over that melted cheese layer. Not too thick, not too thin. You want coverage without drowning the bread.
Finishing the Layers: I place the chicken on each roll. Top each piece of chicken with the remaining marinara and add another layer of provolone. Then, I place the top half of the rolls over everything.
Making the Butter Topping: You’ll pop the butter, garlic powder, and crushed red pepper into a small bowl and microwave for about a minute. Then, I stir and brush about half over the tops of the rolls and sprinkle with Parmesan.
The Second Bake: Back in the oven for 20-25 minutes. You’re looking for golden tops and bubbling cheese. If the tops start browning before the cheese is fully melted, tent loosely with foil.
Finishing: When they come out of the oven, I brush with the leftover butter mixture and sprinkle fresh parsley on top. Serve these warm with extra marinara on the side.
Expert Tip
The trickiest part of making sliders is keeping the bottoms from getting soggy. I have found that the easiest way to protect the bottom layer of the rolls is to melt the first layer of cheese before adding any sauce. It acts like a sealed barrier, preventing the moisture of the sauce from sogging up the rolls.
Go Easy on the Sauce – Spread the marinara in a thin, even layer. You can always serve extra on the side for dipping, but you can’t save a soggy roll.
Tent with Foil – If the tops are browning before the cheese inside is fully melted, loosely cover the sliders pan with aluminum foil and keep baking. This lets them finish cooking without burning the top of the bread.
Let Them Rest – Give the sliders a minute or two before slicing. The cheese will still be perfectly melty, but the sliders will hold together much better when you slice them apart.
Serving Suggestions
These sliders are rich, so I try to offer something fresh on the side. This pear bleu cheese salad is my top pick to pair with these. The sweetness of the pear and the pungent cheese are just the right contrast.
You could also go with my broccoli cranberry salad or even this apple grape salad. Any of these will let you enjoy the sliders while keeping the meal from feeling too heavy.
Storage & Reheating
How to Store: Leftovers keep well in an airtight container in the fridge for up to 3 days. Leftovers never actually last that long around here, but I’ve heard legends from my friends who don’t have three hungry sons.
How to Reheat: Oven or air fryer. Please not the microwave, if you can help it. You want the bread toasty and the cheese re-melted, not steamed. 350°F for about 10 minutes does the trick.
More Sandwich Recipes
- Shredded Chicken Sandwiches
- Harvest Apple, Bacon and Cheddar Ham Sandwiches
- Ground Beef Philly Cheesesteak
- Crock-Pot BBQ Brisket Sandwiches
- Pepperoni Pizza Grilled Cheese
- Bacon Grilled Cheese
Yes! You can bread and bake your own chicken cutlets, but it will take a lot longer. You just have to make sure that the chicken is thin and even enough to let the rolls rest evenly across the top.
I like provolone here because it has a slightly sharper flavor that holds its own against the marinara. But mozzarella works too. Use whatever you have or prefer.
Not to quote my 3rd grade teacher, but I don’t know, can you? Listen, this is a fabulous recipe for any gathering. I typically double the recipe when I’m serving a larger group.
Chicken Parm Sliders
Ingredients
- 24 ounces frozen breaded chicken tenders
- 1 package Hawaiian sweet rolls 1 dozen rolls
- 16 ounces provolone cheese thinly sliced
- 16 ounces marinara sauce divided
Butter Topping
- ½ cup butter
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon crushed red pepper OPTIONAL
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh Italian Parsley finely chopped
Instructions
- Preheat oven to 375°. Prepare the chicken tenders according to package directions. While the chicken is cooking, without separating the rolls, slice them open with a long knife. You should have two rectangle sheets, the top and bottom half.
- Place the bottom half of the rolls in a greased 9×13 baking dish. Arrange half of the cheese slices over the rolls. Bake for 4-5 minutes, until the cheese melts.
- Remove from the oven and spread about a cup of the marinara sauce over the melted cheese. Top each roll with a chicken tender and top each piece of chicken with the remaining marinara sauce and a slice of cheese. Place the top half of the rolls over the top of each assembled slider.
- Combine the butter, garlic powder, and red pepper flakes in a small glass bowl and microwave for 1 minute. Stir to combine. Brush about half of the melted butter mixture over the rolls and sprinkle with the parmesan cheese. Bake until golden on top with bubbling cheese, about 20-25 minutes.
- Remove from the oven, brush with any remaining butter, and sprinkle with parsley before serving. Serve with additional warm marinara sauce for dipping, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
